Thursday, November 14, 2013

Experiment #7: Tamale Pie

Tamale pie isn't a new concept; there are recipes and variations all over the place. But any time I cook something without referring to a recipe, it's safer if I call it an experiment. The result of this week's experiment was fast and easy comfort food that doesn't leave you feeling weighed down.

My original plan was to make an actual pie, but I couldn't find my pie dish so I made a casserole instead and put a polenta crust on the top and bottom.

You can modify the filling to include whatever sounds good to you. Calabacitas, a mix of summer squashes, onion, and garlic, is a traditional New Mexican filling. B doesn't like zucchini, so I used beans, jalapenos, onions, garlic, and tomatoes. I used Texas-style chili seasonings, but red or green chile sauces would also be delicious (and authentic). Daiya cheddar shreds would also be good on top, but I didn't have any.

Speaking of green chile sauce, I decided at the last minute to spread a think layer of Sadie's Green Chile Sauce on top. I didn't salt the polenta enough, and it didn't have much flavor. The filling had plenty of spice on its own but not enough to stand up to the polenta. The sauce also gave the top of the casserole an attractive finish. Notice that I said a thin layer. Sadie's doesn't mess around--that sauce is HOT! Sadie's salsa, which is also delicious, comes in a "not as hot" variety. It's still crazy hot. Be warned.

Tamale Pie - Serves 4
  • 2 tbsp olive oil
  • 1/2 large onion, chopped
  • 1 jalapeno, chopped (with seeds)
  • 3 cloves garlic, minced
  • 1 14.5 oz can of pinto beans, drained (or substitute homemade beans)
  • 1 1/2 cups tomato sauce
  • 1 1/2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp black pepper
  • salt to taste
  • 1/4 fresh cilantro, chopped
  • 3 cups water (I might use veggie stock next time!)
  • 1 cup uncooked polenta (corn grits)
  • 1/3 c Sadie's Green Chile Sauce
Preheat the oven to 

In a medium-sized skillet, heat the olive oil on medium heat. Saute the onion and jalapeno for about 5 minutes or until the onion is translucent. Add the garlic and saute for another minute. Add the pinto beans, tomato sauce, and spices to the skillet. Cook for five minutes, stirring frequently. Remove the filling mixture from heat and stir in the cilantro.

Spicy filling! 

In a medium-sized stock pot, bring the water to a boil. Add the polenta and reduce heat to low. Cook for five minutes, stirring frequently. In a small casserole dish (I think mine was a 7"x9") or pie dish, spread half of the polenta in an even layer along the bottom. Then spread the filling evenly over the polenta. Top the filling with another polenta layer. Spread the green chile sauce over the top of the casserole. 

Making the polenta crust

Bake the casserole at 400 degrees for 10 minutes or until thoroughly heated. Serve immediately.

Easy New Mexican comfort food!

Tuesday, September 3, 2013

An experiment meets an old favorite: Spicy Sausage and Bean Stuffed Acorn Squash

I have a new love: Field Roast Mexican chipotle sausage.

Remember in my breakfast burrito post when I talked about my love for Mexican chorizo? This stuff tastes just like chorizo! Only, it's made from far more appetizing ingredients than pork lymph nodes (Seriously. I can't believe I used to eat that.). I'm also impressed that something made outside of the Southwest that says "chipotle" on it is seriously spicy! My extra links are going to make a fantastic breakfast scramble with tofu.

Tonight the sausage went into a Nelson Family favorite weeknight meal: bean and sausage stuffed acorn squash. We love the balance between the sweet squash and the spicy filling. This meal is not only super healthy, but it takes only about 15 minutes total to make. Win-win!

Spicy Sausage and Bean Stuffed Acorn Squash - feeds 2

  • 1 large acorn squash
  • 2 links of Mexican-spiced vegan sausage, crumbled (I used Field Roast)
  • 1 cup pinto beans
  • olive oil for cooking
  • 1/4 cup red chile sauce, plus extra for garnish (I use Santa Fe Ole, which is available online)

Start with a large acorn squash. Slice it in half and scoop out the seeds. Place the squash face down in a microwave safe dish and cook for 7-8 minutes or until tender.
Such a beautiful veggie!
Next, heat your sausage and beans in a skillet with a little olive oil. When hot, stir in the 1/4 cup of red chile sauce.
Canned beans are fine, but leftover homemade beans from the last post are better!
My current favorite vegan red chile sauce
Place each squash half in a sufficiently large bowl. Split the filling between the two halves (it will overflow!). Drizzle with extra red chile sauce, and enjoy!


