Vegan Chorizo Breakfast Tacos

After creating our flavor-packed Easy Vegan Chorizo (and Chorizo Links), we knew we had to create something that made them the star of the show! Say hello to your new favorite breakfast: Chorizo Breakfast Tacos! Tender roasted potatoes, flavorful plant…

Vegan Chorizo Breakfast Tacos

After creating our flavor-packed Easy Vegan Chorizo (and Chorizo Links), we knew we had to create something that made them the star of the show! Say hello to your new favorite breakfast: Chorizo Breakfast Tacos! Tender roasted potatoes, flavorful plant-based chorizo, sweet and spicy salsa, and creamy avocado combine for an explosion of flavors and textures wrapped in warm corn tortillas. 

Fuel your day with these filling, versatile, protein-packed tacos.

Vegan Chorizo Breakfast Tacos from Minimalist Baker →

Chorizo Corn Pizza

We love making homemade pizza and during the summer months, this Chorizo Corn Pizza is a favorite. I know it might sound strange at first, but everyone who tries it falls in love after one bite. The flavors are fantastic! This pizza is the best during …

We love making homemade pizza and during the summer months, this Chorizo Corn Pizza is a favorite. I know it might sound strange at first, but everyone who tries it falls in love after one bite. The flavors are fantastic! This pizza is the best during sweet corn season, you can’t beat fresh sweet corn,…

The post Chorizo Corn Pizza appeared first on Two Peas & Their Pod.

Instant Pot Paella with Chicken and Sausage

No need for a paella pan for this one-pot meal! The pressure cooker makes paella quick and easy. This rice dish is studded with tender chicken and slices of spicy sausage for lots of flavor. Continue reading “Instant Pot Paella with Chicken…

No need for a paella pan for this one-pot meal! The pressure cooker makes paella quick and easy. This rice dish is studded with tender chicken and slices of spicy sausage for lots of flavor.

Continue reading "Instant Pot Paella with Chicken and Sausage" »

Vegan Chorizo & Potato Tacos

Mexican chorizo, seasoned with spices like cumin, dried chillies and clove, is very different to what we in the UK know as chorizo (i.e. Spanish chorizo) which is predominantly flavoured with smoked paprika.  These tacos are inspired by the Mexican dish of chorizo & potato tacos – I’ve used Linda McCartney’s Vegetarian Sausages, crumbled up and pan fried until a bit crispy. This is then seasoned with a blend of spices to bring that Mexican chorizo flavour, whilst still being veggie.  The combo of the spicy, meaty chorizo with the crispy potatoes is an excellent match and is perfect wrapped up in a warmed tortilla with some lime and coriander. 

The post Vegan Chorizo & Potato Tacos appeared first on Izy Hossack – Top With Cinnamon.

two vegan chorizo potato tacos on a chopping board with corn tortillas, cilantro and limes

Mexican chorizo, seasoned with spices like cumin, dried chillies and clove, is very different to what we in the UK know as chorizo (i.e. Spanish chorizo) which is predominantly flavoured with smoked paprika. 

These tacos are inspired by the Mexican dish of chorizo & potato tacos – I’ve used Linda McCartney’s Vegetarian Sausages, crumbled up and pan fried until a bit crispy. This is then seasoned with a blend of spices to bring that Mexican chorizo flavour, whilst still being veggie. 

a pan of vegan chorizo potato mixture on a board with a taco, cilantro and lime

The combo of the spicy, meaty chorizo with the crispy potatoes is an excellent match and is perfect wrapped up in a warmed tortilla with some lime and coriander. 

Linda McCartney Vegetarian Sausage Chorizo and Potato Tacos

Linda McCartney Vegetarian Sausage Chorizo and Potato Tacos

Yield: serves 3-4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A spiced vegetarian sausage and crispy potato taco

Ingredients

Chorizo Spice blend:

  • 1 1/2 tsp cumin seed
  • 1 tsp coriander seed
  • 3 whole cloves
  • 5 black peppercorns
  • 1 dried ancho chili (see notes for substitutes)
  • 2 dried bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper

For the tacos:

  • 3 tbsp vegetable oil
  • 4 Linda McCartney’s Vegetarian Sausages, defrosted
  • 2 cloves garlic, finely minced
  • 1 tbsp chorizo spice blend
  • 2 medium potatoes, cut into ~3cm chunks
  • 1/2 white onion, roughly chopped
  • 6-8 small tortillas, warmed
  • Lime wedges
  • Fresh coriander, finely chopped

Instructions

Make the spice blend first:

  1. Toast the cumin, coriander, cloves, peppercorns and chilli in a dry frying pan over a medium heat until fragrant. Blitz with the bay leaves until powdery (or grind with a pestle & mortar) and then mix with the remaining spices. Set aside.

