Tag Archives: potato

Squash & Scramble Breakfast Tacos

I know that this will not come as a shock to anyone else, but fall is here! Seriously though, Southern California is (finally) getting some cool, cloudy weather and it’s a magical thing. Now, to just get some rain and I’ll be happy! I’ve even been inspired to take some photos of plant’s reactions to the changes, as seen below.

The weather has brought on more cravings for comforting, filling food and I am certainly not mad about it. I’ve had soups, casseroles, pies and tacos (?!) on the mind – that last one must be a California thing –  and I can’t wait to make them all! Oh, and before I forget, I may or may not have completed a cookbook proposal to turn in to a couple of publishers that had contacted me. Keep your fingers crossed for some good news! :)

Back to tacos. I’ve had breakfast tacos on my recipe to-do list for quite some time, but it wasn’t until I saw my friend post some awesome hash brown Gardien tacos the other day that I decided it was about damn time that I got in on such a delightful meal. These tacos are filled with a squash/potato hash and a tasty tofu/spinach scramble. You should absolutely top these bad boys with fresh cilantro, salsa and maybe some vegan cheese shreds. I suppose avocado wouldn’t hurt either. ;)

There’s another recipe that I want to make before Thanksgiving that I’ve had on my mind for over a year, that I think you will either absolutely love, or be like, “Jackie, you are crazy”. We’ll see what happens!

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Slow Cooker Potato Curry Chili

It’s that time again, where about once a year I get a weird sinus infection that eliminates clear-headedness (ha!) and a good night’s sleep. I guess it’s a good thing that I promised you guys a soup recipe in my last post, right? ;) I’ve been tossing around this idea for a day or two, for the Curry Chili I mean, and I’m so glad that I decided to do it! Originally I just wanted to do something Curry-ish, then I found out that yesterday was National Chili Day and I couldn’t resist fusing them together.

The result is a savory, spicy, comforting slow cooker stew of sorts; with potatoes, different beans, lots of onion and some garlic (to battle the sickness), bold curry flavor combined with chili powder and some citrus to round it out. I actually read in Fine Cooking magazine that one of the key components to the perfect chili was making sure that you add an acidic note, in this case I used lime juice which went perfectly with the curry flavors!

With all of this water raining down from the sky, there’s nothing more that I want to do than curl up with a big bowl of this, some hot tea and a blanket.

Oh, I almost forgot to mention the bowl that I used! So, this story is kind of random, but just follow me here. One of my mom’s quilting friend’s mother unfortunately passed away a few months ago and she had to go out to Palm Springs to clean out her house. She had no intention of keeping anything from there, so my mom asked her if she would bring some bowls back for me to maybe check out. Well, apparently the communication didn’t happen fast enough because her friend ending up tossing everything in a dumpster (WHAT?!), breaking a lot of dishes in the process.

Then, some man went through the dumpster and left some of the dishes out next to it that he didn’t want. So, my mom’s friend brought the remaining dishes back; a cup & saucer (pictured below) and three vintage Whole Wheat pattern pieces that I took a liking to. Basically, I’m really glad that I could give these few dishes a great home and I also wanted to say that if you are ever in her position DONATE that shizz! I am not trying to judge, but I couldn’t believe that she just tossed them out; so yes, definitely donate old belongings to thrift stores, etc.

Now, find a special bowl and fill it up with this delectable and easy Curry Chili! :)

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Loaded Breakfast Potatoes- Father’s Day, Anyone?

For more years than I can remember, there has always been the same ritual taking place in my home, on Father’s Day. The last couple of years my Dad has asked us to get him nothing (sorry, dude, not happening), and only to enjoy the day together. This means that my mom makes him biscuits and gravy, and I make him a salt-rimmed Bloody Mary. Pretty awesome breakfast, huh?

This year will be no different, but I decided to make a breakfast meal inspired by the upcoming holiday. My mom makes an ultra-creamy sausage gravy with Pillsbury biscuits, so obviously my dish is a little different. Not to mention that I haven’t actually made vegan biscuits, yet, and I didn’t want to test them out on you until I have just the right recipe. So, instead of canned biscuits, I give you a potato hash! I love potatoes for breakfast, like immensely.

If I had it my way, I would smother just about any item in the gravy that I created. When I was making it, I was thinking back to the Biscuit and Gravy side that I had at Hungry Tiger Too in PDX. It was a creamy, peppery, mushroom gravy, and although mine is a bit different, it still tastes really freakin’ good. Now, pair this ambrosial mushroom gravy with a flavorful potato hash-thing and you’ve got yourself a winning breakfast! 

