I had some Soyrizo in the refrigerator–chorizo made from soybeans–and decided to try making chili with it. I sautéed one finely chopped onion in olive oil and added the Soyrizo after removing it from the casing and breaking it up into small pieces. After the onion was translucent, I added one deseeded and chopped red bell pepper and a deseeded and chopped poblano pepper. To this mixture I added one can undrained black beans and 1 small can chopped tomatoes. I let this mixture cook on low for several hours before serving. The Soyrizo makes it a little bit spicy, but if you want more spice add berbere, chili powder, etc. to your taste. I like thick chili but if you want it more like the consistency of soup, just add some broth or water.
The salad was made with a mixture of greens, chopped red bell peppers, dried bing cherries, and sliced leeks broken up so you can see the circles. These bowls have been in my family for decades. They were the everyday dishes my mom used when I was growing up.
Note: For those out there who question, and rightfully, some of the ingredients in meat substitutes, I do get it. However, once in a while I like to jazz up the food a bit.
Last eve a friend came over. Both of us have been careful during this difficult time and felt it was safe to see each other. I cooked a dish I ate every day when I visited Costa Rica, gallo pinto. Usually it is served with platanos fritos. I did not have platanos so served it with a mixed salad.
Poblano, red and yellow bell peppers, finely chopped, and ready to cook.
Finely chopped onions already sautéed and now the peppers are cooking.
The finished dish–left over rice, black beans, the pepper and onion mixture, and a little cumin–served with fresh salad. The recipe for this dish and the salad are in my upcoming book. As soon as I know the date to preorder, I will let everyone know. The book will also be available at Burrowing Owl in Canyon and Amarillo, Texas.
This is a quick, simple recipe. I served it with a very basic green salad of red lettuce, orange and red bell peppers, and a goat feta cheese. Rice would make a nice addition as would fried ripe plantains.
6 small (petite) potatoes, diced
6 oz. (1 large link) soy chorizo (I used Soyrizo which is also vegan)
1/2 medium red onion, chopped
1 can black beans
Saute the onion and potatoes in the olive oil until tender. Remove the chorizo from the package and crumble into the skillet with the onion and potatoes. Stir into the onion and potato mixture. Rinse the canned black beans and drain. Add to the mixture and stir. When black beans are heated, serve.
The portions in this recipe are easy to multiply to serve more people.