This hummus burrito is half of what I had for dinner. It was so delicious I made another one exactly the same! The hummus is fresh. I took a 1/4 cup of tahini and a 1/4 cup of freshly squeezed lemon and ran it through our food processor for about 30 seconds. Then I added a can of organic chickpeas. Next I dropped in a couple of cloves of garlic followed by two tablespoons of water and two tablespoons of olive oil and a 1/2 teaspoon ground cumin. No salt!
I used the hummus like mayo – then added lettuce, spinach, tomatoes and brown/white rice mix. Of course this meal wouldn’t be complete without sriracha sauce. I guess the rice disqualifies this from being totally raw vegan, but how about an “almost?” I had two glasses of red wine with this meal. I’m feeling great!
What a day! I overslept this morning by an hour. That never happens. But, it happened today! In my rush to get out the door, I didn’t eat a proper breakfast. I did manage to grab some homemade nutella and a piece of bread. For lunch I fried up some vegan mandoo with brussel sprouts and rice.