Spicy Fusion Burritos

1 head of cauliflower, chopped into bite size pieces
2-3 Tablespoons Harissa (or chopped kimchee)
1 cup of cooked beans (pinto, black, kidney, etc.)
1 avocado, diced
1/2 lime, juice of
4 sheets of nori (for sushi rolls)

1. Roast cauliflower in 350 degree oven until tender and nicely browned, about 20 minutes, stirring occasionally.  Remove from oven and let cool enough to handle.
2. Chop cauliflower to tiny, rice-sized pieces.  Place in a bowl and add harissa or kimchee. Mix thoroughly.
3. Mash avocado with lime juice roughly in a separate bowl.  Add seasonings if desired-- cayenne pepper, cilantro, pepper, salt/soy sauce.
4. Spoon cauliflower mixture onto the center of a sheet of nori.  Top with cooked beans. Top with avocado mixture.
5. Wrap like a burrito.  Repeat with three remaining nori sheets.
Note: This is endlessly adaptable. The cooked beans can be flavoured (rajmah masala, sofrito black beans) or refried/mashed. Sriracha instead of kimchee/harissa.

Potato with Greens and Avocado

1/2 sweet potato or 1 small red potato or 1 small Yukon Gold potato
1 bunch of kale or collards, cut into ribbons
1/4 avocado, diced
1/4 onion, thinly sliced
1 carrot, cut into matchstick strips
2 cloves of garlic, minced
1-2 Tablespoons of soy sauce (to taste)
Freshly ground black pepper
Minced ginger (optional)
Diced jalapenos (optional)

1. Cut potato into cubes.  Place in a pot and add enough water to cover by two inches.  Bring to a boil over high heat.  Once the pot has boiled for about 1 minute, reduce heat and gently simmer until potato is fork tender-- about 10-15 minutes.  Drain and let the potato cool in a bowl.
2. Place onions in a dutch oven or large sauce pan with a few tablespoons of water.  Heat over medium high heat, stirring frequently until the onions are tender, about 5 minutes.  Reduce heat to medium.
3. Add garlic, ginger (if using) and minced jalapenos (if using) with another tablespoon of water.  Sautee until fragrant.
4. Add carrot and greens along with 1/4 cup of water. Sautee until the greens have wilted to desired liking.
5. Remove from heat. Add soy sauce and black pepper to taste.  Stir to incorporate the flavours.
6. Dump the greens mixture into the bowl with the potato.  Add the diced avocado. Roughly mash the mixture all together, mixing and stirring to incorporate all the ingredients.  Add more soy sauce and black pepper if needed.
7. Optional: Add 1/4 cup of cooked beans at the end to make a more substantial meal.