SPICY KOREAN FINGERLING POTATOES

I discovered a traditional Korean dish known as “PA DAK” (Korean fried chicken w/spring onions) while on my trip back East during the holidays. Let’s just say that I knew right away that I was going to veganize it once I headed back to my tiny California kitchen. This is a great dish to enjoy as an appetizer or with a side of rice for those carbinig up! This recipe can easily be replaced with fried cauliflower bites in place of the potatoes.

Ingredients:
1 (1lb) bag fingerling potato
1 tbsp coconut oil, melted
2 cloves garlic, minced
1 tbsp Gochujang (Korean hot pepper paste)
2 tbsp ketchup
1 tbsp rice vinegar
1/4 cup white wine
1 tsp coconut sugar (or agave)
3 spring onions, shredded/thinly sliced
1 tsp toasted sesame seeds
salt and pepper, to taste

Steps:
1.)  Thoroughly wash and rinse potato. Completely dry with a paper towel and cut in half lengthwise. Coat with coconut oil, salt and pepper and transfer to baking pan.

2.) Preheat oven to 400 degrees. Bake potatoes for about 20-25 minutes, flipping every 10 minutes. Potatoes should be fork tender.

3.) In a skillet on medium high heat, add gochujang, ketchup, garlic and stir occasionally. Add in rice vinegar, coconut sugar and stir for another 2-3 minutes. The mixture should have thickened. Then add white wine to deglaze pan. When potatoes are ready, toss the potatoes to the gochujang mixture to coat on very low heat.

4.) Transfer to serving plate/dish and sprinkle on sesame seeds and shredded spring onion. Best served right away.

Enjoy!
xoxo Sarah

ROASTED HATCH CHILE SPINACH & ARTICHOKE DIP

It’s that time again…GAMEDAY!!! We (REDKSINS) made it to the playoffs and that’s good enough for me. I’m also happy to say, seeing the Broncos making to Superbowl for another season is going to be pretty exciting. Peyton deserves another ring before his last shindig.

I have a love-hate relationship with peppers, chiles and anything that is “spicy” but mostly, LOVE. When I discovered the infamous Hatch Chile, I could not stop adding them to all my recipes. The chile has a nice little kick at the end of every bite, but so worth it. The best way to serve them is to roast the chile. What better way to impress your guests  than by bringing on your A-game with this Hatch Chile spinach and artichoke dip.

Ingredients:
3 Hatch Chiles, roasted, seeded and minced
1 1/4 cup cashews, soaked overnight
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast
1 tbsp coconut oil
2 cloves garlic, minced
1 pack frozen spinach
1 cup artichoke hearts, roughly chopped
vegan mozzarella shreds, **optional
salt and pepper, to taste

Steps:
1.) Preheat oven to 350 degrees. Thaw frozen spinach and squeeze excess water and place on paper towel to dry. Set aside.

2.) In a high process blender, blend cashews and almond milk until creamy. Add nutritional yeast, salt and pepper (to taste.) Add more milk one tablespoon at a time if mixture is too thick.

3.) On medium-high heat, saute spinach with coconut oil for about 1 minute. Add in artichoke hearts and minced roasted Hatch Chile and stir for another 2-3 minutes. Season with salt and pepper to taste.

4.) Lower heat and stir in cashew cheese mixture and carefully mix to combine for about 5 minutes, until mixture has slightly thickened. Transfer to a regular or 2 mini casserole dish and top with vegan mozzarella cheese (optional).

5.) Bake for 10-12 minutes until cheese is melted and edges are slightly brown. Serve with crackers, fresh vegetables or use as pasta sauce.

Enjoy!
xoxo Sarah

 

VEGAN THANKSGIVING 2015 MENU

VEGAN THANKSGIVING 2015 MENU

We are finally in full holiday mode and I’m so happy  and thankful to share this experience with my friends and chefs Yvonne from MyElecticKitchen and Jasmine from SweetSimpleVegan !  We’ve teamed up and made a full collaboration of healthy, satisfying and obviously delicious 2015 Vegan Thanksgiving menu. This is the best menu I’ve ever tasted thus far! Please make sure to tag us @ahnestveggie, @sweetsimplevegan @yvonne_deliciously_vegan and use #YSJThanksgiving so we can see all you’re amazing creations next week!!

