Garlic Chile Shrimp

 Garlic Chile Shrimp

from Burma Superstar

INGREDIENTS:

(Serves 3. 4 as part of a larger meal)

Garlic Paste:

-2 heads garlic, broken into cloves and peeled

-1/2 c canola oil

-1 tsp paprika

-1/4 tsp turmeric

-1 tbsp fish sauce

-salt (optional)

Garlic Chile Shrimp:

-1/4 c garlic paste

-1 lb. large shrimp, peeled, deveined

-1/2 c sliced yellow onion or shallot

-1 small dried chile, broken in half, seeds retained

-1/2 jalapeno, sliced crosswise

-salt (optional)

-cilantro sprigs for garnish

DIRECTIONS:

Garlic Paste:

Put the garlic cloves in a small saucepan, cutting any overly large ones in half so they are all about the same size/they will cook evenly. Cover with the oil and place over low heat. Cook at a lazy simmer, stirring occasionally, until the garlic cloves have softened and turned from white to golden, but aren't falling apart yet. About 15 minutes. Watch the garlic carefully: you should see small bubbles forming along the sides of the cloves. The oil should not be bubbling vigorously. Remove the pan from the heat and let the garlic cool in the oil to warm room temp.

In food processor, puree the garlic and oil and spices. Blend in the fish sauce and taste, adding more fish sauce or salt if it's not noticeably salty. (It will be where the shrimp get most of their flavor, so it should be assertive.) You will have about 1/2 cup of paste, twice what you need for one recipe of garlic chile shrimp. The extra can be refrigerated and keeps for at least 3 months.

To make the garlic chile shrimp, mix the garlic paste into the shrimp in a bowl. Heat a wok or large skillet over high heat. Add the shrimp and stir-fry, letting the shrimp sear against the base of the wok (by avoiding constant stirring) for 2 minutes. Add the onions, chile, and jalapeno and cook til the onion has softened but is still slightly crisp and the shrimp is cooked through, about 1 minute more. Taste, add salt as desired. Sprinkle cilantro on top before serving.

"Sausage" (aka mushroom) "Breakfast" (aka anytime of day) Patties

Just did a Virtual Cooking Class with a chef who is on Instagram as @PlantBasedG.life and these are DELICIOUS. They SMELL just like sausage and get a delicious SEAR like a burger but its all mushrooms and plants :)

Ingredients

-3 cups white mushrooms

-1 large white onion, diced

-3 cloves garlic, diced

-1 cup brown rice

-4 oz black olives

-1/2 Jalapeno

-1/2 cup bread crumbs (I used Trader Joe's Gluten Free Rice Crumbs- use whatever! In the class he also told us you could also just make toast and use that)

-Avocado oil (2ish tablespoons but I honestly use less than every recipe says for oil)

-English Muffins (I used Ezekiel Gluten Free English Muffins. Highly recommend!!)

Spices

-Cayenne Pepper

-Oregano

-Cumin

-Dried Sage (I honestly just used regular sage and it totally was fine hahaha)

-Thyme

-Salt & Pepper

-Add any other spices you like :)

**NOTE: BLENDER NEEDED

To Serve

Tomato slices, lettuce, and raw onion slices

Steps:

1. Cook the rice, leave to cool

2. Blend the mushrooms till they kinda look like ground beef

3. Saute the onions in the avocado oil for a few mins (till translucent & starting to brown)

4. Add mushrooms to the onions and saute another few mins till the mushrooms are cooked. Add the garlic and ALL the spices (but NOT the jalapeno) and cook for another few mins.

5. Let everything cool (very important because you don't want to put warm stuff in the blender- it will get super hot in there)

6. Put the mushroom concoction, olives, and rice in the blender and blend. Add the bread crumbs & Jalapeno and blend a little more. It should start to look like ground beef.

7. Scoop everything into a bowl (this just makes it easier to form the patties and put on the pan

8. Add a tablespoon of avocado oil to a pan and set it to medium heat. When pan is hot, scoop out a patty sized chunk and put it on! It'll sear just like a burger its crazy. Flip over after 3-5 mins. Play around with timing obviously but cook for about 3-5 mins per side. 

While the patties are cooking, toast your English Muffins!

Serve with the raw tomato slices, raw onion slices, and lettuce. Eric liked his with Hot Sauce. 

ENJOY!! <3 Natalie

Zucchini Pancakes

This is a recipe from The Plan Cookbook, but modified by me thru experience. Good for breakfast! And with an egg substitution (and no goat cheese) would be vegan.

4-6 cups shredded zucchini (3-4 medium zucchini or 2 large)
4-6 eggs
1 onion, chopped
4-5 cloves garlic, chopped
1/4 - 1/2 cup coconut flour (or some other kind of flour, I've used buckwheat)
lots of chopped dill (1/2 cup or so)
olive oil
topping: crumped goat cheese

Blot the zucchini with a paper towel to remove excess moisture.

In a bowl, combine: zucchini, eggs, onion, garlic, coconut flour, dill, 1 tsp olive oil and MIX.

Heat olive oil on skillet. Use 1/4 cup measuring cup to scoop out pancakes and flatten on skillet. Cook 5-7 minutes until browned on the bottom and can be easily flipped. Flip and cook for another 2-3 minutes.

Crumple goat cheese on top. Also good with hot sauce.