Comments on: Vegetarian Chorizo (Chourico)

By: Barry

Barry — Tue, 05 Sep 2006 13:00:51 +0000

I tried a recipe for vegetarian chourizo just yesterday and was a bit disappointed. All these years, I never knew there were different versions. My recipe was Mexican, apparently. I can’t wait to try the Portuguese recipe from Bryanna. Chourizo is the only thing I really miss from my carnivore days.

By: Charissa Han

Charissa Han — Mon, 03 Jul 2006 04:18:01 +0000

Where can I but Kale (vegetable) in Singapore?

By: Lisa

Lisa — Mon, 10 Oct 2005 02:56:30 +0000

I was wondering if anyone knew where I could buy the El Burrito brand of Soyrizo in the Fort Worth/Dallas area. I can’t seem to find it. I use to live in So. Cal. and I could find it at my local supermarket, but here, it’s different. Any suggestions?

Thanks!

By: Michelle

Michelle — Thu, 25 Aug 2005 19:56:08 +0000

I’m 100% portuguese and my FAVORITE soup of all time is Caldo Verde (the kale soup you mention above), however living in Mexico and using Soyrizzo in many mexican dishes I would NOT, I repeat NOT use it in caldo verde. Soyrizzo is very much flavored like Mexican dishes with Cumin and chile spices and would not be the right taste for the soup. On the other hand, Tofurky (Turtle Island, Inc.) sells Italian sausages and bratworst and I’m almost positive one of their many flavors of sausages would be suffice to give it that salty flavor that the original chourico gives it. I never particularly liked the meat in my soup as a kid, and very much favor it as it was originally intended without the meat! It’s absolutely wonderful on a cold day with buttered bread on the side! Enjoy! PS: I just realized this message is three years too late. :o)

By: jen

jen — Tue, 12 Feb 2002 20:42:59 +0000

TVP is kinda tastless on it’s own. Don’t just eat it re-hydrated. We add it to our chili to give it a little meat-like texture.