Roasted Chicken Wrapped in Ramps

June 4, 2013 · by ·

Our fridge died this past week. It happened to give its final burst of cold air on a 90+ degree day. My kind of luck, right? So with that fridge, out went lots of food.

Somehow, the fridge and food mess happened at the right time. Things like these rarely do. It just worked out that we were able to find and buy a new fridge pretty quickly, thanks to the fine people at the Sears outlet. Just six or so hours after the fridge was delivered, I also had a brand new Fresh Direct order delivered to my door. It’s those little big things that happen, that can make your week look a little less bleak.

This was the first time I ordered through Fresh Direct, the fabulous online grocery delivery service. I am thrilled they have begun to deliver to my neighborhood. I was very impressed with their selection and prices.

So it happened, that I found myself looking at the most beautiful bunch of fresh and local ramps. Have you tried ramps? Ramps are a variety of wild leeks. They have a short season – usually found in my area in the Spring time. They are wildly popular. It seems that as soon as you see them at the farmer’s market, you must grab them fast, or they will be gone before you know it. So this season, every time I have seen them, I have been sure to grab them so that I don’t miss out.

I really love the way ramps look when cooked whole. I find them both pretty and tasty. Their dark green leaves add so much to the look of a dish. They taste fantastic too!

For a recent Shabbat dinner, I chose to wrap some chicken drumsticks in the ramps and glaze them with a sauce, then roast them in the oven. I loved the way these looked, both raw and cooked. They tasted even better.

I began my liberally sprinkling the chicken with salt and fresh ground pepper. I trimmed and washed the ramps and then wrapped them whole around each drumstick. I then brushed each chicken leg with the sauce I prepared and poured the rest of the glaze over the chicken. I then baked the chicken at 375 for about an hour. Everyone enjoyed this chicken. It was served up with some fresh roasted asparagus and roasted sunchokes.

 

You really can’t go wrong with this chicken dish. Enjoy!

ramp-wrapped-chicken

Roasted Chicken Wrapped in Ramps
 
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Author:
Recipe type: Poultry, Main Course
Ingredients
  • 1 package chicken pieces (I used drumsticks)
  • salt
  • fresh ground pepper
  • 1 bunch of wraps (1 ramp per chicken piece)
  • 1 tbsp. maple syrup
  • 2 tsp. Dijon mustard
  • 1.5 tbsp. olive oil
  • 2 tsp. garlic paste
  • 2 tsp. ginger paste
Instructions
  1. Preheat the oven to 375.
  2. Wash and dry your chicken pieces.
  3. Sprinkle the chicken with salt and pepper.
  4. Wrap each piece of chicken in a ramp and place in baking dish.
  5. In a small bowl, mix up the maple syrups, Dijon mustard, olive oil, garlic, and ginger.
  6. Brush the glaze mixture on to chicken. Pour any remaining mixture over the chicken.
  7. Sprinkle additional salt and pepper oven the chicken.
  8. Bake in the oven at 375 for about an hour. Check the chicken for doneness.
  9. Enjoy!

 

Filed Under: chicken, Dinner, Main Course, shabbat · Tagged: , , , , , , , , ,

Mushroom and Leek Savory Bread Pudding

May 24, 2013 · by ·

A few years ago, I had some random chunks of bread that were taking up space in my freezer. I had company coming over and it occurred to me to turn that leftover bread in to a casserole or bread pudding of sorts. I am not a big fan of sweet bread puddings, so the savory version seemed like the right course of action.

The bread pudding was a huge hit at that brunch.

Savory Bread Pudding

 

Fast forward a few years. I recently found myself planning Shavuot meals. On Shavuot, it is customary to eat dairy meals. I decided to turn back to that bread pudding I made a few years ago. We still love it and I decided to share it here.

Enjoy!

 

