September 2, 2014

Scanners Scramble



Hey, who remembers Scanners? It was a David Cronenberg film, so if you are at all familiar with Cronenberg's body of work you can immediately imagine how bizarre and disgusting it is without me even having to describe it. It concerned a rare and small group of "special" people, called Scanners, who could do all kinds of crazy telepathic and telekinetic things, like read thoughts, start fires with their minds, control the bodily processes of other people, and - most notably - make people's heads explode.    

Scanners (1981)

I will spare you from photos of the infamous head explosion scene, because I don't want you to lose your appetite, Instead, I will cleverly use my tofu scramble to demonstrate the basic logistics of the scene.


Here we have two fully functioning brain lobes, just pulsing away happily.

Then this guy catches wind of something in those lobes he doesn't like.

And now the brains look like this... Ya get me?

'sploded or not, that scramble looks delicious. And it is! The recipe is not my own. Alas, it belongs to one Isa Chandra Moskowitz of Veganomicon fame. It is my favorite tofu scramble recipe and the only one I ever make anymore, simply because it is the best! Trust me and give it a try. Here's the original recipe post on the Post Punk Kitchen website. You can also find it in Isa's fantastic cookbook, Vegan Brunch. I'll put links to the cookbooks at the bottom of this post. Now, on to the scramble!

2 teaspoons ground cumin
1 teaspoon dried thyme, crushed with your fingers
1/2 teaspoon ground turmeric
1 teaspoon salt*
3 tablespoons water
2 tablespoons olive oil
3 cloves garlic, minced (or more, to taste)
1 pound extra-firm tofu, drained
1/4 cup nutritional yeast
Fresh black pepper to taste
(*This is way too much salt for me. I only use a half teaspoon when I make this and it always tastes great. I recommend starting with less and adding more later if you want to.)
  • First stir the spice blend together in a small cup. Add water and mix. Set aside.
  • Preheat a large, heavy-bottomed pan over medium-high heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.
  • Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. 
  • Cook for about five more minutes. Serve warm.

As you can see in the photos, I topped mine with fresh pico de gallo. I had some leftover from yesterday's C.H.U.D. C.H.I.L.I. so I used it to top my scramble, which was ever-so-gently lain on a stovetop-warmed tortilla from Trader Joe's. Dang, it was good! Best.Breakfast.Ever.


Happy MoFo'ing, everyone!


 

August 31, 2014

C.H.U.D. C.H.I.L.I.


Why, yes, that is an edible C.H.U.D., complete with carrot claws and olive eyes. Is it too terrifying to eat, or too cute? I'll let you decide.
Happy MoFo, everyone! Let's get this month-long party started! 
The theme I'm working with is 80's horror films. And what better film to start with than C.H.U.D.?

I grew up in Waco, TX, and the only place to rent movies was at a place called Flicks, which was in a tiny converted house wedged between the Piggly Wiggly and a full-service gas station. I was a frequent Flicks customer. My PawPaw drove me there every Friday and Saturday and I would easily watch between 4 to 6 horror films every weekend. There really wasn't much to do in Waco, TX, in the 80s before you were old enough to drive. My grandparents weren't too savvy about the movie titles, and they never ventured into Flicks themselves, so they didn't have a clue what I was watching. Seriously, I saw The Exorcist (alone!) at ten years old. And The Texas Chainsaw Massacre. And The Amityville Horror. And on and on and on... Am I scarred for life? Maybe, but the point is this: My middle-aged brain is now full of mildly useless trivia and quotes from all the horror movies I watched as a kid. And now I'm going to parlay that knowledge into fun recipes for the purpose of Vegan MoFo 2014. Woo Haw!

C.H.U.D. (1984)
C.H.U.D. - if you didn't already know - stands for Cannibalistic Humanoid Underground Dwellers. The movie is terrible, but a lot of fun to watch. This one is particularly special to me because it is the only horror film I ever watched with my grandparents in the room. I was horrified the entire time it played, but MeeMaw and PawPaw chuckled in the background and chatted with each other, probably just bored and wishing they were playing dominoes or something.

