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      Recipe Collab: I Heart Keenwah Vietnamese Summer Rolls

      Posted by The Herbivorous Butcher on

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      Our friends at I Heart Keenwah offer a variety of versatile quinoa products, including an amazing Toasted Quinoa. We sent them our jackfruit gluten-free Shredded Chicken, and they combined it with their Toasted Quinoa to create these beautiful Vietnamese Summer Rolls. Enjoy the recipe, and check out their website to learn about their other quinoa products.

      Ingredients
      1 medium carrot, chopped into matchsticks
      1 cup I Heart Keenwah Toasted Quinoa
      2 cups water
      1 cup cooked beets
      8 basil leaves
      16 mint leaves
      1/2 cup Herbivorous Butcher Shredded Jackfruit Chicken
      8 sheets Vietnamese rice paper

      Sauce:
      1/4 cup natural-style creamy peanut butter
      2 Tbs water
      1 Tbs hoisin sauce
      1/2 Tbs freshly squeezed lime juice (from 1/2 lime)
      1 Tbs soy sauce
      1 tsp sriracha
      1 tsp maple syrup

      Directions
      1. Add the quinoa and water to a pot with a tightly fitting lid.
      2. Puree pre-cooked beets (store bought is fine) and add 1/2 of it to the quinoa and water.
      3. Bring beet puree, quinoa and water mixture to a boil, then cover and simmer on low for 20 minutes. Let cool.
      4. Prepare the sauce by whisking together peanut butter, water, hoisin, lime juice, soy sauce, sriracha and maple syrup.
      5. Soak rice paper in a bowl full of cold water. Remove rice paper once soft. 
      6. Spread rice paper onto a flat surface. In the center of the paper, layer on mint leaves, 1 Tbs beet-red quinoa, basil leaf, 1 Tbs vegan shredded jackfruit chicken, and a few carrot sticks. 
      7. Fold in the sides and roll. Repeat 8 times.
      8. Serve summer rolls with dipping sauce, and enjoy.

      Thank you to I Heart Keenwah for providing the recipe and photograph!
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      Recipe Collab: I Heart Keenwah Vegan Breakfast Hash

      Posted by The Herbivorous Butcher on

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      Ingredients
      1 1/2 cup diced potato (about 1-2 medium-sized potatoes)
      2 1/2 Tbsp avocado oil
      1/2 cup cooked I Heart Keenwah Toasted White Quinoa
      A few leaves of fresh kale, chopped
      1 tomato, diced
      1 red onion, diced
      1/2 14oz block extra firm tofu
      1 tsp turmeric powder
      1 tsp black salt aka kala namak (essential!)
      Seam salt and black pepper (to taste)
      1/2 13oz packet of Herbivorous Butcher Maple Sage Breakfast Sausage, diced

      Directions
      1. Throw potatoes into cold water. Bring water to a boil, and boil for 5 minutes. Remove potato from water, allow cool and pat dry. (This par-boiling method is crucial to getting your potatoes crispy.)
      2. In a frying pan, heat oil and add potatoes. Cook on medium-high heat without touching for about 5 minutes.
      3. Give potatoes a nice shake to turn sides and cook undisturbed for another 5 minutes.
      4. Repeat again for another 5 minutes. Potatoes should have super crispy exterior at this point.
      5. Bring heat down to medium. Add onion, pre-cooked quinoa, tomatoes and breakfast sausage. Cook for 5 minutes stirring intermittently.
      6. In a separate bowl, combine tofu, turmeric, black salt and pepper. Crumble tofu with a fork and gently incorporate turmeric until tofu turns yellow.
      7. Now add tofu and kale to frying pan. Cook for an additional 5 minutes.
      8. Add salt and pepper to taste. Serve.

      Thank you to I Heart Keenwah for providing the recipe and photograph!
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      Vegan Portuguese Frittata with Portuguese Sausage & Swiss Cheese

      Posted by The Herbivorous Butcher on

      2 comments

      Ingredients:
      • 1 Large Head Garlic
      • 2 Lbs Russet or Gold Potatoes (sliced thinly)
      • 6 Tablespoons Extra Virgin Olive Oil
      • 12 Tablespoons Follow Your Heart's VeganEgg
      • 3 ¾ Cup Ice Water
      • 1 teaspoon Salt
      • ½ teaspoon Freshly Ground Black Pepper
      • 1 Bunch Green Onions (white and green parts slices thinly)
      • 13 oz. Vegan Portuguese Sausage (crumbled)
      • 5 oz. Vegan Swiss Cheese (crumbled)

      Directions:

      Preheat oven to 400º F. Cut off the top ½ inch of the whole head of garlic leaving a cross section that cuts into each clove. Cover garlic in 2 Tablespoons extra virgin olive oil and wrap in aluminum foil. Bake for 30 minutes.

      In the meantime, thinly slice 2 lbs of potatoes. Working in a large (9”+) cast iron skillet or if you wish to bake frittata in a baking dish, a separate sauté pan sauté potatoes in olive oil. Working in batches and stirring often over medium-high heat potatoes until thoroughly browned, around 15 minutes per batch. 

      While potatoes are sautéing, measure VeganEgg in a large mixing bowl. Vigorously whisk in ice water and season with salt and pepper. Thinly slice green onions and crumble vegan cheese and sausage. Once garlic is light brown, translucent and fragrant, squeeze out garlic flesh into a small bowl and mash. Add garlic to VeganEgg mixture. 

      Once potatoes are dark brown and tender, spread the potatoes out evenly in the cast iron skillet or another baking dish if desired. Gently press the potatoes around the bottom and edges of the pan to make a crust. Add the sausage, and cheese on top of the potatoes. Pour the egg mixture into the pan on top of the potatoes and sausage. Finish by topping the egg mixture with thinly sliced green onion. Bake, uncovered for 45 minutes until egg is set in the center.

      Allow to cool slightly before cutting a serving. 

      Serves 4-6 people.

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