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New Potato Rendang

I bought a recipe book called the Big Vegan.  I have had it for awhile.  But today I decided to finally try a recipe. This one is  a winner!  I love curry and while this isn’t exactly curry  it is similar.   The recipe describes the dish as Malaysian.  The citrus creates a fabulous flavor to the dish.  This will join my rotation of favorite recipes!  Give it a try.

New Potato Rending
Print Recipe
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
New Potato Rending
Print Recipe
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
Ingredients
Servings: as an entree, 6 as a side dish
Instructions
  1. In a food processor, combine the chile, shallot, ginger, garlic, lemon and lime and zest. Add the paste to a large frying pan.
  2. Add the paste to the frying pan and add the tumeric and ground cloves. Add the potatoes and stir to combine everything. Cover the pan and simmer the potatoes until almost tender. You will need to add water to keep the mixture from sticking to the pan.
  3. Add the carrot and green beans and season with salt and pepper. Cook to your desired tenderness.
  4. Serve the dish with a squeeze of lime and garnish with some sesame seeds.
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Falafel

These make a lovely lunch or dinner when paired with avocado,tomatoes and red onion salsa and a salad.

Falafel
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Falafel
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Ingredients
Servings: People
Instructions
  1. Soak the chickpeas in cold water overnight.
  2. Place all the ingredients in a food processor and process until smooth.
  3. Roll the chickpeas into balls and place on a parchment paper lined cookie sheet.
  4. Heat oven to 375 degrees and cook for 15 minutes. Flip them over and continue to cook approximately another 15 minutes but check them. You can fry them in oil if you prefer.
  5. Serve to or cold. I like my cold with avocado, tomato and red onion salsa
Recipe Notes

Each serving is about 120 calories. 

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Cowboy Burgers

 The credit for this recipe goes to The Fat Burning Man – Abel James.  If you visit the website and subscribe you can download a 30 day meal plan for the wild diet.  This is one of the recipes in the booklet.  However I have modified the original recipe.  I made the burger and placed it on a bed of mixed greens with tomatoes.  I skipped the sweet potato bun.  

The recipe makes extra which is meant to be used later in a recipe called Burger Burrito with Avocado & Cilantro.


Cowboy Burgers
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Cowboy Burgers
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Instructions
  1. Slice the shallot into thin slices, add olive oil to a pan and sauté the onion until they are golden.
  2. Add the remaining ingredients to a bowl and mix together. Form into 4 burgers.
  3. Use a heavy skillet to cook the burgers. Place the skillet on the stove and and heat the pan. Add the burgers and cook 4-5 minutes on each side to your preferred amount of donness.
  4. To assemble the burger dress 1-2 cups of greens with 1 tsp of oil and vinegar, salt and pepper. Slice the tomatoes and pickle and place on a plate. Add the burger, add some spicy brown mustard and top with the sauted onions,
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