Mushroom and Leek Savory Bread Pudding
 
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Author:
Recipe type: Casserole
Ingredients
  • 3 tbsp. butter
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 4 leeks, cleaned and sliced in to thin rounds
  • 15 oz. baby bella mushrooms
  • 1 tbsp. salt
  • 2 tbsp. fresh tarragon, chopped
  • 1 tbsp. fresh thyme, chopped
  • 3 tsp. ground black pepper
  • 2 tbsp. fresh parsley, chopped
  • 6 large eggs
  • ¾ cup vegetable broth
  • 2 cups half & half
  • ½ cup parmesan cheese
  • 2 cups cheddar and jack shredded cheese blend
  • additional salt and pepper
  • 1 tsp. cayenne pepper
  • 1 tsp. paprika
  • 1 tsp. red pepper flakes
  • 3 cups cubed pumpernickel bread, crusts removed
  • 3 cups cubed italian bread, crusts removed
  • olive oil spray
Instructions
  1. Preheat the oven to 350°F.
  2. Heat up the olive oil and butter in a large sauté pan.
  3. Add in the onions, garlic and leeks and sauté for about 3-5 minutes.
  4. Add in the sliced mushrooms and cook for another few minutes.
  5. Stir in the fresh herbs, salt and pepper and cook another two minutes.
  6. Cook until all of the veggies have softened. Remove from heat and set mixture aside.
  7. While the veggies cook, you can quickly prep the bread cubes and get to work on those.
  8. Spray a large baking sheet with olive oil spray.
  9. Place the bread cubes on the baking sheet and bake for about 10-15 minutes, or until the bread cubes start to brown.
  10. Remove from oven and set aside.
  11. In a large mixing bowl, mix together the eggs, broth, half and half, additional spices, half of the parmesan cheese and half of the shredded cheese.
  12. Add the lightly toasted bread cubes to the egg mixture.
  13. Stir the vegetable mixture into the egg mixture.
  14. Let the mixture sit for about 20 minutes.
  15. Pour the mixture in to a 9"x13" pan.
  16. Sprinkle over the remaining cheeses.
  17. Bake in oven for about 25-30 minutes or until pudding is set and cheese starts to bubble and brown.
  18. Remove from oven and let sit a bit before serving.
  19. Enjoy!

 

Filed Under: Brunch, Lunch, Vegetarian · Tagged: , , , , , ,

Mocha Pound Cake

May 21, 2013 · by ·

I am slowly conquering my fear of baking cakes from scratch.

I am sheepishly admitting here that in the past, I have been known to simply doctor cake mixes in to creations of my own. I had no idea that it was so easy to create a cake of your own. I’ve made a few cupcakes here and there, but by and large I have stuck to Duncan Hines and Betty Crocker.

Until last week.

mocha pound cake

Last week, I made some chocolate brownies from scratch! Whoa! They came together super fast, and actually tasted pretty good! Who knew?

So the other day, when I was working on my chocolate crouton recipe for the Kosher Connection link-up post, I decided to come up with something on my own. I will admit that I did look for a chocolate pound cake at Trader Joe’s. I couldn’t find it. So I made my own. I decided to turn it in to a mocha pound cake. I was so amazed with the results, I had to share the recipe.

Mocha Pound Cake – (adapted from King Arthur)


Ingredients:
1 stick butter, room temperature

1.5 cups sugar

3/4 tsp. salt

2 tsp. vanilla

1/2 tsp. baking powder

2 tbsp. instant espresso powder

2 tsp. cinnamon

2/3 cup cocoa

2 tbsp. sour cream

3 large eggs

1 1/4 cups all purpose flour

3/4 cup milk

Directions:

Preheat the oven to 350°F.

Coat a loaf pan with cooking spray.

mocha cake batterIn a mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, cocoa, cinnamon and sour cream.

Beat in the eggs slowly.

Add in the flour and milk. Mix well – so that all the ingredients are combined.

cake batter in panPour the batter in to the loaf pan.

Bake the cake for an hour at 350°F. You may need an additional 5-10 minutes. The cake may be a little moist on top. That’s ok. Let the cake cool in the pan for a bit.

Remove the cake from the pan and let cool further.

I turned my cake into croutons. Check it out here!

mocha pound cake

 

Mocha Pound Cake
 
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Author:
Recipe type: Dessert
Ingredients
  • 1 stick butter, room temperature
  • 1.5 cups sugar
  • ¾ tsp. salt
  • 2 tsp. vanilla
  • ½ tsp. baking powder
  • 2 tbsp. instant espresso powder
  • 2 tsp. cinnamon
  • ⅔ cup cocoa
  • 2 tbsp. sour cream
  • 3 large eggs
  • 1¼ cups all purpose flour
  • ¾ cup milk
Instructions
  1. Preheat the oven to 350°F.
  2. Coat a loaf pan with cooking spray.
  3. In a mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, cocoa, cinnamon and sour cream.
  4. Beat in the eggs slowly.
  5. Add in the flour and milk. Mix well - so that all the ingredients are combined.
  6. Pour the batter in to the loaf pan.
  7. Bake the cake for an hour at 350°F. You may need an additional 5-10 minutes. The cake may be a little moist on top. That's ok. Let the cake cool in the pan for a bit.
  8. Remove the cake from the pan and let cool further.