I really want to get my hands on the C.H.U.D. DVD because, apparently, there is a fantastic commentary track that is "better that MST3K" (according to a reviewer on the movie's IMDB page). Being a huge fan of MST3K, I need to find out if this is true. I suspect it might be, as Daniel Stern is one of the commentators and that guy is hilarious.

So, anyway, on to my first MoFo creation, C.H.U.D. C.H.I.L.I!

I topped my C.H.U.D. C.H.I.L.I. with sliced and browned
Tofurky Italian Sausages and fresh pico de gallo.
1 cup vegetable broth, or more as needed
Half a white or yellow onion, diced
4 cloves garlic, crushed and minced
1 red bell pepper, diced (can sub green if you're broke)
2 large carrots, peeled and chopped
1 large zucchini, peeled and chopped (don't peel if it's organic)
1 jalapeno, seeded and minced
1 28-ounce can pinto beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste 
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
Pinch of cayenne pepper
Salt and pepper, to taste
1 bunch fresh cilantro, coarsely chopped

  • In a large pot, get your vegetable broth cooking over medium-high heat. Once it's pretty toasty, toss in your onion, garlic and carrots. Saute them in the broth until they begin to soften. This only takes a few minutes. Don't let your veggies turn to mush.
  • Add the zucchini, bell pepper, jalapeno and spices. Cook for a couple of minutes. Add more broth if needed, just to keep things from sticking.
  • Throw in your beans, diced tomatoes and tomato paste. Cover and cook for about half an hour on medium-low heat, stirring occasionally. Dribble in some extra broth to get it to the texture you like. Some folks like thick chili, some like it runny. 
  • When it's about ten minutes from being ready, toss in your cilantro. I like to give the cilantro just enough time to flavor the chili, but not overcook it so that it stays bright green and beautiful.
  • Keep tasting and tweaking every now and then. You might want more spices or more beans. This chili is very forgiving. Just get it to the point that it tastes fantastic to YOU.
  • I like to top my chili with sliced and browned sausages (Tofurkey's Italian Sausages are only $2.99 at Trader Joe's right now!) and fresh pico de gallo. You can also try some vegan sour cream or vegan cheese! Vegan queso is delicious on this too.
  • Enjoy, and don't get too close to any steamy manholes.

August 30, 2014

Oh, The Horror!

Yes, these are my actual eyes. My six-year-old daughter did the make up for me.
80s horror film make up? Nailed it!
Vegan MoFo 2014 is about to start and (especially since I missed it last year), I am super fired up for a great run this time around. I've got two previous MoFo's under my belt, but I've never done a theme before. I've never really been able to settle on one - there's so much weird crap that I like to talk about! I love sci-fi and can pretty much talk all day about the minutia therein, but there are already a handful of sci-fi themed MoFo'ers this year. My favorite movie of all time is Aliens, but Chestburster Chorizo and FaceHugger Falafel just don't sound all that appetizing. Don't steal this idea, though! I might go for it next year.
I also love The Walking Dead, but someone did that a couple of years back and it was fabulous - they made a necklace with ear-shaped bread strung on it a la Daryl Dixon. I ask you, how can I top that?!
But there is one thing that I am almost embarrassed to admit I know a lot about, because I was a teenager in the 80s, and because I was weird. 80s horror flicks. There probably isn't a single one I haven't seen. Granted, it's been a zillion years since I've watched any of them, but I loved them so much! They were terrible, even then, but so much fun to watch. So, that's the theme I'm gonna go with. See you come MoFo 2014 time! Only two more days to go...

August 16, 2014

So, Basically I'm a Genius

I discovered something wonderful. 

If you put this...


and this...


together like this...


it totally tastes like this!


You're welcome.

