Category: Vegetables

SEASONED PLANTAIN CHIPS

7/10/2020

Seasoned Plantain Chips
(serves 6)

Ingredients:

4 green plantains (1 1/2 lb)
6 cups vegetable oil
1 1/2 teaspoons finely grated fresh lime zest, chopped
1/4 teaspoon cayenne
1 1/2 teaspoons sea salt

Instructions:

Stir together zest, sea salt, cayenne and set aside.
cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel.
Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F.
While oil is heating, cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 1/16 inch thick).
Fry strips, about 6 at a time, turning frequently, until golden, 30 to 45 seconds.
Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

Chef’s Note:
You can make the plantain chips 2 days ahead and store them in an airtight container at room temperature.

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SPICY GARLIC & GINGER VEGAN STIR FRY WITH GRAINS

10/14/2019

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Spicy Garlic & Ginger Vegan Stir Fry w Grains (serves 4-6)

1 Medium Eggplant
1/2 Celery Stalk
Broccoli
3 Large Carrots
2 Heads of Bok Choy
1/2 Small Chopped Cabbage
Snow Peas
Mushrooms
Brussels Sprouts
{you can pick up a pre-mix of Sri Fry vegetables}
1tbs Organic Fresh Garlic
1tbs Organic Fresh Ginger
1tbs Virgin Olive Oil
1/2tbs Roasted Sesame Oil
1.5tbs Gluten Free Soy Sauce
1ts Chili Paste / Sriracha
4tbs Vegetable Broth/Water

Garnish:

Chopped roasted cashews
Chopped scallions (green onions)
Gochugaru {Korean style red pepper flakes}

In a warm wok or large skillet add Olive Oil, garlic, ginger stir until they start to get golden brown. Add Brussels sprouts, carrots and eggplant with 1tbs vegetable broth, 1/2tbs soy sauce, lower heat to medium, cover and let steam for 5mins.

Uncover to add celery, cabbage, 1/2 tbs soy sauce, 1tbs vegetable broth, mix, cover and let steam for 5mins.

Uncover to add broccoli, mushrooms, bok hoy, snow peas, sesame oil, chili paste, remainder of soy sauce and vegetable broth, stir, cover and let steam for 5mins or until vegetables are to desired tenderness.

***Learned it from a vegan: Mixing quinoa with rice adds more protein to you dish. Instead of making 2 cups of rice make 1 rice + 1 quinoa, this is a good ratio to make varied sized portions.

Quinoa Brown Rice (serves 4-6)

1 cup organic basmati rice
1 cup quinoa
4 cups water
1 tsp minced organic fresh garlic
Pinch of salt

Always remember the 1:2 ration for most types of grains, you'll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (Double-check your rice packaging to be sure.) Feel free to swap in vegetable broth for more flavor.

Bring water to a boil. Stir in grains, garlic and salt. After adding the grains, the temperature of your water will drop significantly, and it'll stop boiling, bring it back to a boil and let dry until water is at same level of gains.

Cover the saucepan and reduce heat to low. Though it will be tempting, DO NOT TAKE OFF THE LID, this is very important! You don't want to mess with the steam. Set a timer for 15mins. At 15mins, uncover and stir the rice making sure your stir well. Cover and cook fro another 10mins. After 10mins, turn of heat and let sit a few minutes. (Cooking brown rice? At 15mins cover and cook for another 15-20mins.)

After it's done, fluff it up. Use a fork to move it around the pot.

USING A RICE COOKER? This makes it a lot easier. Use the same ratio and throw everything into the rice cooker, which does all the work for you. When the cooker says its ready, let sit and follow the same fluffing instructions.

Serving Suggestion
In a bowl, add 1cup of grain mixture to line the bottom of the bowl. Scoop vegetables on top of grains. Garnish with cashews, scallions and a few sprinkles of gochugaru.

*{Feel free to add more soy sauce to taste and chili paste for an eXtra spicy kick.}*

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ROASTED ASPARAGUS PARMIGIANO

2/13/2018

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Roasted Asparagus Parmigiano (serves 4)

Asparagus is a powerful aphrodisiac. Dress it up with some Parmigiano Reggiano for a healthy, romantic dish.

2 Lbs asparagus stalks, washed and trimmed
Parmigiano- Reggiano cheese
Extra- virgin olive oil
Coarse salt or sea salt
Coarsely ground black pepper

Use a vegetable peeler, shave curls off the Parmigian-Reggiano cheese.

Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan.
Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.
Toss asparagus with just enough olive oil to lightly coat. Arrange asparagus on a serving platter or individual serving plates.
Sprinkle coarse salt, pepper, and Parmigiano-Reggiano cheese curls over the top of the asparagus.

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GREEN BEANS WITH MINT AND SATSUMAS

11/19/2014

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Green Beans With Mint & Satsumas (serves 6-8)

Ingredients:

1 1/2 pound green beans, trimmed
2 teaspoons grated satsuma zest (from about 3 satsumas)
1/2 cup satsuma juice (from about 3 satsumas)
1 1/2 tablespoon white or red miso
1/2 teaspoon freshly ground black pepper
1/3 cup toasted pistachios, chopped
3 tablespoons thinly sliced fresh mint leaves

Instructions:

Steam beans until tender and bright green, about 5 minutes.
In a small bowl, whisk together zest, juice, miso and pepper.
Place green beans in a serving bowl or on a platter and drizzle with the miso dressing.
Sprinkle with pistachios and mint; serve warm or room temperature.

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CHICKEN SAUSAGE AND PEPPERS OVER POTATOES

1/27/2014

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An artistic expression of an allergy-free and absolutely flavorful One Dish At A Time recipe. We interpreted the classic Italian sausage and pepper with organic wholesome ingredients, and replaced the pasta for a lighter alternative.

lean spicy chicken sausage
chicken breast
1 red, green & yellow pepper
1 Vidalia onion
Italian seasoning
1 tbsp Earth Balance buttery spread
extra virgin olive olive
1 organic sweet & 1 Idaho potato baked

We want to inspire all of you out there with any eating allergies to not become afraid of experimenting with your trusted recipes, but making the necessary alterations to accommodate your new lifestyle. For example, in this recipe we used a traditional Italian sausage and pepper recipe and replaced the allergic ingredients {butter for vegan butter, pasta for potatoes} with ones that improve the health of the dish while still providing outstanding flavor.

Please feel free to contact us along your journey, we are always here for you!!

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Author

Being diagnosed with a few eating allergies that include GLUTEN, LACTOSE AND EGG. For me it was pretty much EVERYTHING I loved to eat! I had to put my big girl panties on and rewire my mind about everything and rearrange my nutritional routine. The result: I have come up with ways of enjoying a gluten-free life as well as a few indulgent treats that are completely allergy friendly and great not only for an allergy conscious lifestyle, but for all the guests at your table alike!

SEASONED PLANTAIN CHIPS

SPICY GARLIC & GINGER VEGAN STIR FRY WITH GRAINS

ROASTED ASPARAGUS PARMIGIANO

GREEN BEANS WITH MINT AND SATSUMAS

CHICKEN SAUSAGE AND PEPPERS OVER POTATOES

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