PAMBAZO
Eric Obenauf is the Editorial Director of acclaimed indie press Two Dollar Radio, which he founded with his wife, Eliza, in 2005. Eric was included in Publishers Weekly’s “50 Under 40” list, spotlighting 50 individuals working in publishing under age 40 worth watching, and was one of five finalists in the magazine’s 2016 “Star Watch” awards. At Two Dollar Radio Headquarters — an indie bookstore, vegan cafe, bar, and performance space opened in 2017 in Columbus, Ohio — Eric stocks the books and chefs it up in the kitchen. He enjoys camping, hiking, cooking, reading outside with a beer or two like a gentleman, and dad jokes. Two Dollar Radio Guide to Vegan Cooking is his first cookbook.
Ingredients
WALNUT CHORIZO RECIPE
- 1 cup walnuts
- 1½ cups black beans
- ¼ cup oil
- 2 tablespoons apple cider vinegar
- ¼ onion, diced
- 3 pieces garlic, diced
- 2 tablespoons oregano
- 1 teaspoon crushed red pepper
- 2 teaspoons brown sugar
- 3 teaspoons cinnamon
- 2 tablespoons chili powder
- 4 tablespoons crushed tomato
Directions
CHEFFING INSTRUCTIONS
- Add walnuts, black beans, oil, and vinegar to blend. Pulse in blender, but don’t pulverize.
- Dice garlic and onion and sauté with light oil in a pan.
- Combine contents from blender with onions/garlic in a mixing bowl and add spices, stirring together sufficiently.
- In 400° oven, put mixture in a pan and bake until chorizo begins to dry.
ASSEMBLY
- Pour hot sauce of choice on a dish and dip the outside of the sandwich bun until coated and then heat bun on low-heat in pan until toasted.
- Add: slaw, salsa, buffalo queso, aioli, fresh cilantro, ed potatoes.
PAIRING SUGGESTIONS
Mariachi music, and a cool breeze after a long day’s work.
