Corned Beaf Hash topped with Sunny-Side Ups
Top the Corned Beaf Hash with Sunny-Side Ups, Over-Easys or Eggless Scramble from The Non-Dairy Formulary.
Ingredients:
• 3 T Better Butter (from either of my cookbooks) or vegan margarine
• 1 small onion, finely diced (about ⅔ cup)
• 2 tsp minced garlic (2 cloves)
• 8 to 10 oz. Corned Beaf (from The Gentle Chef Cookbook)
• 1 can (14.5 oz.) whole new potatoes or
1 lb. potatoes of choice, peeled, cut into chunks and boiled until tender
• sea salt or kosher salt and coarse ground black pepper to taste
• 2 T finely chopped fresh parsley
Technique:
Finely dice the potatoes and set aside. Dice the corned beaf or pulse in a food processor until minced. Set aside.
Melt the butter or margarine in a large non-stick or cast iron skillet over medium heat. Add the onion and sauté until translucent. Add the garlic and sauté an additional minute.
Mix in the corned beaf, potatoes and parsley. Spread out evenly over the pan. Increase the heat to medium-high and press down on the mixture with a spatula.
Do not stir the mixture. The goal is to achieve browning. After a few minutes, use the spatula to flip sections over in the skillet to brown the opposite side. Press down again with the spatula. If the mixture is sticking, add a little more butter or margarine to the pan. Continue to cook in this manner until the potatoes and the corned beaf are nicely browned.
Remove from heat and salt and pepper to taste.
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Corned Beaf Hash
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Just about any filling can be used for Spring rolls. Raw, steamed or lightly sautéed vegetables should be coarsely chopped or sliced into thin slivers. Fresh herbs are wonderful to use in Spring rolls as well. Try my Soy Ginger Dipping Sauce (recipe follows) for dipping your rolls.
Ingredients:
• your choice of tofu, seitan, tempeh, and/or raw or lightly steamed or sautéed vegetables and sprouts
• Bánh Tráng – spring roll skins/wrappers
Technique:
Prepare your filling and set aside.
Fill a dinner plate with hot water and set next to your work surface.
Submerge a wrapper in the water on the plate. Count to ten and remove the wrapper. It may not feel totally pliable at this point but it will be by the time you wrap your filling. Hold the wrapper by the edge over the plate so the excess water can drain. Gently place the wrapper on your work surface.
Place a few tablespoons of filling in the center of the wrapper, avoiding about 2-inches on each side. Fold the wrapper in half over the filling. With your fingers, press down to compress the filling. Fold the sides in (like a burrito) and then roll up as tightly as you can. This technique takes a little practice so be patient.
Repeat until the filling is used up. If you have a hard time wrapping, try doubling the wrappers. Slice the rolls with a sharp knife on the diagonal. Serve with your favorite dipping sauce.
Soy Ginger Dipping Sauce
Ingredients:
• 2 T organic sugar
• ¼ cup soy sauce, tamari or Bragg Liquid Aminos™
• ¾ cup water
• 2 tsp cornstarch mixed with 2 tsp water
• 1 T fresh lime juice
• 2 tsp fresh grated ginger root
• 1 clove garlic, minced (1 tsp)
• 2 T chopped green onions
Technique:
Combine the sugar, soy sauce, and water in a small saucepan. Bring to a boil. Stir in the cornstarch/water paste. Reduce heat to a simmer and add the garlic, ginger, lime juice and green onions. Continue to simmer, stirring frequently, for about 2 minutes to blend the flavors. Chill until ready to serve.
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Spring Rolls
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Bhindi masala is a very popular Indian dish consisting of spiced okra, onions and tomatoes. Okra is a powerhouse of nutrition due to its high soluble fiber, vitamin C, and folate content. It’s also high in antioxidants and a good source of calcium and potassium. Okra contains a large amount of mucilage: a slimy substance which is responsible for its high soluble fiber content. This gooey mucilage is very evident when okra begins cooking but dissolves when thoroughly cooked and mixed with the acidity of the tomatoes.
