Mexican Hash on Tortillas

I looked in the fridge and pantry and realized that I was overrun by CSA potatoes, peppers, onions, and corn. I orginally thought I'd make a potato hash. Then right before I started cooking I started adding things in my head like black beans, chili powder, guacamole, and torillas. And then, we had mexican... hash. heh. Anyway it is an easy to make meal that you can modify to fit whatever you have on hand. You can use zucchini instead of corn or throw in cilantro at the end if you have it.

Ok. This isn't the prettiest picture on the planet, but it was pretty tasty!

Mexican Hash

1.25 lb baby red potatoes, 1/4 in dice
1 large red bell pepper, diced
1 large red onion, diced
2+ Tbsp olive oil
1 jalepeno, seeded, minced
3 cloves garlic, minced
2 ears of corns, kernels cut off the cob
1 14oz can black beans, drained, rinsed
2 tofurkey italian sausages, chopped into 1/2 in dice (soyrizo would work here too)
1 bunch spinach, destemmed and rinsed well
1.5 tsp cumin
1.5 tsp mexican oregano
1.5 tsp ancho chili powder
3/4 tsp salt
1/2 cup water
1 Tbsp lime juice
12 flour tortillas
guacamole
salsa


In a non-stick skillet, heat 1 Tbsp oiive oil over med-high heat and then cook the sausage until it starts to brown. Remove it from the pan and set aside.

Heat another 1 Tbsp olive oil in the same skillet, and add potatoes, bell pepper, and onion. Cook for 10-15 minutes until the potatoes are nearly done. If they start to stick, add some water or olive oil. If the potatoes aren't cooking fast enough, cover with a lid for about 5 minutes.

Add the garlic, jalepeno, and corn. Cook for a minute or two. Add the spices and salt. Cook for a minute. Add the sausage back in, add the black beans, and add the spinach. Add about 1/4 cup water and the lime juice and cover the skillet with a lid to let the spinach cook. Cook for a minute or two until the spinach is wilted.

Serve with tortillas, guacamole, salsa, and chips!

Serves 4-6.

Vote for Beans and Greens at Iron Cupcake!

Voting is open for the Basil Iron Cupcake challenge. If you liked my Strawberry Basil cupcake, please go VOTE for me.


End of Summer Strawberry Basil Cupcakes

October is Vegan Mofo Time

It's that time of year! October is Vegan Mofo month. Mofo = Month of Food. As a participant of Vegan Mofo, I'm committing to post about vegan food at least 20 times this month (eh, starting in October). So, stay tuned this month for lots of yummy food posts. And check out all of the other mofo bloggers. There are A LOT.

Lentil Loaf with Garlicky Brussel Sprouts and Mashed Potatoes

I had a ton of potatoes that had piled up from the CSA so of course I had to make some mashed potatoes and well, what goes better with mashed potatoes than lentil loaf.



Of course, that didn't use up all the potatoes so we will be making scalloped potatoes later in the week. This lentil loaf recipe comes from the best tool on the internet, the Magical Loaf Studio from The Vegan Lunchbox. I served it with mashed potatoes and roasted garlicky brussel sprouts (recipe in Vegan with a Vengeance by Isa Chandra Moskowitz).

Lentil Loaf

1/2 cup walnuts
2 TB olive oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
Two celery ribs, diced
2 cups cooked red lentils
1 cup cooked brown rice
1/4 to 1/2 cup vegetable broth, if needed (I did not need this)
1 heaping TB flaxseed meal
1/4 tsp. dried thyme
1/2 tsp. dried sage
1 tsp. dried basil
2 TB nutritional yeast flakes
2 TB ketchup
Several dashes vegetarian Worcestershire Sauce
Freshly ground black pepper, to taste
2 TB soy sauce

Preheat the oven to 350º. Spray a loaf pan with nonstick spray and set aside.

Grind the walnuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice.

13 Bean Vegan Crockpot Chili

I kind of suck because I didn't manage to take any pictures of the chili. I kept meaning to and then all of the sudden the chili was gone and it was too late. Anyway, we really liked this chili. The spice was mild, but that probably depends on the jalepeno strength. Feel free to add some cayenne to this to kick it up a notch.

