Wednesday, December 15, 2010

Creole Brunch- Any Day of the Week

Working in the food industry, I never have the weekends off, so Sunday brunch for me is often on Wednesdays. I wanted to create a lighter,healthier brunch then the normal bread-filled heavy fare you get at restaurants.

Crisp potato hash tossed with artichokes and red peppers, spicy creole red beans and creamed spinach with homemade smoked maple tempeh.

Veggie Hash

2 large red new potatoes, sliced 1/4 inch thick rounds
2 tbl extra virgin olive oil
1/2 yellow onion, small dice
1/2 red bell pepper, small dice
1 tsp salt
1 tsp pepper
1 tbl dried thyme
1-6oz of artichoke hearts packed in oil, half drained

Place potato slices in a large pot of cold, salted water. Bring to a boil and cook until the potatoes are just tender, 5-6 minutes. Drain and pat dry.
In a large saute pan, heat the oil and cook the onions and red bell peppers over medium heat until the onions start to brown and caramelize and the red peppers soften, 10 minutes.
Add the potato slices, salt, pepper, thyme and artichoke hearts and saute over medium-low heat until the potatoes are fully cooked and the edges are crispy.

Creole Red Beans

1 tbl extra virgin olive oil
1/2 green pepper, small dice
2 garlic cloves, minced
1-15 oz can kidney beans, drained and rinsed
1 tbl vegan worcestershire sauce
1 tsp pepper
1/2 tsp salt
1 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp dried thyme
3 dashes hot pepper sauce, like Tobasco
1-8oz can tomato sauce
1/2 cup chopped scallion, both green and white parts
1/4 cup chopped fresh parsley

In a medium sized pot, heat the oil and saute the green peppers over medium heat until they start to become tender, 7 minutes. Add the garlic cloves and cook for 3 more minutes to toast. Add the beans, worcestershire, pepper, salt, cayenne, oregano, thyme, hot sauce and tomato sauce. Bring to a boil, reduce to a simmer, cover and let simmer for 10 minutes until the mixture has thickened. Taste and season with more salt and pepper if necessary and garnish with green onions and parsley.

Creamed Spinach with Smoked Maple Tempeh

2 tbl extra virgin olive oil
1/2 yellow onion, small dice
1 garlic clove, minced
1 cup crumbled tempeh
2 tbl maple syrup
1 tbl soy sauce
1 tsp liquid smoke
pinch of cayenne
1 lb spinach leaves, cut into thin strips
1 cup coconut milk
salt and pepper

In a large saute pan, heat the oil and sweat the onions until soft and translucent. Add the garlic and crumbled tempeh and saute over medium heat until it starts to brown, 5 minutes. Add the maple syrup, soy sauce, liquid smoke, cayenne and 1/2 tsp salt. Brown for 5 more minutes. Add the spinach and toss to combine. Add the coconut milk, salt and pepper and bring to a simmer. Cover and cook for 10 minutes until the spinach has wilted fully and the coconut milk has thickened. Season with more salt and pepper to taste.

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