Friday, August 16, 2013

An Old Favorite: Pinto Beans with Green Chile

I'm still here! The last month has been pretty hectic and on a very tight budget, so I haven't been doing much experimenting. Hopefully I will get back on track soon. In the mean time, I want to share a favorite recipe we make about once a month: pinto beans with green chile. This year's chile harvest is coming up soon (thought not soon enough, as this batch of beans used our last bag of chile!), and that means a fresh crop of the spicy, smoky deliciousness that is New Mexican green chile.

Now that I've made my own beans, I rarely buy canned. They are so simple to make in bulk, they freeze well, and dried beans are so much less expensive than canned. You can also taste the love that goes into homemade beans. They will always be more delicious!

Every New Mexican has their own technique and recipe for making beans. The crock pot is my favorite way to prepare beans because I can throw everything together in the morning before work, and when I come home my house smells delicious! I make beans in bulk and freeze them so that we can have burritos any time we want. Traditional New Mexican beans (and sometimes even green chile sauce) are prepared with a smoked ham hock. However, a little liquid smoke and a strong stock are all you really need to give these beans a rich flavor.

Pinto Beans with Green Chile - makes a LOT!
- 2 lbs dried pinto beans (do not use canned!)
- 1 1/2 cups chopped green chile
- vegetable stock, enough to cover the beans (4-6 cups). I prefer the organic "Better than Boullion" vegetable stock.
- 1 tbsp liquid smoke
- 1 tsp garlic powder
- 1/2 tsp black pepper
- salt to taste

The night before, place the beans in a large bowl and cover with water. Soak the beans overnight.

In the morning, drain the beans and place them in the crock pot. Add the green chile, liquid smoke, and spices. Add just enough stock to barely cover the beans. Cook on low for 5 hours. Stir the beans and add more stock until the liquid just covers the beans. Cook for another 5 hours. Check the seasoning before serving.

Sunday, July 21, 2013

Experiment #6: Tofu and Veggie Potstickers

First, a quick health update: I'm allergic to eggs! I don't know why my doctors didn't think to do an allergy panel years ago, but finally I found one who actually rules out the simple things first. I've probably been mildly allergic my whole life, but stress has triggered a stronger reaction. I've been egg-free (and up to about 75% vegan, though I've had some weird chicken cravings) now for about two weeks, and I feel better than I have in quite a while. I ate French toast the other day as a test to see if my symptoms returned, and they did within an hour of eating. My mom-in-law was worried about making me sick, but for me it was the happiest sickness I've ever felt! To finally know the cause of my illness and the simple solution to it is AMAZING!

I had planned to do an avgolemono (Greek Easter Soup - it's name means "egg and lemon") experiment last week, but I found a pre-existing recipe that was everything I wanted! The only substitution I made was swapping in 1/2 cup of chopped fresh parsley for dill since a) the non-vegan version I used to make had parsley, and b) B apparently hates dill (but loves ranch dressing?). We were both surprised by how much this recipe tasted like the real thing!

This week's experiment comes with two big thumbs up from B! They also come from a craving for Chinese food mixed with frustration over not being able to find egg-free wonton or spring roll wrappers. I tried Whole Foods, Sprouts, and Talin with no success. I was too tired to try La Montanita Co-Op or any of the smaller Asian markets this afternoon, but I'll keep my eyes open.

Until I find them, I'll have to make my own. I considered making Chinese pancakes and using them to make spring rolls, but decided against it because they're labor intensive. You can, however, freeze them easily for later use, so I probably will still make some soon. Browsing the web for easier options, I came across a recipe for pierogi from Post Punk Kitchen. Mmmm....pierogi! B and I are both of Polish descent, and I squealed when I saw this recipe. I'll definitely make these for Christmas Eve dinner with B's family this year. Polish Catholic Christmas Eve meals are always vegetarian, but I'll be skipping the quiche this year. These savory dumplings will be an excellent accompaniment to my mom-in-law's sweet and sour borscht.

