Gluten-free Soy-free Vegan Chorizo

             Gluten-free Soy-free Vegan Chorizo

1 red onion diced
4 cloves garlic diced
4 medium portabellas sliced
2 cups cooked black eyed peas
1 TBS cumin
1 TBS dried chili pepper (I used guajillo)
1 TBS liquid smoke
1 TBS dried oregano
1 tsp sea salt
1/2 tsp cayenne
4 TBS olive oil
First cook down your mushrooms to get all the liquid out and drain and remove from pan. I refrigerate or freeze the mushroom broth for other recipes. Then add onions, garlic, cumin, chili pepper, cayenne, salt and olive oil and cook until onions and garlic are translucent. Then stir in liquid smoke. Add black eyed peas and mushrooms to a food processor and pulse a few times just to chop up, do not puree! Add to pan and combine everything together. I came up with this recipe so I could make Chili Rellenos. I also use it to top Mexican pizzas and in quesadillas.

 

Gluten-free Vegan Mexi-Mac

This is a dish I came up with because I was wanting carbs and heat. I kept it only mildly spicy because one of my kids can't take the heat!

              Gluten-free Vegan Mexi-Mac
2 cups cooked black-eyed peas
2 or more diced Poblanos or peppers of your choice
1 clove minced garlic
1/4 cup diced red onion
1/2 teaspoon oregano
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon sea salt
1 1/2 cup water
1 package of cheddar or pepper jack Daiya cheese
1 box of prepared macaroni by Lundberg Rice (makes 4 cups cooked)
Avocado, tomato, and jalapeno for garnish

Add water, black eyed peas, diced peppers, garlic, onion, oregano, salt, chili powder and cumin to pot, heat up and let cook for about 10 minutes on medium setting. Cook your macaroni at the same time. After 10 minutes turn burner off, add cheese and stir until well blended (pictured below). Stir in macaroni and serve. Garnish with avocado, tomato, and jalapeno chunks. Serves four.