Saturday, May 13, 2017

Beefless Picadillo

I've been to Curia on the Drag, a fairly new vegan restaurant in Gainesville, FL a few times and tried something different each time. All of the food has been amazing, but the last time I went I had their vegan Picadillo. I've never had this dish before and it was amazing. I of course Googled for a recipe and this is my vegan version of what I found. I would have served this with a squeeze of lime and sliced avocado, but didn't have any, next time I will. This is so delicious!!!!
  • 2 links Field Roast Chorizo
  • 1 large sweet onion, diced
  • 1 large red bell pepper, chopped
  • 1 teaspoon salt
  • 1 package Beyond Meat Beefless Crumbles
  • 8 garlic cloves, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 bay leaf
  • 2 cans diced tomatoes
  • 1 small can tomato paste
  • 1/2 cup pimento-stuffed green olives (I left mine whole because they were smallish, if you have really large olives cut them in half)
  • 1/2 cup raisins
  • pepper to taste
  • Serve over rice
  • Garnish with avocado, cilantro and lime

To a large skillet add a few tablespoons water, onions, bell pepper and salt, cook until tender, about 8 minutes.

 Add cubed chorizo and toss until chorizo is warm.

 Add crumbles, stir well and cook about 3 minutes.

 Add garlic, cumin, chili powder, cloves, allspice and bay leaf. Cook and stir about 1 minute.

 Add tomatoes and tomato paste. Stir well. Cook about 2 minutes.

 Add olives, brine and raisins.

Simmer uncovered about 8 minutes. Stir often.

  Discard bay leaf. Serve over rice and garnish as desired.


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