This pierogi dough looked perfect for potstickers. If you think about it, pierogi and potstickers are pretty similar to begin with. They're both dumplings that are first boiled or steamed and then pan-fried for a crispy exterior. It always amazes me which foods seem to be universally delicious regardless of which culture or region they come from. FRIED DOUGH --> DELICIOUS. I'm pretty sure science can support this as fact.

Note about the filling: For B, I replaced half the tofu with an equal amount of ground pork to make a more traditional ma po-style dish since he's still learning to like tofu. Replacing some of the tofu with mushrooms would also be a delicious (and meat-free) alternative to a tofu-only dumpling.

Another note about the filling: You'll notice that the recipe as-is makes entirely too much filling. I'm saving the unused filling to make fried rice later in the week. If you don't want extra, then cut the filling recipe in half.

A partial mise-en-place for the filling - the tofu was still pressing!

Tofu and Veggie Potstickers - Makes 18-20 dumplings
For the filling:
  • canola oil
  • 1 tsp sesame oil
  • 1 16-oz block firm tofu, pressed and crumbled
  • 1 carrot, minced or shredded
  • 1 stalk celery, minced
  • 3 scallions, sliced thinly (reserve 1 tbsp for sauce)
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1/4 cup soy sauce
  • 1 tbsp sriracha (or to taste)
  • 1 tbsp rice wine vinegar
For the dough:
  • 1 cup warm water
  • 3 tbsp canola oil
  • 3 cups all-purpose flour, separated, plus extra for sprinkling
  • 3/4 tsp salt
For the dipping sauce
  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1 tbsp sriracha (or to taste)
  • 1 tbsp scallion, sliced thinly

Heat 2 tbsp canola oil plus 1 tsp sesame oil in a wok or frying pan over medium heat. Saute the carrot and celery for five minutes, stirring frequently. Add the scallions, garlic, and ginger, and saute for another minute. Place the veggie mix in a bowl and set aside. Add another 2 tbsp of canola oil to the pan and fry the tofu. Season with salt and pepper. Add the tofu to the veggie mix, and then add the rest of the filling ingredients. Set filling aside to cool while you make the dough.

Add the water and oil to a mixing bowl. Stir in two cups of flour and the salt. This should create a sticky wet dough. Dust your work surface with flour and place the dough on it. Add an additional flour 1/4 cup at a time, kneading the portion into the dough. Continue adding 1/4 cup portions of flour and kneading until you have a smooth, elastic, not too sticky dough. You may find your dough at the right consistency with slightly more or slightly less than 3 cups of flour total.

Flour + water + oil + love = dough

Roll the dough to a 1/4 inch thickness. Use a large glass or cookie cutter (I used the lid to a large drink shaker) to cut dough circles. Then roll each circle to 1/8 in thickness to create a large dumpling. Spoon a heaping tablespoon of filling into each circle and pinch closed. You may need to use a little warm water on your fingers while you pinch them to get them to stick. 

Dumplings! I need to work on my folding technique...

Add water to a large skillet (with a lid) until it is about 1/2 inch deep. Heat the water on medium-low and add the dumplings. Cover and steam for about 10 minutes, or until the dough is cooked. As an optional step, you can briefly fry the steamed dumplings in a little canola oil to crisp them up. I shouldn't call this optional makes them extra delicious! Remember what I said earlier about fried dough?

While the dumplings steam, mix all the dipping sauce ingredients together. Serve the dumplings immediately with the sauce on the side. 

