TACOS WITH MUSHROOMS VEGETARIAN ENJOY DAN:

         VEGETARIAN MUSHROOM POBLANO TACOS by CHEF DAN:

Serves 12       (LET’S HAVE A TACO PARTY)

INGREDIENTS:

2 tablespoons olive oil

12 baby portabella mushrooms, finely chopped

1 onion, finely chopped

2 poblano chilies, roasted

3 garlic cloves, minced

1-1/2-teaspoons EACH cumin, chili powder, ground coriander, and oregano

1 teaspoon kosher salt

3 tablespoons lime juice

12 corn tortillas

TOPPINGS:

Shredded cheddar cheese, shredded iceberg lettuce, sour cream, salsa, hot sauce, jalapeno peppers, chopped, deveined, and chopped tomatoes

DIRECTIONS:      (PRE-HEAT OVEN TO 350 DEGREES)

1.   Heat oil in a skillet over medium-high heat until hot.

2.   Add mushrooms and onions and sauté for 5 minutes.

3.   Add poblanos, and spices, cook 1 minute, stirring constantly.

4.   Add lime juice, and cook for 5 minutes or until liquid has evaporated.

5.   Meanwhile, wrap tortillas in foil.

6.   Bake in the oven for 10-12 minutes.

7.   Fill tortillas with mushroom mixture and top with your favorite topping.

ENJOY DAN:                         BON-APPETITE!!

SHRIMP AND SWISS CHARD ENJOY DAN:

            STIR FRY SHRIMP WITH SWISS CHARD AND PAPRIKA by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound shrimp, peeled and deveined, tails on

3-4 garlic cloves, chopped

2 tablespoon soy sauce

1 tablespoon brown sugar

2 tablespoons water

2 tablespoons lime juice

2 tablespoon olive oil

2 tablespoons smoked paprika

Pinch of cayenne pepper

1-1/2-pounds Swiss chard, stalks removed and slivered

1/4-cup roasted peanuts

DIRECTIONS:

1.   Stir together, soy sauce, lime juice, sugar, and 1 tablespoon water. Paprika, and cayenne

2.   Set aside.

3.   Season shrimp with salt and pepper.

4.   In a wok add oil over medium-high heat.

5.   Add shrimp and sauté for 1-2 minutes or until pink.

6.   Transfer to a plate.

7.   Add reaming oil to the wok.

8.   Add chopped garlic and cook 1 minute.

9.   Add Swiss chard and stir-fry until chard is wilted.

10.                Transfer to a serving platter.

11.                Pour in sauce and bring to a boil, about 1 minute.

12.                Add shrimp. Stir-fry until heated through.

13.                Spoon sauce and shrimp over the greens.

14.                Garnish with peanuts.

ENJOY DAN:                     BON-APPETITE!!

CHILI VERDE VEGETARIAN ENJOY DAN:

                       VEGETARIAN CHILI VERDE by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 tablespoon olive oil

2 onions, finely chopped

4 garlic cloves, minced

1 tablespoon smoked paprika

1 tablespoon cumin

2 tablespoons EACH dried oregano, and cinnamon

1 bell pepper, fire roosted

1 sweet potatoes, peeled and cubed

8 Tomatillos

2 fresh Poblano chili

1 Anaheim pepper

2 Serrano pepper

1/2-teaspoon fresh ground black pepper

1/2-cup water

1 (28 Oz) can hominy with juices

 1 cup fresh cilantro

2 tablespoons lime juice

1-1/2-cups fresh pineapple

1/4-cup Oaxaca cheese

DIRECTIONS:

1.   Place tomatillos and chilies on a grill and char until the skin blisters.

2.   Place in paper bag and let cool, then remove black from peppers.

3.   Reserve all the tomatillos.

4.   Seed the peppers and coarsely chop.

5.   In a blender, add the tomatillos, 1/2-of an onion, 2 garlic cloves, 1/2-cup cilantro, and lime juice, set aside.

6.   Add 1/4-cup of water and blend till smooth.

7.   Add the pineapple and pulse a couple of times, season with S & P.

8.   In a stock-pot, heat the oil and when hot add the remaining onion and sauté for 5 minutes add remaining garlic and cool 1 minute.

9.   Add bell pepper, sweet potato, and hominy, cook for 3-4 minutes.

10.                Add the salsa Verde, 1/4-water and all the spices, season with salt and pepper.

11.                Cover and cook for 15-20 minutes.

12.                Stir in reaming cilantro.

13.                Serve with shredded cheese on the side.

ENJOY DAN:                             BON-APPETITE!!

