Edgy Veggie – Vegan Butternut Squash Ravioli & Cashew Cream Marinara

Edgy Veggie

Coborn's Blog: Edgy Veggie with Andrew
Andrew

There seems to be a bit of confuddlement about the difference between Vegetarians and Vegans. I get asked A LOT about this, and I regularly encounter people who incorrectly assume Vegetarians don’t eat dairy or eggs. It’s tough to define these terms in absolutes, since everyone determines their own values around food and defines their own behavior, but there are some general guidelines.

“Vegetarian” typically describes a person who abstains from consuming meat. Many vegetarians also exclude all other animal tissue byproducts such as the gelatin found in Jell-o and the rennet used as a firming agent in many cheeses. Generally, Vegetarians aim simply not to end the lives of animals in order to obtain their nutrients.

“Vegan” typically describes someone who abstains from the use of ALL animal products. This includes not only meat, bone and tissue, but also dairy, eggs, cheese, honey, leather and cosmetics that contain processed animal byproducts. Generally, Vegans aim not to harm or make use of animals in any way to obtain nutrients or material comfort.

With all that said, there’s a lot of grey area. For instance, some folks call themselves Vegetarians and still eat fish – that’s called a Pescatarian. Others pronounce their Veganism and then sneak bacon when no one is looking – I call this Baconfused.

While I’ve been a Vegetarian for a couple of years now, I’m not a full-blown Vegan by any stretch. However, I often enjoy cooking like a vegan. I challenge you to try out this creamy, cheesy, delicious fall recipe made entirely from plant-derived foods. It may not be a rookie cooking project, but the results are well worth the work.

Vegan Butternut Squash Ravioli & Cashew Cream Marinara

Here’s what you’ll need:

  • A stove, a deep sauce pan and a large pot
  • An oven or microwave
  • A blender or food processor

Ingredients

Ingredients

Butternut Squash Ravioli

  • 1 Cup Butternut Squash – Cooked & Mashed
  • 1/2 tsp. – Salt
  • 1/2 tsp. – Black Pepper
  • 1/2 tsp. – Cayenne Pepper
  • 1 Tbsp. – Brown Sugar
  • 1 Package – Round Potsticker or Wonton Wraps (found in the produce department)
  • 1/2 Cup – Tofutti Better Than Cream Cheese – Plain
  • 1/2 Cup – Daiya Mozzarella Style Shreds

Cashew Cream Marinara

  • 1 Cup – Raw Unsalted Cashews
  • 1 Cup – Water
  • 2 Tbsp. – Olive Oil
  • 1/2 Medium Onion – Diced
  • 4 Garlic Cloves – Minced
  • 24 Oz. Jar – Full Circle Roasted Garlic Pasta Sauce

 

Step 1: Soak cashews in water for at least an hour.

Step 2: Cook squash until soft. Either roast in the oven at 350F for 60 minutes or microwave for 8 minutes, turning halfway through.

Step 3: In a large bowl, combine squash, salt, black pepper, cayenne, brown sugar, Tofutti and Daiya. Stir thoroughly until color and texture are consistent.

Ravioli_01Step 4: Place a potsticker wrapper on a flat working surface. Dip a finger in water, and run along the edges of the wrapper until moist. Place one tsp. of filling into the center, then fold in half to make a half-moon shape. Press the edges to seal, and repeat with the remaining potsticker wrappers. Set uncooked ravioli aside and bring a large pot of water to a rolling boil.

Sauce_01Step 5: Bring a deep skillet to medium heat. Add olive oil, then onions and garlic. Cook until they begin to soften and brown, around 5 minutes.
Sauce_02Step 6: Using a food processor or blender, thoroughly blend the soaked cashews and water. Once smooth and creamy, add the sauteed onions and garlic.

Sauce_03Step 7: Return cashew cream sauce to your hot pan and add the jar of pasta sauce. Stir until well mixed and continue to heat on low. Stir frequently and keep warm.

Ravioli_03Step 8: Gently add ravioli into boiling water until they float. I recommend adding no more than ten at a time, so they don’t stick together. With a slotted spoon, remove ravioli from water as soon as they begin to float.

Step 9: Arrange ravioli on a plate with sauce. Get creative and make it visually pleasing. I recommend a sprinkling of Daiya and a touch of fresh parsley or basil.

Step 10: ENJOY!!!

Have you explored the joys (or challenges) of cooking with dietary restrictions? Share your thoughts in the comment thread below!