August 14, 2014

Apricot Coconut Oatmeal Clusters


You know how some people do some stuff to relief stress in their lives? Like, my husband loves to read boring philosophy books and write songs on his guitar. That's just how the guy unwinds. My neighbor is a gardener and a fairly hardcore churchgoer - that's what blows his hair back. You know what I mean? We all have that thing that we love to do, and it makes us feel really good, and without it we get really, really wound up. For me, it's baking. I mean, seriously, I freakin' love to bake! But I'm... well... what's the PC term for it... I'm - uh - differently weighted... I'm gravitationally challenged... You get me? I'm fat, people! I'm a fat herbivore. Yes, they do exist! And I don't have a problem with being fat. My husband thinks I'm sexy, so it really doesn't bother me too much, with the exception of the fact that I am forever destroying the poor underwires in my bras and my knees are begging for mercy 24/7. There's also the desire to live long enough to meet my grandchildren and to enjoy the twilight years of retirement, kickin' back on the shore outside my imaginary lake house. So! To that end, I am always trying to create baked goods that are at least moderately healthy, but definitely succulent. But not SO succulent that I eat forty at a sitting. To that end, I introduce my latest home-bakery creation, the Apricot Coconut Oatmeal Cluster. It was meant to be a cookie, but it came out more like a clustery thing, so there ya go. There's no oil or butter in it, and minimal sugar (compared to my standard baked fare), plus it's jam-packed with fiber, so it's a win-win! Give these li'l cuties a try. You'll love 'em and you don't even have to feel guilty about eating them.


1 ripe banana, mashed with a fork
1/4 cup unsweetened applesauce
1/2 cup sugar
1/4 cup liquid sweetener (I used agave, but maple syrup'd work)
2 tablespoons almond milk
1 teaspoon vanilla extract
1 1/2 cup rolled oats
1/2 cup whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Dash of nutmeg
1/2 to 1 cup dried apricots, coarsely chopped
1/4 to 1/2 cup unsweetened coconut flakes*
  • Preheat oven to 350 degrees F.
  • Spray a large cookie sheet with baking spray, or use parchment paper or a SilPat.
  • Mix the banana, applesauce, sugar, liquid sweetener, milk and vanilla together in a large bowl. 
  • On top of the wet mixture, gently add the dry ingredients, but do not stir until you have everything added.
  • Stir gently until just mixed.
  • Gently fold in the apricots and coconut flakes. 
  • *Side Note: I used organic unsweetened coconut flakes, which is what you see in the picture, not standard shredded coconut. But I think you could just about use anything in these clusters and it would taste nice. For example, you could eliminate the cinnamon and nutmeg and throw in some dark chocolate chips in place of the coconut. Or some nuts! Feel free to play around with the recipe and share your results in the comments.
  • Drop by rounded teaspoon onto cookie sheet (I used a small cookie scoop).
  • Bake for 15 minutes.
  • Enjoy with an ice cold glass of almond milk or a cup of hot Earl Grey tea. Delicious!

August 11, 2014

Catching You Up + Cauliflower Puree

Before I type anything else, I have this to say...


Robin Williams - with your kind eyes, your super fast wit and your hilariously spastic comedic delivery - you were the star of my youth ("Nanu, nanu!"), the lead in the film that defined my love of poetry and books ("Carpe diem, boys. Make your lives extraordinary.") and just an all-around amazing performer whom this world will miss very much. Your legacy will live on in the smiles and laughter of many generations to come. Truly, I hope you have found peace.


In other news, my mom is still recovering from the stroke she had back in December, the ginormous stroke that took her speech, her ability to read and write, her ability to really do anything at all, and prompted me write the former post declaring that my blogging days were over.
But I'm sure you knew, somewhere deep down inside, that you wouldn't get rid of me that easily. You did, right?!
I am happy to report that, although my mother still hasn't fully regained her ability to speak, nor the gifts of reading and writing, she is fully autonomous in every other way, and is even cooking and sewing again.

In more other news, I was watching a documentary about the Galapagos today while I was cooking dinner (which I chose for the sole purpose of thinking it would be innocuous if my kid walked in) and my five-year-old just happened to wander into the room right when the narrator started talking about illegal and reprehensible shark-finning. Lila flipped! She said, "They cut the fins off of that shark! And it was awake, Mom!" She was so unbelievably pissed about it, she said, "Mom, I want to start my own TV show and tell people about how we should treat animals." So, now I give you the very first episode of "Live Action TV with Lila." Enjoy!
P.S. The chocolate smeared on her face is the subject of an upcoming, and very delicious, post. As we say in the TV biz, stay tuned!