Filed Under: Dessert · Tagged: , , , , ,

Warm Berry Compote with Mocha Pound Cake Croutons

May 20, 2013 · by ·

Today’s recipe is part of the Kosher Connection link-up. The Kosher Connection is a group of food bloggers who happen to be kosher and are working hard to bring amazing flavors to the kosher community. This month’s link-up theme is croutons.

When I first saw the email, I have to admit, I was a bit skeptical. What can I do with croutons that I haven’t done before? I’ve made soup croutons before, and those were pretty awesome. I like croutons in my salad as well. Those have been done before, and I wanted to do something different. My daughter suggested cotton candy croutons. Not sure that’s workable. It did lead me on a quest for sweet croutons.

berry compote and chocolate cake croutons

I knew my croutons had to include chocolate. I came up with a mocha pound cake recipe that is perfectly suited for croutons. You can use your own favorite chocolate pound cake recipe or even a store-bought chocolate pound cake.

My original intention was to pair the croutons with a warm pudding dish. As I was discussing this dish with my family this morning, a warm compote was recommended. I’ve never made compote before, but I warmed up to the idea. I quickly ran over to my fruit & vegetable market and picked up some berries.

While this recipe has a few steps involved, it is totally worth it. This dessert was amazing. Will definitely make this again.





Warm Berry Compote with Mocha Pound Cake Croutons

berries for compote

Warm Berry Compote
Ingredients:

1 cup strawberries

1 cup raspberries

1 cup blackberries

3/4 sugar

juice of one lemon

1 tsp. corn starch mixed with 1 tsp. water
Directions for the Compote:

Place all of the ingredients, except for the corn starch slurry, in a sauce pan on the stove on medium-high.  Stir everything together until the mixture begins to boil.

Once the mixture is boiling, add in the corn starch mixture.

Turn down the heat and keep cooking and stirring. The berries will begin to disintegrate and the mixture will thicken a bit. Cook the compote on medium low for about 10-15 minutes, stirring every so often. Keep the compote on low until you are ready to serve

 

Chocolate/Mocha Pound Cake Croutons



Ingredients:

chocolate croutons1/2 – prepared and cooled pound cake loaf

baking spray

Directions for the Chocolate Croutons:

Preheat the oven to 350.

Cut up the pound cake in to 1-2 inch squares.

Lay the pound cake pieces on a sprayed baking sheet in a single layer.

Bake in the oven for 5-7 minutes. Flip cake squares over and bake another 4-5 minutes.

Remove from oven and cool slightly. You may notice that the cake croutons seem a bit soft when you pull them out of the oven. They will crisp up as they cool.

Serve the berry compote warm with some vanilla ice cream and the yummy chocolate croutons.  Enjoy!

berry compote with chocolate croutons

Warm Berry Compote
 
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Author:
Recipe type: Dessert
Ingredients
  • 1 cup strawberries
  • 1 cup raspberries
  • 1 cup blackberries
  • ¾ sugar
  • juice of one lemon
  • 1 tsp. corn starch mixed with 1 tsp. water
Instructions
  1. Place all of the ingredients, except for the corn starch slurry, in a sauce pan on the stove on medium-high. Stir everything together until the mixture begins to boil.
  2. Once the mixture is boiling, add in the corn starch mixture.
  3. Turn down the heat and keep cooking and stirring. The berries will begin to disintegrate and the mixture will thicken a bit. Cook the compote on medium low for about 10-15 minutes, stirring every so often. Keep the compote on low until you are ready to serve.

 
Mocha Poundcake Croutons
 
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Author:
Recipe type: Dessert
Ingredients
  • ½ - prepared and cooled pound cake loaf
  • baking spray
Instructions
  1. Preheat the oven to 350.
  2. Cut up the pound cake in to 1-2 inch squares.
  3. Lay the pound cake pieces on a sprayed baking sheet in a single layer.
  4. Bake in the oven for 5-7 minutes. Flip cake squares over and bake another 4-5 minutes.
  5. Remove from oven and cool slightly. You may notice that the cake croutons seem a bit soft when you pull them out of the oven. They will crisp up as they cool.
  6. Serve the berry compote warm with some vanilla ice cream and the yummy chocolate croutons.
  7. Enjoy!



