I made this the other night for dinner. The burrito was a variation on my other burritos but didn't turn out well so I'm not going to post that. The side, however, turned out much better. It was mostly easy to make, except for the mango which was a bitch to peel and cut into strips.

2 large ripe mangos
1 large cucumber
1 large jicama
2 limes, juiced
1 Tbsp salt
2 Tbsp chilie powder
1/4 cup chopped cilantro

I started by peeling the cucumber and jicama and cutting them into 2 inch long, 1/2 inch wide strips. After eating some, I might try smaller strips next time. With the mango, I peeled the skin with a sharp knife. Then cut the strips into the slippery bastards, and tried to remove as much of the meat as I could get off. I nearly chopped a few fingers off when it slipped. If anyone else has a better technique for slicing and dicing mango, please let me know.
After getting that cut up, I added the salt chilie powder and cilantro and tossed with my hands. I've had it fresh and a day later and either way it is good. Very sweet, crisp, and spicy with the chili powder. It makes a perfect accompaniment to spicy beans and rice in the burrito. Some of the juice soaked into the burrito I had today and it was quite good. I may consider putting the salad IN the burrito for tomorrows dinner.

I told Stew a couple days ago that I'd get a vegan safe pizza dough recipe up here, so here we go. This has a few more ingredients than a strictly traditional DOC compliant dough, but it's much easier to handle.

5 cups unbleached high-gluten or bread flour
1 tablespoon sugar or honey
2 teaspoons table salt OR 3 1/2 teaspoons kosher salt
1 teaspoon instant yeast
2 tablespoons olive or vegetable oil
~1 3/4 cups room temperature water


1. Stir together all the ingredients in a large metal bowl.

2. Repeatedly dip one of your hands or the spoon into room-temperature water, working the dough into a coarse ball like you were using a dough hook while rotating the bowl with your other hand. As all the flour is incorporated the dough will begin to strengthen. This should take about 4 minutes.

3. Cover the dough and let it rest for 5 minutes and then resume mixing for an additional 2-3 minutes or until the dough is slightly sticky, soft, and supple. If it's too soft and sticky to hold it's shape mix in more flour one tablespoon at a time. If it's too stiff or dry mix in more water.

4. Immediately divide the dough into 4 (or whatever) equal pieces. Round each piece into a ball, brush it with olive oil to coat, and place inside it's own container. I use tupperware for this.

5. Let the balls rest at room temperature for 15 minutes, then put them in the refrigerator overnight. You can also freeze them at this point for up to 3 months.

6. Take them out of the fridge ~2 hours before you plan to use them so they can return to room temperature, then use them to make pizzas as you normally would.