13 Bean Vegan Crockpot Chili
1 lb. 13 dried bean soup mix ***
2 Tbsp olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 jalepeno, minced
1 Anaheim Pepper (or another jalepeno), diced
2 carrots, diced
1 onion, diced
3 cloves garlic, minced
1 1/2 tsp paprika
1 tsp ground cumin
1/2 tsp thyme, crumbled between your fingers
1 tsp mexican oregano**
1/2 tsp sage
1/4 tsp cayenne
2 tsp chili powder (the mix of spices that includes cumin)
1 tsp ancho chile powder
28 oz diced tomatoes
~4-5 cups boiling water
1 1/2 c. fresh or frozen corn*
3/4 pkg natural boca crumbles
2 tsp+ salt to taste.

Sort for pebbles and rinse the beans. Soak them overnight or use a quick soak method. Rinse thoroughly after soaking. Throw away the spice packet that might have come with your beans.

Get all of the spices measured out and place them in a small bowl.

Heat 2 Tbsp olive oil in a skillet over med-high heat. Add the bell peppers, onions, anaheim chile, jalepeno pepper, and carrots. Cook until soft and slightly browned. Add the garlic and cook for about 1 minute or until fragrant. Add the spices and cook for another minute. If the spices start to stick to the pan, deglaze it with a little water.

Move the vegetables to a large crockpot. Add the beans, tomatoes, corn and enough water to cover and give the beans an inch or two of extra water for expansion. Cook on low for 8-10 hours (but note that we will add more stuff to the pot about 2/3 of the way through). Stir about 1/2 way through if you are around.

After about 6 hours, add the boca crumbles and stir. Add a little more water if necessary.

When the cooking time is done, add salt to taste.

Serve over rice or polenta.

Serves a zillion.

* We had grilled frozen corn that we had put away from the CSA overabundance. Grilled corn is fabulous in this.
** You can substitute regular oregano
*** or a mix of beans

Heirloom Cherry Tomatoes from the SLC Farmer's Market

Look at these beautiful heirloom cherry tomatoes we picked up yesterday at the Salt Lake Farmer's Market.



We had never been down to the Farmer's Market before and wanted to check it out before the season ended. We normally don't go because we are overflowing with vegetables from our CSA. Even though we have had a lot of food from our CSA we have been generally unhappy with this new CSA and had planned to switch to a CSA in Park City next year. After seeing the farmer's market yesterday we are re-thinking our plan. The farmer's market was huge and wonderful. It's so nice to be able to walk around and pick the best of the lot and still be buying locally direct from the farmer. At the farmer's market we can get what is in season, but at the amounts that are right for us. I just don't think I can take another week of summer squash and zucchini this year. We are considering making a commitment to drive down to Salt Lake every saturday morning (or every other) and go to the farmer's market instead. While it is 30 miles for us, it is still considerably less than the mileage that grocery store veg are shipped. We also have a much smaller Park City farmer's market that would also provide some food. I'd love to hear your thoughts about this if you've struggled with a similar dilemma (CSA vs Farmer's market).

I bet you want to know what I did with those tomatoes! I sliced them in halves or quarters depending on size and added some sliced basil. Then I mixed up a vinaigrette from olive oil, balsamic, garlic, salt, and pepper and added some of the dressing to the tomatoes and then gave them an extra little sprinkle of salt. Here is the tomato salad:

[AUTOSAVED] Iron Cupcake Challenge: End of Summer Vegan Strawberry Basil Cupcakes

I've joined the Iron Cupcake Challenge. The Iron Cupcake challenge is simialr to Iron Chef in that there is a secret ingredient that must be used in the cupcakes. This month's ingredient: Basil! When I heard this month's ingredient, my brain immediately went in two directions: Summer (strawberries, lemonade, basil) and also to Thai food. I came really close to making a Thai Basil cupcake with coconut, ginger, basil, and chiles but it seemed too close to last month's challenge of chiles. And also, Mike, my husband, was really pushing for strawberry! I was a little worried that basil in cupcakes would be really weird, but it was quite tasty.

As part of the Iron Cupcake challenge I am competing with other cupcake bakers in the internets to win fabulous prizes from our lovely sponsors:Etsy artist Metal Sugar, Head Chefs by Fiesta Products, Hello Cupcake by Karen Tack and Alan Richardson, Jessie Steele Aprons, Cupcake Courier, and Taste of Home.



Note the recipe below has both high altitude and regular instructions. I have only tested at high altitude. This cupcake started with a Vegan Lunchbox recipe for vanilla cupcakes. Your house will smell amazing when you make these. And if you are scared of the basil, you can make this recipe without it. For plain old strawberry cupcakes, omit the basil and lemon juice.