Filed Under: Dessert · Tagged: , , , , ,

Asparagus and Leek Fried Rice

May 17, 2013 · by ·

We recently spent the day in and around Bucks County, PA. This area that stretches from the New Jersey border, near the Delaware River, is simply beautiful. Filled with beautiful farmland, old homes, and adorable little shops and wineries – there is just so much to see. As we were driving to our destination, we passed by a farm that advertised some fresh asparagus. I love asparagus! I got super excited, but we had somewhere to be. I made note of the sign and hoped that we’d be able to buy some of the good green stuff on our way home.

We stopped by the farm on our way back. At first I was disappointed to see that the place appeared “closed.” On closer look though, I noticed a small little shack with open doors that appeared to have farm goods inside. I got out of the car to inspect. They had a small selection of asparagus, herbs, greens and fresh honey available. There was no shopkeeper, but all items were priced and there was a locked box to deposit your money in. Love it! I fished out a few dollars and bought some asparagus! Love this kind of shopping. Further down the road, we stopped at another farm for fresh brown eggs. It was a lovely day!

8745779575_94e4012e4b_z

I was so excited to use this fresh and local asparagus. Earlier that morning, I had picked up some lovely fresh leeks. I love the way leek pairs well with asparagus. I was thinking about just sauteing the two as a side dish, but then it occurred to me to use the vegetables in my main dish.


Asparagus and Leek Fried Rice
 
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Asparagus and Leek Fried Rice
Author:
Ingredients
  • 1 tbsp. rice bran oil or canola oil (or any other high heat friendly oil)
  • 1 tsp. sesame oil
  • 4 cloves garlic, chopped
  • 1 small onion, chopped
  • 2 tbsp. crushed fresh ginger
  • 8 oz. chicken-style seitan (or protein of your choice)
  • 2 leeks
  • 1 lb. asparagus, cut to 1.5 inch pieces
  • 4 cups cooked and cooled rice
  • 1 tsp. salt
  • 2 tbsp. tamari or soy sauce
  • 1 tsp. sesame oil
  • 2 tsp. red pepper flakes
Instructions
  1. Start by cleaning your leeks. Slice them in thin rounds and soak in cold water. The sand and grit will soak to the bottom. Blot dry with a paper towel.
  2. In a large wok or fry pan, heat up the oil.
  3. Add in the garlic, ginger and onion. Cook for about 5 minutes to soften a bit.
  4. Add in the seitan chicken or any protein for that matter. Cook for two more minutes.
  5. Add in the cleaned and trimmed leeks and asparagus. Cook for about 3-5 minutes.
  6. Stir in the already cook rice. Mix to incorporate well.
  7. Add in the rest of the seasonings. Cook for another 5-10 minutes, stirring as you go. Taste and add additional seasoning as necessary. I love adding some chili pepper flakes and a squirt of sriracha when I eat it,
  8. This dish is very versatile. Feel free to add other vegetables or change up your protein.

 

 

Filed Under: Gluten Free, Main Course, Vegan, Vegetarian · Tagged: , , , , , , ,

Sesame Crusted Seared Tuna: Guest Post at This American Bite

May 9, 2013 · by ·

I’ve been meaning to make seared tuna for a long time. Every time I head in to my local fish market, I check to see if they have a nice piece of fresh tuna available. My dad once made a fantastic piece of sesame seared tuna and ever since, I’ve wanted to recreate this dish at home.

It finally happened. I wandered in to the fish market and I saw the piece of tuna. This wild caught tuna looked perfect.  I asked the shopkeeper to cut it to my specifications and I was on my way.  I had everything else at home! Dinner was on its way.

With tuna, it’s important not to overcook it. If you overcook tuna, it becomes grey and hard to chew. I prefer my tuna raw, in sushi, but I also love it lightly seared. For my family members that prefer it more cooked, I sear it a few minutes longer for them. Everyone is happy.

I marinated this tuna for about 20 minutes and then coated in a sesame crust. After searing and slicing, I served over a bed of wilted spinach, along side some sushi rice.

To see the full recipe and more, head on over to This American Bite!

Seared Tuna

Filed Under: Appetizers, Dinner, fish, Gluten Free, guest post, Main Course, seared, Vegetarian · Tagged: , , , , , ,

Jerusalem Day: Israeli Recipe Roundup

May 8, 2013 · by ·

Today is the 28th of Iyar. Also known as Yom Yerushalyim or Jerusalem Day. Have you heard of this special day? We celebrate Yom Yerushalayim or Jerusalem Day to commemorate the reunification of Jerusalem after the Six Day War. So today, we honor the soldiers who lost their lives in the war and spend the day talking about Jerusalem and what it means to us. We share memories, we sing and we dance.

