Friday, 14 November 2014

30 minute Vegetarian Burritos with Home made flat bread.

Tomorrow my eldest lad heads off into the Wilderness for a week.

All week he has been sitting exams & in between study breaks he has been preparing for a 7 day self catered hike through the Victorian Alps.

The kids will be carrying their own food, tents, and clothing & be led by nothing more than a compass and a map and the glorious wilderness of the High country.
They have had to design their own menu, shop together for ingredients and work out who is carrying what. They will cook on little Trangia each night surrounded by nothing but the Wilderness.

These kinds of experiences are so so great. And the timing is perfect.
Right after a very stressful time where the culmination of the year's work comes down to a test in a weird silent environment, so different to their every day, they head off to clear their heads and take part in an activity that takes them back to the basics of being alive.

It will take most of the kids right out of their comfort zone.  From what my lad tells me most are really NOT looking forward to it at all.
My lad really really is & I love that.
He knows it won't be easy but he is still looking forward to it.
Hard stuff isn't always bad. I love that he understands that challenges aren't always insurmountable, even the ones that really do seem to be at the time.

From past experience we know that for lots of the kids that take part in this it can be a life changing experience.  It will help them muster inner strength they never knew they had.  Some will experience the beauty and solitude of the Wilderness for the first time in their life. These things stay with you forever. A reminder of the things that matter.

I love that he knows how much nature has to offer.
I love how he gets that being away from all the devices and day to day comforts is not really about taking away but adding to their life.
I love that he is excited about cooking outside every day- one of our family's very favourite things to do.

There were times this week I looked at him and just had tears. I was both proud and incredulous at how lucky I am.

I wish I was going too........
Gosh I will miss him. But I am so grateful that he is doing this and happy to know he will be sucking every ounce of the experience into his very being.

30 minute VEGETARIAN BURRITOS with Homemade Flatbread:
This is a 30 minute recipe from scratch! TRUE story.
This is what my lad is cooking for the first night's dinner (the breads will be pre-made).
So easy and incredibly nutritious and high in protein & low in cost. Perfect everyday food but especially perfect for hiking energy!
I promise even you die-hard meat eaters will love these and not miss the meat. They are super tasty and filling.
My flatbreads are based on the trusty River Cottage recipe  (but mine use no yeast) but LunchLady has a gorgeous one using Sourdough starter if you have some of that!


  • 1kg Red Kidney beans (presoaked- or use good quality tinned ones)
  • 2 onions chopped finely
  • 3 cloves garlic, crushed
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp sweet paprika
  • a bunch of fresh coriander - roots to add to the beans & save the tops to add to Burritos as you wrap them
  • a little extra water
  • salt
  • 500g flour
  • 300g lukewarm water
  • 1 tablespoon olive oil
for the flatbread ~

Combine the flour, water and oil and knead for 5 minutes until well combined & elastic.
Let rest, covered for 15 minutes (you can start the Beans while it is resting).

Once it has rested, roll it into a sausage and divide into about 10 portions.

Roll out each portion and allow to rest for about 5 minutes.

Heat a heavy pan (no oil!) to high. Once pan is hot reduce the heat and dry pan fry the breads on either side until they brown.  The bread puffs up beautifully as it cooks.

Lay on a plate and cover with a tea towel until ready to serve.

for the Beans ~ 

Add some oil to a pan on medium high heat.
Add onions and cook well until translucent and completely soft- about 10 minutes.
Now add the finely chopped coriander roots and the garlic and stir gently for a minute or two.
Add the spices and stir till the spices smell fragrant- about a minute.
Now add the pre-soaked Kidney beans and stir well.
Add a little water and cook for about 10 minutes so that all the lovely flavour has soaked into the beans and there is not much liquid in the pan.

Serve onto the flatbreads and add accompaniments of your choice.
We added Cheese, Sriracha chilli sauce, finely sliced Spanish Onion, fresh coriander, tomatoes & lemon juice.

I know I posted the LP version of this a few weeks ago but my kids and I CAN NOT get enough of this track.
TURN IT UP as you knead that dough people!


  1. Love the recipe, am going to ask my girl to make it as it sounds and looks yummy and she probs will add to her repertoire for when she leaves for 3 months next year.
    Just think, your fab recipes are going to feed a house full of teenage girls in the remote east coast of our state!

  2. Best wishes to your lad, but has the heads up being able to cook and loving nature

  3. I use the RC Magic Dough to make pizza bases & naan bread. It is so easy & delicious. I love it!

    That boy of yours sounds like a real gem. I bet his mates will all be really impressed with what he whips up for dinner on the hike. I am in the midst of teenage un-fun ( I'd say hell but it's not really hell just really really really hard) times. A hike in the wilderness would probably do my boy the world of good!

    Have a good weekend Ruth xx

  4. Helen (grabyourfork)16 November 2014 at 14:26

    Have never made flatbread before but having tackled gozleme this weekend I reckon this is perfectly doable too. And your kids are awesome. Love how capable and confident they are in the kitchen!


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