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).
African Yam & Peanut Soup
Chocolate Chip Oatmeal Cookies
Couscous Yam Salad
Tofu Tenders
Chocolate Chip Gingerbread Softies
Red, White & Green Barley Salad
Cashew Chili
migas
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 salsa1. 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.
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I’m with ya on the Sunday Times xword! I’ve never heard of migas before, but these sound delightful–will have to try them next Sunday.
oh my goodness!
I have been faithfully reading your friend Kristen’s (& her partner’s) journal entries since day 1. It’s fantastic that she was offered a (dream) job in Vancouver! It’s too bad that her trip to Mexico was cut short though…what happens now? Will her partner continue the trip to Mexico? Inquiring minds want to know…:D
Migas…never heard of it…looks good…sounds good…must try!
Speaking of vegan recipes, I made your Moroccan vegetable stew recently – yum-yum!
I’d like to invite you to join in a one day blog event I am hosting over at Food Maven. The details can be found here: http://foodmaven.blogspot.com/2007/01/whats-in-your-basket.html
It should be a lot of fun so I hope you can join in!
erin s., migas are great if you love corn tortillas (which i do!). enjoy!
joanne, yes ryan will continue riding the baja for another month or so and then rejoin kristen in vancouver.
Ohhh these sound good! Well have fun with your friends staying..will miss the blog updates, but totally understand 🙂
hugs
j
you should taste my eggs benny. instead of ham & engerland muffins i use ayshire bacon from scotland & scotch baps. no champers on the side either, strickly lager lol 😉
I made your salmon noodles yesterday, they were excellent. Btw, I love your t and T thing for tablespoons, I´d never noticed it til yesterday, and it´s excellent. I´m going to start using it, with your permission.
thanks jenn!
dude, i had no idea what you just said 😉 though i’m sure it’s pretty damn tasty!
glad my udon recipe went to a good home, lobstersquad! and yes, use t & T as much as you’d like! i’m not the inventor but it works for lazy ol’ me!