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There is a vitality, a life force, a quickening that is translated through you into action, and there is only one of you in all time, this expression is unique, and if you block it, it will never exist through any other medium; and be lost. The world will not have it. It is not your business to determine how good it is, not how it compares with other expression. It is your business to keep it yours clearly and directly, to keep the channel open. You do not even have to believe in yourself or your work. You have to keep open and aware directly to the urges that motivate you. Keep the channel open. No artist is pleased. There is no satisfaction whatever at any time. There is on a queer, divine dissatisfaction, a blessed unrest that keeps us marching and makes us more alive than the others. - Martha Graham

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Bhangra Burrito with chickpea potato curry and spinach

1 1/2- 2 lbs Red potatoes, 1 cm cubes
1/3- 1/2 Cauliflower, chopped to a similar size as potatoes
4 cloves Garlic
1 oz Ginger, peeled
1 Jalapeno Pepper, with seeds
1 Red Pepper, seeded
6 Roma Tomatoes
Olive oil
1 medium Onion, diced
1 tsp Salt (I use coarse sea salt)
1/2 tsp ground Cumin, toasted
1 tsp ground Coriander, toasted
1 tsp Paprika
1/4 tsp Tumeric
1/2 tsp Cracked Pepper
2 cups cooked Chickpeas
1/2- 1 bunch Cilantro
1 bunch Spinach, washed and roughly chopped

Start tortillas and set aside to rise.

Preheat oven 350'F. Toss potatoes and cauliflower in oil, salt and pepper. Roast until golden and soft.

Roughly puree garlic, ginger, jalapeno, red pepper and tomatoes. Heat oil in large saucepan over medium heat and saute onion with 1/2 tsp of salt until translucent. Stir in cumin, coriander, paprika, turmeric and pepper and continue to sauté until fragrant. Add vegetable puree and simmer gently 5-10 minutes. Add chickpeas and simmer 10 more minutes.

This is where I rolled out and cooked my tortillas in my cast iron skillet.

Add potatoes, cauliflower and cilantro to mixture. Sometimes I mash it all together and sometimes I leave it chunky.

To make burritos add mixture and spinach to tortillas, roll up and wallah.