Extreme Makeover Vegan: Colcannon Deconstructed: Cheezy Okra ziemniaków Corn Cakes z kapusta i collards Edition

Dziś jest St. Patryka i mam to znaczy mam ugotować coś zielonego. Ale jeść zielone jedzenie każdego dnia, więc postanowiłem z okazji próbując zielone jedzenie nigdy nie jadłem przed. Róża chińska. Nigdy nie próbował okra chociaż ja chciałem. But it looks strange and I had no idea what it tasted like or how to prepare it. I heard it tasted slimy.

Usually when I’m going to try a new food, I like my first taste to be from somewhere that knows how to make it so I can see how it’s supposed to be done. Niestety, my favorite Ital restaurant, H.I.M., where they made it all the time, closed so I did some research and set out on my Green Adventure alone.

In honor of St. Patryka, the ingredients had to include potatoes and cabbage. Colcannon is a traditional Irish dish made of potatoes and cabbage or kale. So I split these main ingredients into two separate dishes. First I sauteed the okra with garlic, szalotki, crushed red pepper and corn. A delicious combination. Tymczasem, I prepared a pot of cheezy mashed potatoes. Then I combined them to create cheezy potato-okra corn cakes that I dusted in seasoned corn meal and pan-fried. Byli chrupiące na zewnątrz, creamy and tender on the inside.

Cheezy Potato-Okra Corn Cakes

Składniki

For the potatoes
1 1/2 lbs. czerwone ziemniaki, połowę
Sól
1 cup Vegan cheddar cheese shreds

For the okra and corn saute
1 Tbs. olej rzepakowy
1 lb. frozen sliced okra, rozmrożone
3 szalotki, drobno posiekane
4 ząbki czosnku, mielony
1/4 tsp. Nektar z agawy (or to taste)
Sól i pieprz do smaku
10 oz. frozen corn, rozmrożone
1/2 tsp. pokruszone płatki czerwonej papryki

For the corn cakes
2 Tbs. Mąka z ciecierzycy
2 Tbs. woda
1/3 cup cornmeal
1/4 tsp. each paprika and dried parsley
Oil for frying

Wskazówki
Put the potatoes in a large saucepan, fill wth cold water and add salt. Cover the pot until the water begins boiling. Then remove the cover and allow the potatoes to boil until they are fork-tender.

Tymczasem, heat a large skillet with oil. Add the okra, followed by the scallions and the garlic. Dobrze wymieszać. Add in the corn and the spices. Dodaj nektaru agawy (more if you like food sweet; I went shy because I don’t like sweet tastes). Saute the veggies until they are tender. Odstawić do ostygnięcia.

Kiedy ziemniaki będą miękkie, drain them in a colander and return them to the pot. Add the vegan cheese and mash them with a large fork. Odstawić do ostygnięcia.

W dużej misce, combine the cheezy mashed potatoes and the okra-corn sautee. In a separate bowl or cup, mieszać 2 Tbs. chickpea flour wth 2 Tbs. water to make a loose paste. W ten sposób działać jako środek wiążący. Add the paste to the bowl and mix the contents well. I do it with my hands to make sure everything mixes thoroughly.

On a plate, put the cornmeal and season it with paprika and parsley. Using 2 large spoons or your hands (which I prefer), roll the mixture into good-sized balls. Mam 14 balls out of the mixture but you can make them larger for big cakes or smaller for hors d’ouvres. Flatten the balls into patties and coat lightly with the corn meal. Heat a large skillet with oil and in 3 partie, fry the patties, o 4 minut z każdej strony, until they are golden brown and crispy. Put on a paper towel to drain and sprinkle some salt on them. Podawać na gorąco.

Then for a side dish, I sauteed red cabbage and collard greens in onions, garlic and crushed red pepper. To było niesamowite – the deep flavor of the greens mixed with the sweet notes of the cabbage.

Cabbage and Collards

Składniki
2 tsp. olej
1/2 czerwona cebula, pokrojone w kostkę
2 ząbki czosnku, mielony
A pinch of crushed red pepper flakes
1/2 small head of red cabbage, rozdrobnione
1 bunch collard greens, łodygach i posiekane
Sól i pieprz do smaku
Szczypta gałki muszkatołowej
1/4 cup water or vegetable broth

Wskazówki
Heat a deep skillet. Add the oil. Saute the onion until softened, o 3 protokół. Dodaj czosnek i pieprz czerwony płatki. Add the cabbage and mix well so it’s covered with the spices and oil. Add the collard greens little by little (they will wilt, allowing more room in the pot). Dodaj sól, pieprz i gałka muszkatołowa. Jeśli pula jest sucha, dodać trochę wody lub bulionu. Let cook until tender but still crunchy, o 7 protokół. Podawać na gorąco.

Razem, the two dishes felt both healthy and indulgent. And now I can say I like okra (at least when it’s buried in the middle of cheezy mashed potatoes; I’ll have to try them in other recipes to be sure 🙂 Tonight’s recipe was an adventure for me and I certainly had the luck of the Irish with me. Szczęśliwa St. Patrick’s Day everyone!

Cieszyć się!

(Odwiedzone 817 czasy, 1 wizyt dzisiaj)

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