True, I have blogged about Alicia’s Papa Chorizo Frittata before, but it was 3+ years ago so let’s do it again! There were a few changes this time. It’s now my habit to bump up the nutritional yeast in any eggy recipe. And I also add a bit of black salt. Instead of roasted red peppers, I just used fresh bell pepper fried up with the potatoes and chorizo.
This makes an awesome potluck dish since it is good warm or at room temperature.
I also busted out a quick batch of biscuits to go with it.
And we had a pile of raw kale salad on the side. Kale is a bandwagon I don’t mind hopping on. It’s delicious!
Because we know people (hey!) we got to sample Daiya in yummy pizza form and also got some of each flavor of shreds to take home. I did a couple of bullshit things with them last week because I’d already done the weekly shopping. But this week I could plan for it.
What’s an easy thing to do with melty vegan cheese? Quesadillas! Kevin fried up the chorizo with onions, I made a quick salsa and corn & pepper salad. Sometimes the best food comes from improvisation.
What else do you do with yummy vegan cheese? Lasagna! This is the spinach lasagna from Yellow Rose Recipes. I made a half batch so we wouldn’t be swimming in it. Worked really well and the leftovers reheated nicely in the oven.
Okay, so I know you’re intrigued. So where can you get this magical Daiya cheesy stuff? Oh look! Cosmo’s has it in stock. Seriously, get on that. Heck, Teese is on sale this weekend, so get some of each.
This post brought to you by the letter Manhattan. I blame it on all typos and general weirdness. My tongue is kinda numb.
Or, how to use up that half a package of veggie chorizo languishing in your freezer. I’ve been really happy with veggie omelet, quiches, etc. that I’ve tried in the past. So when I saw Alicia’s recipe, Papa Chorizo Frittata, I immediately marked it for future use. Tofu, potatoes, chorizo, roasted red peppers….what’s not to like? Plus, it’s gorgeous!
It was missing something green, and since I like to be a bit balanced, I picked up some callaloo at the market this weekend since they actually had it. If you haven’t tried this green, do. It’s really tasty. I ended up using a jamaican recipe as a vague guideline, but deviated quite a bit, so I’ll go ahead and tell you what I did.
Savory Tomato Callaloo
4cupscallaloo, washed and chopped
2tablespoonssun-dried tomatoes, not the oil packed ones
1garlic clove, minced
¼teaspoonsalt, or to taste
Cover the sun-dried tomatoes with the boiling water. Set aside.
Add oil to a large deep-sided skilled heated on med-high heat. Add onion. Cook stirring occasionally until softened. Add garlic. Cook a minute more. Add tomatoes and their water and thyme. Stir. Add callaloo and cover pan. After a couple of minutes, callaloo should be wilted. Stir and replace cover. Cook a few more minutes until callaloo is tender but still bright green. Salt to taste.
Here’s the happy dinner: Papa Chorizo Frittata, Callaloo and sliced oat bread I made this weekend.
Friday, I bought a package of Soyrizo on a whim with no particular plan of what to do with it. Then I remembered this old Vegetarian Times recipe for Stuffed Poblano Chilies with Garlic Mashed Potatoes. Perfect! So I loosely followed this recipe from memory. I mean, it isn’t exactly complicated.
But, to incorporate the Soyrizo, I sautéed half the package with half an onion until the onion was soft and the Soyrizo started to brown.
Then I just mixed that in with the mashed potatoes before stuffing the peppers. I also mixed a little Teese in with the mashed potatoes and sprinkled it all over the top. Since I didn’t go by a recipe or measure anything, there was extra mashed potato mixture. So I put it down in the casserole, then plopped the stuffed peppers on top.
We ate it with a side of refried beans. Hey, the chili was green, that counts, right?