Chummus

For those of us not in Israel today, we can also celebrate with food. Israeli food. What’s your favorite Israeli food? Falafel or Sabich? Shakshuka or maybe some Sachlab? When you think of Jerusalem, what food comes to mind?

In honor of Jerusalem Day, I want to share with you a roundup of Israeli recipes and restaurant reviews from both my site, and from around the blog world.

Do you have a favorite recipe that makes you think of Jerusalem? Post them to the comment box or send them to me at hindyg@confident-cook.com.

Thanks to The Jewish Federations of North America for sparking the idea for this blog post; they’ll be featuring it on their Jerusalem Day website as a way to build buzz for their annual General Assembly, a major gathering of leaders from Jewish organizations in North America and Israel which will be in Jerusalem this November.

Hummus, Tahini and Other Dips
Babaganoush
Homemade Hummus
Hummus with Zaatar
Lemony Hummus
Matbucha
Matbucha Madness
Roasted Eggplant Dip
Schug
Tahini
White Bean HummusOther Vegetarian Treats
Malawach Cheese Pastries
Roasted Eggplant with Israeli Salad
Sabich
Israeli Couscous with Cinnamon Roasted Sweet PotatoSalad
Cabbage Salad
Israeli Salad
Tabouli
Beet SaladMeat Recipes
Lamb Kebabs
Turkey Shawarma

 

Breads
Pita

 

Desserts
Chocolate Falafel
Halva
Halva and Pistachio Ice Cream
Limonana Bars
Limonana MarshmallowsShakshuka Recipes
Green Shakshuka
Matbucha Shakshuka
ShakshukaJerusalem Restaurants
Dining on Emek Refaim in Jerusalem
Kosher Vegetarian Restaurants
Kosher Sushi in Jerusalem

Filed Under: Appetizers, Breakfast, Brunch, Dessert, Dinner, israeli, recipes, roundup, Salads, Side Dish · Tagged: , , , , , , , , , , , , , ,

Breakfast Tostadas

May 7, 2013 · by ·

I’d love to be that kind of person who uses the term “brunch” regularly. I really want it to be part of my vocabulary.  You know those people where brunch becomes a verb AND a noun in their life?

My reality is that brunch rarely happens in my life. Ever since I became a parent, I have given my mornings away to my children. I’m not complaining. I love what motherhood has given to me. I just miss my lazy Sunday mornings.  Breakfast is my favorite meal and I would love for it to be leisurely – like a brunch should be.

A few years ago, I went back home to Minneapolis, a rare trip without children – to celebrate my sister’s 30th birthday. The weekend of celebrations was amazing and ended with Sunday morning brunch at a fantastic place called Hell’s Kitchen. This breakfast tostada that I’m sharing with you today is inspired by the brunch I had there.  This breakfast is perfect hangover food, but also goes great with a mimosa or a bloody mary, or even a cup of coffee. Not that mothers should be condoning alcohol consumption or hangovers, right? Mothers do deserve some fun once in a while.

These breakfast tostadas would be perfect for a Mother’s Day breakfast. Most of the components can be prepared in advance and then you can save the egg prep for Sunday morning.  I love layered dishes like this one.

To check out the fabulous breakfast tostada recipe and many others, head on over to JewHungry!
Breakfast TostadaBlog

Filed Under: Breakfast, Brunch, dairy, Gluten Free, guest post, Main Course, mexican, mother's day, Vegetarian · Tagged: , , , , , , ,

Spinach and Tofu Enchiladas Verde

May 1, 2013 · by ·

Several years ago, I ate a fantastic vegetarian burrito at Benny’s Burritos in the West Village of Manhattan. Ever since then, I’ve been wanting to make something inspired by that dish. The combination of the spinach and tofu with fun spices and cheese, had a fantastic mouth feel that had me craving for something similar. I decided to turn that craving into reality with this enchilada recipe. This was a huge hit, and I wish I had doubled the recipe!

Spinach-and-Tofu-Verde

 

 

Spinach and Tofu Enchiladas Verde

Ingredients:
1 tbsp. canola oil
1 package of tofu, drained and cubed and dried
1 onion, chopped
5 cloves garlic, chopped
2 tsp. salt
2 tsp. cumin
2 tsp. black pepper
2 tsp. chili powder
6 oz. bag baby spinach
8 whole wheat tortillas
2 cups salsa verde
2 cups Mexican blend cheese – shredded

Directions:

Preheat the oven to 350.

Heat up the oil in a large pan.

