Selected as one of PETA's must-have vegan cookbooks of 2019, Compassionate Cuisine tells the story of one of the country’s oldest and most respected animal sanctuaries—Catskill Animal Sanctuary—through its food. With humor and heart, Chefs Linda Soper-Kolton and Sara Boan bring the Sanctuary’s vegan culinary program to the page through an array of 125 recipes intended to inspire and delight.
Catskill Animal Sanctuary, located in Saugerties, New York, is a 148-acre refuge for farmed animals rescued from cruelty, neglect, and abandonment. Today, it is one of the world’s most beloved sanctuaries, having saved over 4,000 farm animals through direct rescue, and exponentially more through groundbreaking programming that encourages humans to adopt veganism.
Chef Sara: These breakfast burritos are easy, hearty, and fun, packing a walloping 20 grams of protein each, which will help you power through your busy mornings. They’re also economical. Not a fan of tofu? Substitute crumbled tempeh. Need a soy-free option? Substitute crumbled seitan.
Tip: Make the spice blend in advance to save time—double the recipe to keep extra on hand for spicing up a basic tofu scramble or roasted potatoes. It’s seriously delicious!
Recipe: Freezer-Friendly Breakfast Burritos
Makes 8 Burritos
Allergens: Contains gluten and soy
- 2 Tbsps nutritional yeast
- 1 Tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp salt
- ½ tsp dried oregano
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp granulated garlic
- Ground black pepper, to taste
- 1 Tbsp olive oil
- 1 medium red onion, chopped in ¼-inch pieces, about 1 cup
- 1 large red bell pepper, chopped in ¼-inch pieces, about 1 cup
- 1 (10-ounce) package frozen chopped spinach, thawed, excess water squeezed out
- 1 (14- to 16-ounce) package extra-firm tofu, rinsed and crumbled
- 2 (15-ounce) cans black beans, drained and rinsed
- Hot sauce, to taste (optional)
- 8 large (approximately 10-inch) wraps or flour tortillas
1. To make the spice blend, mix together all the ingredients in a small bowl.
2. To make the burritos, heat the olive oil in a large pan over medium-high heat. Add onion and bell pepper. Cook, stirring occasionally, until the onions are softened and translucent, 8 to 10 minutes. Add spinach, tofu, and black beans. Cook for about 5 minutes, stirring frequently. Add the spice mix and stir. Add hot sauce, taste, and adjust seasonings as necessary. Cool for 10 to 15 minutes before assembly to keep your burritos from getting soggy.
3. Divide the mixture into 8 equal portions. Place filing on the bottom third of a wrap and roll while tucking the ends in. Place seam-side down on a cutting board or plate. To freeze, place all of the burritos on a large plate, freeze until solid, and then place in a freezer bag or wrap individually in plastic. The burritos will keep in the freezer for three to six months. Store unused spice blend in a covered container.
4. To heat in the microwave: remove a burrito from the bag or plastic wrap, place on a microwave-safe plate, and tent with a paper towel. Microwave on high for 1 minute, flip the burrito, then microwave for an additional 1 minute, until the burrito is heated through. To heat in the oven: preheat the oven to 350°F. Remove a burrito from the bag or plastic warp, wrap in foil, and bake for 50 to 60 minutes, or until heated through, turning over once during baking. Serve immediately.