Ingredients:
• ¼ cup olive oil, divided in half
• 1 tsp cumin seeds
• 1 large onion, chopped
• 1 medium green chili, finely diced (mild or hot, your choice)
• 1 lb. fresh okra (bhindi) cut into ½-inch pieces
or a 1 lb. bag of frozen cut okra, thawed
• 1 tsp sea salt or kosher salt
• 4 tsp coriander powder
• ½ tsp turmeric
• ½ tsp dry ground mustard
• ¼ tsp chili powder (mild or hot, your choice)
• large tomatoes, peeled and chopped * or 1 can (15 oz.) diced tomatoes
*To peel fresh tomatoes, drop them in boiling water for 1 minute and then immediately transfer to an ice water bath; the skins will slip off easily.
Technique:
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. When hot, add the cumin seeds and cook for about 30 seconds.
Add the remaining 2 tablespoons of oil and the onion and green chili. Sauté until the onions are translucent. Add the okra and salt and cook, stirring frequently, until the vegetables begin to lightly brown, about 15 minutes. The okra will be very slimy – this is normal.
Now, stir in the masala (coriander, turmeric, mustard powder and chili powder) and cook for 5 minutes.
Add the chopped tomatoes, mix well and continue to cook until the tomatoes are cooked through and any excess moisture has been evaporated, about 15 to 20 minutes; the mixture should resemble a thick stew.
Add additional salt to taste and serve hot.
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Bhindi Masala (Indian-Spiced Okra)
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Hummus is a classic Middle Eastern dish and is excellent served as an appetizer or sandwich spread. Sweet roasted red peppers add a wonderful flavor to this variation.
Process in a high-powered blender until very smooth:
• 1 can (16 oz.) garbanzo beans, rinsed well and drained
• ½ cup chopped roasted red peppers
• ¼ cup sesame tahini
• ¼ cup olive oil
• 1 to 2 cloves fresh garlic (optional)
• 2 T fresh lemon juice
• ¾ tsp sea salt or kosher salt, or more to taste
• ½ tsp ground cumin
• ¼ tsp ground white pepper
• 2 T to ¼ cup water to assist processing
• garnish with a drizzle of olive oil and chopped roasted red peppers.
The hummus may seem a bit thin after processing, but keep in mind that because it contains olive oil (which hardens when chilled) it will thicken upon refrigeration; if it becomes too thick after refrigeration, simply incorporate a little water.
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Roasted Red Pepper Hummus
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Jicama (pronounced hik-uh-mah) is a large, bulbous root vegetable, weighing one to two pounds. Jicama has a rough brown skin which needs to be peeled before eating. The flesh is white, wet and crunchy, similar to a raw potato but with a slightly sweet and nutty flavor. This refreshing slaw is ideal for cooling the heat of spicy Mexican, Indian or Thai cuisine or simply as a side dish on a hot Summer day.
Ingredients
• 1 large jicama, peeled and shredded
• ½ red onion, shaved thin
• 2 carrots, shredded
• ¼ cup finely chopped cilantro leaves
Dressing ingredients:
• ½ cup light-tasting vegetable oil, your choice
• ⅓ cup unseasoned rice vinegar
• 2 T organic sugar or brown rice syrup
• 2 T fresh squeezed lime juice
• 1 tsp ancho chili powder (or other mild chili powder)
• 1 tsp ground cumin
• 1 tsp sea salt or kosher salt
• ½ tsp coarse ground black pepper
Technique:
In a bowl, whisk together the dressing ingredients; set aside. Place the shredded jicama, red onion and shredded carrots in a large bowl. Pour the dressing over the jicama mixture and toss to coat well (you may not need all of the dressing; just add enough to thoroughly coat the mixture). Fold in the cilantro. Refrigerate until thoroughly chilled, allowing the flavors to merge together.
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