Southwest Breakfast Hash

I saw a recipe last week online for a hash recipe that this one is based on. I wanted to use russet and sweet potatoes as well as Chorizo seitan to add more protein and keep with the Southwest theme. This was so good I made it Saturday and Sunday morning. You can whip up some guacamole while the dish cooks. I used a store bought salsa, although you could certainly make your own. Great flavors in this dish.

• 1-2 tablespoons neutral oil
• 1 large sweet potato
• 2 medium (I had a large and a small) russet potato
• 2 cloves garlic, chopped
• 1 medium sweet onion, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon kosher salt
• 1/4 cup fresh cilantro, chopped
• 1 package Sweet Earth Chipotle Seitan

Add diced potatoes to a microwave safe dish with a tablespoon of oil. Microwave on high for 5 minutes. Heat a cast iron skillet and add potatoes.

When potatoes begin to brown on bottom, stir-well.

Add onion and garlic and cook until those are soft and potatoes have some color.

Add spices and seitan, stir well.

Garnish with cilantro.

Top each serving with salsa and guacamole.

Enjoy!

Chick'n and Zucchini Enchiladas

I've been getting zucchini real cheap at the grocery lately. Decided it was time for some more enchiladas. These were real tasty and pretty fast.

• 2 tablespoon vegetable oil
• 1 sweet onion, thinly sliced (about 1 cup)
• 1 large zucchini, cubed into 1/2 cubes (about a cup)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 sea salt
• 1/4 teaspoon black pepper
• 2 (16 ounce) jars Salsa Verde, divided
• 1 package Gardein Meatless Chick'n Strips (slightly thawed), cut into bite-sized pieces
• 8 corn or flour tortillas
• 3/4 Daiya pepperjack shreds
• Garnish: sour cream, avocado, lime, etc

Heat oil in 12" skillet over medium-high h eat. Add onion and cook, stirring, until soft, about 2 minutes.

Add zucchini, cook until soft, about 3 minutes.

Add chick'n. Stir well and cook about 1 minute. Then remove from heat.

Stir in 1 1/2 cups salsa and stir well. Remove from heat.

Cover the bottom of a 9x13 baking dish with a thin coat of salsa.

Divide enchilada filling among tortillas. Roll each up and place seam side down in your baking dish.

Pour remaining enchilada sauce over enchiladas and top with any remaining filling.

Top with cheese. Bake covered for 30-25 minutes.

Let sit about 10 minutes before trying to remove them from the dish.

Garnish with your favorite items.

Enjoy!

Italian Pasta Salad

I saw this recipe online the other day and wanted to try it with a few twists of my own. This was a very satisfying dinner served with Olive Bread topped with a store bought Bruschetta. This actually is made in about 35 minutes so it's a good weeknight dinner. I had leftovers for lunch today. I just popped a serving in the microwave for about 20 seconds to knock off the cold. I think it may have been better than it was for dinner last night.

For the Salad:

• 1 can cannellini beans, rinsed and drained
• 1/4 cup sun dried tomatoes, minced (not packed in oil)
• 1/2 cup kalamata olives, drained, dried and minced
• 2 vegan Italian sausages, crumbled
• 1/4 cup fresh basil, chiffonade
• 1 heaping cup fresh baby spinach, roughly chopped
• 4 cups whole wheat pasta

For the Italian Dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup hemp hears
• 1/4 cup water
• 1 teaspoon Bragg's organic apple cider vinegar
• 5 tablespoons fresh lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon maple syrup
• 1 clove garlic
• 1/2 teaspoon kosher salt
• fresh ground pepper

Bring a pot of water to boil to cook pasta. Meanwhile, saute sausages in skillet until brown.

Turn off the heat and add the beans, set aside.

Prepare the salad dressing by combining all ingredients in a food processor. Blend or a minute, taste, add more seasonings if needed. Set aside.

Cook pasta according to pasta directions. Drain and then add to a large bowl.

Immediately add the dressing and toss.

add the tomatoes, basil, olives, spinach and bean/sausage mixture. Stir well.

Serve with extra salt and pepper.

I made a toast topped with bruschetta for a side.

Enjoy!