I love Sunday mornings. The New York Times Sunday crossword, slippers, strong coffee and a hot breakfast. This morning I made migas with bacon. Normally, I keep my migas a strictly vegetarian affair, however, I’m having vegan company for an extended period of time and decided to use up the last rashes of bacon in the fridge before the vegan invasion. A little while ago, I wrote about my good friend Kristen who was riding her bicycle from Vancouver to Mexico. She got as far as San Deigo and then got offered her dream job back in Vancouver, so this afternoon she’ll be arriving in Vancouver and will be living at my apartment until she can find a permanent place to live. I’m excited that she’s back and though it will be cramped having 3 people living in a 450 sq. ft. apartment, I’m sure we’ll all manage fine. So expect vegan recipes and spotty blog updates for the next little while.
In the meantime, check out some of my favorite archived vegan recipes listed below. I’ve got some Double Chocolate Chip Oatmeal cookies in the oven and I’m already chopping up vegetables for a butternut squash and chickpea soup (recipe to come, I’m sure).
3 corn torillas, sliced into strips or diced into 1 inch squares
3 strips of bacon, diced
1/4 c small dice onion
1 t mexican chili powder
1/4 t chipotle powder
2 T small dice sweet red peppers
4 eggs, beaten with a bit of skim milk & a dash of salt
2 T grated partly skimmed mozerella cheese
4 T salsa
1. In a large cast iron pan, heat up bacon until crispy. Drain some of the fat and add in the onion, red peppers, chili powder, chipotle, and corn tortillas. Gently stir around until onions and peppers have slightly softened. Reduce heat.
2. Pour egg mixture over top of tortilla hash and gently scramble eggs. Add in grated cheese and stir about until melted. Plate and top with salsa.