Start on the taco filling:

  1. Place the diced potato into a medium pot and cover with water. Place over a medium heat and bring to the boil. Cook for around 6-8 minutes until tender but not too soft. Drain and let them sit in the sieve/colander for a few minutes to allow the potato cubes to dry out a bit. 
  2. Heat 1 tbsp oil in a large frying pan. Once hot, crumble in the defrosted Linda McCartney’s sausages and let cook over a medium heat, stirring occasionally, until it starts to brown. Add the garlic and 1 tbsp of spice blend and stir through for 2 minutes. Transfer this sausage mixture to a bowl and wipe out the pan. 
  3. Return the pan to a medium heat and add the remaining oil. Add the cooked potato cubes and cook, stirring every now and then, until they become crisp all over. At this point, add the diced onion and stir through. Cook until the onion starts to become translucent (around 5 minutes) then add in the cooked sausage mixture. Stir together.
  4. Serve the sausage/potato mixture in warmed tortillas with a squeeze of lime and a sprinkle of coriander. 

Notes

  • *Ancho chili substitute: 2 tsp paprika + 1/8 tsp cayenne pepper
  • Make it Gluten-Free: serve with corn tortillas (ensure they're GF)

The post Vegan Chorizo & Potato Tacos appeared first on Izy Hossack - Top With Cinnamon.

Savory Chorizo & Manchego Dutch Baby

A typically sweet breakfast favorite gets a savory makeover: with salty chorizo and shredded manchego cheese, topped with a bright and lemony lettuces. Dutch babies are as fun to make as they are delicious to eat, puffing up in the oven to form mountainous folds of egg, flour and flavor. Whether you go sweet or […]

A typically sweet breakfast favorite gets a savory makeover: with salty chorizo and shredded manchego cheese, topped with a bright and lemony lettuces.

Dutch babies are as fun to make as they are delicious to eat, puffing up in the oven to form mountainous folds of egg, flour and flavor. Whether you go sweet or savory, they are bound to make an impression.

Savoru Dutch baby in a Lodge cast iron skillet on a dark gray background, with a pile of baby lettuces in the middle.

I’ve said it before and I’ll say it again: German pancakes are one of my all-time favorite brunch recipes. I could easily polish off the entire thing by myself (though I usually resign myself to share with Taylor because I’m a good wife like that).

Normally I smother mine with powdered sugar and maple syrup. But, I got to thinking… what if we took it in a more savory direction?

Going savory isn’t hard to do with this versatile recipe: just remove the vanilla extract and replace it with whatever savory seasonings, mix-ins and toppings you desire.

We tried out a few flavor variations, including an everything bagel-inspired pancake topped with smoked salmon and creme friache. Tasty? Very. But this Spanish-inspired variation, with crispy bits of salty cured chorizo sausage and melty, crispy-around-the-edges Manchego cheese, ultimately won us over.

We topped our extra meaty and ultra cheesy creation with a pile of spicy baby greens, that, when tossed with a splash of olive oil and lemon juice, cuts the fatty richness of the cheese and sausage perfectly.

Hand lifting out a slice of a savory Dutch baby, showing the layers.

German pancake and Dutch baby are two names for the same thing, though one is usually made in a casserole dish and the other in a smaller skillet.

I’ve always called them German pancakes, which I attribute to some twisted telephone translation of Dutch baby (Dutch = Deutsch = German, or something along those lines.) Some attribute the origins of this to the German Pfannkuchen, which could be where it gets its name, though I can’t really see the resemblance beyond the egg and flour. As it turns out, this recipe is entirely an American invention, more similar to a super-sized popover or Yorkshire pudding than anything German or Dutch. Go figure.

Whatever you call it, there’s no denying these mountainous, super-sized pancakes are downright delicious.

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Pasta Bolognese

A while back I made Meatballs Subs because I had a craving. They’re not that difficult to make and when you make them at home, you can use better ingredients than the versions you get elsewhere. Fortunately, there’s good bread in France and no shortage of cheese. And meatballs aren’t much of a challenge to make either. (Interestingly, a few weeks after I posted that…

A while back I made Meatballs Subs because I had a craving. They’re not that difficult to make and when you make them at home, you can use better ingredients than the versions you get elsewhere. Fortunately, there’s good bread in France and no shortage of cheese. And meatballs aren’t much of a challenge to make either. (Interestingly, a few weeks after I posted that recipe, an American woman living in Paris came up to me and said, “I don’t know how you knew, but I was craving the exact same thing! So I made your recipe…”

There must be something about ground beef, because I recently found myself craving Pasta Bolognese; tubes of pasta tossed in a thickened tomato sauce made with ground meat, red wine, garlic, and enriched with tomato paste – Capisce? 

Continue Reading Pasta Bolognese...