I get VegNews updates via e-mail occasionally and recently, this recipe stuck out at me for being an interesting combination of flavors and a good mix of healthy (Swiss chard) and decadent (vegan chorizo). I didn't follow the recipe or directions exactly, as I was more interested in certain separate ingredients than verisimilitude.
G and I used vegan multigrain flour tortillas, rather than corn; I used sweet potatoes rather than regular because I had them on hand and I thought the sweetness would be a good contrast with the spicy fillings; I also left out the oregano, capers, tomatoes, and oil. We also both topped our tortillas with avocado because that is never a bad idea.
my plate; I left the chard raw
But either way, we both loaded it up and it was delicious. We used the mexican chipotle Field Roast links, which were pretty spicy, especially with the canned adobo chipotles, but the avocado and sweet potato really tempered it nicely.
Any ideas on what else to do with the leftover chipotles? I was thinking of blending them into some hummus.Anyway, I hope you all had a nice Earth Day! It was raining all day here, good for the ground. I tried not to breathe too much (ya know, to conserve oxygen) but mostly I worked on an essay and enjoyed some vegan food (one of the healthiest things you can do for both yrself and the planet!) Did you celebrate in any way?