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vegan picadillo

I am very aware that picadilllo is a meat hash.  But when you feeding someone with food allergies, you figure it out.  

Vegan Picadillo

2 tablespoons olive oil

1 potato, chopped into chunks

1 sweet potato, peeled and chopped into chunks

1 cup frozen mixed vegetables

1/2 to 1 cup raisons

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons cinnamon

1/8 teaspoon cayenne

In a large skillet, over medium heat, pour the oil.

Dump in the potatoes and sweet potatoes.  Add in the raisons.  I usually let this brown up a bit and give it a good stir and cover.  I check back in ten minutes to see how everything is going and then add in the frozen vegetables if the potatoes seem about half way done.  I cover again.  In ten minutes or so, I add the spices.  Stir REALLY well.  Cover and let meld for a few minutes.

I serve this with flour or corn tortillas.

This is a kitchen sink recipe.  Sometimes I add onion and garlic. Sometimes there are no mixed vegetables.  Sometimes it is every vegetable in the refrigerator that needs to be used.  Just no meats.

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