Harvest Eating

Plant Based Vegan Recipes

Southwestern Breakfast Potatoes

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Created By: Chef Keith Snow

Description:

If you are looking for different ways to cook potatoes for breakfast this recipe is for you. It combines new potatoes, jalapeno chile peepers, green and red peppers, white onions and cilantro to form a zesty morning meal.

Ingredients:
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6 large New potatoes, diced
1 each Jalapeno Chile pepper, diced
1 clove Garlic, chopped
1/2 cup Green and red peppers, diced
1/2 cup White onion, diced
1/3 cup Cilantro, chopped
1 teaspoon Lime zest
1 teaspoon Smoked paprika
2 tablespoons Organic Butter
1/2 cup water
Salt and Pepper, to taste

Directions:

1. Pour the water into a large saute pan. Add the potatoes, cover and cook at medium heat for about 7-10 minutes or when potatoes flesh gives in.
2. Add the butter (don’t worry if there is still water in the pan), onions, garlic and peppers.
3. While stirring occasionally, let this cook for about ten minutes covered remove the lid and continue to cook until the potatoes become crusty and brown.
4. It’s time now to add the cilantro, lime zest, and smoked paprika. Season with salt and pepper.
5. Stir for a few minutes and take off of the heat.
6. Plate and serve.
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Mashed Butternut Squash

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Created By: Chef Keith Snow

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:

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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.
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Skinny Chicken Quesadilla

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Created By: Chef Keith Snow

Description:

Easy to make healthy Mexican inspired dish. Kids love it too!

Ingredients:

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6 oz white mushrooms, sliced
1 clove garlic, minced
2 whole wheat tortillas (12″ diameter)
4 oz cooked chicken breast, sliced
1/4 red onion, chopped
Lime wedges (garnish)
1 jarred roasted red pepper packed in water, sliced
1/2 c shredded reduced-fat Cheddar cheese
1/2 c salsa
3/4 avocado, sliced and sprinkled with lime juice

Directions:

1. In small nonstick skillet, sauté mushrooms and garlic over medium-high heat, stirring occasionally, until mushrooms are tender, 6 to 8 minutes.
2. Heat sandwich press or waffle iron 5 minutes and spritz with cooking spray.
3. Divide mushroom mixture onto half of each tortilla. Layer on chicken, onion, pepper, and cheese, and fold over tortilla. Place on press or iron and close top.
4. When quesadilla is warmed through and cheese is melted, 5 to 7 minutes, remove from heat. Serve hot, with salsa, avocado, and lime wedges on the side.[/private]

Makes 2 Sandwiches

Cooking Time: 14 minutes

Guacamole

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Created by: Chef Keith Snow

Description:

This is a recipe for guacamole that can be done quickly with a great end result. Use for dips, salads and sandwiches. Guacamole recipes are a source of good natural fat for you and add to any meal or snack.

Ingredients:

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4 ripe avocados, peeled, seeded
1 tsp ground cumin
1 ripe, medium Roma tomato, seeded, diced
1/2 Cup minced sweet white onion
2 serrano chilies, seeded, minced
1/4 Cup chopped cilantro leaves
4 Tbsp fresh lime juice
Hot pepper sauce, sea salt, white pepper to taste

Directions:

1. Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently – leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired. [/private]

Mojo Chicken

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Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 1 1/2 hours
Servings: 6
Recommended Beverage: Mojito

Description:

Mojo Marinade is simple and easy to make. There are as many recipes for this dish as there are islands in the Caribbean. It incorporates garlic, citrus juice and soy sauce to make a wonderfully bright flavor hot off the grill. So in the grilling season don’t forget your Mojo.

Ingredients:
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2 lbs chicken breast boneless/skinless
4 medium limes juice
2 zest oranges plus juice
4 cloves garlic chopped
1/4 cup brown sugar
1/4 cup cilantro chopped
1/4 cup soy sauce

Directions:

1 .Combine all ingredients and add chicken.
2. Marinate unrefrigerated for at least 30 minutes and up to 1 hour.
3. Remove chicken from marinade.
4. Grill chicken over medium heat about 5 minutes on each size depending on the size of chicken breasts.
5. Chicken will become very dark in the cooking process due to the high sugarcontent.
6. Adjust grill heat to prevent over caramelizing.
7 .Marinade can be used up to 3 times. [/private]

Mango Salsa

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[private]Created By: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes

Description:

Mango salsa with fresh cilantro, shallots chipotle peppers, lime juice and Harvest Eating house seasoning. A fresh, tropical taste for your next Latin inspired meal.

Ingredients:

1/2 of one fresh mango, diced
3 tbs fresh Cilantro
pinch of Harvest Eating Seasoning
1/2 of a chiptole pepper or other such as jalapeno or habanero (hot)
juice of 1 lime
1/4 cup diced organic tomato
1/2 of a small shallot, diced up (onion is fine too)

Directions:

1. Dice up mango as per video instructions..careful…they are slippery suckers!
2. Add the rest of the ingredients, mix well then use…it will go fast![/private]