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Maple Seitan Sausages with Squash Potato Hash

Maple Seitan Sausages with Squash Potato Hash<br />My friends, I have something super awesome for you today! I did a guest blog on Clean Up Eat Up for Andrea (who&#8217;s newly vegetarian, aspiring to be vegan ;]), and I can&#8217;t wait to share it with you all. Here is a great way to speed up the cooking time AND get &#8220;realistic&#8221; looking, delicious seitan sausages. You can click on the picture to be taken to the step by step process with picture and recipe. Here&#8217;s my intro to the recipe:<br />This meal, for me, has a familiar feeling of being home on a Sunday morning with family and the smells and sights of it remind me of many breakfasts I had as a child. What’s different here is that it’s a much healthier alternative and a compassionate, meat-free &amp; dairy-free meal! I took inspiration from two different seitan sausage recipes, one from Post Punk Kitchen and another from Vegan for the People, the combination of different spices from each one really made this a terrific sausage; not to mention, my non-vegan boyfriend/family loved them!</p><p>You need these in your life, really! :D

My friends, I have something super awesome for you today! I did a guest blog on Clean up Eat Up for Andrea (who’s newly vegetarian, aspiring to be vegan ;) ), and I can’t wait to share it with you all. Here is a great way to speed up the cooking time AND get “realistic” looking, delicious seitan sausages.

This meal, for me, has a familiar feeling of being home on a Sunday morning with family and the smells and sights of it remind me of many breakfasts I had as a child. What’s different here is that it’s a much healthier alternative and a compassionate, meat-free & dairy-free meal! I took inspiration from two different seitan sausage recipes, one from Post Punk Kitchen and another from Vegan for the People, the combination of different spices from each one really made this a terrific sausage; not to mention, my non-vegan boyfriend/family loved them!

Sausages

You need these in your life, really! :D

Edit: It looks as though that blog doesn’t exist anymore! So, here is the recipe for everything, below:

Maple Seitan Sausages with Squash Potato Hash
Author: 
Recipe type: Breakfast, Entree
Cuisine: American
Serves: 4-6
 
Ingredients
Sausages
  • 2 Cups Vital Wheat Gluten Flour
  • ¼ Cup Nutritional Yeast
  • 2 Tbsp. Dried Sage
  • ½ tsp. Allspice
  • ½ tsp. Ground White Pepper
  • ½ tsp. Ground Black Pepper
  • 1 tsp. Ground Mustard
  • 1 tsp. Fennel Seeds
  • 1 tsp. Garlic Powder
  • 1 Tbsp. Olive Oil
  • 2 Tbsp. Maple Syrup
  • 2 tsp. Liquid Smoke
  • 2 Tbsp. Bragg’s Liquid Aminos (or soy sauce)
  • 1 Cup Vegetable Broth
Squash Potato Hash
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 ½ Cups White Onion, Diced
  • 2 Cups Potatoes or 3 Small Potatoes, cubed
  • 1 Heaping Cup of Bell Peppers, Diced
  • 2 Cups Zucchini or Summer Squash, Cubed
  • Salt & Pepper to taste
Instructions
Sausages
  1. Mix dry ingredients together in a large bowl, until everything is distributed evenly. Then, stir wet ingredients together in a bowl (one with a spout helps a bit) and combine with dry ingredients until the vital wheat gluten soaks all of the liquid up.
  2. Knead the dough for 2-3 minutes and roll it into a log-type shape. Start cutting chunks off of the dough that are about 3” long and 1” in diameter. Roll out some aluminum foil and tear it into pieces that are roughly 8”x8”. Place seitan dough in foil and roll up like a tootsie roll/taffy/candy, and set off to the side.
  3. Once you are done with those take a LARGE pot with a steamer basket and water, OR stacking steamer baskets, and place foil wrapped sausages into the pot. Have the water boiling/steaming over medium heat for 15-20 minutes, half way through switch the bottom sausages to the top & vice versa.
  4. When the sausages are firm in their wrappers, take them out with tongs and let them rest for 5 minutes; peel the foil off and serve warm, with a drizzle of maple syrup over the top if you’re into that kind of thing. ;)
Squash Potato Hash
  1. Heat olive oil in a large sauté pan over medium heat, place onions in pan and cook for 3 minutes. Add in potatoes and cook until they start browning, making sure to crisp all sides of the cubes.
  2. Add in the bell peppers and zucchini into the mix and cook for an additional 5-7 minutes, add salt and pepper to taste. Serve warm with Smokey Maple Seitan Sausages!

 

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