Edgy Veggie - Vegan Butternut Squash Ravioli and Cashew Cream Marinara
Prep time: 
Cook time: 
Total time: 
 
Try out this creamy, cheesy, delicious fall recipe made entirely from plant-derived foods. This isn't a rookie cooking project, but the results are well worth the work.
Ingredients
  • Butternut Squash Ravioli
  • 1 Cup Butternut Squash - Cooked & Mashed
  • ½ tsp. - Salt
  • ½ tsp. - Black Pepper
  • ½ tsp. - Cayenne Pepper
  • 1 Tbsp. - Brown Sugar
  • 1 Package - Round Potsticker or Wonton Wraps (found in the produce department)
  • ½ Cup - Tofutti Better Than Cream Cheese - Plain
  • ½ Cup - Daiya Mozzarella Style Shreds
  • Cashew Cream Marinara
  • 1 Cup - Raw Unsalted Cashews
  • 1 Cup - Water
  • 2 Tbsp. - Olive Oil
  • ½ Medium Onion - Diced
  • 4 Garlic Cloves - Minced
  • 24 Oz. Jar - Full Circle Roasted Garlic Pasta Sauce
Instructions
  1. Step 1: Soak cashews in water for at least an hour.
  2. Step 2: Cook squash until soft. Either roast in the oven at 350F for 60 minutes or microwave for 8 minutes, turning halfway through.
  3. Step 3: In a large bowl, combine squash, salt, black pepper, cayenne, brown sugar, Tofutti and Daiya. Stir thoroughly until color and texture are consistent.
  4. Step 4: Place a potsticker wrapper on a flat working surface. Dip a finger in water, and run along the edges of the wrapper until moist. Place one tsp. of filling into the center, then fold in half to make a half-moon shape. Press the edges to seal, and repeat with the remaining potsticker wrappers. Set uncooked ravioli aside and bring a large pot of water to a rolling boil.
  5. Step 5: Bring a deep skillet to medium heat. Add olive oil, then onions and garlic. Cook until they begin to soften and brown, around 5 minutes.
  6. Step 6: Using a food processor or blender, thoroughly blend the soaked cashews and water. Once smooth and creamy, add the sauteed onions and garlic.
  7. Step 7: Return cashew cream sauce to your hot pan and add the jar of pasta sauce. Stir until well mixed and continue to heat on low. Stir frequently and keep warm.
  8. Step 8: Gently add ravioli into boiling water until they float. I recommend adding no more than ten at a time, so they don't stick together. With a slotted spoon, remove ravioli from water as soon as they begin to float.
  9. Step 9: Arrange ravioli on a plate with sauce. Get creative and make it visually pleasing. I recommend a sprinkling of Daiya and a touch of fresh parsley or basil.
  10. Step 10: ENJOY!!!

 

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com

Edgy Veggie – Spiced Apple Chutney & Baked Apple Chips

Coborn's Edgy Veggie - Spiced Apple Chutney & Apple Chips

Coborn's Blog: Edgy Veggie with Andrew
Andrew

There’s something magical about apples. One of the most diversely cultivated plants on the planet, there are more than 7,000 varieties worldwide. Not only the quintessential forbidden fruit, they’re also a symbol of genius and vitality. From Adam and Eve to Snow White and from Isaac Newton to Steve Jobs, very few icons resonate more strongly than the apple in the stories that shape our culture. Try to find a teacher’s desk without one or a doctor who would advise you against “one a day.”

We’re lucky to be in one of the core regions for apple exploration and cultivation in the U.S. Many of the most delicious apples available today were developed by the University of Minnesota, including the Honeycrisp, Zestar® and Sweetango®. These are incredible on their own, but I’d like to share a pair of relatively simple recipes that can turn a small bushel of apples into a delicious, autumn-flavored treat.

Baked Apple Chips are a healthy, easy-to-make alternative to other crunchy snacks. All you really need is an oven and some patience. Spiced Apple Chutney is inspired by the sauces of India, but all of the flavors are deeply rooted in the scents and flavors of American fall baking traditions – with a savory twist. As you dip and crunch, the combination may remind you of a bite of apple pie that’s been hit with a shrink-ray and blasted with a flavor beam. You may feel like Newton, right as he figured out that whole gravity thing. Bonk!

Coborn's Edgy Veggie - Spiced Apple Chutney & Baked Apple Chips
It already looks good!