End of Summer Vegan Strawberry Basil Cupcakes

2 1/8 cups cake flour or unbleached AP flour
2 tsp baking powder (1 tsp at high altitude)
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/8 cup cane sugar
~3/4 qt organic strawberries (1 c. puree)
1 Tbsp cane sugar
16 basil leaves
2 T lemon juice
3/4 cup soy milk
1 tsp cider vinegar
1 tsp vanilla
1 tsp natural strawberry flavor (Frontier brand)
1 tsp natural red food color (Select Natural brand)

Preheat oven to 350 degrees (or 375 at high altitude). Line muffin tin with paper cupcake liners (optionally spray paper liners depending on what kind you are using).

In large bowl, mix together the flour, baking powder, baking soda, salt, and sugar. Set aside.

In a food processor, puree the strawberrries with 1 Tbsp cane sugar. Tear the basil leaves and add them to the food processor along with lemon juice (so the basil does not turn black). Puree. Measure out 1 cup of the puree (you may have extra puree which you can either drink or consider adding to the frosting). Mix the strawberry puree with the soy milk, vinegar, vanilla, and strawberry flavor.

Add the wet to the dry ingredients and mix with a hand-held mixer until smooth. Add the food color and mix to combine.

Fill each muffin cup to about 3/4 filled. Bake for 20-23 minutes. Cool in the pans for about 5 minutes and the move to a wire rack. Cool completely before frosting. See Strawberry frosting recipe below.

Makes 17-18 cupcakes.

Strawberry Buttercream Frosting
4 cups-ish of powdered sugar
1 stick (1/2 cup) Earth Balance Margarine, softened
1/2+1/4 tsp vanilla extract
1/2+ 1/4 tsp strawberry flavoring
1 tsp natural red food color
Soy Milk

Using a hand mixer, cream the butter and then add ~1/2 cup powdered sugar. Add the vanilla and strawberry extract and ~1 Tbsp soy milk. Beat with the mixer. Add more sugar (you will add the sugar very gradually). As the sugar incorporates, add more. If the mixture gets too dry, add more soy milk. Continue in this manner until the frosting looks almost white and is the right texture/stiffness for frosting the cake. Add the red coloring and mix until incorporated.

Sugared Basil Garnish
Basil leaves
Sugar

Wash basil leaves. Damp dry on a paper towel. Press each side of the leaf into the sugar.

Iron Cupcake Challenge: End of Summer Vegan Strawberry Basil Cupcakes

I've joined the Iron Cupcake Challenge. The Iron Cupcake challenge is simialr to Iron Chef in that there is a secret ingredient that must be used in the cupcakes. This month's ingredient: Basil! When I heard this month's ingredient, my brain immediately went in two directions: Summer (strawberries, lemonade, basil) and also to Thai food. I came really close to making a Thai Basil cupcake with coconut, ginger, basil, and chiles but it seemed too close to last month's challenge of chiles. And also, Mike, my husband, was really pushing for strawberry! I was a little worried that basil in cupcakes would be really weird, but it was quite tasty.

As part of the Iron Cupcake challenge I am competing with other cupcake bakers in the internets to win fabulous prizes from our lovely sponsors:Etsy artist Metal Sugar, Head Chefs by Fiesta Products, Hello Cupcake by Karen Tack and Alan Richardson, Jessie Steele Aprons, Cupcake Courier, and Taste of Home.



Note the recipe below has both high altitude and regular instructions. I have only tested at high altitude. This cupcake started with a Vegan Lunchbox recipe for vanilla cupcakes. Your house will smell amazing when you make these. And if you are scared of the basil, you can make this recipe without it. For plain old strawberry cupcakes, omit the basil and lemon juice.

End of Summer Vegan Strawberry Basil Cupcakes

2 1/8 cups cake flour or unbleached AP flour
2 tsp baking powder (1 tsp at high altitude)
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/8 cup cane sugar
~3/4 qt organic strawberries (1 c. puree)
1 Tbsp cane sugar
16 basil leaves
2 T lemon juice
3/4 cup soy milk
1 tsp cider vinegar
1 tsp vanilla
1 tsp natural strawberry flavor (Frontier brand)
1 tsp natural red food color (Select Natural brand)

Preheat oven to 350 degrees (or 375 at high altitude). Line muffin tin with paper cupcake liners (optionally spray paper liners depending on what kind you are using).

In large bowl, mix together the flour, baking powder, baking soda, salt, and sugar. Set aside.

In a food processor, puree the strawberrries with 1 Tbsp cane sugar. Tear the basil leaves and add them to the food processor along with lemon juice (so the basil does not turn black). Puree. Measure out 1 cup of the puree (you may have extra puree which you can either drink or consider adding to the frosting). Mix the strawberry puree with the soy milk, vinegar, vanilla, and strawberry flavor.