In more other other news...
I recently had a lovely staph infection in two places - on my face and my boobs. Yep! That's me - ol' staph  knockers. [drops mic and walks away]...
Don't ask me how this happened. I have been under a lot of stress lately and I think my immune system just said, "Aw, screw this. I'm goin' on vacation." Anyhoo, I took an antibiotic to clear that mess up, and another antibiotic for an ear infection. And yet another for a stomach problem that I'm pretty sure was caused by the first two antibiotics. So, you guessed it, I am now the poster child for systemic candidiasis. If you don't know what that is, look it up. It sucks.
Medicine won't fix my candidiasis, which I know for certain because I was given three months worth of candida-killing pills and all they did was make it worse. I am now achy, chronically-fatigued, grouchy, overwhelmingly sleepy 24/7, bloated and crazy with allergies and acne. Candidiasis blows chunks, and I have given up on medicine. To that end, I ordered a book from Amazon called The Candida Cure and I am now on the Candida Diet, which eschews gluten, potatoes, mushrooms, wine, all forms of sugar (even "natural" ones), anything fermented (good-bye kombucha, I'll miss you!) NSAID pain relievers, corticosteroids, and even tofu! But if it works, it will be well worth the effort. I will keep you posted on my progress.

Tonight I made my first Candida Diet dinner, consisting of a salad with veggies and a delicious cauliflower puree.


I am obsessed with the show Master Chef and I am always drooling over those purees they make. Parsnip puree, sweet potato puree, cauliflower puree. You name it, they've cooked it up and pureed it. And it always looks amazing! So, I thought I would give it a try in place of mashed potatoes. And, you know what? It was delicious!

Here's the recipe:

1 head of cauliflower (rinsed and cut into pieces)
1/2 cup vegetable broth or no-chicken stock
2 tablespoons vegan butter (Earth Balance works best for me)
Salt and pepper, to taste

  • Place the cauliflower and the broth into a medium-size stock pot.
  • Cover with a lid and bring to a boil. 
  • Turn down the heat to medium-low and allow the cauliflower to steam in the broth. It takes anywhere from 15 to 20 minutes.
  • Remove the lid and add the butter.
  • Place everything into a food processor and whirl it around until smooth and creamy.
  • Salt and pepper to taste. 
  • Enjoy!

"Bye! Until next day!"
-- Lila, from Live Action TV with Lila

December 10, 2013

Time to Say Good-bye...

Hello everyone. I hate to be Debbie Downer, especially at this magical time of year, but there are some pretty serious events happening here at the ol' homestead. Primarily, my mom had a massive stroke, which has disabled her greatly. When she first went to the ER last Sunday, she couldn't speak, couldn't stay awake, and couldn't physically do anything except turn her head from side to side on occasion and look to see who was in her room. A little over a week later, I am happy to report that she has added at least two dozen new words and phrases to her vocabulary, such as "what's happenin'," "cool" and "good," as well as a couple of colorful cuss words when she gets frustrated. She can also move around without help, go to the restroom and feed herself. She's at a fantastic live-in rehab facility in Central Texas and she's making wonderful progress every day. But until she's better, which the doctors estimate will take at least a full year if not longer, I've got my hands too full to experiment with recipes. I'm just going with dishes that are both easy and warm. That's really all I care about right now. In addition, I've got my fabulous job at the church to keep me busy. So, I'm thinking it's time to put this blog to bed. I will leave it up, of course, so you can reference the recipes anytime you like. Thanks for reading my blog, thanks for your support and words of encouragement, and thanks for just being your awesome selves! I've had so much fun doing this. Happy holidays to all of you! 

Please pray for my mom, and keep on cookin'!

November 29, 2013

From the Mouths of Babes

I hope everyone had a fabulous Thanksgiving! I am still so full, I'm skipping breakfast this morning...
Well, maybe just one piece of pie.
We had 5 - seriously, FIVE - pies yesterday (for a family of four, we kind of overdid it), so I will be uttering the words, "Well, maybe just one piece of pie" for at least two weeks.

The diet starts in January! Hardy-har-har.

