Oil-free and gluten-free Quinoa & Kale Breakfast Burritos from Debbie Adler’s cookbook, Sweet, Savory & Free. Register for the GIVEAWAY below!
I’ve been fortunate to be approached by the publishers of some pretty amazing cookbook authors. When I’m asked to review cookbooks there are certain stipulations that I set before I’ll actually review the books. First, they have to be 100% vegan (obviously), second, I have to like the recipes. Clearly, Debbie Adler’s, Sweet, Savory & Free passed the test, because here I am, sharing her book and a tasty Quinoa & Kale Breakfast Burrito recipe that my family enjoyed.
Debbie is the founder of Sweet Debbie’s Organic Cupcakes, a bakery that she owns in Los Angeles, California. She owned the bakery before she had her son, and when he almost died from a casein allergy, after having his first taste of frozen yogurt when he was one-year old, she soon found out that he had life-threatening allergies to most of the top food allergens. After that traumatizing event, she started doing her research and she revamped her cupcake recipes. Today you’ll only find baked goods that are free of the top eight allergens, which include dairy, eggs, tree nuts, peanuts, wheat, shellfish, fish, and soy. Her recipes are also gluten, sesame, and refined sugar-free.
Many people may wonder how anything could taste good without at least a few of those things being included in the recipes? I’m here to tell you that her recipes taste as good as they are healthy. Taste and texture can be elevated with fresh herbs, salt and pepper, and the freshest produce and grains. You don’t need to douse your food in oil and gooey, high cholesterol, and fatty foods for it to taste good, and this vegan breakfast burrito from her cookbook proves it.
There are three tasty components to this veggie breakfast burrito that are awesome on their own, and when they’re combined, the flavor and texture is off the chart delicious.
The first part of the recipe are her crispy and savory quinoa & kale patties. They’re super easy to make and they stick together beautifully, thanks to the little bit of tapioca starch that’s added for the binder. They’re baked, not fried, and completely oil-free.
The second part is the slightly sweet yam hash browns. Sauteed in a skillet with onions, salt and pepper, and a bit of water, these are so good!
The third part is Debbie’s Ultimate Guacamole recipe. It’s a simple combination of avocado, tomato, garlic, jalapeno, lime, cilantro, and cumin. I added a little bit of ground sea salt, which is not in the recipe, because my husband thought it needed it. That’s totally an individual taste thing, but if you like a saltier guac, go ahead and add a few grinds.
When you pile the patties, hash browns, and guacamole into a gluten-free tortilla and take your first bite, you’re going to be one happy camper. Every bite is filled with the crunchy patty, the chewy hash brown, and the creamy guacamole. The flavors are savory, a little sweet, and spicy. They’re also really hearty and satisfying. Men will love this recipe as much as women do. Even with the kale. 😉
Although this recipe is in the breakfast section of Debbie’s book, this is a meal that you can and will want to make for lunch, dinner, or a snack. Don’t save it for breakfast. You can also crumble the patties into a salad to give it extra protein and great texture.
Some of the things that I loved about Sweet, Savory & Free:
The beginning has a “Just Haves” or must haves pantry section that describes many of the ingredients that she uses in her recipes and why she uses them.
She has an equipment chapter where she shares the types of kitchen utensils and tools that she uses to make her delicious recipes.
There’s a chapter called, Recipes Within Recipes, which consists of the staples, such as condiments and sauces.
The introduction to every recipe has a story (our cookbook will have the same).
At the end of the book there’s a resource page that shows Debbie’s favorite brands and where to find them.
This is a fabulous resource for people who have, or know someone with serious food allergies, or, for those who want to stay away from certain foods. It’s also a great cookbook for those who don’t have any allergies. The recipes are healthy, plant-based, and delicious, so why wouldn’t you want this book in your cookbook library?
Scroll to the bottom of the page to enter the giveaway so you can have the chance to win this book! Or, you can buy it, just click here.
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