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Sweet Potato Fry + Seitan “Chorizo” Hash

Posted May 14 2012 5:13am

As is the nature of my life, I had a plan and then got interrupted. MONTHS ago I was sent a coupon for a free Alexia product of my choosing through Foodbuzz ‘s Tastemaker Program– –as well as a free Cephalon oven mitt and another apron to add to my growing collection–

My middle name is "Gour-Maybe on a Good Day."

–and although I utilized the coupon AND have cooked up quite a few meals with my purchase, weeks have passed without me telling y’all about it. [You'd think I came back from a life-changing blogger retreat or invented the most incredible nut butter ever or something...] Considering how I feel about sweet potatoes , y’all, it should not be a surprise that I went for some sweet potato fries. And considering how my time in Texas turned me on to the delicious smoky spice that is chipotle, well, I had to go for the amped up version of the original. Although I was misled by the given serving size… –turns out 3 oz. of fries is more like 12, unless there is disparity with post-cooking weight, which just serves to confuse me even more…can I get a “we need clear nutritional labeling in this country!”?– –the fries had served their purpose as both a delicious side for Vegan Migas …an unassumingly wonderful salad addtion (because what won’t I put on salad?)… …and proved to be most delicious when dipped in Trader Joe’s Guacamole Hummus. However, I couldn’t get a lingering culinary musing out of my head… …and that, my little chickadees, is how you end up with genius in the kitchen. You see, way back in February, when Mama Smart came to town , we went for breakfast at Bluegrass Grill & Bakery, where I feasted upon the most delicious vegan hash, featuring soy chorizo, mushrooms, tomatoes, spinach, and incredible pepper potatoes. I have been thinking about it ever since, and, although I didn’t have soy-rizo, I did have my Seitan “Chorizo” Crumbles …and who needs spinach when you’ve got manager-discounted baby kale? The taters might not have been peppery–unless you want to describe the use of chipotle pepper as peppery, but I don’t :) –however they sure were spicy. And, well, I’m just saying it was pretty darn delicious. (And, well, I didn’t actually eat it for breakfast. But a hash is good anytime, right?)

Thank you, Alexia , for the use of your yummy fries.

Now, will someone please pass the ketchup?


Sweet Potato Fry + Seitain “Chorizo” Hash

[Serves 2]

  • 1/2 cup sliced sweet onion
  • 2 cloves garlic, minced
  • 1/2 cup sliced baby bella mushrooms
  • 2 Roma tomatoes, diced
  • 2 cups baby kale or spinach
  • cumin, chili powder, salt, pepper (to taste)
  • 1/2 cup Seitan “Chorizo” Crumbles
  • 6 oz. Alexia Spicy Sweet Potato Fries, prepared and chopped into bit-sized pieces
  1. Saute onion and garlic in a frying pan in a wee bit of olive, canola, or grapeseed oil until softened.
  2. Add mushrooms and tomatoes to the pan, stirring regularly until nearly cooked.
  3. Stir in kale or spinach and cook until wilted.
  4. Season to taste.
  5. Add crumbled seitan “chorizo” to the pan. Allow to heat through.
  6. Serve over chopped sweet potato fries (or stir the fries directly into the pan).
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