Breakfast potatoes variation

I never get tired of potato variations. This one features soyrizo - which I note keeps better than the meat version and, as I have noted before, tastes every bit as good - and fresh baby spinach. These directions make plenty for two.

1-2 Tablespoons olive or neutral oil
1/4 large onion (or 1 small onion)
1 large baking potato (can also use new potatoes)
1/3 package of soyrizo (soy version of chorizo)
1/4 pound mushrooms
handful of fresh spinach leaves
parsley, salt, pepper

Chop up the onion, saute at medium heat until a bit soft. Add the chorizo, smash around the pan, fry until it starts to crisp up. Chop up the mushrooms roughly, toss into the mix and keep turning to get them cooked a bit. While the mix is cooking, slice the potato thinly, then add. Turn over several times to mix, then cover for a few minutes to let the potato get nearly cooked through. Take off the cover, turn as needed to get to the doneness and crispiness that you desire. Near the end, throw in the spinach leaves, cover again to steam a bit. Take off the cover, cook to desired doneness. Serve sprinkled with parsley, offer salt and pepper.

As usual with this type meal the ingredients and amounts are totally in your power. You might prefer to make it with leftover potatoes, already cooked, or put the sliced potatoes in the microwave for a few minutes to cook before adding. If they are sliced thinly enough they do cook fairly quickly in the pan, so it's up to you.

Picture of soyrizo stolen from the urban granola - http://urbangranola.blogspot.com.

Breakfast! Yum version of chorizo and eggs

When I moved to Los Angeles in 1966 I was 20 years old and had not ever seen or heard of chorizo.

Living in Los Angeles was a great way to find out about Mexican food, obviously. My stepmother took me to a little hole in the wall place that made chile rellenos "the right way". I have to agree with her that the usual version is pretty awful in comparison to simply stuffing the chile with cheese, then dipping in egg white, beaten, and frying. There may have been a little flour in that egg white but not much. Anyway, those days are gone, no more chile rellenos for me. Well, honestly, I'm not a vegan 100% of the time and on occasion I get something made with eggs or cheese, and I wouldn't turn down eggs from a truly happy hen. I can also imagine using a vegan cheese and that being just fine.

One thing I discovered was chorizo. I suspect that at first I was afraid of this weird sausage. But then I tried it, and like most people I tried it with eggs. I would fry the chorizo to let loose some of that fat (and get rid of it), then I'd throw in the beaten eggs and scramble it up. Served with potatoes and toast, perfect.

Now I make the vegan version and honestly I think it's better. It's lower in fat by a whole lot, it has the flavors and the crispiness I like. It's very satisfying. Here's how I do it:

1/2 small onion, chopped
1-2 T neutral oil
6 oz firm tofu
4-6 oz soyrizo or equivalent (I don't know if any other company makes it)
1-2 tsp cumin
1/2 tsp turmeric
salt and pepper

Saute the chopped onion in the oil for a few minutes, until soft. Crumble in the tofu, which you have drained for a few minutes. Add the cumin and turmeric and stir until it achieves that nice yellow color.

Cut open the soyrizo package and squeeze out the amount you want into the pan with the tofu. Mix together with a fork and heat. Turn a few times with a pancake turner, letting the soyrizo get crispy in spots. When it's all heated through, add salt and pepper to taste and serve.

One generous serving. Two servings not quite as generous.

Scramble it

Tonight I didn't have much in the house but didn't want to hit the market, so I went with a scrambled tofu.

1-2 T Neutral oil, like grapeseed
Firm tofu (or silken if you prefer the texture): about ten ounces
Small onion, chopped, or ready-to-cook frozen chopped onions, about a half-cup
Broccoli - about a half cup or so fresh or frozen
Tomato - one small
cumin, salt, pepper, cilantro - fresh, dry, or frozen - to taste
tumeric - 1/2 tsp

Drain tofu, set on paper towels. Heat oil until warm. Add onions, cook until soft. Cut broccoli if necessary into small pieces and toss in. Stir a bit, get it greened up. Crumble drained tofu into pan until it's about the size of egg scrambles. Mix it all together. Add cilantro, 2 teaspoons (or more) of cumin, and mix up more. If you have some turmeric put a bit in, but not too much (it gets bitter). It's nice for color.

Slice the tomato thinly and toss it in, mix up a bit just to warm it through.

Serve with salt and pepper.

Of course this is subject to endless variations: spinach, peas, chives would be nice additions. If you've got leftover cooked boiled potatoes I can see cutting those up and adding them in. Yum.

Takes about ten to fifteen minutes to get this on the table. You can eat it as is (which is what I did) or wrap in a tortilla or scoop with toast.

Breakfast variation - with onions and potatoes.