Here’s what you’ll need:

  • A stove and a medium saucepan.
  • An oven – preheated to 200F.
  • Two large baking pans
  • Parchment paper (recommended) or aluminum foil
  • Mandolin slicer (recommended, but not necessary if you’re handy with a knife)

Ingredients

Spiced Apple Chutney

  • 4 Apples – cored, peeled and diced
  • 1 Cup Apple Cider Vinegar
  • 2 Cups Brown Sugar
  • 1 Cup Onion – diced
  • 1 Cup Raisins
  • 2 Tbsp Garlic – minced
  • 1 Jalapeno – stemmed, seeded and diced
  • 2 Tbsp Fresh Ginger – grated
  • 1 Tbsp Mustard Seed
  • 1 1/2 tsp Ground Allspice
  • 1 1/2 tsp Ground Cloves
  • 1 tsp Salt

Baked Apple Chips

  • 4 Apples – skin on, thinly sliced, seeds removed.
  • 2 Tbsp White Sugar
  • 2 Tbsp Cinnamon


Let’s start with the Baked Apple Chips.
They take some time in the oven, so you can multitask and work on the chutney while they bake.

Baked Apple Chips

Step 1: Preheat the oven to 200F. We’re going to cook the apples slowly to keep them from burning.

Coborn's Edgy Veggie - Spiced Apple Chutney & Apple Chips
Even coverage is the key – to baking chips successfully

Step 2: Cover your baking sheets with a sheet of parchment paper. You can also use foil, but it doesn’t work as well to keep them from sticking. Place your apple sliced in a single layer across the sheets.

Step 3: Combine sugar and cinnamon. Sprinkle lightly over apple slices, covering them sparingly.

Step 4: Bake for at least two hours, flipping the apple chips at the one hour mark. They should be crisp and well dried when they’re finally. Length of time needed depends on how thin you slice the apples. The thinner and more consistent they are, the quicker they will bake.

Spiced Apple Chutney

Step 1: Heat a large sauce pan to medium.

Step 2: Add all ingredients. Heat to a boil, then reduce to medium low. Cook uncovered for one hour, stirring frequently. Once the apples and onions have become nice and soft, you’re done.

Coborn's Edgy Veggie - Spiced Apple Chutney & Apple Chips
Before and After: Heat and vinegar break down the ingredients to let their flavors meld together.

Step 3: Allow to cool. Place the chutney in sealed containers and store in the fridge or can it and share it!

Coborn's Edgy Veggie - Spiced Apple Chutney & Apple Chips
Enjoy this at your next party or as a part of your holiday spread

Do you have a favorite apple recipe? Please feel free to share in the comments below

Edgy Veggie - Spiced Apple Chutney
Author: 
Recipe type: Dessert, Preserves, Jams
Cuisine: Indian, American, Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 Apples - cored, peeled and diced
  • 1 Cup Apple Cider Vinegar
  • 2 Cups Brown Sugar
  • 1 Cup Onion - diced
  • 1 Cup Raisins
  • 2 Tbsp Garlic - minced
  • 1 Jalapeno - stemmed, seeded and diced
  • 2 Tbsp Fresh Ginger - grated
  • 1 Tbsp Mustard Seed
  • 1½ tsp Ground Allspice
  • 1½ tsp Ground Cloves
  • 1 tsp Salt
Instructions
  1. Step 1: Heat a large sauce pan to medium.
  2. Step 2: Add all ingredients. Heat to a boil, then reduce to medium low. Cook uncovered for one hour, stirring frequently. Once the apples and onions have become nice and soft, you're done.
  3. Step 3: Allow to cool. Place the Chutney in sealed containers and store in the fridge or can it and share it!

 

Edgy Veggie - Baked Apple Chips
Author: 
Recipe type: Dessert, Snack
Cuisine: American, Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Baked, spiced apple chips - made right in your oven!
Ingredients
  • 4 Apples - skin on, thinly sliced, seeds removed
  • 2 Tbsp White Sugar
  • 2 Tbsp Cinnamon
Instructions
  1. Step 1: Preheat the oven to 200F. We're going to cook the apples slowly to keep them from burning.
  2. Step 2: Cover your baking sheets with a sheet of parchment paper. You can also use foil, but it doesn't work as well to keep them from sticking. Place your apple sliced in a single layer across the sheets.
  3. Step 3: Combine Sugar and Cinnamon. Sprinkle lightly over apple slices, covering them sparingly.
  4. Step 4: Bake for at least two hours, flipping the apple chips at the one hour mark. They should be crisp and well dried when they're finally. Length of time needed depends on how thin you slice the apples. The thinner and more consistent they are, the quicker they will bake.

