This blog originally started as a means to pass on recipes to family and friends that I have made and enjoyed and wanted to share. Somehow, along the way, it was hi-jacked into an almost all vegan recipe blog since we started eating ‘vegan at home’. Not exactly my original idea, but one that I can live with, with minimal complaining on my part, and the occasional chocolate, butter, egg dessert. This recipe is from the New York Times magazine and it caught my eye first because it was made with ground beef. I love ground beef in sloppy Joes, chili, Bolognese sauce and tacos. I am reluctant to use soy protein substitute because it seems to have so many ingredients and because I love ground beef, so I normally just avoid making anything that I would have to substitute soy protein for. However, this recipe, Cuban Picadillo, made me reconsider. I substituted ‘Veggie Chorizo’ and ‘Veggie Ground’, both from ‘Helen’s Kitchen’, and it was terrific: it is sweet, savory and not too spicy. My Tasting Partner said this was the best dish I had cooked in a long while (or at least since last night) and that I should consider it for my greatest hits.
recipe after the jump