It’s pretty well-known that there is an existing Mac ‘n’ Cheese burrito in the Mecca of vegan food aka Portland. But, I wanted to go a very different route from the BBQ-style wrapped up goodness and put a Southern Californian twist on it. This almost always means that it’s going to be a Mexican-inspired recipe.
With the help of my friend Trevor (cutting up and sorting out my Mise en Place), I made a delicious fork and knife-style wet burrito covered in a homemade, spicy enchilada sauce. ¡Muy bueno!
I may have taken a short cut on the cheese sauce and used my favorite variety of Teese, their Nacho Teese sauce, since the rest of the burrito requires a little more time than your average mac ‘n’ cheese. But, I assure you, it is SO worth it. Especially the red sauce, which is my first try at it, and deemed very successful.
Also, I’d like to apologize, as I meant for you to have this recipe yesterday. When I went to Corey’s house to work on it, I forgot my recipe notebook at home. Doh! Better late than never, no?
Use up the last of those plump Summer tomatoes (because unlike other people, I know that it’s still Summer), and add a little flair to your burrito night at home. Another option for this recipe would be to omit the tortilla altogether (BLASPHEMY!) and drizzle the red sauce straight onto your mac ‘n’ cheese. Mmm…
I have to say, most recipes on this site aren’t made over and over and over again for quality assurance. If I make something once and it turns out exactly how I want it to, I’ll share it with everyone; but occasionally there are recipes that need a little finessing and fine-tuning, this delectable burger being one of them.
Originally, I made these for a Vegan Mexican Food Potluck with some friends, up in Hollywood. The potluck was at a friend’s house, one that you may have heard of. It wasn’t until I got there that I realized that I had seen this place before! It’s the awesome Farmhouse of Hollywood with an incredible backyard and humongous avocado tree, where great things happen.
This place is so charming that I just had to take a couple of photos of it, even then they fall short as far as showing you just how much personality the estate has (I should have taken more!). It’s always fun for me to gather with new people, especially over delicious vegan food. Thank you, Anneke, for sharing your space with us and for the avocados, it made for a good time!
Anyway, I made the first edition of these soyrizo burgers for the potluck and they tasted great, but were a bit too crumbly. The second version was awesome and is where I came up with the idea to roast the jalapeños for the guacamole, but do soyrizo AND tofu really need to be in the same burger? Probably not. So, I have for you the third and final edition of the Spicy Soyrizo Guacamole Burger.
Can I get a hell yeah?
I’m flying! Okay, let me explain. I’m in an airplane right now, heading to Portland for Vida Vegan Con and am super excited. I will say that I’m not a humongous fan of flying (especially in very small planes), so I’ll be even happier when I’ve landed safely in the rain. You’ll know about it because the plane doesn’t have wi-fi, so I can’t post the blog up here.
What’s even more awesome is that I am not coming home until almost a week from now! So, I’m basically expecting to gain a few pounds, be totally inspired and meet amazing vegan bloggers. Sometimes, I really don’t regret parting ways with the design industry.
I bought a new point and shoot camera for this trip, so that I wouldn’t have to lug around my fancy camera and worry about it getting damaged or hurting my neck. I’ll make sure to take plenty of pictures to share with everyone, next week!
While I’ll be busy doing bloggy things this weekend, most everyone else is celebrating Memorial Day. And people, do I have the perfect beverage for you. This ain’t your average lemonade; it has fresh ingredients, plus a kick from jalapeno and vodka.
This beverage is fantastic because you can make large batches of it and place it into a dispenser for easy refilling. Of course, you can tone down the jalapeno if it’s going to be made the night before a party, as it may be a little too spicy. Also, keep the mixture cold, because the warmer it gets, the hotter it tastes!
A good chunk of this past week’s weather involved drizzling and cool temperatures, and believe me, it was more than welcomed here. I was thankful that there was no torrential downpours or gale-force winds, just stillness and cloud cover. If it was extreme, I wouldn’t have been able to go outside a little and take some photos, and I love taking photos. This weather obviously calls for more comfort food! Which leads me to the 10 lb. sack of organic sweet potatoes that I got at Costco recently. That’s a lot of freakin’ sweet potatoes.
So, I decided to roast them, as I do with almost everything else in the Fall and Winter seasons. But, in the midst of doing so I get a text from my friend Tristan, “Soup Coffee Pie Let’s gooooo!!!”, to which I responded, “I’m actually making soup right now!” I then invited him over to join me in my feasting and decided that corn bread should be made, because duh, it’s cornbread. This is where I paused, because I don’t have a go-to cornbread recipe.
Using my favorite tool, Google, I came upon Pickles & Honey’s Simple Vegan Cornbread recipe and couldn’t wait to switch it up a bit. I honestly changed quite a lot of the recipe, using coconut oil instead of canola, adding 2 tbsp. pickled jalapeños, and using 1/2 cup water with 1/2 cup creamed corn instead of non-dairy milk. In the end I think I could have added a little more maple syrup or salt in it, and next time use a little more corn meal instead of a 1:1 ratio; but, it was still pretty tasty with a little vegan butter on top. It’s even better crumbled over this delicious, smoky sweet potato soup.
Hints of chipotle, smoked paprika and cayenne pepper for a kick, warm you up quickly. While a touch of maple syrup brings out the slight sweetness of the sweet potatoes and carrots. Roasting everything before letting it simmer in broth really caramelizes the veggies and gives their flavors more depth. I used an immersion blender for this recipe, but you can always blend in batches to reach a thickness and texture of your preference.