Pat dry the drained and cubed tofu. Add the tofu to the pan. Fry the tofu for 3-5 minutes. Flip over the tofu and cook another 3 minutes.

Add in the chopped onion and garlic and cook for a few minutes, until soft.

Once soft, add in the baby spinach and spices and turn off the heat. Let the warmth of the other ingredients wilt the spinach.

Pour 1 cup of the salsa verde in to the bottom of a 9×13 pan.

Place a few tablespoons of the spinach and tofu mixture in to a tortilla along with a sprinkle of the cheese. Roll up the tortilla and place in the pan, seam side down.

Spinach and Tofu Enchiladas

Repeat with the rest of the tortillas.

Pour the rest of the salsa verde over the rolled-up enchiladas. Sprinkle the remaining cheese over the enchiladas.

Bake in the preheated oven for 20 minutes.

Enjoy!

Spinach and Tofu Enchiladas Verde
 
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Author:
Ingredients
  • 1 tbsp. canola oil
  • 1 package of tofu, drained and cubed and dried
  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 2 tsp. salt
  • 2 tsp. cumin
  • 2 tsp. black pepper
  • 2 tsp. chili powder
  • 6 oz. bag baby spinach
  • 8 whole wheat tortillas
  • 2 cups salsa verde
  • 2 cups Mexican blend cheese - shredded
Instructions
  1. Preheat the oven to 350.
  2. Heat up the oil in a large pan.
  3. Pat dry the drained and cubed tofu. Add the tofu to the pan. Fry the tofu for 3-5 minutes. Flip over the tofu and cook another 3 minutes.
  4. Add in the chopped onion and garlic and cook for a few minutes, until soft.
  5. Once soft, add in the baby spinach and spices and turn off the heat. Let the warmth of the other ingredients wilt the spinach.
  6. Pour 1 cup of the salsa verde in to the bottom of a 9x13 pan.
  7. Place a few tablespoons of the spinach and tofu mixture in to a tortilla along with a sprinkle of the cheese. Roll up the tortilla and place in the pan, seam side down.
  8. Repeat with the rest of the tortillas.
  9. Pour the rest of the salsa verde over the rolled-up enchiladas. Sprinkle the remaining cheese over the enchiladas.
  10. Bake in the preheated oven for 20 minutes.

 

SpinachEnchiladas

Filed Under: burrito, Dinner, Main Course, mexican, spinach, Vegetarian · Tagged: , , , , , , , ,

Seitan and Kimchi Quesadillas

April 24, 2013 · by ·

I may be a little obsessed with kimchi these days. Well, kimchi and sriracha. I seem to be adding them to everything. Sometimes both at the same time. Just loving the flavors that they create when added to a dish.

Another thing I am loving these days is this Korean/Mexican food craze that seems to be happening at various restaurants and food trucks. Everything on the menu looks amazing.

seitankimchi

The quesadillas I just made were inspired by some of those menus that keep popping up.




Seitan and Kimchi Quesadilla (serves 3-4 as an entree)

Ingredients:

2 tsp. canola oil
1 tsp. sesame oil
1 onion, onion
3 cloves garlic, chopped
1 tsp. ginger, chopped
8 oz. seitan, sliced
1 cup vegan kimchi
2 tsp. soy sauce
2 tsp. sriracha
2 tsp. hoisin sauce
1.5 cups shredded cheese – I recommend Daiya Cheddar or substitute with a Dairy Mexican blend
6 Tortillas (2 per quesadilla)
Additional 2-3 tsp. canola oil for frying the quesadilla

Directions:

Heat up the canola and sesame oil in a large pan.

Saute the chopped onions, garlic and ginger for about 3-4 minutes.

Add in the sliced seitan and cook for another 3 minutes.

Add in the kimchi and cook another two minutes.

Add in the soy sauce, sriracha and hoisin sauce and stir around so that everything is incorporated.

After a minute or two, remove from heat and set mixture aside.

Heat up the additional 2-3 teaspoons of oil in a fry pan.

Place your tortilla in the pan and layer some of the Daiya or shredded cheese then kimchi/seitan mixture then more cheese. Top with another tortilla and press down.

Let the bottom brown a bit and then flip over and brown on the other side. Each side takes just 2-3 minutes. When done, transfer to cutting board and slice in to wedges.

If you have some available, I highly recommend serving these quesadilla wedges along side some gochujang (Korean chili paste) as a dip.

Enjoy!

seitan-kimchi-quesadillas

Filed Under: korean, mexican, Vegan, Vegetarian · Tagged: , , , , , , ,
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