Tag: side dish
Kabocha Pumpkin Fried Rice
Kabocha Pumpkin Fried Rice
This Japanese-style fried rice uses one of my favorite ingredients: kabocha pumpkin. This pumpkin has the flavor between a butternut squash and a sweet potato. The skin is edible and adds a slight sweetness to the fried rice.
Servings: 4
Ingredients
- 2 tbsp vegetable oil
- 2 large eggs beaten
- 2 cups kabocha pumpkin diced
- 5 strips bacon diced
- 1/4 cup shallots sliced
- 5 garlic cloves minced
- 2 cups cooked white rice
- 2 tbsp light soy sauce
- 3 green onions chopped
- black pepper to taste
Instructions
- Heat up 1 tbsp of vegetable oil in a wok over medium heat. Pour in the eggs.
- Scramble and remove from the wok.
- Add in the other tbsp of vegetable oil. Stir fry the kabocha pumpkin for 3 minutes.
- Add in the diced bacon. Cook for 7 minutes until crispy.
- Add in the shallots and garlic. Cook for 2 minutes.
- Break up the clumps of cooked rice and stir into the wok. Fry for 3 minutes.
- Pour in the soy sauce. Stir in the scrambled eggs. Cook for 2 minutes.
- Turn off the heat and stir in the green onions. Season with black pepper to taste.
Garlic Parmesan Zucchini
Garlic Parmesan Zucchini
This is a great way to cook up zucchini that takes a minimal amount of time. Having the zucchini cook in a single layer will give the edges a nice crispiness while having the inside nice and soft. You can use either green or yellow zucchini. I used one of each in this recipe.
Servings: 2
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 large zucchini cut into 1/2” slices
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 3 garlic cloves minced
- 2 tbsp parmesan cheese grated
Instructions
- Heat up a sauté pan or wok with the olive oil and butter over medium heat. Toss in the zucchini in a single layer. Season with thyme, salt and pepper. Cook for 4 minutes.
- Flip over each piece of zucchini. Add in the garlic. Cook for another 4 minutes.
- Turn off the heat. Add in the parmesan cheese. Gently toss the zucchini.
Vegan Pecan Sweet Potato Bake
Vegan Pecan Sweet Potato Bake
I was recently invited to my good friends Larissa and Irene’s Friendsgiving party and was in charge of making sweet potatoes and mashed potatoes. The catch was that both the side dishes had to be vegan. No problem. I typically make this sweet potato bake with real butter, heavy cream, and add crumbled bacon with the pecan topping. So I substituted real butter with plant-based butter made out of cashew milk and used almond milk instead of heavy cream. I also X’ed the bacon. The sweet potato bake still turned out just as good and was a hit with everyone.
Servings: 12
Equipment
- potato masher
- aluminum pan or baking dish
- nonstick spray
Ingredients
- 5 lbs sweet potatoes peeled and diced
- 8 oz plant-based butter
- 1/2 cup almond milk
- 1/4 cup brown sugar plus more for topping
- 3 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup pecan halves
Instructions
- In a large stock pot, bring water to a boil. Add in the sweet potatoes and boil for 10 minutes until fork tender. Drain.
- Using a potato masher, mash the sweet potatoes. Stir in the plant-based butter, almond milk, brown sugar, salt, and cinnamon.
- Preheat the oven to 400 degrees. Using nonstick spray, grease an aluminum pan or baking dish. Pour in the sweet potato mixture.
- Top the mixture with pecan halves. Sprinkle over more brown sugar. Bake for 30 minutes.
