GoA Recipe Book

Here are three “corporate” recipes that I really enjoyed.

poorly-edited text straight as it is on the website

½ oz. Pickled Ginger
1/4c Sweet Chili Sauce
1 tbsp coconut aminos
1 oz. Roasted Peanuts, lightly crushed
2 Green Onions, thinly sliced, white and green parts separated
¾ cup Jasmine Rice
6 oz. Trimmed Green Beans
3 Tbsp. Cornstarch
10 oz. Chicken, cubed
1 tsp. Cilantro Lime Pepper Salt (or lemon pepper)

Combine ¾ cup jasmine rice with 1 ½ cups water in a large pot and bring to a boil. Lower to a simmer, cover and cook for 15 minutes. Let rest with the lid on for 10 minutes, then fluff with a fork.

Toss cubed chicken with cornstarch, salt and pepper until evenly coated. Heat a large frying pan with 2 tbsp high-heat oil and place chicken, in batches, to sear until crisp (4-6 minutes per side). Place on a kitchen towel-lined plate and wipe pan.

Replenish pan with oil and heat on medium-high. Add the green beans to hot pan and cook for about a minute, then add in ¼ cup water and cilantro pepper salt, and cover and cook until the green beans are tender. Remove the lid and add the cooked rice and stir until lightly crisp.

Add green beans to a hot pan and cook, 1 minute. Stir in ¼ cup water and seasoning blend. Cover, and cook until tender, 6-8 minutes. Uncover, and stir in half the green onions (reserve remaining for garnish). Cook until bright green, 1-2 minutes. Stir in cooked rice until heated through and rice starts to crisp, 3-4 minutes. Remove from burner. Cover and set aside.

Top rice with chicken, roasted peanuts, green parts of green onions and pickled ginger. Enjoy!

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1 head purple cauliflower, cut into florets
1 cup unsweetened soy or almond milk
2 teaspoon apple cider vinegar
2 tablespoon olive oil
1 cup all-purpose flour (or gluten free all purpose blend)
2 cups Panko bread crumbs (substitute crushed puffed rice cereal for gluten free)
½ teaspoon salt
½ teaspoon granulated garlic
½ teaspoon paprika
Pinch of cayenne pepper
Chives, for garnish (optional)
½ cup vegan mayonnaise
¼ cup Annie Chun’s Thai-Style Sweet Chili Sauce
1-2 tablespoon sriracha hot sauce, to taste
1 teaspoon rice vinegar

Preheat the oven to 425ºF and line two baking trays with parchment paper.

In a bowl, combine the plant milk with vinegar and let sit for 5-10 minutes to make vegan buttermilk. Next, add the olive oil and flour to the vegan buttermilk and whisk to make a batter.

In a second bowl, combine the bread crumbs, salt, granulated garlic, paprika, and cayenne.

Dip each cauliflower floret into the batter to coat, and then into the breadcrumbs, turning to cover. Use a separate fork or hand for each station. Place the breaded cauliflower in a single layer on the baking trays.

Bake the cauliflower for 20-25 minutes, or until the breadcrumbs are golden.

While the cauliflower is baking, make the bang bang sauce. Whisk the vegan mayonnaise, sweet chili sauce, sriracha, and rice vinegar together until smooth. Refrigerate until ready to use.

Serve cauliflower immediately, garnished with minced chives and bang bang sauce for dipping.

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2 scallions, thinly sliced with greens & whites separated 
1 lb tofu or cubed chicken breast
1 tbsp arrowroot starch
¾ cup Jasmine Rice, cooked according to package instructions
1 Green Bell Pepper, cubed
1 Shallot, finely chopped
⅓ c Pineapple Chunks, roughly chopped
2 tsp. Tomato Paste
2 tbsp Tamari Soy Sauce
¼ c Annie Chun’s Sweet Chili Sauce
¼ c water 
Salt & pepper
Chili flakes (optional)

Toss dried and cubed protein in cornstarch, then season to taste with salt & pepper. Heat 1-2 tbsp of avocado oil on a skillet and cook the protein. Set aside on a paper towel lined plate.

In the same skillet, toss the white parts of the scallions, green bell pepper, shallot, and pineapple chunks over medium heat (replenish oil if needed) and cover for 3-4 minutes, until softened. Add in the tomato paste, tamari, sweet chili sauce, and ¼ c water, then season to taste with salt and pepper. Simmer for 5-7 minutes, or until the sauce has thickened.

When ready to serve, season to taste with salt & pepper and coat the cooked protein in the sauce. Place over rice and garnish with green parts of scallions

Let us know how it turns out. :popcorn:

Had some lollipop lamb chops with a saba dijon glaze.

The sauce is da bomb.

Prepare the glaze by whisking 1/2 cup saba and 1 1/2 tsp dijon mustard together in a saucepot. Add a thyme sprigs and 2 sage leaves and heat gently over a medium-low burner for 2 minutes, then set the pan aside to cool.

Neve heard of saba before. Thought it was Japanese. But it’s old school Italian. Saba - Ingredient - FineCooking

@Snake this came across my feed and I thought of you.

Only takes me like 2 minutes to order takeout…

Plus, there’s no meat in any of them. No thanks, Chris.

Thanks Kenny!

Apple honey cake for Rosh Hashanah

This is an experiment, based on my mil’s pineapple upside down cake. It’s in the oven now. Wish me luck.

2/3 cup honey
4Tbls butter
2.5 peeled, sliced apples
Handful of slightly dried red currants that were in my fridge

1.5 cups sugar
1/2 cup butter
2 eggs, beaten

1 tsp baking soda
3/4 cup milk
Dash lemon juice

300 gms flour
1 tsp cinnamon
1/2 tsp allspice

Garnish: powdered sugar

Line cast iron frying pan with parchment. Butter sides of pan and inside of parchment.

Spread honey evenly in bottom of pan and dot with 4Tbsp butter

Scatter currants evenly over pan
Cover bottom of pan with apple, taking care to make the bottom neat so it will look pretty when decanted.

Cream sugar with additional butter. Add beaten eggs and mix well.

Dissolve soda in milk. Stir in lemon juice and add to wet mixture, beating well to uncurdle it. :wink:

Sift flour and add spices, stir thoroughly. Add to wet ingredients and mix until an even better forms.

Pour batter over apples, and bake at 350F for 45 minutes (or until done).

Serve upside down. Garnish with powdered sugar immediately before serving.

:popcorn:

If I try to make this myself I’m going to have trouble finding a handful of slightly dried red currants that were in your fridge. :thinking:

They were a substitute for the cranberries i wanted to use. So i suggest you try that. I was even thinking of picking some nice pieces out of a can of “whole berry” cranberry sauce, but we didn’t have any. Then i found the currants.

The apple slices don’t have nearly the definition and visual impact of the pineapple slices they replaced, by the way.

(I’m serving this tomorrow, for Rosh Hashanah. So i don’t yet know how it turned out. Except that a surprising amount of the honey came off with the parchment paper.)

Sift? Sounds like a horrible flash back to when I was taking exams.

Sorry. Corrected.

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It came out well. It’s really a spice cake with a sweet moist topping.

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