Anyway, I wanted to share something both hilarious and wonderful with you. I am very blessed to work in a darling little Methodist church as a secretary, and I love my job with all my heart. Everything that comes into the church has to pass my desk before going anywhere else as I am, first and foremost, a filter.
Earlier this week, a lovely woman representing a local private school came to the church office and offered me a handful of cards, all handmade and created by children, to give to recipients of Meals on Wheels.
The senior pastor, my husband, and I had a great time looking through all of the cards, all of which were very sweet and creative (and a few of which were unintentionally hilarious - one of them was addressed, "Dear Elderly...").

While looking through the cards, we started to notice a trend among them. Drawings of turkeys begging not to be eaten. I thought to myself, "Hey, the kids get it!" At least to a degree. I would imagine that the majority of them still ate turkey yesterday, but there's at least a tiny little spark inside of them that lights up in response to the mass killing and eating of literally 46 million turkeys in a single day. Here are a few of my favorites:





This final card has nothing whatsoever to do with turkeys, but I cracked up for a half an hour over it and wanted to share.

November 15, 2013

Double Chocolate Chip Cookies


Welcome Vegan Potluckers!

As part of the Virtual Vegan Potluck blog tour this year, I am happy to be a part of the "Dessert Course." Last year, I was a "bread course" gal (click HERE to see last year's entry), but this year I'm goin' whole hog sugar rush with some decadent double chocolate chip cookies. DIABETICS BEWARE!




1/2 cup soy or almond milk
1 tablespoon ground flax
1 cup sugar
1/2 cup canola oil
1 tablespoon vanilla or almond extract 
1 1/2 cups pastry flour or all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
  • In a small bowl, mix the ground flax with milk and set aside for about 10 minutes, then stir again.
  • Cream together the sugar and oil, until smooth and silky. Add vanilla and mix.
  • Add dry ingredients (but not the chocolate chips) to wet, but do not stir until all dry ingredients are in the bowl. Mix well, but do not overmix. Just mix gently until everything is moist and well-incorporated.
  • Fold in the chocolate chips.
  • Place by rounded tablespoonful, two inches apart, on an ungreased cookie sheet and bake for 8 to 10 minutes, until crispy on the top and around the edges, but still moist in the middle. Allow to cool on a wire cooling rack before eating or storing.
  • These are fabulous with an ice cold cup of almond milk!
VEG COACH
VEGAN HERITAGE PRESS

November 2, 2013

Chocolate Quinoa Pudding


It may sound weird or gross, and it may look weird or gross (my husband turned up his nose at it when he saw it sitting in the pot on the stove), but trust me and try it. It's really good! It's kind of like rice pudding or a sticky tapioca pudding, with a real kick of chocolate flavor. The same husband who wrinkled his face up at the sight of the pudding ate an entire cup of it and admitted that it was good. My daughter enjoyed it too!


I just happened to get lucky yesterday and find cheap, organic quinoa at the salvage store. $1.59 for a 12-ounce bag! Can you believe it?? Needless to say, I bought more than one bag. Now I have quinoa coming out of my wazoo, but - hey - I sure don't mind!

2 cups almond milk
1 cup quinoa, rinsed
1/4 cup sugar (optional, if you don't mind it not-so-sweet)
1/2 cup vegan semisweet chocolate chips
1 teaspoon vanilla extract
Unsweetened, shredded coconut (for garnish)

  • Heat almond milk, quinoa, and sugar in a medium saucepan until boiling, stirring often. 
  • Reduce heat and allow to simmer until quinoa is soft and much of the liquid is cooked off. 
  • Stir in chocolate chips and vanilla. Once chips are melted and well-incorporated, give the mixture one more stir then place a lid on the pot. Allow it to rest for five to ten minutes before spooning into bowls and topping with a sprinkle of coconut.
  • Enjoy!

October 26, 2013

Easy Sausage and Three-Bean Soup


We're running a quite low on both money and groceries right now, so I took a trip to the salvage grocery store to stock up on vegan meat and cheese analogs at a price I can actually afford. And, boy oh boy, did I score some fun finds! In addition to vegan cheddar at 99 cents a pack, and the plant-based version of roasted ham slices at 50 cents a pack, I also snagged a two pound bag of guacamole (complete with tomatillos and cilantro) for 6 bucks! I ended up freezing four huge bags of the stuff. AND my favorite find of all was the Food For Lovers Vegan Queso at (get this!) 3-for-a-dollar. Wha??? I've always wanted to try this stuff, but like most vegan analogs it's too expensive for me to just buy one for experimentation purposes. But now that I know how good they are, I might actually blow the dough for a jar every now and then.

