Chow Vegan

VeganMoFo: I Survived!

October 31, 2009 By chow 11 Comments

I survived VeganMoFo! Whew, it was one busy and hectic month trying to get in 20 posts, that’s way more than I’ve ever blogged in any one month.

So was it a trick or a treat? For the most part, it was a treat – new foods, new recipes and new blogs. It was a little tricky trying to schedule enough time to get everything done.

One of the things I wasn’t able to work out, was visiting the sheer number of blogs participating in VeganMoFo while keeping up my own blog. I only made it to a small fraction. But now that it’s over, I’ll be spending the next few months checking out those blogs. Better late, than never, right?

Finally, a huge thank you to everyone who stopped by to visit my little blog! And a big shout-out to kittee at Cake Maker to the Stars for hosting this year.

Happy Halloween!

VeganMoFo: Potato And Chorizo Tacos

October 29, 2009 By chow 10 Comments

I still have some chorizo left in the fridge, it’s like never ending. Don’t get me wrong, I love chorizo. It’s just that it’s so flavorful a little goes a long ways, so there’s quite a bit left.

Today, I made potato and chorizo tacos. In a blue corn taco shell, because I like my tacos to be crunchy. Topped with shredded baby romaine and grated carrots in place of the cheese. I also plopped on a dollop of soy yogurt, instead of sour cream (after I already took the picture and started eating. I forgotten had some in the back of the fridge). So good.

Can’t believe I still have enough chorizo for at least one more meal.

Potato and Chorizo Tacos
Makes about 8 tacos

2 medium red potatoes, peeled and cut into cubes
1/2 small white onion, finely chopped
3 ounces vegan chorizo
1 teaspoon olive oil
1 box of blue corn taco shells
1 medium carrot, grated
1 head baby romaine lettuce, shredded

Place potatoes in a pot and just cover with water. Bring to a boil and reduce the heat to low, cook for 15-20 minutes until tender. Drain and set aside. When cool enough to handle, smash with a fork.

Heat a large non-stick skillet to hot, add the oil and the onions. Cook for about 30 seconds and then add the chorizo. Break up the large chunks and mix well with the onions. Cook until the onions are translucent. Add the potatoes to the skillet and mix well.

Heat up the taco shells according to the package directions. Fill the shells with the potato mixture and topped with the lettuce and carrot.

VeganMoFo: Calbee Seaweed And Salt Chips

October 28, 2009 By chow 7 Comments

I found myself in the chip aisle on a recent trip to the Asian supermarket. In the salty snack department, my biggest weakness had got to be potato chips.

I, of course, couldn’t just look away and make a beeline for the checkout. Not me. I had to gawk at all the colorful packages and wondered how did they ever come up with some of this wacky stuff.

One of the strangest items was wasabi coated black beans. Fascinated but too scared to try them, I went with a normal snack but unusual flavor, Calbee seaweed and salt potato chips.

They look like sour cream and onion potato chips but with a slight seaweed taste, think nori but not as strong. It was a fun change from the usual, everyday chip flavors.