Sunday, July 7, 2013

Experiment #5: Chocolate Amaretto Pie with Cherry Sauce...and some personal stuff

It's been a rough couple of weeks health-wise, but I'm feeling much better. Right after my last post, my digestive problems flared up badly. Two weeks of cramping, throwing up, aching in every joint, and barely wanting to eat. I missed some work, visited the doctor, and I'm still waiting on some test results. I've also been battling dizzy spells the last week while I wean off citalopram, which I took for anxiety but can proudly say I no longer need. The decision about whether or not to take antidepressants is an intensely personal one, and I don't think there's an absolute right or wrong answer. While I'm thrilled to be back in control of my emotions, I understand that I couldn't get there on my own. The feeling-like-crap part of me wishes I hadn't taken it because the physical addictiveness is so strong. The logical side of me is glad that I did because it gave me the boost I needed to help me  recognize the confidence and bravery already inside me. I don't stress over little things or feel unreasonably afraid of anything anymore.  Bring on the experiments!

My appetite came back for the Fourth of July, and I made these delicious raw lemon/coconut/banana bars from This Rawsome Vegan Life. My family enjoyed them (except B who isn't a big coconut fan) and they took a whopping 10 minutes to make (not including refrigerator time), so I'll definitely make them again. This week's experiment is a different summer-friendly dessert. It requires minimal baking (setting the crust for 10 minutes) and uses seasonal fruit (I found beautiful dark sweet cherries on sale at Sprouts today!). The experiment is my take on this chocolate pie with almond crust and strawberry compote from Oh She Glows.  I changed the flavors because chocolate + almond + cherry is one of my all-time favorite flavor trios (second only to green chile + cheese + potato...oh, cheese *sigh*).

This pie is a celebration of feeling better. It's also a celebration of cooking with booze since I was on Tylenol and not able to drink while I was sick. 

Chocolate Amaretto Pie with Cherry Sauce - serves 8-10 depending on how you slice it
  • 3/4 cup raw almonds
  • 1 1/2 cup oats, separated
  • 1/4 cup coconut oil
  • 3 tbsp maple syrup (or the liquid sweetener of your choice)
  • 7.5 oz coconut cream (or 1 15 oz can coconut milk chilled overnight to separate out the cream)
  • 2 oz amaretto liqueur (I like D'Saronno)
  • 1 12 oz bag semi-sweet chocolate chips
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 lb sweet cherries
  • 1 tbsp cornstarch
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla extract
Preheat the oven to 350 degrees. Place the almonds and 1/2 cup of oats in a food processor and grind into a coarse flour. Add the rest of the oats and process briefly to chop the oats. Then add the coconut oil and maple syrup and process until the dough forms. 
Dough that smells as good as it looks!
Lightly grease a pie pan with coconut oil. Add the dough to the middle of the pan and use your fingers to press it into a crust. Bake the crust at 350 degrees for 10-12 minutes. Let the crust cool while you make the filling and sauce.

Smells like a freshly-baked granola bar! YUM!
I made the sauce next because, like an idiot, I didn't read the directions for the filling very well. I bought coconut milk because I read the ingredients list quickly. The filling actually uses coconut cream, which you can buy pre-separated. The original recipe asks you to make your own by chilling coconut milk overnight to separate its parts. So I threw my can in the freezer while I baked the crust, made the sauce, made spaghetti for dinner, and watched the first half of The Hobbit. That's approximately how much time it takes to separate coconut milk in the freezer. Overnight in the refrigerator works better because it separates the liquids without freezing, so they're easier to work with.

Pitting the cherries is the worst part of the recipe. It's tedious, and I don't have any good tools or strategies for it. I just make a slice or two around the pit with a paring knife and pull the pit out with my fingers. It's messy, but it gets the job done.
Cherry pitting or bloody murder?
Place the cherries in a small saucepan over medium heat. Use a potato masher to mash the cherries and extract their juice. Slowly add the cornstarch, whisking quickly to avoid lumps. Then add the maple syrup and vanilla. Bring to a simmer, then reduce the heat to low. Cook for 15-20 minutes or until desired thickness. Let the sauce sit while you make the filling (or in my case, store it in the fridge until ready to reheat since it's going to be a while...)

If you start with chilled coconut milk, carefully separate the cream from the watery part. If you start with coconut cream, congratulations: you win at reading directions. Just pour it into a medium saucepan over medium-low heat. Add the amaretto and the chocolate chips, stirring constantly until the chocolate is melted. Remove from heat and stir in the maple syrup, vanilla, and salt.  