So, here's how I made the fabulously delicious impromptu soup you see in the photo. It's perfect for the Autumn weather we're having in Texas right now.

1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can light red kidney beans, rinsed and drained
1 package Tofurky Italian Sausages, thickly sliced and lightly browned
4 cups vegetable broth

Add the following spices to taste: onion powder, garlic powder, paprika, turmeric (just a pinch), chili powder, salt and pepper

  • Lightly brown your sausage slices over medium-high heat in a non-stick pan with just a spritz of oil. Set aside.
  • In a large pot, place your broth, beans, and spices. Bring to a boil, then reduce to a simmer just for 20 minutes or so, allowing your spices to mingle and cook into the beans. 
  • Add your sausage and allow to simmer another 10 minutes. You can let this simmer for an hour or more, if you want to, to allow the flavors to deepen, but if you're in a hurry, go ahead and serve it up!
  • Ladle your soup into a bowl and, if you've got it, top with vegan queso and guacamole. Your mouth will thank you!
  • If you can't swing the queso and guac, I highly recommend the substitution of a fresh, hot baguette slathered in vegan butter.

October 20, 2013

Mexican Shepherd's Pie


I was recently lamenting in the Herbie Parents Facebook Group that my daughter is getting sick of all my usual dishes. She told me last week that she never wants to eat tofu scramble "EVER again.!" In her defense I do make it a lot, like a lot-lot. I can't help it! Isa Chandra's recipe over a stovetop-heated corn tortilla with a bunch of fresh guacamole on top is the greatest breakfast known to mankind.
Anyhoo, the point is that I requested new recipe ideas in Herbie Parents and I got a lot of great suggestions in return, including a recipe called "Katie's Mexican Tamale Pies," from the Chocolate-Covered Katie blog.
I am far too lazy to make teeny pies out of anything that isn't sugary sweet and/or doused with chocolate, but I definitely liked the looks of this recipe. So, I took the basic idea of the recipe, tinkered with it and added a a few new things, then casseroled the whole thing and topped the finished product with guacamole.
The verdict from my five-year-old? Total success! She loved it. I hope you will too. Special thanks goes out to my peeps in Herbie Parents for this one!!

1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can diced tomatoes
1 small package frozen corn (about 2 cups)
1 12-ounce package LightLife Smart Ground
2 tablespoons Homemade Taco Seasoning (or more, to taste)
1/4 cup vegetable broth, or water
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 2/3 cups water


  • Preheat oven to 350 degrees.
  • Place the beans, tomatoes, corn, SmartGround, taco seasoning and broth into a large pot and cook over medium heat, stirring occasionally, until corn is thawed and all ingredients are well-seasoned. Taste, taste, taste to make sure it's perfect. 
  • While your filling is warming up, go ahead and prep your polenta topping. 
  • Mix the cornmeal, salt, garlic powder and water in a medium saucepan and cook over medium-high heat, stirring frequently, until boiling. Then, reduce the heat the low and allow the mixture to simmer until thickened, still stirring frequently.
  • Spray a medium-sized casserole dish with a light coating of oil. Place your bean filling into it, then top with the polenta, spreading it evenly over the top.
  • Bake for 45 minutes.
  • Remove from oven and allow to sit for five or ten minutes, until bubbling stops around the edges.
  • I highly recommend that you whip up some homemade guacamole while your casserole is cooling. It tastes A-M-A-Z-I-N-G on the top!
  • The next time I make this, I will probably throw in some onions and fresh cilantro, or maybe some fresh homemade pico de gallo. I think any or all would be fantastic additions! I just didn't have any on hand tonight.
  • Enjoy!

P.S. I know Mexican Shepherd's Pie is a dorky name, but I couldn't think of anything else to call this dish. It looks remarkably like a shepherd's pie when you cut into it! Check this out...