Prior to moving to Colorado, I used jalapeño & serrano peppers regularly but I never paid much to attention to Green Chile Peppers. Here in Colorado, they seem to be EVERYWHERE. Every Mexican restaurant is serving up their own special Green Chile Sauce and several restaurants serve Green Chile Chili. The first few times I was exposed to Green Chiles, they were combined with animal fat which really turned me off – it isn’t until I realized that several restaurants are making their chile sauce vegetarian that I really got in to it!
On accident, I grew green chile peppers in my garden – I don’t think a garden in Colorado would be complete without them.
It’s no surprise that I chose a jar of Roasted Green Chile sauerkraut when given the option between it, a Vindaloo Curry, Morroccan Spice, and Lemon Ginger. Although the others sound tasty, I knew I was making the right choice simply based on this Colorado obsession.
This Roasted Green Chile is made by a new, CO local company called Vibrant Veggies. Prior to the company contacting me for the opportunity to blog about the Vibrant Veggies, I had spotted it at one of my favorite local vegan stores. I remember seeing it, but I didn’t pick any up because I didn’t know anything about it. I was thrilled when the company offered me a jar to try.
There are several ways to use this sauerkraut, for instance you could use it atop a taco or quesadilla, use it to spice up a rice & bean-type dish, pair it with a quinoa dish, or even use it as a sandwich topping. I’m even thinking this would be good as a breakfast dish – atop a tofu scramble? I crave savory, salty foods in the AM… I’d be satisfied with a few spoonfuls of this alone for breakfast…. which is probably what I’ll have for breakfast tomorrow morning.
I hooked myself up with this awesome meal – a quinoa, refried bean, avocado, garden-fresh tomato, and Green Chile sauerkraut topped tostada. You don’t have to be jealous of me because you too can make these tostadas,I’m hooking you up with the recipe (below). If you live in Colorado, you’re lucky – you can easily pick up a jar of Vibrant Veggies… if not… you may have to wait patiently for this company to go big!
- 2-3 tostada
- 1 can black beans, drained & rinsed
- ½ onion, chopped
- 2 cloves garlic, minced
- ½ jalapeño, minced
- ½ cup quinoa, cooked according to instructions
- 1 tomato, chopped
- 1 avocado, sliced
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 3 cups lettuce, chopped
- 1 cup Vibrant Veggies Roasted Green Chile sauerkraut
- In a large skillet, start warming the black beans in oil.
Although Vibrant Veggies hooked me up in exchange for a blog post, all of the stories, opinions, and information offered in this blog post come from me. I would not have agreed to share Vibrant Veggies on PLQ if I didn’t love it.