 

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com

Edgy Veggie – Uff-Da Bars

Edgy Veggie - Uff-Da Bars - MN Bars with all Minnesota Made Ingredients

 

Coborn's Blog: Edgy Veggie with Andrew
Andrew

Bars are as Minnesotan as hot dish. On second thought, they’re probably WAY more Minnesotan than that. Bars are as Minnesotan as Dylan. They’re as Minnesotan as that ice scraper that stays in your car all summer long because, “Hey… you never know”. One might go so far as to say they’re as Minnesotan as purple shirts on Sunday. If you’ve ever tried to leave Grandma’s house without having at least one bar, you understand how vital they are to our social fabric. Some cultures break bread to express kinship. We make bars.

If bars are the sweet, chewy building blocks of our way of life, why not make them out of Minnesota ingredients? In honor of our efforts to Buy Local, I whipped up a recipe using only products from Minnesota companies. Every one of the companies I chose for this recipe has a rich and compelling story. J.R. Watkins has been making incredible spices and extracts since 1868 – almost as long as MN has been a state. Marquette Honey Farm is just up the Mississippi from Lindberg State Park, where I’ve spent countless autumn days hiking the trails. Crapola Granola started as a joke between a couple up in Ely, but evolved into a seriously high quality product. I could go on and on.

We seriously love our local producers at Coborn’s. Because WE ARE local producers. Take a walk through your local Coborn’s bakery department and you’ll find countless items either baked fresh at your local store or sent daily from our Central Bakery. It’s so close to our headquarters in St. Cloud that the smell of fresh donuts wraps the entire building in a warm blanket. Did you know our bakers put the M&M’s on the cookies BY HAND? I’ve seen it in action. Life is sweet!

Without any further adieu, I’ll introduce you to the reason my kitchen smells heavenly tonight. Don’t forget to write your name on your tupperware, because no one will object to taking these leftovers home.

 

Edgy Veggie - Uff-Da Bars - MN Bars with all Minnesota Made Ingredients
Start with the good stuff.

What you’ll need:

  • A stove and a medium saucepan.
  • An 8″ or 9″ baking pan – glass or non-stick
  • Parchment or wax paper

Uff-Da Bars

Ingredients – Bars

  • 4 tablespoons (1/2 stick) unsalted butter
    Land O Lakes – Arden Hills, MN
    — Vegan alternative – Coconut butter
  • 1/2 cup chunky peanut butter
    Old Home – New Brighton, MN
  • 3/4 cup honey
    Marquette Honey Farms – Little Falls, MN
    — Vegan alternative – Agave Syrup
  • 1 tsp. pure vanilla extract
    J.R. Watkins – Winona, MN
  • 3 cups granola (1 Bag)
    Crapola – Ely, MN

Ingredients – The Drizzle

  • 3 or 4 oz. Chocolate Almond Bark Cubes (3 cubes)
    Gurley – Willmar, MN
  • 1 tsp. Cinnamon
    J.R. Watkins Saigon Cinnamon – Winona, MN


Step 1:
 Heat a medium sauce pan to medium on the stove. Melt the butter, then stir in peanut butter, honey, vanilla. Stir continuously until the texture is consistent, 2-3 minutes.

Edgy Veggie - Uff-Da Bars - MN Bars with all Minnesota Made Ingredients
Coat the mixture evenly

Step 2: With a spatula, start folding the granola into the fantastic sugary goo. Remove from heat and stir until evenly coated.

Step 3: Line the bottom of your 8″ or 9″ pan with parchment or wax paper. This will prevent the granola bars from sticking to the surface. Spread the entire mixture evenly in the pan, flattening as you go. Place in the refrigerator to cool.

Edgy Veggie - Uff-Da Bars - MN Bars with all Minnesota Made Ingredients
Mmmm… chocolatey…

Step 4: Heat Chocolate Almond Bark in a small sauce pan. Read the package instructions carefully for more tips. Once completely melted, stir in the cinnamon.

Step 5: Carefully lift the bar sheet out of the pan and place on a flat surface. Transfer the melted chocolate into a plastic zipper bag and cut off a very small corner. Squeeze the plastic bag to drizzle lines across the entire surface of the bar sheet or draw something nice. Minnesota nice, if you will.