I wish I didn't have to wait two hours to eat it!
Pour the filling into the pie crust. Cover the pie with foil or plastic wrap and chill it in the freezer for at least two hours. After that, if everyone you're serving it to likes cherries, feel free to layer the sauce on top. Otherwise, reheat the sauce and serve it over individual slices. 

Sunday, June 23, 2013

Experiment #4: Sloppy Joes!

First, an apology for my absence last week. B and I had celebrated our first wedding anniversary in Durango, Colorado and Mesa Verde National Park. We had an amazing time hiking, rafting, and drinking tasty beers (Well, I did. B's not a beer fan). But we're both happy to be back in NM eating home-cooked food (I can only eat so many quinoa burgers before I get bored).

Since we were getting back into our normal routine, I didn't create a new recipe last week. To make up for it, this latest experiment is new and improved with mediocre Instagram photos!

When I'm menu planning for the week, I always ask B what he wants for dinner. His reply is usually, "Eh, whatever you want to make is fine." Recently, however, I got a request. "Sloppy Joes!" he said, "We haven't had them in a long time." Tonight, I finally granted that request.

Here's the mise en place for the sloppy joes. Missing are ketchup (because the recipe I modified didn't call for it, but it definitely needed some) and vegetable stock (because I was going to cook the lentils in water until I remembered that veggie stock is ALWAYS better!).

Sloppy Joes - Serves...a lot. Probably 6-8 depending on the size of buns you use.

  • Olive oil, for sauteeing
  • 1/2 medium onion, diced
  • 1 carrot, diced
  • 1/2 cup red lentils, rinsed
  • 1 cup vegetable stock
  • 1 14.5 oz can diced tomatoes
  • 1 15 oz can pinto beans
  • 1/4 cup ketchup
  • 1 tbsp vegan worcestershire sauce
  • 1 tsp dijon mustard
  • 1 chipotle pepper, minced, plus 1 tsp adobo sauce
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • salt and pepper to taste

Finely dice your onion and carrots. This is important for two reasons: 1) we want them to cook quickly and thoroughly for a soft texture, and 2) we want nice little pieces for a proper sloppy joe consistency. My dainty little fingernail is a reference for how small I made my pieces.

In a large pot, heat a couple tbsp of olive oil. Saute the onion and carrot for five minutes. Add the stock, lentils, and tomatoes to the pot. Bring to a simmer, and then cover and reduce heat. Simmer the lentil mixture for 20 minutes or until lentils and carrots are tender.

Add the rest of the ingredients and stir. Use a potato masher to mash the tomatoes and beans into smaller pieces (again, we're looking for that classic sloppy joe texture). Cook uncovered on medium-low for a few more minutes until the sauce is your desired thickness.

I served these on giant whole wheat kaiser rolls. I mean GIANT! This sandwich was a good 6" in diameter. I originally planned to bake some sweet potato tots on the side, but when B saw these, he said the sandwiches would be enough!

The verdict: They were tasty, but not quite what B expected for sloppy joes. He's used to a more barbeque-like sauce. Of course, that didn't stop him from licking his plate clean while I was only halfway through mine. I have promised him a Sloppy Joe Experiment, Part 2 with a different sauce recipe.

Monday, June 10, 2013

Experiment #3: Summer Pesto Farro

Little is more delicious on a hot day than fresh veggies and herbs. It was 85 degrees in my house with the swamp cooler on this afternoon, so it seemed like a good day to make a refreshing pesto.

I found this Giada de Laurentiis recipe while searching for easy farro recipes last week. For those of you who've never had it, farro (sometimes called wheatberry) is a type of whole wheat that's been harvested in the Mediterranean and Middle East for centuries. It's a slightly sweet, slightly nutty substitute for rice or pasta. Compared to modern wheat, farro has more fiber and protein and its gluten is easier to digest.

