BAO Vegetarian Reuben

September 26, 2016

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You will need an iron skillet, heavy pan or griddle

6 slices of rye bread

2 roasted beets, sliced thinly

2 roasted portobello mushrooms, sliced thinly

1 cup Thousand Island Dressing

1 cup shredded vegan cheese or gruyere.

1 cup BAO Tangy Slaw

2 TBSP coconut oil

2 TBSP olive oil

1. Mix the olive oil and coconut oil

2. Spread the oil on one side of each slice of bread and place on a tray, oiled side down.

3. Spread the Thousand Island on the other side of the bread.

4. Sprinkle the cheese on each piece of Bread.

5. Evenly place sliced beets and mushrooms on three slices.

6. Spread BAO Tangy Slaw on the other three slices. 

7. Close the sandwiches. 

8. Heat the skillet on medium and place the sandwich in in the skillet and cook gently for three or four minutes on each side, until golden brown.

9. remove to a cutting board and cut in half.

 

If you like Thousand Island, try it with BAO!

1 cup BAO Sour K'chup

1/2 cup BAO Sour Relish 

2 cups Mayonnaise or Vegannaise

 

Mix well. Keeps for 2 weeks in the refrigerator.

Try it on a Reuben!

This recipe came from Arnie Kapademeus 

2 baked potatoes, peeled and diced

1 cup BAO Cultured Giardiniera, chopped

1/2 cup chopped corned beef

2 TBSP oil (coconut oil or butter)

1/2 cup vinegar for the poaching water

4 eggs

salt and pepper

1 iron skillet

1 plate

1  wide pot with two inches of water and 1/2 cup of vinegar

1 slotted spoon

2 plates

 

1. Heat an iron skillet on low and add the oil.

2. Heat the wide pot with water and vinegar. Add some salt. before the eggs go in, the water should have small bubbles breaking the surface.

3. Mix the potatoes, cored beef and Giardiniera in a bowl. Season with salt and pepper.

4. Place the mixture into the skillet and press flat.

5. Cook until golden.

6. Turn out onto a plate and then slide back into the skillet to brown the second side.

7.  When you turn the potato mixture, add the eggs, one at a time, to the poaching water. For 3 minutes

8. After 3 minutes, remove the potato cake and cut in half.

9. Place each half on a plate.

10. With the slotted spoon, remove the eggs one at a time.

11. Place two eggs on each potato half.

 

 

 

 

Thanks to Mike Hoffman for submitting this great sandwich!

1 lb tough cut of beef  (brisket or chuck)

2 TBSP brown sugar

4 ounces BAO Sour K'chup

1 TBSP Soy sauce 

1 tsp salt

1 cup of water

1 cup BAO Sour Relish

4 hearty rolls

1 large tomato, sliced 

1. Mix the K'chup, brown sugar, soy sauce and salt. 

2. Smear on the beef.

3. Let stand 2 hours to overnight in the refrigerator.

4. Heat the oven to 300ºF.

5. Place the meat in an oven proof dish add all of the marinade and 1 cup of water, and cover tightly with lid. Place the dish in the oven.

6. Cook slowly for 3 hours.

7. Check to see that meat is soft, if not cook longer.

8. When tender, shred with a fork and mix in the juices.

9. Place a heaping pile of meat on each roll and top with a slice of tomato and BAO Sour Relish.

 

 

 

 

This recipe was submitted by Abel Taal 

1 TBSP Coconut oil

1TBSP honey

2 Cups Jasmine Rice, washed and drained

1.5 cups coconut milk (1 can)

1.5 cups water

1 cup BAO spicy Slaw

1cup Snow peas

1 cup Cashews

2 quart pot with lid

Preheat oven to 350ºF

1. In the pot, lightly fry the cashews in the coconut oil.

2. Add the rice and stir.

3. Add the honey, coconut milk and water.

4. Bring to a boil, cover and place in the oven for 20 minutes.

5. Add the snow pease and gently stir. Replace lid and let stand for 5 minutes.

6. Spoon on to a plate and top with the BAO Spicy Slaw.

Thanks Abel for the great recipe!!

1/3 cup olive oil

½ cup of brown rice

½ ripe tomato chopped

2 small mushrooms chopped

¾ cup canned black beans, rinsed and drained

½ cup zucchini chopped

1/3 cup scallions, chopped, white part only

1 large garlic clove diced

1/3-1/2  cup green or red pepper chopped

1 cup Green Slaw (Kale & Dandelion)

Salt & pepper to taste

Splash of Original Hot Sauce

 

For the rice, bring ¾ - 1 cup water or chicken broth to a boil, add rice and simmer.  In large skillet, sauté tomatoes, scallions, zucchini, garlic, green or red pepper and mushrooms for 3 minutes.  When rice is ready, add to skillet and sauté for 3 minutes.  Add salt & pepper and Hot Sauce.  Add black beans and heat through.