Step 6: Place the whole works back in the fridge for a few minutes so the chocolate can set. Cut into bars and enjoy!

Edgy Veggie - Uff-Da Bars - MN Bars with all Minnesota Made Ingredients
Finito! Get ready to have a lot of new friends.

Do you have a favorite recipe featuring Local items? Please feel free to share in the comments below!

If you want to find out more about the local products you can find at Coborn’s, check out our Buy Local section on Coborns.com.

5.0 from 1 reviews
Edgy Veggie - Uff-Da Bars
Author: 
Recipe type: Dessert, Vegetarian
Cuisine: Minnesotan, American, Granola, Natural
Prep time: 
Cook time: 
Total time: 
 
An easy, no-bake dessert bar recipe using all Minnesota-made ingredients. Features granola, honey, peanut butter and chocolate.
Ingredients
  • Ingredients - Bars
  • 4 tablespoons (1/2 stick) unsalted butter - Land O Lakes - Arden Hills, MN (Vegan alternative - Coconut butter)
  • ½ cup chunky peanut butter - Old Home - New Brighton, MN
  • ¾ cup honey - Marquette Honey Farms - Little Falls, MN (Vegan alternative - Agave Syrup)
  • 1 tsp. pure vanilla extract - J.R. Watkins - Winona, MN
  • 3 cups granola (1 Bag) - Crapola - Ely, MN
  • Ingredients - The Drizzle
  • 3 or 4 oz. Chocolate Almond Bark Cubes (3 cubes) - Gurley - Willmar, MN
  • 1 tsp. Cinnamon - J.R. Watkins Saigon Cinnamon - Winona, MN
Instructions
  1. Step 1: Heat a medium sauce pan to medium on the stove. Melt the butter, then stir in peanut butter, honey, vanilla. Stir continuously until the texture is consistent, 2-3 minutes.
  2. Step 2: With a spatula, start folding the granola into the fantastic sugary goo. Remove from heat and stir until evenly coated.
  3. Step 3: Line the bottom of your 8" or 9" pan with parchment or wax paper. This will prevent the granola bars from sticking to the surface. Spread the entire mixture evenly in the pan, flattening as you go. Place in the refrigerator to cool.
  4. Step 4: Heat Chocolate Almond Bark in a small sauce pan. Read the package instructions carefully for more tips. Once completely melted, stir in the cinnamon.
  5. Step 5: Carefully lift the bar sheet out of the pan and place on a flat surface. Transfer the melted chocolate into a plastic zipper bag and cut off a very small corner. Squeeze the plastic bag to drizzle lines across the entire surface of the bar sheet or draw something nice. Minnesota nice, if you will.
  6. Step 6: Place the whole works back in the fridge for a few minutes so the chocolate can set. Cut into bars and enjoy!

 

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com

 

 

Edgy Veggie – Homemade Hot Sauces

Edgy Veggie - Double Trouble Homemade Hot Sauces

 

Coborn's Blog: Edgy Veggie with Andrew
Andrew

Here comes the heat. Today, I’m sharing two recipes close to my heart (and my heartburn). I love spicy food, especially hot sauces. There’s a certain thrill, an endorphin rush and a spirit of conquest that comes with a truly spicy dish. If you’re like me, it’s not really hot until you can feel your eyelids sweat. If that’s not your thing, you can still use this recipe as a foundation to design a mild sauce and enhance your diet with the wonderful benefits of HEAT!

Capsaicin is a very special molecule. Aside from being responsible for the heat in peppers, Capsaicin touts some pretty incredible potential side benefits. In the heat of the summer, spicy foods make you sweat and cool you off. That’s why, for centuries, spicy ethnic cuisine has tended to reside closer to the equator. There’s also evidence that Capsaicin has the potential to boost metabolism and increase your ability to burn fat. Several studies have shown evidence of Capsaicin’s ability to ward off certain types of cancer and relieve pain. It’s really pretty incredible, and I implore you to do some digging on the topic if you’re a sceptic or aren’t a fan of heat. It might be a taste worth acquiring.

I’m sharing two different methods of preparing hot sauce. You can try using different peppers and other ingredients, these are DIY-licious templates for your wild experiments.

Edgy Veggie - Double Trouble Homemade Hot Sauces
They look so innocent. Don’t be fooled!

