Harvest Eating

Plant Based Vegan Recipes

Omi’s Cabbage Slaw

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[private]Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 2 hours
Servings: 4

Description:

This recipe demonstrates an easy German slaw recipe with cabbage.

Ingredients:

1 head cabbage thinly sliced
4 tbs apple cider vinegar
3 tbs pure olive oil
1 tbs Kosher salt
1/2 tsp black pepper

Directions:

1. Place chopped cabbage into a work bowl. Add the kosher salt and toss it through. Add the cider vinegar, olive oil, and black pepper.
2. Allow to marinate for 2 hours, the cabbage will soften in texture.

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Sesame Chive Vinaigrette

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Created by: Chef Keith Snow
Active Time: 3
Total Time: 3 minutes
Servings: 4-6

Description:

Abundant chives and toasty sesame oil make up the flavors of this wonderful vinaigrette. This can be used as a sauce on grilled fish or vegetables.

Ingredients:

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1/8 bunch fresh chive
1/8 cup cilantro 1
1 tsp fresh ginger chopped
1 clove garlic chopped
1 tsp fish sauce
1 tbs toasted sesame oil
3/4 cup olive oil
3 tbs seasoned rice wine vinegar
1 tbs low sodium soy sauce
1/4 tsp black pepper
salt to taste

Directions:

1. Place all ingredients blender or food processor.
2. Blend well to emulsify.

Chef’s Note: An immersion blender works well here too.[/private]

Curried Sweet Pea Saute

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Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 5 minutes
Servings: 4

Description:
Try this tasty fresh pea recipe using just picked fresh peas so the starch doesn’t have time to develop.

Ingredients:
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1 1/4 cups fresh peas
2 tbs shallot minced
1 tbs extra virgin olive oil
1 clove garlic minced
1 tbs heavy cream
1 tbs butter
1 tsp curry powder
salt and pepper

Directions:

1. Blanch peas in salted boiling water for 8-10 minutes. Shock in ice water bath.
2. In a saute pan over medium heat add butter then shallots, garlic curry, cream, cook for 2 minutes.
3. Add peas and toss to warm them through.
4. Season with salt and pepper.

Chef’s Note: Frozen peas can be used when fresh are not in season. This same recipe can be made all summer long with snap beans or broccoli.[/private]

Garlic Spinach Sauté

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Created by: Chef Keith Snow
Active Time: 3 minutes
Total Time: 3 minutes
Servings: 4

Description:

A very flavorful recipe using good extra virgin olive oil and fresh spinach to bring a healthy vegan dish to the table.

Ingredients:
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10 cups fresh spinach
2 cloves garlic minced
1 pinch salt
3 tbs extra virgin olive oil

Directions:

1. Heat oil in a large pot or saute pan, toss in garlic, cook for 30 seconds, reduce heat to low, add spinach at once, toss around to wilt it down.
2. Add salt and pepper then serve the wilted spinach.

Chef’s Notes:

Great in pasta, under grilled chicken, in wraps, on top of rice, or straight up.[/private]

Blueberry Ice Cream

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Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 1 hour
Servings: 4

Description:

Blueberry ice cream is a fabulous early and mid summer dessert. I prefer just blueberries and real vanilla, makes a perfect clean tasting ice cream.

Ingredients:
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1 cup blueberries
2 cups organic heavy cream
1 cup whole milk
1 whole fresh vanilla bean split
3/4 cup sugar

Directions:

1. Mix cream, milk, vanilla and sugar in a bowl and combine well.
2. Add to ice cream machine per machine directions and turn on and let it make ice cream. [/private]

Greek Spiced Chicken

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[private]Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Recommended Beverage: Chianti

Description:

This is a simple dish that packs huge flavors and is so easy to make. Making a chunky tomato sauce to go on top of this yourself is the key. Do not use a cheap store-bought sauce.

Ingredients:

2 tbs Greek seasoning Aromatica brand
2 6 ounce chicken breast boneless/skinless
1 28 ounce can San Marzano tomatoes
1/2 cup extra vigin olive oil
1/2 medium shallot chopped
4 cloves garlic chopped
1/2 tsp rosemary chopped
1 tsp oregano chopped
1 tsp thyme chopped
1 tsp kosher salt
1/2 tsp pepper
1/4 cup Asiago cheese shredded

Directions:

1. Season the chicken breast with the Greek spice and place in a 350-degree oven for 20 minutes. (when done leave the oven on)
2. In a medium sized sauce pan heat the 1/2 cup evoo over low heat, add the garlic and the herbs and cook for about two minutes. add the salt and pepper.
3. Add the tomatoes and let the tomatoes just get warm, do not boil or cook the tomatoes.
4. Top the chicken with about 1/4 cup of the tomato sauce and top the sauce with the Asiago cheese
5. Bake the chicken for two more minutes, remove and serve.
6. Find the Greek Spice Blend here in the store[/private]

Grilled Asparagus

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Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 2

Description:

The perfect way to cook thin asparagus on the grill with just a touch of flavoring. Very wonderful dish that everybody loves. Perfect under a piece of seared fresh fish.

