Vegan Thai Burritos | CHEF AJ LIVE! with Chef Kelley Williamson, The Plant Based Kitchenista

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Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. Kelley focuses on facilitating cooking classes, offering personal chef services and sharing food information, recipes and ideas through all of the classes that she teaches. Kelley has taught over 6,000 individuals on plant based nutrition and has a passion for helping people heal through food.
Kelley has had classes at Tagawa Gardens, Whole Foods, Natural Grocers, and her own “cook with me” cooking School. To find out more please go to: www.meetup.com...
Kelley is also the co-owner and facilitator of the Plant Based Health and Wellness Summit in Denver, Colorado. The summit focuses on providing individuals that are either already in the plant based lifestyle or looking to learn more the ability to learn and personally meet with providers, chefs and other health and wellness practitioners.
Kelley most recently formed a non-profit, Healthy Living thru Nutrition which will focus on establishing relationships with schools, students, families, and volunteers across the state of Colorado. The essential purpose of this non-profit will be to fulfill the Healthy Living thru Nutrition mission by teaching cooking classes that focus on proper nutrition, which helps families build the skills and knowledge to cook meals and make healthy choices on their own. Credentials:
Plant Based Chef
Food for Life Instructor Certification
Forks Over Knives Certification
Plantrician Certification
Plant Powered Lifestyle Coach
Cookbook Author
Kelley’s other sites:
TH-cam: / @plantbasedkitchenista... - Plant Based Kitchenista
Website: www.plantbasedkitchen.com
Plant Based Kitchenista
www.plantbasedkitchen.com
Email: [e-mail]
Thai Burritos
(makes 4 servings)
Ingredients:
Marinade and Almond Sauce
1/3 cup fresh orange juice (roughly 1 orange)
3 Tablespoons red curry paste
4 tablespoons vegetable broth
3 tablespoons sesame seeds, toasted
3 tablespoons maple syrup, honey, agave or brown sugar
2 tablespoon rice vinegar
1/2 cup almond butter
Sea salt and black pepper to taste
Burritos
16-ounce block tofu (extra firm), cut into 12 strips
1-2 cups cooked rice- brown rice or black rice
1 cup cabbage, shredded
1 cup carrots, shredded
1 cup red bell peppers, sliced thinly
5 to 6 slices of lettuce
1 red bell pepper, thinly sliced
1 large avocado, sliced
½ cup cilantro leaves or Thai basil
Black sesame seeds for garnish
4 extra-large, whole grain tortillas, warmed until pliable.
Directions:
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Marinade: whisk all ingredients in a bowl and set aside.
Tofu: Blot the tofu gently, and cut into 6 slices lengthwise, then cut each slice into threes, to make 18 strips and then place on the lined baking sheet. Brush all sides liberally with the almond sauce, spooning a little extra over the tops. Bake 25-30 minutes. Save the remaining sauce for the burritos.
Rice: follow package instructions, keep warm but set aside.
Prep the veggies and herbs: cut and place them on a tray or plate with the peanut sauce.
Tortillas: Right before assembling the burritos, warm the tortillas to make them soft and pliable. If you have a gas stove, use tongs, place directly on the gas grate, over medium flame, turning often with tongs. Otherwise, place in a single layer in the oven on the rack until soft and pliable. Wrap in a kitchen towel to keep warm.
Assemble: Spoon some of the warm rice onto the tortilla creating a base, then tofu and veggies and herbs. Add more of the sauce as needed. Roll and cut in half.