Here’s what you’ll need:

  • A sharp kitchen knife – dull knives and small peppers don’t mix
  • A large sauce pan and a stove
  • A blender or food processor
  • A strainer with small holes – wire mesh is ideal
  • Latex or vinyl gloves
  • Containers for storage – canning jars or sealable bottles

WARNING: Always wear gloves when handling hot peppers. Even Jalapeños and milder peppers can infuse your bare hands with a spicy oil that lasts for days. It’s really not fun if you rub your eyes afterwards, I know from experience. Twice.

PREPARING PEPPERS: If you want an easy way to prep your peppers, this is what I do: Slice off the top on your cutting board. Over a bowl or strainer, use a butter knife to break the white fiber and core away from the outside walls. Save the seeds to add them back into your recipe for added heat. Back to the cutting board,  halve the peppers the long way, then stack and slice.

SHELF LIFE: These sauces should last a good 6 months if you store them in the fridge in a sealed container.

Meanie Greenie Jalapenie (Recipe 1)

Ingredients

  • 1 Tbsp. – Olive oil
  • 1.5 Lb. Jalapeños – stemmed, seeded and sliced
  • 4 Cloves – Garlic, minced
  • 1/2 Cup – Diced onion
  • 1 tsp. Salt
  • 1 Tbsp. – Sugar
  • 1/2 Cup – Distilled white vinegar
  • 2 Cups – Water

Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 1
Step 1:
 Heat the oil in a medium sauce pan over high heat. Add peppers, garlic, onions and salt. Saute for 5 minutes.

Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 2Step 2: Add water and cook for an additional 20 minutes, stirring frequently. Remove from heat and set aside for a few minutes to cool.
Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 3Step 3: Carefully transfer the mixture into your food processor. While blending, slowly add vinegar and salt.

Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 4
Step 4:
Blend until consistent and smooth. Allow to cool, then transfer into a sterilized jar or bottle.

Blazing Arrow Habanero  (Recipe 2)

Ingredients

  • 2 Tbsp – Olive oil
  • 2 Poblano peppers – stemmed, seeded and sliced
  • 4 Habanero peppers – stemmed, seeded and sliced
  • 1 Cup – Diced onion
  • 4 Cloves – Garlic, minced
  • 1 Lb. – Ripe tomatoes, diced (I use Bushel Boys – they’re awesome and local)
  • 1 Cup – Distilled white vinegar
  • 1 Tbsp. – Salt
  • 1 Tbsp. – Sugar

Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 1
Step 1:
 Heat the oil in a medium sauce pan over high heat. Add peppers, garlic, onions and salt. Saute for 5 minutes.

Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 2Step 2: Add tomatoes, vinegar, sugar and salt. Reduce to medium heat, stirring frequently until the tomatoes turn saucy, 5-7 minutes. Remove from heat and set aside for a few minutes to cool.

Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 3Step 3: Carefully transfer the mixture into your food processor. Blend until consistent and smooth.

Edgy Veggie – Double Trouble Homemade Hot Sauces - Step 4
Step 4: 
Allow to cool, then strain through a wire mesh strainer. Work the blended mash with a wooden spoon to extract the liquid, leaving the pulp in the strainer. Transfer into a sterilized jar or bottle.

