Harvest Eating

Plant Based Vegan Recipes

Hash-Brown Potatoes

By Leave a Comment

Created By: Chef Keith Snow

Description:

Potatoes reach their glory when sizzled in clarified butter and served as hash browns.

Ingredients:

2 small shallots, sliced
2 potatoes, grated
1 tbs melted butter
salt, pinch
black pepper, pinch

Directions:

1. In a work bowl place sliced shallot, butter and grated potatoes after they are squeezed out as per video.
2. Season with salt and pepper then cook slowly over medium low heat until nicely browned.

Chef’s Note: For a more rustic version ,leave skin on potatoes. Just be sure to scrub them very well.

Grilled Tuna with Pineapple-Pepper Salsa

By Leave a Comment

Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Sangria

Description:

Grilled Tuna is a great fish to enjoy with friends and family. The richness of the fish in this dish is cut by the sweet and acidic flavors of the salsa. You can substitute other chilies in this recipe if you have a favorite.

Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
2 1/2 lbs fresh tuna
3 tbs olive oil
3 medium shallots sliced thin
2 cloves garlic chopped
2 tbs soy sauce low sodium
2 small red peppers diced
2 large banana peppers diced
2 cups pineapple diced
1/2 cup cilantro chopped
1/2 cup rice wine vinegar
1 tbs coriander

Directions:

COMING SOON!![/private]

Chicken and Mushroom Lettuce Wraps

By Leave a Comment

Created by: Chef Keith Snow
Active Time: 45 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: sake

Description:

An easy Asian inspired dish that is packed full of nutrients and antioxidants. Shitake mushrooms are vitamin rich and tasty. This dish may seem “gluten free” but be careful because some soy sauce brands contain wheat, therefore Celiacs should proceed with caution when using soy sauce.

Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
2 lbs chicken breast diced
3 tbs cornstarch
3 tbs olive oil
2 lbs shitake mushrooms slice (no Stems)
1 tbs ginger minced
2 medium shallots chopped
3 cloves garlic chopped
2 whole green onion sliced
1 whole green pepper diced
3 tbs soy sauce low sodium
1 cup chicken broth low sodium
1 head iceberg cut in 6 wedges
1 tbs hot chili peppers minced

Directions:

1. In a bowl coat the diced chicken with the cornstarch. In a nonstick pan over medium high heat, brown the chicken with some of the olive oil and remove when the chicken is golden brown.
2. In the same pan over medium high heat, saute the ginger, garlic, shallot, green pepper and hot chili peppers. Cook these until they start to color or about 2-3 minutes.
3. Add the shitake mushrooms and cook until they become soft about 3-4 minutes. Now add the chicken broth, sesame seeds, soy sauce, green onion and chicken. Cook until slightly thickened.
4. Remove from the heat, season to taste and serve in quartered iceberg lettuce cups.

Chef’s Notes: This dish may seem “gluten free” but be careful because some soy sauce brands contain wheat, therefore Celiacs should proceed with caution when using soy sauce.[/private]

Grilled Mahi-Mahi with White Beans and Greens

By Leave a Comment

Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Pinot Noir

Description:

Mahi-Mahi has great flavor and texture as well as being high on the sustainable fish list. Served with the delicious combination of beans and greens, it’s sure to impress even the meat-eaters in your family.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

2 lbs Mahi-Mahi
3 tbs extra virgin olive oil
salt and pepper to taste
2 heads escarole rough chopped
4 cloves garlic chopped
2 cups low sodium chicken broth
1 tbs crushed red pepper
1/4 cup shallots chopped

Directions:

1. In a large pan heat the oil over medium, add the garlic, shallot and pepper flakes. Cook this for a few minutes and then add the escarole, beans and broth. Season to taste.
2. Next lightly oil and season the Mahi and place it on a hot grill for about 4 minutes on each side. Remove from grill, place atop the beans and greens and serve.

Chef’s Notes: As always, when grilling fish, place it on a hot, clean and lubricated grill, the nleave it be, it should not be flipped more than once.[/private]

Mango Salsa

By Leave a Comment

[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]