Deviled Eggtatoes

I really didn't think I would miss eggs much. I mean, in the realm of breakfast, I'd take hash browns over scrambled eggs any day. However, to my dismay, I felt a pang of disappointment when presented with the thought that Easter means eggs. And eggs, in any logical mind, are best when deviled. Suddenly, I was caught with the overwhelming urge to one up the Deviled Egg. Back to my statement about hash browns; Potatoes are one of the most versatile foods around. You get where I'm going with this...
These will satisfy. The flavor and consistency of that yellowy pillow of a filling are mimicked with an added punch of vibrant texture underneath.

There's not much movement to this recipe. A lot of boiling, a bit of smashing, a little mixing with a touch of piping. I kept the playlist on the mild tempo side. I'd had a bit of a rough work day and needed a little therapeutic kitchen time

What You'll Need

2 Bags (1.5 lbs each) Petite Potatoes

Salt TT

Pepper TT

2 TBS Earth Balance (Butter Substitute)

Approx 1/2 C Soymilk

Approx 1/2 C Mustard

Approx 1/2 C Vegenaise

Pickle Juice (optional) TT

Paprika

Chives

1. Set your oven to 450F. Put a big ol' pot of water on the stove. Add your potatoes and let em' roll. You can salt the water if you'd like. Contrary to rumor, it won't make your water boil any faster. I prefer to save my grains.

I carelessly left my taters unattended while I did my makeup and got ready for easter dinner. I was happy to discover that they hadn't gone anywhere. Upon my return, some 20 mins later, (don't worry, I checked on the suckers) I started my music.

2. Once the potatoes are tender (stick a larger one with a knife. If it comes out with ease, you're probably good. It should probably take about 20 mins) use a slotted spoon to transfer half the potatoes to a foiled and olive oil drizzled baking sheet. I picked out the biggest of the bunch and left the runts in the boiling water.

3.  Carefully cut x's in the top... or side, depending on the shape... of each potato. If necessary, use gloves so you don't burn yourself. I sometimes forget that I have mutant hands; Capable of withstanding heat that would make grown men wince. 

4. Using a potato masher (or in my case the back of a wooden spoon) gently press down on the potato where your x is marked. This should make the potato pop open like a hideous flower. Some of mine just split open on the side or completely fell apart but, I'm okay with imperfections. If you're not, well, how long can you really stay mad at a potato?

4. Salt and pepper the blossoms and drizzle more olive oil over the tops. Pop them in the oven for about 30 minutes.

5. While the blossomed potatoes are in the oven, drain the remaining taters in a colander/strainer/whatever. Put them in a stand mixer (I use the paddle attachment) with the butter.

6. Turn the mixer on medium and begin slowly streaming in the soymilk. Add more or retain some to gain your desired mash consistency. For this, I wanted them really smooth. 

7. Add the mustard and Vegenaise to the mixer and continue mixing. 

8. If you're adding pickle juice, you can add that now. In a future version of this recipe I would possibly include capers as a garnish.

9. Salt, pepper and taste the mixture. If it's to your liking, place some in a piping bag with a large tip.

10. When the blossomed potatoes are done (and deliciously crispy) take them out of the oven and begin piping the mashed mixture into the opening.

11. Once all the potatoes are topped, sprinkle with paprika and chives.

EAT

Tofu Enchiladas

Tofu Enchiladas with Spanish Rice

This is a vegan take on my Mother's recipe; oh so very deliciously hand-me-down. It has often pained me to watch my family devour these bundles of savoriness right before my eyes. Not anymore. I've made them, and I've made them my way. Every morsel just for me (and you).

The playlist I've compiled is enough to make you forget why the heck it's 30 degrees in the middle of spring here in Chicagoland. It's happy to do so too. It'll make you want to dance a little; and I'm all about dancing in the kitchen!

What You'll Need:

Half an onion, diced very small

2 Tbs Canola Oil

1 Package Extra Firm Tofu, pressed (MeatHeads can use ground beef)

Salt to taste
Pepper to taste
2 Tbs or more to taste Chili Powder
1 Tbs AP Flour
1 C water

1 Package Corn Tortillas

1/2 C or more Daiya Cheddar Cheese Shreds

1/2 C or more Daiya Mozzarella Cheese Shreds

(omnivores may use regular dairy "mexican cheese blend")
1 Tbs Cilantro


1.Set your oven to 350F. If you haven't already, hit play on the playlist and get to cooking.                            

2. Grab a large skillet (I use a wok) and put it over medium-high heat with the oil.

3. Once hot, place your onions in the pan and begin crumbling your freshly pressed tofu over the top.

4. Salt and pepper the mixture.

5. With a wooden spoon (or whatever heat resistant utensil you prefer) give your tofu/onion mixture periodic tosses so as not to burn the bottom. Continue this until tofu is browned. It should take approximately 5 minutes.

6. Sprinkle the Chili Powder over the mixture. I never measure anything so all my measurements are approximate. The chili powder should be enough to cover the whole mixture. If not, add more.

7. Add the flour then toss the mixture.

8. Cover with water and stir lightly. The liquid should start to thicken slightly after about a minute. If it doesn't, add a touch more flour but don't overdo it!

9. Grab your tortillas and a 9x13 cake pan. Get ready to work quickly.

10. Place a tortilla in the water/spice mixture and let soak for about 5 seconds. You don't want them to be too stiff that they don't roll  too soggy they'll rip. Increase or decrease time accordingly.

11. Lay the tortillas in the cake pan careful not to stack them on top of each other to avoid sticking. You must work fast so as not to let all the water evaporate. Working fast will also prevent the tortillas from sticking to the pan and each other.

12. Once all the tortillas have been soaked, spoon in about a Tbs of the onion/tofu mixture. Sprinkle a combination of the Daiya cheeses on top of that and roll the enchilada shut with the seam facing down. Repeat until all of the enchiladas are filled.

13. There should still be some tofu and onion left over. Pour this evenly over the top of the enchiladas and sprinkle with the Daiya mix.

14. Pop them in the oven for about 10 minutes or until the cheese is melted.

15. Sprinkle the enchiladas with the cilantro.

Tofutti makes an awesome sour cream substitute that has served as a great accompaniment to many a Mexican fare. I also have an obsession with salsas and hot sauces alike. The green or tomatillo sauce varieties pair excellently with this recipe.

Grub On.

Introduction

These recipes. They will be vegan. This music. It will make you happy.

I know, I said the word vegan. It's scary and deterring to a large population of grubbers out there.

Don't run off yet, Meatheads! I will, begrudgingly, include substitutions for your carnivorous fetishes. As long as you promise to try something new (and vegan!) before you rule it out. Okay? Okay!

For all you scaredy-cooks reading, I'll provide tutorials for lesser known or more advanced methods. Once we get started, just take a gander through the "How To" page over to your right.



Expect to eat.