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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Rating: 3
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The sauce for these delicious and spicy nuggets was created in Buffalo, New York, hence the name.
Ingredients:
• 1 recipe (about 20 oz.) Chik’n Seitan nuggets (from my cookbook)
• ¼ cup flour of your choice, non-GMO cornstarch or arrowroot powder
• ½ tsp fine sea salt or kosher salt
• ½ tsp paprika
• ½ tsp garlic powder
• vegetable oil for frying
For the sauce:
• ¼ cup Better Butter (from my cookbook) or vegan margarine
• ¼ cup vinegar-based hot red pepper sauce
Optional condiments:
• Chunky Bleu Cheese Dressing (from my cookbook) or “Buttermilk” Ranch Dressing (from my cookbook)
• celery sticks
Technique:
After refrigerating the prepared chik’n seitan nuggets as recommended, drain any excess broth they may have been stored in. There’s no need to pat dry as moisture will help the flour adhere better.
Combine the flour, salt, paprika and garlic powder in a zip-lock bag. Add the nuggets and shake well to coat evenly (a light coating is all that is needed).
Pour ½-inch of oil into a large deep skillet or wok and place over medium-high heat until the oil appears to shimmer. Add the nuggets to the skillet and fry them until golden brown, about 3 to 4 minutes per side. Remove to a plate lined with paper towels.
Melt the vegan butter or margarine in a bowl in the microwave or in a small saucepan and whisk in the hot sauce. Toss the nuggets in the sauce mixture until evenly coated and serve immediately to prevent them from getting too soggy. You can also serve the sauce on the side. Serve with celery sticks and Chunky Bleu Cheese Dressing or “Buttermilk” Ranch Dressing. If you need to reheat the nuggets, gently warm them in the oven – do not microwave or they will get soggy.
When the oil in the skillet has cooled, strain and save for future frying purposes or dispose of properly in the trash (never pour oil into the drain!)
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Buffalo Chik'n Nuggets
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Votes: 2
Rating: 5
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Diced chik’n seitan, sliced garlic, grated ginger and green onions
are stir-fried in a spicy Szechuan sauce with dry roasted peanuts.
Ingredients:
• 10 oz. chik’n seitan (from The Gentle Chef Cookbook), diced into ½-inch pieces
• 2 T vegetable oil plus 1 tsp sesame oil for frying
• 5 scallions (green onions) including green tops, diced
• 4 cloves garlic, thinly sliced
• 1 T freshly grated ginger
• ⅓ cup unsalted roasted peanuts (or cashews)
• 1 to 2 tsp crushed red pepper flakes
• 1 tsp cracked black pepper
For the marinade:
• 1 T water
• 2 tsp tamari, soy sauce or Bragg Liquid Aminos™
• 2 tsp dry sherry or Shaoxing rice wine (substitute with water if necessary)
• 2 tsp cornstarch (preferably non-GMO), potato starch or arrowroot powder
For the sauce:
• ¼ cup water
• 1 T dark brown sugar
• 1 T rice vinegar
• 2 tsp tamari, soy sauce or Bragg Liquid Aminos™
• 1 tsp sesame oil
• 1 tsp cornstarch (preferably non-GMO), potato starch or arrowroot powder
Technique:
Mix together the marinade ingredients in a zip-lock bag. Add the chik’n, seal and shake to coat. Set aside while you prepare the rest of the recipe but shake occasionally to redistribute.
Combine the ingredients for the sauce in a small dish, whisking well to ensure the starch is fully dissolved. Set aside.
Thinly slice the garlic and set aside in a bowl with the grated ginger and diced green onions.
In a wok or deep skillet, add the vegetable oil and 1 tsp sesame oil and place over medium heat. When hot, add the red pepper and black pepper and sauté about 30 seconds.
Add the chik’n including any marinade and sauté for about 4 minutes until the chik’n is lightly browned.
Add the ginger, garlic and green onion mixture and sauté an additional minute or two.
Add the sauce, toss well, and sauté until the sauce begins to thicken. Serve immediately with jasmine rice.
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Kung Pao Chik’n
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