Mexican Potatoes & Tofu in Tomatillo Sauce

The sky was spectacular last night, and the air is starting to cool down.

Fall arrives late on the West Coast, but contrary to what most people think, there are seasons in Southern California.

Fall has always been my favorite season, and there is something about the scent of fall that brings to mind so many childhood memories.

Fall always reminds me of my first kiss. I was twelve-years-old and it was a beautiful autumn night. It was only 6:30pm but it was already getting dark and I was late for dinner.

My father was extremely strict in those days, but that night, I was willing to take the risk. I was sitting in the park with the first love of my life, Frankie S. He didn't talk much, but I didn't mind. I talked enough for both of us.

We were hanging out in this gray, ugly, concrete tunnel that they used to have in parks. It was kind of a challenge to sit since the tunnel was round. We had to balance our feet on one side of the wall, and our back on the other and the concrete was intensely cold.

I loved sitting in that tunnel and hung out there all the time. It was a perfect place to escape reality and it felt cozy and private.

My girlfriends and I used to sing our favorite songs in there, and the acoustics created a more professional sound to our voices (or so we thought).

It was also a great place to sneak a cigarette without anyone seeing you. At any rate, I loved hanging out in that tunnel and especially with Frankie S.

So we were just sitting there, Frankie and I, both knowing we had to go home soon when suddenly, Frankie leaned over and kissed me.

My first thought was his nose was cold. My second thought was “wow”. It was awkward but sweet, and I wanted him to kiss me again, but he didn't.

He stood up and said “see you tomorrow”. I could hear the rustling sound of his corduroy pants as he walked away. I sat there and thought – “we will probably be going steady soon.”

In that moment, I was happiest girl in the world and all it took was a simple kiss. Only if life were that easy now.

It is hard to believe that I have been vegan for over five months. Yesterday, I went clothes shopping. I haven't shopped for clothes in a long time. Brought my usual size 4 and 6s into the dressing room and everything was too big. Ended up asking for size 2 pants.

It's weird because I don't look thinner but my body has changed. All that fat around my stomach has disappeared and my butt has shrunk a bit. I never advocate eating vegan for weight loss because it is not a diet – it is a way of life but your body will change. Now on to food specifically Mexican potatoes in tomatillo sauce.

Potatoes and Tofu in Green Tomatillo Sauce

 

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Potatoes and Tofu in Green Tomatillo Sauce aka Soya con Papas en Salsa de Tomatillo (I think)

Author: Ordinary Vegan

Recipe type: Entree

Ingredients

• 5 medium-size red potatoes, skinned and cut into large bite-size pieces (1/2 cubes)
• 1 pound tomatillos
• 3 TBSP vegetable oil
• 1 onion, chopped plus ½ onion sliced
• 4 garlic cloves
• 3 serrano chiles, stemmed and chopped
• ¼ cup & ⅛ cup cilantro, chopped
• 1 teaspoon maple syrup
• ½ TSP kosher salt
• 8 Grinds (or to taste) fresh black pepper
• 1 TSP red chili flakes

Instructions

1. Bring salted water to boil in a nonstick pot. Cook the potatoes until they are tender but not too soft. You want them to have a bite. Approximately 10-15 minutes. Drain and set aside.
2. Add more water to the pot and bring to a boiling. Remove the papery husks and boil the tomatillos until they change color, about 8 minutes. Drain and cool the tomatillos for 10 minutes.
3. Add 1 TBSP oil to the same pot and saute the chopped onion until transparent. Add 3 chopped garlic cloves and serrano chilis and saute until golden. Put the onion mixture, ⅛ cup cilantro, maple syrup salt & pepper to taste and tomatillos into a blender and puree until smooth.
4. In the pot, heat the remaining 2 TBSP oil and saute the potatoes and onion slices until golden with a touch of brown. Add one chopped garlic clove and cook and saute another minute. Add the green salsa, ¼ cup cilantro, red pepper flakes, salt & pepper to taste and cook for 3-5 minutes. Put 2 to 4 ounces diced extra firm tofu in a bowl, Smother with green tomatillo & potato sauce.

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Mexican Potatoes in Tomatillo Sauce

One of my favorite Latin dishes is Mexican potatoes in a spicy tomatillo sauce. You can virtually use this sauce over anything and before I was vegan I would serve it with carne asada, on tacos, over eggs or serve with salsa and chips. It is so easy to make and has a great tangy, sweet and spicy taste. I decided to take this traditional sauce and create a meatless Mexican potato dish with tomatillo sauce and tofu. It was delicious and very filling. I served it with some warm tortillas, hot sauce and a Mexican chopped salad. Vegan day 155. Wish me luck.

Mexican Chopped Salad with Slivered Almonds and Cumin-Lime Vinaigrette

 

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Mexican Chopped Salad with Slivered Almonds and Cumin-Lime Vinaigrette

Author: Ordinary Vegan

Recipe type: Salad

Cuisine: Mexican

Ingredients

Chopped Salad

• 2 medium ears fresh corn, with corn cut from cob
• 4 cups chopped romaine lettuce
• ½ cup halved cherry tomatoes
• ¼ cup chick-peas
• ½ cup slivered almonds

Tortilla Chips (optional - see below)

• Salt & Pepper to taste

Cumin-Lime Vinaigrette

• 1 medium tomato, roughly chopped
• ½ TSP ground cumin
• 1 clove of garlic chopped
• salt & pepper to taste
• 1 TBSP fresh lime juice
• 3 TBSP extra-virgin olive oil

Instructions

1. In a nonstick skillet over high heat, cook corn until slightly blackened, 3 to 5 minutes. Remove from heat. In a large mixing bowl, gently toss together corn and all ingredients.
2. Toss with vinaigrette.
3. Garnish with tortilla chips.

To make tortilla strips

1. Cut one tortilla into thin strips - Lay on cooking sheet in a single layer and bake at 350 degrees for approximately 12 minutes or until browned and crisp.

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