Ingredients:
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1 bunch thin asparagus
3 tbs extra virgin olive oil
1 pinch kosher salt
1 pinch black pepper

Directions:

1. In a bowl, add asparagus and toss with oil, salt and pepper.
2. Place on a hot, clean grill.
3. Cook for 4-5 minutes on first side, carefully turn and cook another 3 minutes.

Chef’s Note: If grilling on a grill where the asparagus can fall through, be careful to lay them in such as way so they cannot fall through.
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Homemade Sausage

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[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 20 minutes
Servings: 5

Description:

Grinding your own meat and making your own sausage is very rewarding. Try this sausage on some homemade pizza and for breakfast with some pancakes..YUM!

Ingredients:

5 lbs pork butt or shoulder cut in cubs and chilled
1 cup ice
1/4 cup red wine vinegar
2 tbs kosher salt
3 tbs lite brown sugar
3 tbs fennel seeds
2 tsp coriander seeds
2 tbs paprika
1 tbs dried oregano
3 tbs crushed red pepper
1 tbs black peppercorns

Directions:

1. Toast the spices in a dry pan over medium heat until a whisp of smoke appears.
2. Grind the meat through a meat grinder using a medium die plate.
3. grind the ice through the machine.
4. add spices and vinegar to the ground meat and mix well to incorporate.
5. Refrigerate, form into patties or stuff casings.[/private]

Garlic Broccoli Stir Fry

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Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 10 minutes
Servings: 3

Description:

This Video demonstrates how to make a broccoli stir-fry. This technique for cooking broccoli and other vegetables require high heat and flavorful ingredients.

Ingredients:
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3 cups broccoli florettes steamed
1 tbs ginger minced
1 clove garlic minced
1 tbs pure olive oil
1 tbs toasted sesame oil
1 tbs low sodium soy sauce
salt and pepper to taste

Directions:

1. In a hot wok add oil then ginger garlic and broccoli. Stir for a few minutes then add sesame oil.
2. Cook for 2 minutes stirring frequently, season with salt and pepper.

Chef’s Notes:
This recipe will produce firm broccoli, this is how I like it. If you want it cooked further I would suggest steaming the broccoli for 3-4 minutes, then cooling in an ice bath before stir frying. Also, be sure to dry the broccoli off before attempting to stir fry.[/private]

Grilled Chicken Parmesan

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Created By: Chef Keith Snow
Active Time: 17
Total Time: 30
Servings: 4

Description:

A delicious way to prepare the all-American Italian inspired dish. Very tasty, easy and healthy too. Grilled chicken parmesan is a great alternative to traditional breading. The Harvest Eating Northern Italian seasoning blend makes this dish sing with flavor.

Ingredients:

1 whole chicken breast, pounded thin
3/4 cup tomato sauce
1 cup whole milk mozzarella
2 tbs Northern Italian seasoning

Directions:

1. Toss chicken in olive oil and seasoning mix. If you don’t have any mix, just use salt & pepper.
2. Grill until almost cooked through, flipping once.
3. Put a layer of sauce on a baking dish or oven proof casserole.
4. Add chicken, coat with sauce add cheese the bake at 350 until starting to brown.

Chef’s Note: Check out our Northern Italian Seasoning
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Name: Garlic Broccoli
Active Time: 7 minutes
Total time: 10 time
Servings: 4

Description:

A simple and easy way to add tons of flavor to steamed broccoli. This recipe is a great accompaniment to most Italian dishes.

Ingredients:

1 head steamed and cooled broccoli pieces
3 cloves sliced garlic
1 tbs butter
3 tbs extra virgin olive oil
salt and pepper to taste

Directions:

1. In a skillet over medium heat add butter, oil and garlic. Simmer for 30 seconds.
2. Add steamed broccoli, saute for 2 minutes tossing to coat well.
3. Season with salt and pepper.
4. Serve!

Options: Add freshly grated Parmesan cheese when complete. The addition of red pepper flakes (for adults) is nice too!