VEGAN SQUASH WITH TOFU ENJOY DAN:

                          VEGAN SQUASH WITH TOFU by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 (14 Oz) package tofu

2 tablespoons olive oil, divided

2 tablespoons light soy sauce

1 can MAE PLOY coconut milk

1 (4 Oz) can sliced water chestnuts

1 tablespoon red curry paste

1 tablespoon light Agave Nectar

1 handful fresh basil

4 cups squash, cut into chunks

Swiss chard, washed and roughly chopped, tough stems removed

 

DIRECTIONS:

1.   Place tofu in a dish cloth and wrap tightly and set in strainer.

2.   Place a heavy weight on top to drain water.

3.   After 20 minutes, remove and cube.

4.   In a skillet add 1 tablespoon oil over medium-heat and when simmering.

5.   Add tofu cubes and soy sauce, and sauté for 2-3minutes.

6.   Transfer to a bowl.

7.   In the same skillet add remaining oil and when hot add curry paste.

8.   When curry dissolves add 1/3-of the coconut milk.

9.   Reduce heat and simmer for 5 minutes.

10.                Add  water chestnuts, Avave Nectar, tofu, squash, and remaining coconut milk.

11.                Cook for about 5 minutes.

12.                Add chard, cover and cook another 4-5 minutes.

13.                Remove lid and mix.

14.                Add basil and cook a couple minutes longer.

15.                Serve over cooked jasmine rice.

 

ENJOY DAN:                      BON-APPETITE!!

VEGAN PAD THAI ENJOY DAN:

                                             VEGAN PAD THAI by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

2 tablespoon vegetable oil

2 tablespoons lime juice

1 tablespoon red curry paste

2 tablespoons light soy sauce

2 tablespoon brown sugar

5 tablespoon peanut butter

3 tablespoons tamarind concentrate

2 tablespoons rice wine vinegar

6 garlic cloves, minced

1 (16 Oz) package rice noodles

2 shallots, minced

1 bunch green onion, sliced on the bias

3 cups bean sprouts, (half cooked and half for garish)

2 carrots cut into thin slices

2 cups broccoli, cut small

2 cups baby bok choy, sliced

8 ounces firm tofu, small cubes

1/3 cup dry roasted peanuts.

 

 DIRECTIONS:

1.   Soak the rice noodles in hot water for 20 minutes.

2.   Wrap the tofu in dish cloth and place in a strainer.

3.   Put weight over to press out the water.

4.   Then cube.

5.   Heat the oil in a wok over medium-high heat.

6.   Add the garlic and cook 1 minute.

7.   Add the carrots, broccoli, bok choy and tofu and stir –fry for 4-5 minutes.

8.   Drain the noodles and add to the wok.

9.   Add 1/2-the bean sprouts, shallots, 1/2-the green onions, lime juice, red curry paste, soy sauce, brown sugar, peanut butter, tamarind and rice wine vinegar.

10.                Toss until the noodles are heated through and the veggies are cooked.

11.                Sprinkle with peanuts, bean sprouts, and green onions.

 

ENJOY DAN:      BON-APPETITE!!

 

CARROTS AND CARAMELIZED WALNUTS ENJOY DAN:

SHREDDED CARROTS WITH CARAMELIZED WALNUTS by CHEF DAN:

Serves 4-6

INGREDIENTS:

3-4 large carrots

1-tablespoon granulated sugar

2 tablespoon lemon juice

1 teaspoon kosher salt

1 teaspoon Dijon mustard

3 tablespoon Parmesan cheese

2 tablespoon olive oil

1 tablespoon capers, drained

1 tablespoons dried dill

3 tablespoons sesame caramelized walnuts, recipe to follow

DIRECTIONS:      

1.   Peel the carrots and shred them in a food processor fitted with a grated blade.

2.   Place the carrots in a bowl.

3.   Sprinkle with sugar.

4.   Drizzle with lemon juice, toss well.

5.   In another bowl mix the mustard with the olive oil.

6.   Add Parmesan cheese, capers, walnuts, dill and S & P to taste.

7.   Add the carrots and toss again.

CARAMELIZED WALNUTS     (PRE-HEAT OVEN TO 325 DEGREES)

1 cup walnuts

1 tablespoon honey

1 tablespoon water

1 teaspoon olive oil
1/4-cup granulated sugar

1/2-teaspoon sea salt

DIRECTIONS:

1.   Place walnuts on a baking sheet and toast in a pre-heated oven for 10-15 minutes or until golden brown.

2.   Combine honey, water and oil in a skillet and bring to a boil.

3.   Reduce heat to simmer and stir in walnuts.

4.   Cook stirring until liquid has evaporated, 1-2 minutes.

5.   Transfer to a bowl.

6.   Combine sugar and salt and toss with the nuts.

7.   Spread on a cookie sheet and let cool.

8.   Add 2 teaspoon chili powder for a little jazz.

ENJOY DAN                             BON-APPETITE!!

SHREDDED CARROTS WITH NUTS ENJOY DAN:

SHREDDED CARROTS WITH WALNUTS by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

4 raw carrots, peeled

1/4-cup walnuts, toasted and chopped

1/4-cup craisins

1 tablespoon fresh basil, torn

1 tablespoon lemon juice

DIRECTIONS:

1.   Shred carrots in a food processor fitted with grater attachment.

2.   In a skillet over medium-heat.

3.   Add oil and when bubbling.

4.   Add carrots a pinch of salt and cook for 5 minutes, stirring often.

5.   Stir in walnuts, craisins, basil, and splash lemon juice.

6.   Lower heat and simmer for 2-3 minutes.

ENJOY DAN:                                      BON-APPETITE