CREAMY POTATO SALAD WITH AVOCADO

CREAMY POTATO SALAD WITH AVOCADO

1 1/2 Lbs Red Potatoes, scrubbed
1 Large Ripe Avocado
Juice of 1/2 Lemon
1/4 tsp Kosher Salt, or to taste
Freshly Ground Black Pepper
2 tbs Mixed Chopped Herbs, Try dill & chives, cilantro & chives or parsley& tarragon – or mix and match them all together.

Steam the potatoes until they are just fork tender but al dente. Cool until the potatoes can be handled, then quarter. Peel and dice the avocado and combine with the potatoes and lemon juice in a large bowl. Stir in the herbs, then season with salt and pepper to taste. Toss well to coat everything and to break down some of the softened avocado.

 

VEGAN BEEF AND BROCCOLI

VEGAN BEEF AND BROCCOLI 

   3/4 cup vegetable broth

   1 bunch green onions

   2 carrots, sliced diagonally 1/8-inch thick

   2 tsp vegetable oil, divided

   1 small bunch broccoli

   1 lb. veggie beef strips (try Trader Joes Brand)

   1/4 tsp. red pepper flakes

   1 tsp. minced garlic

   1 Tbsp. minced fresh ginger

   1 Tbsp. distilled white vinegar (or rice wine vinegar)

   1 Tbsp. cornstarch

   2 Tbsp. soy sauce

In a small bowl, combine the soy sauce, cornstarch, vinegar, ginger, garlic, and red pepper flakes. Whisk until combined. Toss in the veggie beef and let stand for 10 to 20 minutes. Cut the broccoli florets from the stem and slice the stems into 1/4-inch-thick pieces. Heat a wok or large skillet over high heat. Add 1 tsp. of the oil. When almost smoking, add the beef mixture and stir-fry for 1 minute. Remove from the wok. Add the remaining oil and the vegetables, stir-frying for 1 minute. Add the broth and cook, scraping the bottom, until the vegetables are tender. Return the beef to the wok and heat through.

You can also use my "Chinese Stir-Fry" Sauce if you've already made a batch!

 

Mexican Seasoning Mix

Mexican Seasoning Mix

1/4 cup dried onion flakes
1/4 cup chili powder
1 1/2 tablespoons salt
1 1/2 tablespoons cornstarch
1 tablespoon ground cumin
1 tablespoon granulated garlic
1 tablespoon crushed red pepper
2 teaspoons "beef" or veggie-flavored bouillon granules
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried cilantro leaves

1.      Combine all ingredients. Store in an airtight container.

Makes 3/4 cup

More to Come

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Soyrizo Beefy Tacos

I made these last week because the Co-Op had thick corn tortillas on sale for .99! I used what foliage I had in the house- feel free to add your favorite vegetables to the top of your tacos! This mixture can be made more or less spicy with the addition or subtraction of spices. Remember- ALWAYS play with your food and experiment!

Soyrizo Beefy Tacos

1 package Soyrizo

1 package “ground beef”

1 tbs olive oil

1 small onion chopped

1 tbs garlic- minced

1 tbs chili powder

1 tsp cumin

1 tsp crushed red peppers

1 small can tomato sauce

1 jalapeno chopped

1 bunch green onion chopped (separate the white and green bits)

1 tomato chopped

Lettuce or mixed greens chopped

1 pack corn tortillas.

In a large skillet heat the olive oil, add the onion, white bits from green onion, garlic- cook for 5 minutes. When the onions are very tender, add the soyrizo, “ground beef”, chili powder, cumin, crushed peppers and cook for 2 minutes, then add tomato sauce. Cook on low covered for about five minutes. While the mix is cooking, chop the tomatoes, lettuce- mix the green onion bits in with the lettuce. When all the vegetables are mixed (feel free to substitute any vegetables/spice—maybe add some cilantro)- heat the tortillas. Plate the tortillas, add a scoop of the “meat mixture and top with your vegetables!

Asparagus Stir Fry

Guess what? SPRING is here! That means an abundance of asparagus for all of us in the asparagus capital of the world- the California Central Valley! This is a must try recipe- the sweet/spicy flavor of the sauce mixed with the crisp bite of the asparagus- it is a crowd pleaser.

Asparagus Stir Fry

3/4 cup ‘Chinese Stir Fry Sauce’

1 lb Asparagus cut in 1 inch pieces

1 large onion chopped

2 jalapenos chopped

1 can bamboo shoots

1 tbs minced ginger

2 tbs minced garlic

1 large red bell pepper chopped

1 small bunch basil

1 tofu or tempah

2 tbs corn/vegetable oil

In a large skillet/wok heat the oil. Add the onion, garlic, ginger cook for 1 minute. Add the jalapeno, asparagus, bamboo, tempeh, ginger, bell pepper and cook for 2-3 minutes. When well incorporated, mix in the remaining ingredients. Turn pan to high and ‘stir fry for about 2 minutes. Serve over rice!

Basic ‘Chinese’ Stir Fry Sauce

This is a quick and simple sauce recipe. This sauce can be mixed/fried with your favorite vegetables, soy curls, and tofu- well- the choice is endless.

I made an asparagus stir fry using this sauce the other night- YUM.

Basic ‘Chinese’ Stir Fry Sauce

2 tbs rice vinegar

2 tbs granulated sugar

2 tbs tamari

2 teaspoons rice wine or dry sherry

1/2 tsp chili sauce (to taste)

1/2 tsp sesame oil

1/2  tsp chili oil

1 1/2 teaspoons cornstarch

1 tbs water

1 tbs vegetable oil

3 -4 medium garlic cloves, finely chopped

1/2 tsp minced ginger

1.      Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water.

2.      Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds).

3.      Quickly stir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute).

4.    4 Re-stir the cornstarch/water mixture and mix with sauce- cook 2-3 minutes. Remove from heat.

This will keep for 5-7 days if refrigerated.