True, I have blogged about Alicia’s Papa Chorizo Frittata before, but it was 3+ years ago so let’s do it again! There were a few changes this time. It’s now my habit to bump up the nutritional yeast in any eggy recipe. And I also add a bit of black salt. Instead of roasted red peppers, I just used fresh bell pepper fried up with the potatoes and chorizo.
This makes an awesome potluck dish since it is good warm or at room temperature.
I also busted out a quick batch of biscuits to go with it.
And we had a pile of raw kale salad on the side. Kale is a bandwagon I don’t mind hopping on. It’s delicious!
Okay, this isn’t summery AT ALL. It is kind of a comfort food though. Especially if you make drop biscuits and dump the stew on top. This recipe reaches back into Vegan With a Vengeance. Because I am too lazy to make a separate side, I usually just toss some frozen peas into the mix towards the end of the cooking time. Now, I’m weird about mushrooms, and this week I finally got tired of tasting mushrooms after eating this 3 or 4 times. But that’s just my own personal problem.
And those biscuits are awesome if you need a quick bread option to go with a meal.
If you have any experience at all with sourdough starter, you will know that you need to remove some starter each time you feed it, unless you have the ability to store gallons and gallons of the stuff. You can give it to a friend to develop their own starter, toss it, or make something with it. There are a few recipes floating around for pancakes, waffles, etc. But I choose this Fluffy Sourdough Biscuit recipe because it was the most versatile for me and, bonus, it was already vegan.
I’ve made these twice now, both times with a rye starter. Since I mixed it with all purpose flour, the rye didn’t really come through in the biscuits. But the flavor of these things is amazing. You can see in the recipe, there isn’t much by way of flavoring except for the starter, but they taste like they’re full of butter. Also, true to sourdough form, they hung out in a bag on my counter for a few days without a hint of getting stale. They didn’t rise as much as I’d like, but they were in no way dense.