I liked how simple Giada's recipe was, but found it to be too heavy on the parsley. I also had some baby spinach to use up, and I figured I could hide its lovely nutrients from B underneath the herbal flavors (it worked!). Here is the delicious result:

Summer Pesto Farro - serves 4
  • 8 oz semi-pearled farro
  • 4 c vegetable stock
  • 1/2 cup parsley
  • 1/3 cup basil
  • 1/2 cup baby spinach
  • 3 cloves garlic
  • 1/2 tbsp dried thyme (or 1 tbsp fresh thyme)
  • 2 1/2 tbsp extra virgin olive oil
  • 1/2 tbsp red wine vinegar or apple cider vinegar
  • 1 tbsp nutritional yeast
  • 1 tsp salt
  • 1/4 tsp black pepper
In a pot, bring the stock to a boil. Add the farro and stir. Cover, reduce the heat to low, and cook for 25 minutes or until the farro is tender. 

While the farro cooks, prepare the pesto. Put the parsley, basil, spinach, garlic, and thyme in a food processor. Chop to a coarse texture. Add the olive oil, vinegar, nutritional yeast, salt, and pepper to the herbs. Process to desired consistency (I like my pesto on the coarse side). 

Once tender, drain the farro and return it to the pot. Add the pesto, mix, and adjust the salt and pepper to taste. 

Serve as a light main dish with added veggies (fresh peas would be awesome. I had marinated artichoke hearts.) or as a side dish (B ate his on the side with chicken sausages). 

Monday, June 3, 2013

Experiment #2: Roasted Garlic and Potato Soup

In hindsight, I realize that using my oven for 45 minutes in 85 degree heat was not the wisest decision I've made. However, the delicious results (and my soup obsession) made it all worth it. If you didn't want to turn on the oven, you could roast the vegetables on the grill before pureeing them into the soup.

Roasted Garlic and Potato Soup - Serves 4
Olive oil
3 heads garlic
1 lb small potatoes (I used red but gold would be great, too)
1 sweet onion, sliced thin
4 cups vegetable stock
1/4 white wine
1/2 cup plain soy creamer
2 tsp dried thyme
1 tsp red pepper flakes (or more to taste - we like it spicier!)
salt and pepper to taste

crusty bread for serving (I found a nice small loaf of rosemary bread at Trader Joe's)

Slice the top off of each head of garlic, lightly rub the garlic with olive oil, and wrap the heads in aluminum foil. Similarly, rub the potatoes in olive oil and wrap in foil. Roast the garlic and potatoes in a 400 degree oven (or on the grill) for 40 minutes. Remove the foil and allow them to cool for 10-15 minutes.

While the garlic and potatoes roast, heat 2 tbsp of olive oil in a large pot or dutch oven. Caramelize the sliced onion over low heat.

Chop the potatoes, and squeeze the roasted garlic out of its skin. Remove the onions from the heat and add the potatoes, garlic, vegetable stock, wine, creamer, and spices. Use a standard or immersion blender to puree the soup. Return the soup to the heat and bring to a simmer. Test the spices and adjust to your liking.

Serve with slices of crusty bread for dipping.

Tuesday, May 21, 2013

Experiment #1: "Chorizo" tofu and potato breakfast burritos.

Brinner is my favorite meal. For those of you who've never watched Scrubs, brinner is the delicious portmanteau of breakfast and dinner. We usually have a brinner night at my house once a week, and living in New Mexico, that often means breakfast burritos.

The standard breakfast burrito is as follows:
- The largest flour tortilla you can find (there are restaurants that use 14" tortillas but I usually stick with 10" at home)
- 2 eggs, scrambled
- Potatoes - pan-fried if you want to be authentic, hashbrowns or tater tots from the freezer if you're lazy.
- A fatty meat: bacon, sausage, carne adovada (slow roasted pork in red chile), or (my personal favorite) Mexican chorizo (a sausage made from pork fat an addictive spice mixture).
- a mountain of shredded cheddar cheese.
- green or red chile

They're delicious, they're about 900 calories a piece, and they leave me in a bloated, indigestion-ridden food coma. I knew I had to create a breakfast burrito that was just as satisfying without the side effects. Here's the result:

