My neighbor surprised me with some delicious, organic homegrown tomatoes and green peppers. They, however, were super-ripe and needed to be either turned into a sauce or cooked in a casserole. I also had some Soyrizo on hand and decided to make some Mexican Lasagna. The Enchilada Sauce was adapted from Cookie and Cate!
YUM! I noticed some great looking organic fennel in the grocery store the other day and picked up some. I wasn’t quite sure what I was going to do with it but bought it anyway!
When I was young I remember holiday dinners were always finished with a stalk of fennel and a small glass of red wine for dipping. The licorice-taste and crisp texture always had me looking forward to this tradition.
I decided to roast the fennel, using the entire head (about the size of a fist), without the leaves. The result…bellissimo!
I am so thankful to live in Southern California. Beyond the beautiful weather and beaches is how the Spanish influence has helped to shape the state.
In addition to their dedication to family and friends the Mexican culture also introduced us to amazing foods. Thanks to Soyrizo and avocados, veganizing Mexican favorites is simple.
As a note there are varying degrees of spiciness in different brands of Soyrizo. I have found the best and mildest to be from El Burrito. In addition to being Vegan it is also Organic, Gluten Free, Non-GMO and contains no preservatives.
Click here for a store locator. It is also available through Amazon but is currently out of stock.