Tuesday, October 26, 2010

Spanish Migas with Acorn Squash and Potato

I've always lamented the fact that there were so many recipes out there that call for chorizo, yet, being vegetarian, that cut me off from a whole world of taste. A couple weeks ago, in the dreaded Wal-mart, of all places, I saw soyrizo! the vegetarian version of chorizo. I grabbed it without thinking, no particular recipe in mind. Then, again, luck struck! I bought a couple acorn squashes at the farmers market, with plans to make the cover recipe for last issue of Vegetarian Times, but that recipe did not entice me as much the cover picture. Third stroke of luck: I stumbled upon a chorizo recipe using acorn squash, and I realized the stars had aligned. It was finally time for me to make a soyrizo recipe. Here it is:

Spanish Migas with Acorn Squash and Potato
Adapted from Chef Wanabe

1/4 loaf day-old bread
1 length of soyrizo
1 potato
2 eggs
1 large clove garlic
olive oil
red pepper flakes

1. Heat oven to 400 F. While heating, slice acorn squash into inch-thick horizontal slices. Scoop out the seeds. Place on a baking sheet lined with parchment paper. Combine about 2 T olive oil with a sprinkle each of rosemary, red pepper flakes, salt, fresh ground pepper, and brush over slices. Slice a clove of garlic length-wise into as many sections as you have slices of acorn squash. Place in the middle of each piece. Then, place tray into oven and bake for 25 mins.
2. While acorn squash is cooking, dice bread into small cubes, sprinkle with salt, paprika, and a little water. Stir, and set aside.
3. Dice potato in to the same size chunks as the bread. Microwave chunks for 1:50 mins. Set aside.
4. Take out frozen or defrosted soyrizo, place with another T of olive oil into frying pan. Let cook, occasionally chopping with pancake turner until it is mostly browned.
5. When the acorn squash is finished cooking, take out of oven, and add bread to frying pan and stir. Drizzle another T. of olive oil on top of bread/soyrizo mix.
6. Occasionally stirring the frying pan mix, peel the acorn squash, and then dice into the same size cubes as the bread and potato. Also mince the garlic that was roasting with the acorn squash. Add squash and garlic to the pan mixture. Cook all together for about 5 mins. Then take off heat.
7. In a separate frying pan, fry an egg until well done. Put as much of the soyrizo mix into a bowl, top with fried egg, and enjoy!

1 comment:

  1. Hi Ann, I'm glad you could find something similar, I'm always amazed at the supermarket with the variety of vegetarian "meat" around now.
    I'm not vegetarian but I try to limit the amount of meat I eat. And after moving to LA I started to love vegetables even more, because they look glorious at the farmer"s market. I have to try the soyrizo, I'm curious now.