Harvest Eating

Plant Based Vegan Recipes

Salisbury Steak

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[private]Active Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Recommended Beverage: Syrah
Created by: Chef Keith Snow

Description:

Salisbury Steak can have such potential if you use the right ingredients. This isn’t the kind you had in the cafeteria back in high school. This recipe uses fresh herbs, grass fed beef, a rich brown sauce and fresh mushrooms. You owe it to your self to try this again for the first time.

Ingredients:

2 lbs ground chuck
2 tbs olive oil
1/2 cup white onion chopped
3 clove garlic chopped
1/2 cup fresh breadcrumb
1/2 cup whole milk
2 tbs fresh parsly chopped
1 tbs fresh thyme chopped
1/2 tsp fresh rosemary chopped
1/2 lbs mushrooms sliced
1 recipe brown sauce

Directions:

1. In a sauté pan heat the oil over medium heat and cook the onions and garlic until lightly caramelized. Place the in a large bowl to cool. Reserve the pan for latter.
2. In the same bowl mix in the ground chuck, fresh bread crumbs, milk, parsley, thyme, and rosemary do not over mix. Form into 6 oval patties and refrigerate for 30 minutes.
3. In the sauté pan cook the patties over medium heat for about five minute on each side. Remove from heat and set aside to rest.
4. Add the mushrooms to the pan and cook until soft. Add the brown sauce and continue to cook for 2 minutes. Pour sauce over patties and serve.

Chef’s Notes: A substitute for the Brown sauce would be an organic beef broth and a little roux to thicken. [/private]

Cumin Cilantro Crema

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Created by: Chef Keith Snow
Active Time: 1 minute
Total Time: 2 minutes
Servings: 5

Description:
This short video shows how to make a tasty cumin spiked crema with fresh cilantro. Use on burritos, enchilada, quesadillas and grilled fish.

Ingredients:

1 cup sour cream
1 tsp cumin ground
2 tbs cilantro minced
2 tbs lime juice freshly squeezed

Directions:

1-In a bowl, add all ingredients and mix well.

Chef’s Notes: This is super on burritos, and other Latin style dishes. Look for my Mexican pot roast recipe, this is perfect on top of that.

Chicken Fajitas

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[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 3 hours
Servings: 6
Recommended Beverage: beer

Description:

Chicken Fajitas, with their lime kissed peppers and onions, homemade tortillas and salsa are just so irresistible. So try these today.

Ingredients:

2 lbs chicken breast boneless/skinless
2 medium white onion julienned
3 large bell pepper julienned
1/2 bunch cilantro chopped
6 whole limes zest and juice
2 tbs cumin seeds toasted and ground
2 tbs coriander seeds toasted and ground
1/2 cup olive oil
3 tbs soy sauce
4 cloves garlic chopped
1 tsp black pepper

Directions:

1. Mix together the white onions, peppers, garlic, oil, cilantro, lime juice, zest, cumin, coriander, and soy. Place the chicken in the marinade and refrigerate for 3 hours.
2. Remove the chicken and strain the onions.
3. Over a medium hot grill cook the chicken breasts about 5 minutes on each side. Set aside and allow to rest.
4. Heat a cast iron skillet over a hot grill, add a few tbs of oil cook the peppers and onions until soft.
5. Slice the chicken and mix it with the peppers and onions. Place the peppers, onions and chicken back into the cast iron skillet and watch them sizzle and serve.[/private]

Turkey Tacos

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[private]Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage:beer

Description:

Tacos are fun to eat and easy to make and this dish adds one more benefit, it’s made with low fat turkey. Turkey tacos are quick and easy enough for your busiest days and great for weekends on the patio, so try this recipe next time you crave tacos.

Ingredients:

2 lbs lean ground turkey
3 tbs olive oil
1 cup white onion chopped
4 cloves garlic chopped
1 tbs cumin
1 tbs coriander
1 tbs crushed red pepper
2 tbs paprika
3 tbs tomato paste
1 cup chicken broth
1 recipe homemade tortillas
1 recipe corn and poblano salsa

Directions:

1- In a large pan warm the olive oil over medium heat. Brown the ground turkey until uniform in color, about 5 minutes
2-Add onion, garlic and dry spices until onions and garlic have softened, about 5 additional minutes.
3-Add tomato paste and chicken stock. Cook for an additional 5 minutes, stirring to incorporate.
4-Place equal amount of ground turkey mixture in the center of each corn tortilla. Top that with corn and poblano salsa.
5-Finish with garnishes of sour cream, guacamole, grated cheddar and shredded lettuce.[/private]