Feliz cinco de mayo, my lovelies. For the holiday, Claire and I decided to try a twist on an old Californian favorite–the breakfast burrito. Prepare for your day of revelries by making these hearty and delicious empanadas.
So there we were, standing in line at the local grocer. Dearly departed, ever-captivating American treasure Michael Jackson was blaring out across what seemed like aisle after aisle of slightly varied species of flaming-hot cheetohs. Leaving the store, Claire and I had only one thing on our minds: making empanadas.
Let me confess something to you, dear readers. Besides tacos, there is little else in the world that is as important to me as the enchanting empanada. Granted, these are strange times in my young, rootless life. But it is comforting to know that if nothing else, I can busy my hands and heart with these precious breakfast pockets.
These guys can easily be made vegan by following the recipe below linked below to a marvelous vegan puff pastry and using soy milk in lieu of the egg wash. We recommend pairing with salsa and ample lime, as you would a tasty breakfast burrito (or, in this writer’s humble opinion, any worthwhile meal). You should try these surprisingly simple treats this holiday weekend–they’re easy as 1, 2, 3.
6 oz cremini mushrooms
1/2 tsp cayenne pepper
1/2 tsp oregano
1 tsp sea salt
12 oz extra firm tofu