Harvest Eating

Plant Based Vegan Recipes

Mashed Sweet Potato

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[private]Created By: Chef Keith Snow
Active Time: 15
Total Time: 30

Description:

Very easy mashed butternut squash recipe to help you get this healthy vegetable on your table soon! Lime juice and honey sets the dish apart.

Ingredients:

1 lb or 1 medium butter nut squash
pinch cinnamon
pinch curry powder
3 tbs cultured butter
drizzle of local honey
juice of 1/2 lime
1/4 cup fresh local apple cider
kosher salt & pepper to taste
fresh chives for garnish

Directions:

1. Steam squash until fork tender.
2. Add remaining ingredients and mash until smooth.
3. Season with salt & pepper to taste and serve.[/private]

Roasted Sweet Potato with Virginia Peanuts

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Created By: Chef Keith Snow
Active Time: 5 minutes
Total Time: 50 minutes

Description:

These delicious sweet potatoes are excellent with a compound butter then topped with Virginia peanuts. Try this dish.

Ingredients:

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1 Organic Red Garnett Sweet Potato (any kind will work however)
4 tbs Cultured Butter
1 tbs fresh chopped Thyme leaves
1/2 tsp Real Vermont Maple Syrup
1 heaping tablespoon sour cream
1/3 cup crushed Virginia gourmet peanuts (The Peanut Shoppe, Williamsburg VA)
kosher salt & fresh pepper to taste

Directions:

1. Roast the potato in a 375 degree oven until fork tender, about 40 minutes.
2. Slice open, season with salt & pepper then add some of the butter mixture.
3. Top with crushed peanuts.

Chef’s Note: These are very interesting and delicious, a super way to introduce kids to the slightly different flavor of sweet potatoes.[/private]

Grilled Turkey Slaw Burgers

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

Description:

These burgers are so good with some homemade fries and a shake…It’ll be like a fifties diner.

Ingredients:

2 lbs lean ground turkey
1 tbs soy sauce
1 tbs fresh sage
6 large burger bun
6 slices havarti cheese
1 recipe Omi’s slaw

Directions:

1. In a bowl mix the chopped sage, ground turkey and soy.
2. Form 6 patties and refrigerate until needed or about 30 minutes.
3. Toast the hamburger buns and set in a warm place.
4. Grill the turkey burgers over medium high heat turning only once. About 10 minutes.
5. Top the burgers with the Havarti cheese and melt. Remove them from the grill and top hem with the slaw
6. Place the burgers on the buns and serve.[/private]

Make A Perfect Turkey

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[private]

Here is a video showing a perfect turkey and how you too can make it for Thanksgiving this year. Many people cook turkeys too long which results in desert-dry birds. Also, if you are not a big family or cooking for 2-4 people why not just buy a bone-in turkey breast? Tastes as good and is easier to cook and less money.[/private]

Grilled Pork Chops w Confetti Rice, Walnut Pesto

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[private]Created By: Chef Keith Snow
Active Time: 15
Total Time: 30
Servings: 1

Description:

This recipe makes the perfect grilled pork chops and a delicious seasonal confetti rice. Walnut pesto is an interesting garnish for this that is also very rich.

Ingredients:

PORK CHOP:

1 naturally raised pork chop
1 tbs olive oil
1 pinch kosher salt
1 pinch black pepper
2 tbs walnut pesto
1 tbs orange juice
1 pinch orange zest
1 tbs spice blend (such as herbs de provence or salt pepper and garlic)

FOR RICE:

1 cup rice
1-1/2 cup water
1 tbs organic butter
3 tbs red onion, minced
2 tbs zucchini, minced
2 tbs bell peppers, minced
2 tbs organic carrot, minced

Directions:

1. Season pork chop with salt pepper and olive oil.
2. Place on a medium-hot clean grill, cook for about 6 minutes per side until a thermometer reads 155 degree of internal temperature.
3. Top with basil walnut pesto and a squeeze of orange juice and a little orange zest.
4. Make rice according to video directions. Mold rice for service as per video.

Chef’s Note: Keep in mind grilling uses high heat, these can dry out fast so watch them. I prefer cooking them to medium.[/private]