A New October Tradition?

It's Halloween on a baking sheet when you roast together sweet potatoes and Peruvian purple potatoes. The latter are dark enough to appear black.

After roasting the potatoes and sweet potatoes we pan-fried them quickly with vegetarian chorizo, onions and yellow bell peppers for an autumnal hash.

A lunch of leftovers including our Potato and Chorizo Hash, Guacamole, Chipotle Cabbage Slaw and the last of the garden's Honey Drop tomatoes.


This chorizo recipe is made from TVP, a somewhat controversial soy product  in the vegetarian/vegan community. Consisting of de-fatted soy flour, TVP, or Texturized Vegetable Protein, is a highly processed food, much like white flour. We buy a Non-GMO variety at our local natural foods store and use it sparingly although TVP is still a far healthier (and kinder) alternative to hormone-treated animal products. The texture is undoubtedly the closest to actual meat of any other soy product or seitan.

In a mixing bowl stir together 1 cup TVP granules, 1 t. salt, 2 T. red wine or apple cider vinegar, 1-2 T. tomato paste, 1 t. ground cumin, 1 t. dried oregano, 1 t. chipotle pepper powder OR 1 t. smoked paprika + a large pinch of cayenne pepper, 1/2 t. garlic powder, a large pinch of sugar and about 3 T. finely minced onion. Pour 1 cup boiling water over the mixture, stir again and let sit for 15 minutes. All of the water, or most anyway, should have been absorbed.

Heat 1 T. olive oil in a non-stick skillet over a medium-high flame. Add the TVP mixture and fry, stirring often, for two minutes. Taste and adjust seasonings as desired. You can now enjoy the chorizo by itself or incorporate into a multitude of dishes, ranging from burritos and enchiladas to omelets and wraps and stuffed peppers!


Popular Posts