Read Online Forks Over Knives: The Cookbook by Del Sroufe - Free Book Online Page B
Authors: Del Sroufe
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to taste
½ teaspoon freshly ground black pepper
1½ teaspoons turmeric
¼ teaspoon cayenne pepper, or to taste
3 cloves garlic, peeled and minced
1 to 2 tablespoons low-sodium soy sauce
¼ cup nutritional yeast, optional
Place the onions, red and green peppers, and mushrooms in a medium skillet or saucepan and sauté over medium-high heat for 7 to 8 minutes, or until the onions are translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the cauliflower and cook for 5 to 6 minutes, or until the florets are tender. Add the salt, black pepper, turmeric, cayenne pepper, garlic, soy sauce, and nutritional yeast, if using, to the pan and cook for 5 minutes more, or until hot and fragrant.
Breakfast Rancheros
THIS POPULAR MEXICAN dish can be served many ways: with or without corn tortillas, or with black beans or vegetarian refried beans (see “Refried” Beans and Tomatoey Rice for a homemade version). The choice is yours.
SERVES 6
1 batch Breakfast Scramble
1 medium yellow onion, peeled and diced small
4 cloves garlic, peeled and minced
1 jalapeño pepper, minced (for less heat, remove the seeds)
1 tablespoon minced oregano
2 large tomatoes, diced
Salt to taste
6 corn tortillas
Chopped cilantro
1. Place the onion in a medium skillet or saucepan and sauté for 10 minutes, or until the onion is tender and starting to brown. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, jalapeño pepper, and oregano and cook for 2 more minutes. Add the tomatoes and cook until they start to fall apart, about 10 minutes. Season with salt.
2. While the sauce is cooking, heat the tortillas one at a time on a dry, nonstick skillet over medium heat, turning frequently, for a few minutes. Wrap the heated tortillas in a kitchen towel to keep them warm.
3. To serve, place a warm tortilla on a plate and spoon some of the sauce over it. Top with some of the Breakfast Scramble and garnish with the cilantro.
VARIATION
To give this dish a southwestern twist, prepare the rancheros, but instead of serving on tortillas, place the breakfast scramble in a 9 × 13-inch baking dish lined with parchment paper, pour 1 batch of No-Cheese Sauce over it, and bake in a 350°F oven for 30 minutes. Serve topped with the Breakfast Rancheros sauce and garnished with minced green onion and chopped cilantro.
Portobello Florentine
GRILLED PORTOBELLO MUSHROOMS are served on a bed of wilted spinach with a cauliflower hollandaise—a wholly plant-based alternative to the classic Eggs Florentine.
SERVES 4
1 batch Grilled Portobello Mushrooms
2 cups cauliflower florets (from ½ of a medium head)
¼ cup Vegetable Stock or low-sodium vegetable broth
2 tablespoons fresh lemon juice
⅛ teaspoon cayenne pepper
1 pound fresh spinach
Salt and freshly ground black pepper to taste
1. Combine the cauliflower, vegetable stock, lemon juice, and cayenne pepper in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook until the cauliflower is tender, about 8 to 10 minutes. Puree the mixture using an immersion blender, or transfer it to a blender with a tight-fitting lid and cover it with a towel, puree until creamy, and return the cauliflower hollandaise to the pan to keep warm.
2. Add the spinach to a large pot with ¼ cup of water. Cook, covered, over medium-low heat until the spinach wilts. Drain and season with salt and pepper.
3. To serve, place a Grilled Portobello Mushroom on each of four individual plates and divide the spinach between the mushrooms. Spoon the sauce over the spinach and serve hot.
Ful Medames (Egyptian Breakfast Beans)
THIS TRADITIONAL EGYPTIAN breakfast (pronounced
fool mudammis
) is almost always made with dried fava beans. They need to soak at least 8 hours before cooking, so start this dish the day before you want to serve it to let the beans soak overnight. Ful Medames is usually served
½ teaspoon freshly ground black pepper
1½ teaspoons turmeric
¼ teaspoon cayenne pepper, or to taste
3 cloves garlic, peeled and minced
1 to 2 tablespoons low-sodium soy sauce
¼ cup nutritional yeast, optional
Place the onions, red and green peppers, and mushrooms in a medium skillet or saucepan and sauté over medium-high heat for 7 to 8 minutes, or until the onions are translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the cauliflower and cook for 5 to 6 minutes, or until the florets are tender. Add the salt, black pepper, turmeric, cayenne pepper, garlic, soy sauce, and nutritional yeast, if using, to the pan and cook for 5 minutes more, or until hot and fragrant.
Breakfast Rancheros
THIS POPULAR MEXICAN dish can be served many ways: with or without corn tortillas, or with black beans or vegetarian refried beans (see “Refried” Beans and Tomatoey Rice for a homemade version). The choice is yours.
SERVES 6
1 batch Breakfast Scramble
1 medium yellow onion, peeled and diced small
4 cloves garlic, peeled and minced
1 jalapeño pepper, minced (for less heat, remove the seeds)
1 tablespoon minced oregano
2 large tomatoes, diced
Salt to taste
6 corn tortillas
Chopped cilantro
1. Place the onion in a medium skillet or saucepan and sauté for 10 minutes, or until the onion is tender and starting to brown. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, jalapeño pepper, and oregano and cook for 2 more minutes. Add the tomatoes and cook until they start to fall apart, about 10 minutes. Season with salt.
2. While the sauce is cooking, heat the tortillas one at a time on a dry, nonstick skillet over medium heat, turning frequently, for a few minutes. Wrap the heated tortillas in a kitchen towel to keep them warm.
3. To serve, place a warm tortilla on a plate and spoon some of the sauce over it. Top with some of the Breakfast Scramble and garnish with the cilantro.
VARIATION
To give this dish a southwestern twist, prepare the rancheros, but instead of serving on tortillas, place the breakfast scramble in a 9 × 13-inch baking dish lined with parchment paper, pour 1 batch of No-Cheese Sauce over it, and bake in a 350°F oven for 30 minutes. Serve topped with the Breakfast Rancheros sauce and garnished with minced green onion and chopped cilantro.
Portobello Florentine
GRILLED PORTOBELLO MUSHROOMS are served on a bed of wilted spinach with a cauliflower hollandaise—a wholly plant-based alternative to the classic Eggs Florentine.
SERVES 4
1 batch Grilled Portobello Mushrooms
2 cups cauliflower florets (from ½ of a medium head)
¼ cup Vegetable Stock or low-sodium vegetable broth
2 tablespoons fresh lemon juice
⅛ teaspoon cayenne pepper
1 pound fresh spinach
Salt and freshly ground black pepper to taste
1. Combine the cauliflower, vegetable stock, lemon juice, and cayenne pepper in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook until the cauliflower is tender, about 8 to 10 minutes. Puree the mixture using an immersion blender, or transfer it to a blender with a tight-fitting lid and cover it with a towel, puree until creamy, and return the cauliflower hollandaise to the pan to keep warm.
2. Add the spinach to a large pot with ¼ cup of water. Cook, covered, over medium-low heat until the spinach wilts. Drain and season with salt and pepper.
3. To serve, place a Grilled Portobello Mushroom on each of four individual plates and divide the spinach between the mushrooms. Spoon the sauce over the spinach and serve hot.
Ful Medames (Egyptian Breakfast Beans)
THIS TRADITIONAL EGYPTIAN breakfast (pronounced
fool mudammis
) is almost always made with dried fava beans. They need to soak at least 8 hours before cooking, so start this dish the day before you want to serve it to let the beans soak overnight. Ful Medames is usually served
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