Finally!  A post about food I made, not about eating out!  Sorry for my absence lately.  I’ve been super busy with getting my bakery up and running, fulfilling orders that have come in, and life in general.  I have to admit that I sort of enjoyed the break from blogging– it’s nice to just eat a meal without first taking a bunch of photos.  Anyway, I’m back but still a little overwhelmed, so I can’t guarantee how often I’ll be blogging about yummy vegan food.

I cooked last night for the first time in a while.  Cooked as in something a little more complicated than pasta with sauce from a jar.  I was really craving burritos and I had some potatoes that needed cooking, so I thought I’d make a spicy potato to put in the burrito.  I’m sorry to say that I didn’t actually measure anything that I put in, but I can sort of estimate and describe how I made them.  They were really good– in fact, I’m eating some right now for breakfast!

Start off by first washing and chopping your potatoes.  I used about 2 pounds of red and baby yukon golds.  Put into a pot of cold water and bring to a boil, semi-covered.  Cook until fork tender.  Meanwhile, sautee half of a small onion in some olive oil.  When potatoes have finished cooking, drain them and add them to the sauteed onion.  Here’s where you’ll have to figure things out for yourself… I spiced them up with cumin (about a tsp), chili powder (about a TB), dried oregano (about 1/2 tsp) and S&P (to taste).  While these were spicy, they were not hot.  If you want more heat, add some cayenne.  My hubby doesn’t like things as spicy as I do, so I had to go easy with the heat.

And here they are in my burrito with refried black beans, vegan sour cream, lettuce, tomato, black olives and hot sauce.  These came together really quickly (probably less than 30 minutes total kitchen time) and were really tasty and filling.