Vegan Gringo Bowl
We just had a snowstorm; her name was Stella and she sucked. Schools were shut down, the elevated trains weren’t running, and I didn’t feel like cooking. Normally, when it’s not a snow/ice/sleet mess, I’d order from La Posada, but I used to be a bike delivery guy for a restaurant, and I didn’t want that poor delivery bastard to have to trek through treacherous streets because I was lazy and useless. I reasoned that I’d give a $10 tip, but now this meal is turning into a $35 affair for a rice and bean burrito and some nachos. Fuck that. Problem is, my wife was set on having Mexican food. I offered to make something, but she wanted Mexican.
Time to DIY this and make it as Mexican-ish as possible…using what I have in my fridge and cabinets. It felt like dorm room cooking, but it turned out awesome— mejor que La Posada.
1 package Seitan Chorizo (or Soyrizo)
1 pint grape tomatoes (any kind of tomatoes will work)
1 package frozen roasted corn (it doesn’t have to be roasted, but it should)
1 can (2C) black beans, drained and rinsed
1 4oz. can chipotles in sauce, (dump it in a blender and smooth it out into a sauce)
1 C quinoa
2 ½ C water
Heavy handed sprinkle of adobo
2 t cumin
1 t smoked paprika
Vegan sour cream substitute (cashew cream is best, but in a pinch you can just throw some soft tofu in the food processor)
1. Coat the bottom of a big saucepan with olive oil and get it hot.
2. Add the seitan and tomatoes. Cook for 5-7 minutes over medium heat. You want to brown the seitan and blister the tomatoes at the same time.
3. Throw the frozen corn in. It won’t be frozen for long.
4. Add the beans, chipotle, quinoa, water, adobo, cumin, and paprika. Bring to a boil, reduce to a simmer and let cook for 20 minutes, covered.
5. Turn off the heat and let it sit for 5 minutes.
6. Fill a bowl, garnish with vegan sour cream and cilantro. You either have 5 more bowls to fill, or a whole lot of leftovers.
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