Menu Round-Up:
Fall Quiona stuffed Acorn Squash (GF)
Butternut Squash Mac n Cheese w/ crispy sage (GF)
Arugula and Persimmon Salad (GF,)
Herbed Biscuits w/ Mushroom Gravy (GF)
Kabocha Squash w/ Rajas Gratin (GF)
Sourdough Stuffing (GF)
Coconut Mushroom Gravy (GF)
Holiday Sausage (GF)
The Best Vegan Creamed Corn (GF)
Vegan Green Bean Casserole w/ Cashew Cream (GF)
Pumpkin Pie w/ homemade coconut whip cream (GF)
Persimmon Galette w/ Toasted Coconut covered Crust (GF)
Apple Cider Doughnuts w/ date caramel glaze

Vegan Thanksgiving 2015 Menu

Vegan Thanksgiving 2015 Meu
Enjoy!
xoxo Sarah

APPLE CIDER DOUGHNUTS

Apple Cider Doughnuts

For those that know me knows I have the biggest sweet tooth of all time! My weakness is obviously this photo you’re salivating from which are donuts, doughnuts, dohnuts… DO-NUT care I love them all. At times, I crave a doughnut (usually baked, not fried and a cake-like consistency). During the Fall and holiday seasonal I especially crave anything cider related and hence this recipe was born! Not only will you make your friends and family proud, but your stomach will thank you as well.

I like to make baking more simple so the trick is to use a piping bag (or large ziplock bag) and snip the corner end to use to pour my doughnut batter into the pan. It gives a more even rise once the doughnuts are baked.

I have teamed up with my friends and vegan chefs Yvonne Ardestani and Jasmine Briones to bring you a full vegan Thanksgiving menu filled with healthy, better-for-you dishes that are simple. delicious, mostly gluten-free and most importantly cruelty-free!

Apple Cider Doughnuts
Apple Cider Doughnuts

 

Ingredients:
1 cup All Purpose Flour
1/4 cup organic cane sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp pink salt
1/4 cup coconut oil, liquid
1 tsp pure vanilla exract
3 tbsp pure maple syrup
1/2 cup Spiced Apple Cider, plus more if mixture is too dry
2 tbsp applesauce, unsweetened

For Apple Cider Glaze;
1-1/2 cup Organic Powdered Sugar
2 tbsp Spiced Apple Cider

Steps:
1.) Preheat oven to 350 degrees F.
2.) Spray donut pan w/ non-stick cooking or coconut oil spray.
3.) In a large mixing bowl, mix together dry ingredients. (The first 4 ingredients)
4.) In a separate medium bowl, mix wet ingredients to combine. (The next 5 remaining ingredients)
5.) Add the wet mixture to dry mixture and carefully mix together to combine. Make sure not to over mix the batter.
6.) Carefully spoon the batter into the donut pan or use a piping/ large zip-lock bag and snip the corner. Fill about 3/4 way up.
7.) Bake for about 10-12 minutes.
8.) Set aside to cool in the pan while making the glaze.
9.) Whisk 1 tbsp apple cider to 1-1/2 cups of powdered sugar. Add another tablespoon of cider if glaze is too thick.
10.) Once doughnuts are cooled, dip each one in the glaze and set aside on a cooling rack.

**Optional: You may drizzle a guilt and refined sugar-free date caramel sauce on each right before serving. Recipe can be found here.

Apple Cider Doughnuts

Enjoy and make sure you use #YSJThanksgiving on any social media accounts and tag               @myeclectickitchen @sweetsimplevegan @ahnestveggie so we can see all of your creations for the holidays!
xoxo Sarah