Comments on: Take it Easy http://delicioustv.com/2006/05/take-it-easy/ Eat green and live well Tue, 31 Jan 2012 03:44:54 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: toni http://delicioustv.com/2006/05/take-it-easy/comment-page-1/#comment-58 toni Mon, 15 May 2006 14:07:41 +0000 http://www.delicioustv.com/blog/?p=39#comment-58 Hi Frank, Thanks for writing. I really like the flavor of the vegetarian chorizo, however I have a bit of a texture problem. I usually remove the 'sausage' from the casing when I prepare it, and then I add a half to a whole package of veggie beef style crumbles to boost the texture. I find this combination works very well. One of my favorite recipes is Black Bean Burritos with Chorizo. Here it is! Olive oil 1 pkg Veggie Chorizo 1 8-12 Oz pkg veggie crumbles 2 15 oz cans of black beans drained and rinsed 1 large onion diced 4 cloves garlic crushed 1 green or red pepper diced 1 jalapeno pepper diced with seeds 1 15 oz can fire roasted tomatoes 1/2 tsp ground cumin Heat a heavy skillet, add olive oil and onions.Cook onions for about 6-8 minutes, then add garlic. After two minutes add peppers. Cook until vegetables become soft but not browned. Squeeze chorizo out of the casing and add to the veggies, blend well and add crumbles, cumin and salt and pepper. Add a little more oil if necessary. Cook for about ten minutes and then add the tomatoes and beans. Continue cooking on low heat. At this point feel free to add you own favorite spices. Serve on warmed flour tortillas or in taco shells. This is great as a side to eggs or even as a topping on pizza shells! Fresh avocado is a wonderful compliment. Enjoy.. Hi Frank, Thanks for writing. I really like the flavor of the vegetarian chorizo,
however I have a bit of a texture problem. I usually remove the ‘sausage’ from the
casing when I prepare it, and then I add a half to a whole package of veggie beef
style crumbles to boost the texture. I find this combination works very well. One of
my favorite recipes is Black Bean Burritos with Chorizo. Here it is!

Olive oil
1 pkg Veggie Chorizo
1 8-12 Oz pkg veggie crumbles
2 15 oz cans of black beans drained and rinsed
1 large onion diced
4 cloves garlic crushed
1 green or red pepper diced
1 jalapeno pepper diced with seeds
1 15 oz can fire roasted tomatoes
1/2 tsp ground cumin

Heat a heavy skillet, add olive oil and onions.Cook onions for about 6-8 minutes,
then add garlic. After two minutes add peppers. Cook until vegetables become soft
but not browned. Squeeze chorizo out of the casing and add to the veggies, blend
well and add crumbles, cumin and salt and pepper. Add a little more oil if
necessary. Cook for about ten minutes and then add the tomatoes and beans. Continue
cooking on low heat. At this point feel free to add you own favorite spices. Serve
on warmed flour tortillas or in taco shells. This is great as a side to eggs or
even as a topping on pizza shells! Fresh avocado is a wonderful compliment. Enjoy..

]]> By: Frank http://delicioustv.com/2006/05/take-it-easy/comment-page-1/#comment-57 Frank Sun, 14 May 2006 15:48:48 +0000 http://www.delicioustv.com/blog/?p=39#comment-57 Hi Toni, I've seen your show on WNYE in Westchetser County in NY. Its very inspiring for me. The other day I bought some vegetarian chorizo because it looked appealing to me (like meat but I'm trying to cut down). I didnt know what to do with it so I went online and found a bunch of good recipes, eggs w/chorizo, Bean and chorizo tacos, pasta with chorizo. I went with the pasta recipe it was very good. Anyway I wanted to ask you if you had any chorizo recipes. Thanks, Frank Hi Toni, I’ve seen your show on WNYE in Westchetser County in NY.
Its very inspiring for me. The other day I bought some vegetarian chorizo because it looked appealing to me (like meat but I’m trying to cut down). I didnt know what to do with it so I went online and found a bunch of good recipes, eggs w/chorizo, Bean and chorizo tacos, pasta with chorizo. I went with the pasta recipe it was very good. Anyway I wanted to ask you if you had any chorizo recipes.
Thanks, Frank

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