Tag Archives: Zucchini

Sunny Days in Texas: Zucchini Migas

Migas are a regional Mexican dish created to use up leftovers from the night before. Traditionally, cooks fry up some onions, peppers, and spices, add the leftover meat, and then scramble with eggs and cheese and then mix in last night’s tortillas. Restaurants in Austin have about a zillion spins on this, sometimes using chorizo or queso instead of cheese, or using tortilla chips instead of dried out tortillas and, of course, the migas breakfast taco. So… maybe not quite a zillion but more like 10 different ways. Mr. Natural has the best tofu version I’ve tried.

I think the first vegan food blog in Austin that I was aware of was Two Vegan Boys.  Krys is always cooking up amazing vegan comfort food for her family and has lots of tips on being frugal and gardening. I was really excited that she donated her recipe for Zucchini Migas to the Sunny Days zine because I love migas and everyone always need more recipes for zucchini!

It took me quite a while to get the technique for making migas right. I think the trick is to keep a low heat once you add the tofu and to turn over the tofu instead of stirring it. The recipe called for firm tofu but for some weird reason I only had soft tofu on hand and I was pleased that it worked so well. I also ended up baking some tortillas to make chips because I didn’t have any on hand. Next time I’ll use queso instead of cheese and serve with some roasted potatoes. Or migas con hongos is always good too.  It is a great flexible recipe, now I’m even more excited to try her homeade oreos, also in the zine!

Every post this month for Veganmofo will be celebrating the recipes in the zine Sunny Days in Texas, a fundraiser cookzine to help Sunny Day Farms Animal Sanctuary.

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Grilled Vegan Pizza

Memorial Day starts the official summer season for me even though it has been unofficially summer since I saw my the first firefly on the same day as I got my first red tomato. Memorial Day makes it official because when I was growing up that was the weekend that the water park opened up and I loved the water park. Wait, I still love the water park I just never get to go here in Texas because it is an hour away. This summer it is going to happen! In my summer enthusiasm I decided to grill some pizzas. Unfortunately I ran headlong into the project without doing any research and though my pizzas were good, I have a lot to learn! I made the dough recipe from Vegan Lunch Box and maybe I overworked the dough because it came out really hard. I decided to make mini pizzas so that I could experiment with the technique. The first one I tried was peaches and olives with some sage and some chives on top.It was a great combination but I should have grilled the crust on both sides before putting on the toppings because the bottom got over-grilled (I think another word for that is burned).

The next one I grilled on both sides first before topping but I should have done it for a shorter time or maybe the grill was too hot because this one got a little crispy as well. Plus, tomatoes, basil, pine nuts, and mushrooms was a great combo but would have been so much better with a tofu riccota base.The last one was maybe the best (I liked the peach a lot, but it was burned). The grill wasn’t as hot when I put it on so it didn’t get as hard. The topping were Zucchini, Tomato, Olives, Mushrooms, and Garlic. So here is what I have learned, oil the crust and grill it on both sides before you put the toppings on. Have all the toppings ready to go before you start otherwise you can’t keep on eye on the grill, use lots of toppings in general, and most importantly; add lots of olives and everything will be yummy regardless of what happens.

Oh, and have beagles around to eat any excess crust.