More often than not, I just want simplicity. I want health without a fuss. I want something I can eat now and later. I want food that satisfies.
It feels like that shouldn’t be a big ask, but apparently it is. Sometimes my mind goes blank and I can’t even fathom what to make for lunch. Or dinner. (I always have ideas for breakfast and dessert.) Fast, delicious, and healthy meals are hard to come by.
So when I picked up my copy of Simply Vibrant by the ladies of Golubka Kitchen, I breathed a deep sigh of relief. It’s full of these incredibly unique and healthy kinds of recipes. Recipes with color so vibrant your heart skips a beat. You’ve never seen oatmeal or ramen or a salad quite so beautiful. And you’ve probably never thought to combine some of the plants Anya combines. You’ve maybe never even heard of some of the plants.
It’s a cookbook for healthy explorers who want to make and eat beautiful things. The food is seasonal and fresh, and packed with VEGGIES. So if you’re looking for some adventurous, fresh recipes – you GOTTA get the cookbook.
This wrap for instance, was just the creative lunch inspiration I needed. I adapted it a bit to make the hummus even simpler by using canned black beans instead of soaked and cumin powder instead of cumin seed. Anya also makes her own spelt tortillas, but I just used some store-bought whole-wheat ones. I’m into ease, especially for lunch. But mostly, I’m INTO these wraps.
Reprinted with permission from Simply Vibrant, copyright © 2018 by Anya Kassoff. Published by Roost Boulder, an diminutive of Shambala.
Smoky Cauliflower and Black Bean Hummus Burritos
These Smoky Cauliflower and Black Bean Hummus Burritos from the Simply Vibrant cookbook are a unique, easy and healthy plant-based lunch everyone will love.
Black Bean Hummus
- 1 1/2 cups canned black beans, drained and rinsed (reserve about 4 tablespoons of the bean-water from the can)
- 1 cup cilantro leaves and stems, freshly torn
- 1/2 ripe avocado, peeled and pitted
- 1/2 jalapeño, seeded and roughly chopped
- 3 tablespoons lemon juice, freshly squeezed
- 2 garlic cloves, roughly chopped
- 1 teaspoon ground cumin
- salt and pepper
- 4 tablespoons coconut oil, divided
- 1 large yellow onion, chopped
- sea salt and freshly ground black pepper
- 1 large head cauliflower, cut into florets
- 1/2 jalapeno, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon pure maple syrup
- 2 tablespoons lime or lemon juice, freshly squeezed
- 6-8 whole-grain tortillas or wraps
- 2 cups baby spinach, microgreens, or chopped lettuce
- fresh cilantro leaves
- 1/2 ripe avocado, sliced or cubed (optional)
- 1 lime, juiced (optional)
Black Bean Hummus
In a food processor, combine the beans, cilantro, avocado, jalapeño, garlic, lemon juice, cumin, salt and pepper to taste. Process until smooth, adding some of the reserved bean-water as you go to achieve a smooth consistency. You'll have more hummus than you need for this recipe. Leftover hummus is great as a dip and on tartines or sandwiches; store it in an airtight container in the refrigerator for up to 4 days.
Warm 1 tablespoon of the coconut oil in a large frying pan over medium heat. Add the onion, salt, and pepper, and sauté for 10 to 12 minutes, until golden and caramelized. Remove the onion for the pan and set it aside.
Return the pan to medium heat and warm the remaining 3 tablespoons of coconut oil. Add the cauliflower to the pan in a single layer, sprinkle with salt and pepper to taste, and cook for 3 to 4 minutes, until lightly browned. Flip the florets and cook on the other side for another 3 to 5 minutes. Continue to cook for a couple more minutes to achieve even caramelization.
Add the jalapeño and paperika to the pan with the cauliflower and sauté for 2 to 3 minutes until the cauliflower is golden brown. Drizzle with the maple syrup and lime or lemon juice. Sauté for a minute or two until the liquid reduces into a glaze. Stir in the caramelized onion and remove the pan from the heat.
Place one tortilla on a serving plate and spread 2 tablespoons of black bean hummus on top. Add about 2 spoonfuls of smoky cauliflower, followed by a small handful of spinach or other greens. Top with some cilantro, avocado, and lime juice.
Fold the lower end of the tortilla over the filling, followed by the sides, and then roll it tightly into a burrito. Repeat with the remaining tortillas and fillings.
Anya's original black bean hummus recipe calls for 1 cup dried black beans, soaked overnight, as well as 1 teaspoon cumin seeds. I replaced these two with canned black beans and ground cumin for my own convenience (and laziness). I found it turned out very nicely! Just be sure to save some of the liquid from the black bean cans.
I have a love/hate relationship with the internet (social media especially.) Recently it’s been more hate than anything. I took to instagram stories to express some of my frustration about – ironically – instagram stories. Here’s the frustration I was expressing…
As an “influencer” (ugh, I shudder at that title) I am “supposed” to use social media vigorously. It’s a great tool to connect with people and to inform you on what I’m up to. But it’s also a great distraction from my real life. On the other hand, work is my real life, and with that comes social media. Do you see the catch 22 here?
I try to back away from social media because I’m feeling overwhelmed or happy or exhausted or whatever, but in return I lose connection with you guys – my audience. So I feel intense guilt instead of relief when I am away. Yet when I go to get back on social media, I am reminded of the vapid feeling I felt that caused me to retreat in the first place.
Social media feels vain. It feels exhausting. It feels fake.
Even though I’ve created a community full of real, genuine humans (which you guys are) it still feels shallow at times. Even ranting about this feels self-centered and shallow. WHO AM I EVEN TALKING TO HERE? WHAT IS THE POINT OF THIS INTERNET SPACE?
I get on social media and see the same things repeated over and over again. Woo, another brunch. Cool, let me hear your thoughts on good skincare routines. Please tell me what’s in your matcha. (I’m rolling my eyes so hard, if you can’t tell.)
But the thing is that I’m part of it. I’ve done those things. I’ve contributed to the internet noise that just repeats the same thing over and over. I’m part of the problem. I’m distracting YOU from your own life with important things going on and real emotions and big milestones.
I feel this way in cycles. Sometimes I look at the internet and feel utter inspiration. A world full of color and ingenuity, like this cookbook Simply Vibrant. Other times, I feel numb to everything and exhausted by the constant output.
Recently, I’ve been feeling the latter. I know that it will inevitably cycle around again. But for now, here is what I am grappling with and here is what I’m learning…
- I need to release the self-inflicted guilt I feel when I need to take a step back from the noise of it all. I need to value clearing my head and my heart over the mindless output of social media. I need to allow myself the space to walk away, knowing that I will come back better.
- I want to make my space on the internet something worth your time. Worth my own time! I don’t want to talk about the same things, and I don’t want to add to the noise. I want this space to be honest and open and unique and vulnerable.
I don’t know exactly what #2 looks like in practice yet. I do know it’s why I started the Soul Food section of this site. I want to share recipes that help your stomach, but I also want to talk about the heart and the mind. I want to focus on things that matter. I want to cut above the noise.
If you have ideas on what you want from me or this site or the internet in general, PLEASE reach out. Email me. Tweet me. Comment Below. Whatever. I’m all ears for your ideas.
But until then, here’s a reminder for you and me that it’s okay to simplify. It’s okay to take a step back. In fact, simple things can sometimes be the most vibrant – kinda like these Smoky Cauliflower and Black Bean Hummus Burritos. (See what I did there?) xo.