Chorizo Rice Hash

 

Father's Day...

A day to celebrate the men in our lives. They are the thread of our inner fabric and the reason we came to be. They are our friends, our mentors and our Heroes. Today was the typical father's day breakfast in bed. However, the meal was nothing like our typical meal that the kids used to make with pancakes, bacon (screech, but yes) and potatoes with toast. My kids loved making daddy a manly meal fit for a king. But our king has since joined the ranks of healthy eating, craving great meals instead of portions of meat. Our man loves vegan food, mostly because I strive to make it easy for him to succeed. Let's face it... For some of us that weren't born eating vegan, it's been a tough road. But if you set yourself up for success, a clean pantry, fruits on the counter and skip making your freezer a morgue...then you will succeed. Eating well starts in the home and will follow you anywhere. So after my hubby had this meal, he kept saying how delicious and hearty it was along with it being so satisfying. Father's Day Served!

 

 How about a little bubbly?  A nice cranberry Mimosa to top his meal.  2 parts champagne, 1 part cranberry juice and a floating fresh raspberry or strawberry.

 

What I love about hash is you just throw it in the pan, cook it up and it's done. It's what I call "breakfast simplified!" And pretty much, cook up whatever is leftover in your fridge and you have a hash. For this, I cooked up my leftover sushi rice and zucchinis.

 

Chorizo Rice Hash

 

1 1/2 cups cooked rice

1/2 cup chopped zucchini

5 ounces vegan chorizo

2 green onions sliced

1 tsp garlic

3 ounces soft tofu

1 can refried beans

Salt to taste

 

 

In a hot pan, drizzle a little olive oil and cook the onions and zucchini for 2 minutes on med-high heat. Add the rest of the ingredients and cook for an additional 3- 4 minutes.  The beautiful thing about vegan chorizo...you don't have to worry about cooking it forever to get the "Bugs" out of it. (I know that's gross to put into a recipe but it's true, so grossly true!)

Scoot the hash to one half of the pan and add the can of beans to the other half.  Stir the beans gently until cooked, about 1-2 minutes.  Don't worry if they get mixed a little, but try to keep them separate.  This step is to save time and dishes, and did I mention I hate doing dishes?  Serve with warm tortillas. 

 

 

Here is a deliciously hearty meal in less than ten minutes if it's all prepped beforehand.  Enjoy on Father's day or heck...why not make this everyday and celebrate that too!

 

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Chorizo Rice Stuffed Peppers

Hungry yet?  Well our dear friend Mike, the meat and potato cowboy is having a somewhat hard time with going vegan throughout the day.  He said he is feeling like he is missing a meal if he hasn't had meat or cheese.  So I decided to make Chorizo Rice Stuffed Peppers since it's a nice hearty meal.  Well, these babies passed the Cowboy test and he felt satisfied.  Not only was he satisfied, but these peppers are delightfully delicious. My whole family was in heaven.  The meaty rice mixture is nice and thick and very filling for a meat and potato kind of guy!

 

If you try this, you'll love it. Trust me.

This meal serves 8-10 and you'll have enough mixture left over to top a salad too. Fiesta salad? Sounds festive!

Sweet yellow, orange or green bell peppers 8-10

3 cloves garlic
2 small onions
8 oz green ortega chilies
1 cup black olives
1 cup green olives with pimentos
2 Tbs cilantro

2 cups rice
2 Tbs oil

4 cups Vegetable broth
1 can (15 oz) tomato sauce
1 cup mashed potatoes (thick) or 1 cup instant potato flakes
10 oz vegan chorizo

8-10 slices vegan cheddar cheese

Additional~ lime wedges and avocado

Preheat oven to 375 degrees. Cut off tops of yellow peppers, clean out insides and set in baking dish so they're ready to fill.

 In a food processor, chop garlic, onions, chilies, olives and cilantro. Set aside.
Fry rice until golden brown, about 8 minutes on medium heat.
  Add food processed mixture to fry pan and cook for 5 minutes, stirring every few minutes.  Add vegetable broth, tomato sauce, stir and cook covered for 25 min. Turn off  heat, add vegan chorizo and mashed potatoes, stir.
Fill peppers with mixture, cover with foil and bake for 60 minutes until peppers are tender.

  Add a slice of cheese on top of each pepper and broil until melted, about 2 minutes.

Serve with a drizzle of lime and avocado

Chorizo Meatballs

 

Oh my gosh...talk about amazing.  Vegan Chorizo Meatballs are the bomb.   I created this recipe out of necessity.  I'm a big juicer and I love my fresh juice but I hate the waste of pulp. Most of the time I compost it but sometimes I add it into a few baked items or freeze it until a later date.  I decided today I'd put it to good use and make this veggie pulp work for me. So thus, the Chorizo meatball was born.

 

I love these meatballs by themselves, in tomato sauce (yes, they are so flavorful that you really don't even need to flavor the sauce) or with vegan gravy.  It's your choice.  As for me, today I want a nice meatball submarine sandwich with sauce and some mozzarella style vegan cheese. Now...I'm complete!

Vegan Chorizo Meatballs

1 cup rolled oats
1 tsp garlic
1 tsp rosemary
1 tsp pepper
2 tsp salt
1 cup sauteed onion
1 cup sauteed mushroom
1-10 oz tube of Soy Chorizo
2 cups (packed) veggie pulp.  (I used beet, carrot, spinach and red bell pepper)  Your meatballs will vary in flavor if you juice different veggies.  Try to avoid veggies that are stringy like celery but a little won't hurt.

 

In a food processor, blend oats,  and first four spices until mostly pulverized. Add the rest of the ingredients and combine for about a minute.

 Roll into small balls and place about an inch apart on a cooking sheet. Bake at 350 degrees for 12 minutes. Makes approx 32 meatballs.

Serve or cool and freeze.  To Freeze, freeze on a small cookie sheet or plate and once frozen, place in a container or Ziploc bag and place back in the freezer.

 

 

 

So tell me...How are YOU gonna eat your meatless Chorizo meatballs?