Scrambled Tortillas

If you’re looking for a hearty dish to make on a wintry weekend, look no further than this one, which hails from Isa Chandra Moskowitz’s terrific book, Vegan Brunch.  It’s not the most photogenic dish (as the author notes, it “might not photograph well but is darn hard to stop eating”), but don’t hold that against it.  It’s somewhat unique and super tasty.  Try it – you’ll see!

First, you steam corn tortillas and then fry them up in a pan with onions and jalapeno.

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Then you add soft tofu to the mix until everything’s coated.

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Meanwhile, you will be doing two things.  First, steaming sliced potatoes:

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Second, making a quick sauce that is basically seasoned tomato sauce (featuring garlic, cumin, oregano and chili powder):

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At this point, the tortilla mixture should be getting nice browned bits.  (Be sure to use a very thin spatula so that you don’t lose this yumminess on the bottom of your pan).  While the outside of the tortillas is browning, rest assured that the inside is tender and scrumptious.

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The final step is to fold the steamed potatoes into the tortillas.  Once they are mixed, dish it out and top with the sauce and anything else you’d like (guacamole and vegan sour cream come to mind).

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Enjoy!  xo

 

Rosemary, Leek & Potato Pie

This tasty recipe hails from Great Gluten-Free Vegan Eats by Allyson Kramer, and it’s a favorite around here.  It reminds me a bit of “scalloped potatoes” or potatoes au gratin and is very easy to make.  The recipe calls for making it in an 8-inch springform pan, but I tend to do it in a casserole.  While less elegant, it works fine.  Whatever container you use, the first step is to line the bottom with thin-skinned potatoes (I used Yukon Golds).

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In between layers of potato, you’re going to be scattering garlic, minced rosemary, leeks, nutritional yeast, salt and vegan butter (coconut oil would probably work great, too).

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It will look something like this as you assemble it.

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It bakes at 400 for about an hour.  Kramer recommends covering it in foil for the last 20 minutes if it starts to brown too much, but I like the singed effect so opt to skip the foil.  If you like it less burnt, by all means, cover it up.

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Let it sit for a few minutes, then enjoy!  xo

A Super Delicious Salad for VegWeek!

I am a big fan of the blog “A House in the Hills” by Sarah Yates.  I’ve never met Sarah, but if I did, I’m quite sure we’d hit it off as we appear to have much in common.  First, there are the delicious vegan food recipes that she creates and posts – yum!  Then there are her obsessions with lovely home interiors and fashion – fun!  I hope you will take a moment to check out her blog.  At a minimum, I must insist that you check out her divine recipe for “Roasted Potato and Paprika Chickpea Salad” which we enjoyed the other day.  SO good and really easy to put together (not much active time).  Queenie and I devoured it!

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(Note:  the recipe calls for arugula, which would be delightful.  However, when I opened my package of arugula, it smelled funky (despite being within its expiration date – argh), so I subbed in spinach instead.  Worked great, too.)

Here’s the recipe for your savoring pleasure:

http://ahouseinthehills.com/2014/04/10/roasted-potato-and-paprika-chickpea-salad/

Enjoy!  xo