1 year ago ‘Homemade Peanut Butter’
It is a lovely collection of funny stories, tips and tricks for healthy cooking and of course, fabulous recipe ideas.
The book is worth purchase just for the narration alone but with the variety of foods in the book you’ll love both the jokes and the dishes. Natalie gives us colorful backgrounds of how she developed each dish and why and how, what and why you should give the recipes a try. I personally have dog-eared the book to death by now.
Just a few on my list to try out: “Venus Chocolate-Pumpkin Muffins”, “French Fried Tacos”, “Chicago Mix Popcorn”,
“Deep Fried Cream Corn” YUM!
The book as wonderful pics and illustrations as well (can’t stand a cookbook without ’em) And it goes into great details on cooking techniques specific to Vegan ingredients and special preparation for each dish. Really great job for a pro or anyone new to Vegan dieting and plant based meals. Natalie’s recipes are fun and frugal, nutritious and simple to prepare. A great guide book for anyone trying to add variety and flavor to their diet.
I’ve shared today Natalie’s “You Don’t Know Jack Hash” Its a clever and quick mix for a side dish or a complete meal for 4. I made just a few adjustments in my version in substituting green onion for white and I used fresh jackfruit instead of canned in brine. I had the jackfruit left from a previous recipe and didn’t want to waste it but I’m sure that the results were similar. I also left my Sweet Potatoes in more of chunks than diced as the recipe suggests.
Great taste. Great idea for breakfast or dinner here.
Did you know that you can grow, re-grow green onions from the green tops at home in a glass? Check it out!
You Don’t Know Jack Hash
reprinted with permission
Serves 4 to 6
1 tablespoon (15 ml) olive oil
2 cloves minced garlic
½ cup (125 g) tomato puree
¼ cup (60 ml) water
1 tablespoon (4 g) nutritional yeast
1 tablespoon (15 ml) Bragg Liquid Aminos or soy sauce
1 tablespoon (20 g) pure maple syrup
1 teaspoon onion powder
1 teaspoon hickory liquid smoke
1 teaspoon smoked paprika
½ teaspoon salt
4 cups (720 g) peeled and diced sweet potatoes (about 2 potatoes)
1 tablespoon (15 ml) olive oil
1 medium-size onion, diced
1 cup (120 g) chopped, toasted walnuts
Make the smoky jackfruit: Drain and wash the jackfruit, then squeeze out as much of the water as you can.
Heat the oil in a medium-size skillet over a medium flame, sauté the garlic for 1 minute, then add the jackfruit and cook for 3 to 4 minutes.
Meanwhile, in a large bowl, mix together the tomato puree, water, nutritional yeast, Bragg, maple syrup, onion powder, liquid smoke, paprika and salt. Stir the cooked jackfruit into the tomato mixture and transfer to a slow cooker
Cook on high, stirring every 15 minutes or so and adding water as needed. When the jackfruit is tender, after about 1 hour, remove from the slow cooker and use two forks to shred it. Transfer to a covered container and refrigerate for several hours or overnight.
Make the hash: Place the sweet potatoes in a large microwave-safe bowl with ½ cup (120 ml) of water. Cover and microwave on high until the potatoes are tender, 8 to 10 minutes, drain and set aside.
Add the oil to a large skillet and heat over medium-high heat. Sauté the onion until soft and translucent, 6 to 8 minutes, then add the sweet potatoes, walnuts and jackfruit. Cook until the potatoes begin to brown, 5 to 8 minutes. If needed, add a splash more oil to finish cooking.
Wouldn’t you like to win a copy of this super cool book for yourself? You might, if you click right…
Thanks Natalie and good luck everyone.
Open to U.S and Canada residents only please. Contest runs through September 20th.
I was provided with a copy of ‘Bake and Destroy’ for review although I was under no obligation to do so.
More from my site
- Cinnamon Red Pear Butter
- Red Beet And Beet Green Soup