Truth be told, I made these amazing potatoes for Super Bowl Sunday. Of course, now it’s a little late to post it, but is it ever too late to enjoy an awesome appetizer or side? I think not! I know that Cinco de Mayo is still a ways away, but these would be great for a themed party along those lines. There are a couple of components to the recipe, but it all comes together in a tasty way that won’t disappoint.
First, you have your potato. Who doesn’t like potatoes? Crazy people, that’s who. (JUST KIDDING, kind of) Baked, scooped, mashed and baked again; then drizzled with a savory queso sauce, topped with crunchy coconut bacon and some fresh pico de gallo. It’s like nachos in a potato, but slightly less crunchy and definitely easier to share. Maybe next time I’ll mash some black beans in with the potato for an extra nacho-y experience. Then, add a squeeze of lime and a few drops of hot sauce for some acidity, at least, that’s how I like it.
Of course, I had my nifty helper, Trevor there for some prep and to take care of the coconut bacon for me. I’m surprised that I was able to top any of the potatoes with it, seeing as how we couldn’t stop snacking on it! I used Fettle Vegan’s recipe as a base and added some smoked paprika, and extra liquid aminos, plus a pinch of cayenne pepper.
So, while I watched Beyonce do her incredible thang on stage for the half-time show, I munch on a couple of these potatoes and felt second-hand exhausted from watching her dance around like crazy for 15 straight minutes. I won’t lie, I was a little excited when that quick Destiny’s Child reunion happened; I loved them when I was younger! Maybe next time I’ll do jumping jacks while watching people dance on my TV, or maybe not. 😉
Cinco de Mayo is one of those holidays that are celebrated for reasons that have nothing to do with the actual holiday. I, personally, don’t need an excuse to have a good time and eat Mexican food (living in Southern California helps with that). But, it does offer some extra inspiration for dishes I might normally think about. This brings me to the recipe that I made this morning; after my first attempt at making a tofu frittata was a success, I thought a new version was in order.
This time I added some great ingredients to make this frittata Cinco de Mayo appropriate. With deliciously sweet bell pepper, filling black beans and aromatic red onion, this dish makes a wonderful breakfast or brunch. Top it with a simple pico de gallo straight out of the oven and you have something that is simple to make but looks like a restaurant-quality meal!
½ Cup Galaxy Foods Vegan Mexican Shreds,plus ¼ Cup for topping
½ tsp. Onion Powder
½ tsp. Turmeric
⅓ tsp. Garlic Powder
Salt and Pepper to Taste
¼ Cup Yellow Bell Pepper, Sliced
¼ Cup Tomato, Chopped
½ Cup Cooked Black Beans
Heat coconut oil over medium heat in a medium-sized pan or cast iron pan. Once hot, throw in the onions and let them simmer for 3 minutes.
Unpackage the tofu and drain the water, place it into a food processor with the Mexican Cheese Shreds, onion powder, turmeric, garlic powder, salt and pepper. Process until the mixture is smooth, you may need to scrape down the sides a couple of times to get it to the right consistency.
Return your attention back to the onions, add bell peppers, tomatoes and black beans to the pan and cook until the bell peppers start to soften.
Scoop the tofu mixture into the pan, and combine with the rest of the ingredients and spread it out evenly (as pictured above).
Preheat the oven to 400°F. Lower the heat on the stove to low-medium and cook the frittata until it browns around the edges.
Place the pan into the oven for 20-25 minutes. Dice some tomato, red onion and cilantro together and garnish the frittata with it once it is done baking. Wait 5-10 minutes to serve.
I was inspired by Daiya’s Summer Cookout Recipe Contest to try an even healthier way to make tacos, and also incorporate their delicious cheese shreds into the recipe. This dish has a few different components, but when they come together the difference in textures creates quite the party in your mouth. Fresh pico de gallo gives a nice crunch to the moist mushroom filling, and the cheddar sauce offers a hot and creamy topper.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
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