VEGGIE HASH (vegan paleo)
HASH! This is a word that is commonly used for “food that is chopped up and mixed up”. It is also synonymous with YUMMY, I think! There are so many different ingredients you can use to create hash. I think it is a great way to use up small amounts of extra veggies and even throw in leftovers. You pretty much can not go wrong… One of the things that hash can do for us is give us the opportunity to not only be creative but to make a healthy dish. Most of us think of the greasy hash that is served at diners, I beg to differ! For example, my recipe for VEGGIE HASH is full of flavor, not greasy and is made of healthy VEGGIES…. Yep, you heard right veggies! How can one make a chopped up and mixed up concoction of just plants taste good? Well first, you need to use all fresh veggies and herbs. Second, the oil I use is coconut oil which gives it a richness and healthy does of good fats. Then when you brown it to perfection so you end up with a perfect combo of flavor and health. Sound good so far? Once you try this recipe you will not go back to the traditional hash you have had in the past. I like to keep with the veggie theme by topping it with a ripe avocado, YEAH BABY!
A CHEF’S TIP: it only takes a couple of minutes to shred all of your veggies as you make this recipe; for best results do just that!
SERVES 2 MAIN COURSES or 4 SIDE DISHES
1 cup shredded organic whole un-peeled zucchinis
1/2 cup small dice fresh organic green pepper
4 large fresh organic garlic cloves, fine chopped
1/2 cup grated fresh organic cauliflower
1 small whole organic jalapeño, fine diced
2/3 cup small diced fresh organic yellow onion
1/2 cup shredded whole un-peeled organic carrots
3/4 cup fine ground whole raw organic cashews
1/4 cup water
1/2 cup course ground whole raw organic cashews
8 large fresh organic basil leaves, fine chopped
2 tablespoons cold pressed unrefined organic coconut oil
2 large organic green onions, fine sliced
optional (not shown) 2 large ripe organic avocados, sliced
In a large mixing bowl, mix the zucchini, green pepper, garlic, cauliflower, jalapeño, yellow onions and carrot until evenly blended, this is your veggie mix. In a separate bowl mix the fine ground cashews with the water to form a paste, add this to the veggie mix and mix well. Now add in the course ground cashews and chopped basil and mix until blended well, this is your hash mix. In a large non-stick skillet, heat your oil on medium heat until it is liquid. Move the oil around the pan to evenly coat. Now spoon in the hash mix and spread evenly in the pan. Cover and cook for 10 minutes. Remove the cover and flip the hash. Turn the heat up to high and cook while stirring often until the hash is a medium golden brown. Remove from the heat and put on your serving plates. Garnish evenly with the green onions. ENJOY!!