"Chorizo" tofu and potato breakfast burritos - serves 4

  • canola oil for cooking
  • 1 lb russet potatoes, peeled and diced
  • 1 16 oz block tofu, drained (no need to press)
  • 1 tsp salt, separated
  • 1/2 tsp black pepper, separated
  • 1 tbsp red chile powder (available outside NM at - if you don't like spicy food, use less but don't leave it out! You need the flavor!
  • 1 tbsp dijon mustard
  • 1 tsp tomato paste
  • 1/4 tsp garlic powder
  • 1/4 tps onion powder
  • 1/8 tsp liquid smoke
  • 4 large flour tortillas
  • Red or green chile - I used 505 Southwestern green chile sauce (not available online yet but their website says coming soon!). I can't recommend a red sauce yet because my old favorite, Munroe's, uses butter in it. 
In a skillet, heat 1/4" of oil for frying. Fry the diced potatoes on medium-high heat for five minutes, stirring occasionally. Add half of each of the salt and pepper, reduce the heat to low, and cover. Let the potatoes cook while you prepare the tofu.

In another skillet (I prefer cast-iron for this), heat 2 tbsp of oil. Add the tofu, spices, mustard, tomato paste, and liquid smoke. Use a spatula to break the tofu into crumbles and distribute the spice mix evenly. Cook until most of the water is cooked out of the tofu (a scrambled-egg consistency), about 5 minutes. 

Check the potatoes for tenderness, and cook longer if necessary. When they're done, assemble your burritos! Warm the tortillas and fill them with the potatoes, tofu mix, and chile. You can add "cheeze" at this point if you like, but I haven't had great experiences with it. Fold, eat, and enjoy!

Monday, May 20, 2013

Hello, Blogosphere!

Hi folks!
I'm Sam, and these are my adventures in adopting a healthier, more humane lifestyle. My carnivorous-but-understanding husband B, I live in Albuquerque, NM. ABQ's not the easiest place to be a vegan--New Mexican cuisine is both meat- and cheese- centric and deliciously addictive--but the availability of grocery and dining options is improving. Through this blog, I'll be sharing tips, recipes, and resources for creating healthy, affordable, and delicious cruelty-free food.

Why Vegan?
The transition from omnivore to vegan isn't an easy one (and isn't complete for me yet--for now I'm still eating meat and dairy occasionally), but it's one that is greatly improving my quality of life. I've struggled with an inflammatory digestive condition for the past seven years, and not until I cut animal products from my diet and did my symptoms dramatically improve. My energy is up (probably because I'm absorbing nutrients a lot better now), my sleep has improved, and my ability to focus has improved. Now, I'm neither a doctor nor a nutritionist (in fact, I'm a grad student in math education), so my experiences shouldn't be treated like medical advice. However, as an educator, I understand that it is my responsibility to publish information based on sound scientific research and not on fad. If something I post doesn't seem right or if you have any questions in general, please feel free to contact me!

I also felt like a hypocrite for much of my meat-eating years. I've always been disgusted by many meat and dairy farming practices as well as industrial animal testing. Feeling disgusted by disgusting things is great, but without actions against them, disgusting acts continue to be validated. I'm ready to take action. I finally have the knowledge, confidence, and resources to educate others about how to improve their own lives as well as the lives of the creatures with whom they share this world.

How Vegan?
Remember my carnivorous-but-understanding husband? I was worried that his distaste for many vegetables and resistance to trying new foods would create conflict. Fortunately, I'm having fun finding new ways to prepare old favorites and making dishes that convert from vegan to omni. B's being an enthusiastic taste tester (he even tried my crispy orange tofu stir-fry!) and helping me discover and create new recipes.

Additionally, several vegetarian/vegan friends have turned me on to great local and online resources. I'll be highlighting many of them in my posts, but here are a few favorites to get started:

Local Favorites:

  • Sprouts Farmer's Market ( - fantastic produce prices compared to other stores in my area, and an excellent selection of vegan products.
  • Thai Vegan ( - while I love to cook, I still have a favorite take-out spot! One location is a few minutes from my house, and the other is a few minutes from my work. Both are amazing! I highly recommend the spicy eggplant with tofu.
Online Favorites:
  • Olives for Dinner ( - Delicious recipes with even more delicious photography!
  • Post Punk Kitchen ( - A go-to source for all things vegan, with a healthy dose of Jewish humor. I can't wait to try her matzoh ball soup next Passover (or heck, next week. I love soup!)