Add the wet to the dry ingredients and mix with a hand-held mixer until smooth. Add the food color and mix to combine.

Fill each muffin cup to about 3/4 filled. Bake for 20-23 minutes. Cool in the pans for about 5 minutes and the move to a wire rack. Cool completely before frosting. See Strawberry frosting recipe below.

Makes 17-18 cupcakes.

Strawberry Buttercream Frosting
4 cups-ish of powdered sugar
1 stick (1/2 cup) Earth Balance Margarine, softened
1/2+1/4 tsp vanilla extract
1/2+ 1/4 tsp strawberry flavoring
1 tsp natural red food color
Soy Milk

Using a hand mixer, cream the butter and then add ~1/2 cup powdered sugar. Add the vanilla and strawberry extract and ~1 Tbsp soy milk. Beat with the mixer. Add more sugar (you will add the sugar very gradually). As the sugar incorporates, add more. If the mixture gets too dry, add more soy milk. Continue in this manner until the frosting looks almost white and is the right texture/stiffness for frosting the cake. Add the red coloring and mix until incorporated.

Sugared Basil Garnish
Basil leaves
Sugar

Wash basil leaves. Damp dry on a paper towel. Press each side of the leaf into the sugar.

[AUTOSAVED] Restaurant Review; Chimayo

Tonight was our wedding anniversary. We always splurge on a nice dinner that we probably cannot afford on our anniversary. This year we decided to try Chimayo on Main St in Park City. When we looked online, we noticed that their menu had a nice looking vegan entree: "Vegetable Tamales - A Traditional Native American Steam-Cooked Masa with Roasted Corn, Spicy Seitan Meat, Drunken White and Pinto Beans, smothered in a Red Chili Sauce". So, on we went.

When we got there, we double checked with the host that they did indeed have a vegan entree on the menu. They were very nice and knew offhand that the tamales were indeed vegan. They knew what they word vegan meant (yay) and they all went out of their way to make sure that we got no cheese or dairy on any of our items. That's the good part of this review.

In addition to our tamale entree we also got a salad, "Stuffed Avocado with Marinated Vegetables, Papaya and Julienne Greens with Pasilla Chili Vinaigrette" and some vegetarian fajitas. The salad was great but the rest was not so good. The fajitas were green beans, carrots, mushrooms, corn and a small amount of onions and peppers with some tortillas and tomatoes. meh. The tamales were sadly the same frozen rico tamales that we buy from the grocery store. I am 99.9% sure that the tamales are Rico tamales. i expected much more from a well known high end restaurant in PC. and expected more from a $25 entree.

So, for a two entrees, a salad, and 2 margaritas, we had a grand total of $96 (before tip) and mediocre food. We are very sad about this as we had high hopes and I always want to frequent places that actually try to have something vegan on the menu. Despite my wanting to give business to places that actually have vegan offerings, I cannot recommend Chimayo.

Restaurant Review; Chimayo

Tonight was our wedding anniversary. We always splurge on a nice dinner that we probably cannot afford on our anniversary. This year we decided to try Chimayo on Main St in Park City. When we looked online, we noticed that their menu had a nice looking vegan entree: "Vegetable Tamales - A Traditional Native American Steam-Cooked Masa with Roasted Corn, Spicy Seitan Meat, Drunken White and Pinto Beans, smothered in a Red Chili Sauce". So, on we went.

When we got there, we double checked with the host that they did indeed have a vegan entree on the menu. They were very nice and knew offhand that the tamales were indeed vegan. They knew what they word vegan meant (yay) and they all went out of their way to make sure that we got no cheese or dairy on any of our items. That's the good part of this review.

In addition to our tamale entree we also got a salad, "Stuffed Avocado with Marinated Vegetables, Papaya and Julienne Greens with Pasilla Chili Vinaigrette" and some vegetarian fajitas. The salad was great but the rest was not so good. The fajitas were green beans, carrots, mushrooms, corn and a small amount of onions and peppers with some tortillas and tomatoes. meh. The tamales were sadly the same frozen rico tamales that we buy from the grocery store. I am 99.9% sure that the tamales are Rico tamales. i expected much more from a well known high end restaurant in PC. and expected more from a $25 entree.

So, for a two entrees, a salad, and 2 margaritas, we had a grand total of $96 (before tip) and mediocre food. We are very sad about this as we had high hopes and I always want to frequent places that actually try to have something vegan on the menu. Despite my wanting to give business to places that actually have vegan offerings, I cannot recommend Chimayo.