Salads & Side Dishes
- Sweet N Spicy Gardener's Pie
- Mushroom Omelette
- JoJo Potato Zucchini Cakes
- Mushroom Fettuccine Alfredo
- Summertime Lobster Salad
- Mango Salad Dressing
SWEET N SPICY GARDENER'S PIE
Serves 8
You Will Need:
- 7 Yukon Gold potatoes, chopped
- 5 plum tomatoes, chopped
- 2 large sweet potatoes, chopped
- 2 red bell peppers, chopped and seeded
- 1 zucchini, chopped
- 1 cup carrots, peeled and chopped
- 1 jalapeño pepper, chopped and seeded
- 1 cup textured vegetable protein (TVP), dry
- 1 cup vegan beef-flavoured broth, hot
- 1/2 white onion, chopped
- 3/4 cup red wine
- 1 - 19 oz can chickpeas, drained
- 1 - 10 oz can mushrooms, drained
- 2 teaspoons flour
- 1 teaspoon olive oil
- 30 grinds WORLD'S BEST™ Smokey Rib Seasoning
- 20 grinds WORLD'S BEST™ JoJo Potato Seasoning
Preparation:
Preheat oven to 375F. Lightly grease a 9" x 13" glass pan.
Bring a large pot of water to a boil. Add potatoes, sweet potatoes and carrots. Boil 30 - 40 minutes or until everything is very soft. Drain and mash with 1 tsp olive oil and JoJo Potato Seasoning until smooth. Set aside.
Pour hot broth over TVP crumbles, set aside for at least 10 minutes.
Heat remaining oil in a saucepan. Add onions and cook over medium heat, stirring, until golden (about 10 - 15 minutes).
Add jalapeño, red peppers and zucchini and continue cooking for 7 - 8 minutes. Stir in tomatoes and rehydrated TVP. Grind in Smokey Rib Seasoning and stir.
Add wine, chickpeas and mushrooms, stir and bring heat to high, cover and allow to cook for 10 minutes, stirring occasionally.
Sprinkle in flour, stir and cook uncovered until liquid is thickened, about 5 - 10 minutes.
Spread a thin layer of the potato mixture on the bottom of the glass dish. Bake for 10 minutes.
Top evenly with thickened filling mixture, followed by an even layer of the remaining mashed potatoes. Return pan to oven and bake for 20 minutes.
Pie can be frozen and reheated (375F) successfully.
Submitted By: Sarah, yummysmells.blogspot.com
mushroom omelette
You Will Need:
- 2 tablespoons butter, and a pat for the eggs
- 4 ounces assorted mushrooms, any wild or cultivated variety, washed, trimmed and chopped
- 3 eggs, room temperature
- WORLD'S BEST™ Black Pepper
- WORLD'S BEST™ Spicy Sea Salt
Preparation:
Melt the 2 tablespoons of butter in a small frying pan over medium heat. Add the mushrooms and cook for a few minutes, stirring occasionally, until the juices are running. Season with Spicy Sea Salt, fresh ground black pepper to taste, and remove from the pan and set aside. Wipe down the pan with paper towel.
Turn the heat on the stove up to high. Return the pan to the heat, add a little pat of butter and let it cook until it turns brown.
Meanwhile, break the eggs into a bowl and beat lightly with a fork. When the butter has browned, swirl it around in the pan and pour in the eggs, stirring them for 30 seconds with the back of a fork.
When the eggs are almost set, add the mushrooms to the middle of the omelette. Let the eggs cook for another 20 or 30 seconds until they're set.
Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula and slide onto a plate.
Submitted By: Lisa's Kitchen, foodandspice.blogspot.com
JoJo Potato Zucchini Cakes
You Will Need:
- 2 cups grated potato
- ¼ cup grated zucchini
- ¼ cup finely chopped onion
- 2 eggs
- 2 teaspoons ground WORLD'S BEST™ JoJo Potato Seasoning
- ½ cup bread crumb
- ½ cup Canola Oil
Preparation:
Drain excess moisture from potato and zucchini. In a mixing bowl combine potato, zucchini, onion, egg and bread crumbs with ground JoJo Potato Seasoning. In a sauce pan heat oil over medium heat and carefully spoon batter mix into oil (Spoon 1 at a time – about ¼ cup). Fry until golden brown. Remove from heat and pat with paper towel. Yield: 12 potato zucchini cakes.
Mushroom Fettuccine Alfredo
You Will Need:
- 3 tablespoons 20/80
- 1 cup button mushrooms
- 1 tablespoon minced garlic
- 3 tablespoons all purpose flour
- ¼ cup white wine
- 1 cup 35% whipping cream
- 1 teaspoon ground WORLD'S BEST™ Garlic Pepper
- ¼ cup grated Parmesan cheese
- 2 tablespoons dried basil
- 2 cups cooked fettuccine
Preparation:
In a sauté pan, melt 20/80 over medium heat. Add mushrooms and garlic and sauté until tender. Stir in flour and cook 2 minutes. Deglaze with wine and add cream and continue to cook until reduced by half. Stir in Garlic Pepper, Parmesan cheese and basil. Reduce heat to low and add pasta. Serve immediately.
Summertime Lobster Salad
You Will Need:
- 2 cups boiled diced potatoes
- 2 chopped hard–boiled eggs
- ¼ cup diced celery
- ¼ cup diced red onions
- ½ cup corn kernels
- ½ cup green beans cut into 1" lengths
- 1 cup cooked lobster meat
- 1 cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon Mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 teaspoon ground WORLD'S BEST™ Salad Seasoning
Preparation:
Combine all ingredients and allow to chill 1 hour before serving.
Mango Salad Dressing
You Will Need:
- 1 large mango, peeled and chopped
6 tablespoons white rice vinegar - 4 tablespoons olive oil
- 2 teaspoons ground WORLD'S BEST™ Salad Seasoning
- 1 teaspoon hot chilli sauce
Preparation:
Combine all ingredients in food processor and purée until smooth. Serve at room temperature on a green salad. Makes about 2 cups of dressing.
Submitted By: Lisa's Kitchen, foodandspice.blogspot.com
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