Tag: food for travel

Mango, Bean and Feta Salad

I have to go to Amsterdam once a month. Because of travel expenses I tend to arrive early and then need something to eat.

Food options near Amsterdam Central Station

The area surrounding the train station is a sort of tourist hellscape. Where no decent food can be found unless you’re really into subpar fried shit and Nutella waffles. You know, the type of fair that is pretty much overrunning every city the world over now.

An inside out carved mango with the ingredients for mango bean salad scattered over them

The first time I went this sent me into a panic attack, alleviated with some light meditation in a bathroom stall and(less so) 5 euro chicken nuggets. So the second time I had to venture into Amsterdam I decided to bring my own. And so this salad was born.

Mexico: The Cookbook

This recipe is inspired by a bean salad from Mexico: The Cookbook and the contents of my fridge. The original consists of a bean salad with baked mushrooms, grilled red pepper, fresh parsley and a balsamic dressing. But that’s not what was in the fridge.

Because this salad is a lot less work, since nothing has to be baked or grilled, this has turned out to be a refreshing keeper that travels well and holds its own as both a side and a main.

An inside out carved mango with the ingredients for mango bean salad scattered over them

Mango, Bean and Feta Salad

Dorothy Porker
The perfect salad for a sunny picknick, road trip or just for the fuck of it.
Prep Time 15 mins
Course Dinner, Lunch, Main course, Side dish
Cuisine Fusion, Mexican, Vegetarian
Servings 4

Equipment

  • A knife, to cut the mango
  • A bowl or container, to mix the salad

Ingredients
  

  • 1 whole mango diced
  • 1/2 c - 60 gr chickpeas drained and thoroughly rinsed
  • 1/2 c - 60 gr kidney beans drained and thoroughly rinsed
  • 1/2 c - 60 gr butter beans drained and thoroughly rinsed
  • 1 bunch coriander roughly chopped
  • 2.5 oz - 75 gr feta cubed, skip or use vegan cheese to make it vegan
  • 1/4 c - 30 gr pickled jalapeños roughly chopped, more or less to taste
  • juice of 1 lime

Instructions
 

  • Mix everything together.
  • Hey presto: salad!

Notes

This salad will keep for up to 3 days in a closed container in the fridge.
Keyword beans, caesar salad, mango, Mexican food, summer, travel food

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor mango, bonen en feta salade.

Veggie Sweet Potato Burrito

I love a good portable snack.

The first time I had a burrito proper was in San Francisco. My friends dragged me and my jetlag to The Mission, to the wonderful Puerto Alegre, where I did not understand the menu and ordered a cheese burrito. Which, for those not in the know, is basically a burrito with an actual block of melting cheese inside, topped with more melting cheese on the outside.

A veggie burrito with sweet potato wrapped in tin foil and cut in half with eyes stuck on them

It was great (though the one thing I never got over after that trip is the red mole chilaquiles I had a few mornings after), but I couldn’t really handle more than two bites (see also, the Chicago deep dish pizza debacle a few years prior to this). The doggy bag I took home that night could’ve easily lasted me the entire trip, were it not for my desire to Eat More Things.

A tin foil wrapped veggie sweet potato burrito with a face on it

This burrito is killer too, but it won’t require you to have a good long lay-down after. I found it in Lucky Peach’s Power Vegetables. It’s filling minus the lay-down, and perfect for road trips once you’ve figured out how to wrap it.

A veggie burrito with sweet potato wrapped in tin foil and cut in half with eyes stuck on them

Veggie Sweet Potato Burrito

Dorothy Porker
This sweet potato burrito inspired by Lucky Peach presents Power Vegetables is the perfect portable snack (even from the kitchen to the sofa).
Prep Time 20 mins
Cook Time 30 mins
Course Dinner, Lunch
Cuisine American, Mexican, Texmex, Vegan, Vegetarian
Servings 2

Equipment

  • Oven
  • Baking sheet
  • Parchment
  • Bowl
  • Frying pan or skillet, optional
  • Tinfoil, optional

Ingredients
  

For the sweet potato

  • 1 large sweet potato peeled and cubed (2x2 inches/ 5x5mm)
  • 1 T - 15 ml neutral oil I use sunflower, just avoid olive oil for this
  • 1/2 t - 2.5 gr cumin powder
  • 1/2 t - 2.5 gr ground coriander
  • 1/2 t - 2.5 gr chili powder
  • pinch salt
  • pinch pepper

For the pico de gallo

  • 3 large tomatoes de-seeded and finely chopped
  • 1 small shallot finely chopped, rinsed in cold water post-chop
  • juice of 1 lime
  • 1 bunch coriander finely chopped, stems included

To construct the burrito

  • 2 large tortilla skins of choice, I prefer corn tortillas
  • 1 c - 250 gr cooked rice
  • 2 T - 30 gr sour cream optional
  • 1/2 c - 125 gr shredded cheese optional
  • 1/2 c - 125 gr kidney beans rinsed, black beans also work
  • 1/2 avocado thinly sliced or cubed, optional
  • 5-10 pickled jalapeno slices more or less to taste

Instructions
 

To make the sweet potato

  • Preheat your oven at 200° C/ 400° F and line a baking sheet with parchment.
  • Mix your cubed sweet potato with the oil and spices. Spread onto the parchment paper in a single layer. Bake for 30 minutes, giving them a toss at the halfway mark.

Make your pico de gallo

  • Mix together the chopped tomatoes, shallot, coriander and lime juice in a bowl. That's it. That's the recipe.

Assemble your burrito

  • Preheat a dry frying pan over a high heat. Briefly heat the tortilla skins in the pan on both sides, until they get a little color on them. Be sure not to overheat them as they will dry out and break when bending.
  • Place your tortilla skins on a flat surface. Be sure to have a large square of tinfoil at the ready next to your tortilla skins.
  • Create a layer of rice in the center of each of your tortilla skins, then a layer of beans, sweet potato cubes, avocado, pico de gallo and finally, if using, jalapenos, cheese and sour cream.
  • Fold in the two narrowest opposing sides and fold the widest side over the top of these opposing sides and the contents of your burrito.
  • Give it a little tug and tuck to really tighten up your filling and roll up your burrito tightly before wrapping it into the tinfoil. Using the tinfoil to get the tightest wrap possible.
  • If these words make no sense to you try this nifty little burrito wrapping video. Keep in mind with practice, it can be done!

Notes

Lucky Peach also ads salsa verde to his burritos, as it's quite hard to come by tomatillos here and there's already so much flavor going on they can easily do without.
Same goes for the cheese and sour cream, or almost any of the other ingredients mentioned. Though you wouldn't want to end up with an empty tortilla skin.
If you don't like eating the same things 2 days in a row and want to make the most of a sweet potato, you could make my sweet potato fries one day and tuck them inside this burrito the next.
This burrito will keep overnight in the fridge to be taken on a road trip the next day and make for a perfect lunch. I don't think it'll keep much longer, but I won't blame you for trying.
Keyword burrito, easy vegan, easy vegetarian, Mexican food, sweet potato, tex mex, travel food

Zoek je de Nederlandse versie van dit recept? Ga dan naar VetteSletten.nl voor vegetarische zoete aardappel burritos.