Migas!

Okay, I said I wanted to do more on the amazing food we eat on a daily basis and I have yet to do that so here we go. At some point I hope to be talking about our food regularly enough that it can split off from this and be its own blog but for now, the grandparents are going to have to deal with a little food talk. ;)

Tonight we had migas from Robin Robertson’s book, Quick Fix Vegan . I’ve only ever had Tex-Mex migas which is quite a bit different from Portuguese or Spanish versions. I didn’t even know there were other versions until I decided to look it up (thank you Wikipedia) and honestly I think the American version sounds the best. Migas have scrambled egg, corn tortillas, sometimes chorizo and together with refried beans get put together into a sort of soft taco. I’ve had it before and truly liked it, so I was excited to see how the vegan version turned out.

We changed the recipe a smidge by adding more vegetables, kale and yellow bell pepper to be precise.

I’ve really started to like kale; at first it was a barely tolerated part of Isa and Terry’s potato and kale enchiladas from Veganomicon but now I’ve had it in so many things, it’s grown on me. As an aside, Veganomicon is a wonderful cookbook and you'll see it referenced here pretty much on the daily. Back to the meal: yellow bell peppers are delicious. They're a bit sweet and I have, in the past, eaten them like an apple. Bell peppers get used a lot in Tex-Mex cooking, I just decided to do yellow instead of green. We figured that adding veggies, while not necessary, would bulk up the dish and make it possible for us to eat more of it while not adding that many calories.

For the tortillas we used these fabulous corn tortillas from the Tortilla Factory.

They’re more like a flatbread than a tortilla and are so good.

I first sauteed onions for about 5 minutes until they were soft, then added the peppers and kale.

After about 5 minutes more I added garlic and about 4 of those tortillas, torn into pieces and stirred everything around until it was hot.

To one pound of soft tofu, I added nutritional yeast, salt and salsa. I bought tomato salsa because the recipe called for it but the tomatillo salsa we already had would have been just fine.

Then I poured it into the skillet and stirred it around until it was hot throughout. We served it with more salsa and chopped avocado...delish! No picture of the final product...I forgot!

Apologies for the change in font...I've tried to change it twice and it ain't happening. Hopefully next post will be more readable!