 

Remove skillet from heat and add 1-1/2 cups Green Slaw (Kale & Dandelion) and serve.

 

Non-vegetarians might add cooked beef or chicken strips and heat through.

 

From the kitchen of Ellen Joseph

My mom called it a "bird in the nest" other people call it "gas house eggs". What do you call it?

What do you need?

An iron skillet or stainless steel frying pan. Please do not use a non-stick pan.

spatula

cup

2 slices of hearty bread

2 eggs

butter, olive oil, or coconut oil

salt and pepper

 

1 cup of BAO Cultured Giardinera

1. Use the cup to cut a hole in each slice of bread

2. Heat the skillet on low. Low heat is better for egg whites and will help with the sticking.

3. Put about 1 TBSP of fat into the pan and the bread, and the circle of bread that was cut out as well.

4. Let the bread cook and become golden (2 minutes).

5. Carefully crack each egg and gently place it into the center of the bread.

6. Let it sit for 2 to three minutes until you can see the albumin change to white in the center.

7. Gently flip and cook for an additional 2 minutes.

8. Place a half cup scoop of Giardinera on the plate and place the Egg in a basket on top.

*Iron is better than non-stick - afterward, clean the skillet with 2 TBSP of salt and scrub with a paper towel.

*low heat is better for cooking albumin

It is taking me longer to write this recipe than it did to make this dinner. Serves 2

1 to 3 TBSP Coconut oil (cold pressed / unrefined) 

2 portobello mushroom, diced

1 head of bok choy, chopped (or sub out 1 cup broccoli rabe or any hearty green)

1 cup BAO Cultured Giardinera (or  sub out Cauliflower instead)

1 bunch scallions, sliced

2 can sardines

1 cup olives

3 cups mixed cooking greens

3 TBSP South River Miso 

3 TBSP liquid from BAO Cultured Giardiniera (or sub out Apple cider vinegar)

1. Mix the miso and the liquid.

2. Heat a wok or large sauté pan 

3. Add the coconut oil

4. Add the mushrooms, scallions, olives, (cauliflower if raw) and sardines and heat in the pan for two minutes 

5. Add the greens and stir for 1 minute.

6. remove from the heat and stir in the miso mixture and the BAO Giardinera*

7. Dinner is served.

 

* both the miso and Giardinera are live products with great probiotic benefits. They can handle a little heat, however, to preserve the probiotics do not place over the fire.

 

 

 

Courtesy of Dr. Sarah Cimperman

This colorful salad is delicious and nutritious. It's especially good for detoxbecause the ingredients support the body's natural mechanisms that help eliminate the environmental toxins we're exposed to every day. Beets, fermented foods, and raw nuts are three of the top twelve detox foods I discuss in chapter eight of my book, The Prediabetes Detox. Citrus and parsley also support detox pathways and have been shown to improve blood sugar control. And avocado adds the kind of healthy fat that helps fight inflammation in the body. Read more...

 

This Recipe is from the ICE demo at the NYC Veg Fest 2016

For the Garbanzo Mash:

Can be made ahead!

Garlic                          8 cloves

Olive oil                      ½ cup

Garbanzo beans        1 lb

Water                         2 quarts

Herbs                          ½ bunch

Hemp seed oil            ½ cup

Salt and pepper

  1. Heat the olive oil and garlic slowly until the garlic is golden.
  2. Place the garbanzo beans in a pot with the water and bring to a boil.
  3. Turn down to simmer and add the garlic and oil.
  4. Simmer the beans until tender. About 1 hour.
  5. Strain the beans and cool.
  6. Reduce the liquid to 3 cups.
  7. Smash the beans with a potato masher or fork. Add half the cooking liquid, the herbs and hemp seed oil. Add more cooking liquid as needed, until coarsely crushed. Season with salt and pepper.

 

For the toasts:

1 loaf Rustic Italain bread

½ cup olive oil

salt and pepper

  1. Slice the bread.
  2. Drizzle with olive oil, salt and pepper.
  3. Toast in a 350ºF oven until golden.

Chipotle Drizzle.

BAO Cultured Chipotle hot sauce    1 bottle

Hemp seed oil                                    ½ cup

  1. Mix well.

 To Assemble:

Place a heaping spoonful of the chickpea mash on the toast, spread BAO Sour Relish on top, place a few slices of avocado and drizzle with the Chipotle mixture.

 

 

**Why do we love hemp seed oil?

Hemp is a fully sustainable crop. It grows quickly. It is pest resistant, so it needs no chemical pesticides or fertilizers. It helps sequester large volumes of CO2.

Hemp is versatile. It can be used for food, clothing, paper, construction material.

Hemp is balanced nutritionally. It has the correct ratio of omega 3 to 6 fatty acids for the human body. It is a great source of protein.