Coborn's Edgy Veggie - Two Homemade Hot Sauce Recipes
Author: 
Recipe type: Sauce, Condiment, Hot Sauce
Cuisine: Southwest, Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Two different methods of preparing homemade hot sauce. You can try using different peppers and other ingredients, these are DIY-licious templates for your wild experiments.
Ingredients
  • Meanie Greenie Jalapenie (Recipe 1)
  • • 1 Tbsp. – Olive oil
  • • 1.5 Lb. Jalapeños – stemmed, seeded and sliced
  • • 4 Cloves – Garlic, minced
  • • ½ Cup – Diced onion
  • • 1 tsp. Salt
  • • 1 Tbsp. – Sugar
  • • ½ Cup – Distilled white vinegar
  • • 2 Cups – Water
  • ———————————————————
  • Blazing Arrow Habanero (Recipe 2)
  • • 2 Tbsp - Olive oil
  • • 2 Poblano peppers - stemmed, seeded and sliced
  • • 4 Habanero peppers - stemmed, seeded and sliced
  • • 1 Cup – Diced onion
  • • 4 Cloves – Garlic, minced
  • • 1 Lb. – Ripe tomatoes, diced
  • • 1 Cup – Distilled white vinegar
  • • 1 Tbsp. – Salt
  • • 1 Tbsp. – Sugar
Instructions
  1. Meanie Greenie Jalapenie (Recipe 1)
  2. Step 1: Heat the oil in a medium sauce pan over high heat. Add peppers, garlic, onions and salt. Saute for 5 minutes.
  3. Step 2: Add water and cook for an additional 20 minutes, stirring frequently. Remove from heat and set aside for a few minutes to cool.
  4. Step 3: Carefully transfer the mixture into your food processor. While blending, slowly add vinegar and salt.
  5. Step 4: Blend until consistent and smooth. Allow to cool, then transfer into a sterilized jar or bottle.
  6. ———————————————————
  7. Blazing Arrow Habanero (Recipe 2)
  8. Step 1: Heat the oil in a medium sauce pan over high heat. Add peppers, garlic, onions and salt. Saute for 5 minutes.
  9. Step 2: Add tomatoes, vinegar, sugar and salt. Reduce to medium heat, stirring frequently until the tomatoes turn saucy, 5-7 minutes. Remove from heat and set aside for a few minutes to cool.
  10. Step 3: Carefully transfer the mixture into your food processor. Blend until consistent and smooth.
  11. Step 4: Allow to cool, then strain through a wire mesh strainer. Work the blended mash with a wooden spoon to extract the liquid, leaving the pulp in the strainer. Transfer into a sterilized jar or bottle.

 

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com

 

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's

 

Coborn's Blog: Edgy Veggie with Andrew
Andrew

If Chinese Takeout is on my table, it’s usually because I was too busy, tired, or lazy to cook (or any combination of the three). I’m going to let you in on a little secret:

You can MAKE takeout style Chinese at home, even if you’re too busy, tired or lazy! 

Broccoli with Garlic Sauce is my favorite takeout menu item. By far. Honestly, I’m in a rush, so I’ll spare you my usual flowery platitudes about the virtues of this dish. I’ve tried and failed at replicating this dish at home multiple times. I think it’s finally getting close to the real deal that normally arrives in a white box stacked in a brown bag. My goal is to make this a 15 minute weeknight go-to meal, so I’m going to share the full recipe, along with some tips to speed up the process.

The beauty of this recipe is that it has to be done quickly. You want to cook it just long enough so the broccoli still has a crunch. We’ll also dabble with corn starch, a secret thickening ingredient in many asian restaurant sauces. This is your chance to show off, if you’ve got the chopstick skills. And don’t forget to pick up a bag of fortune cookies, it’s just not the same without them.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Let’s begin.

 

 

Ingredients

  • 1 Lb. Fresh Broccoli Florets – cut from main stalk
    FASTER: 1 1/2 Bags Mann’s Broccoli Wockly – Raw
  • 5 Green Onions, finely chopped
  • 2 Tbsp. Toasted Sesame Oil
  • 1/4 Cup Soy Sauce
  • 2 Tbsp. Brown Sugar
  • 1-2 Tbsp. Ginger, fresh minced
    FASTER: Dorot Frozen Crushed Ginger (6 cubes)
  • 2 Tbsp. Garlic, fresh minced
    FASTERFrozen or Jarred Garlic
  • 1 tsp. Dried Red Pepper Flakes
  • 1/2 tsp. Black Pepper
  • 1 Tbsp. Corn Starch
  • 2 Tbsp. Warm Water
  • Crushed peanuts – optional garnishServe with white rice or your favorite asian noodles.

Step 1: Heat a large pot of boiling water.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Chop, chop! The water’s boiling.

Step 2: While the water is heating, trim broccoli, chop green onion, mince ginger and garlic. Use a “hand chopper” to make it easy.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Don’t worry, the sauce expands in the heat.

Step 3: In a bowl, combine soy sauce, green onions, sugar, ginger, garlic, red pepper flakes, and black pepper.

Step 4: In a separate small bowl, whisk corn starch and warm water together until dissolved.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Be very careful not to overdo it with the boiling. You’ll send up with mush.

Step 5: Add broccoli to boiling water 2-3 minutes, until slightly tender. Do not exceed 3 minutes. Strain and set aside.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Now it’s starting to look like a stir-fry!

Step 6: Heat a large pan or wok on medium-high. Coat the pan thoroughly with sesame oil. Once the oil is hot, toss in the broccoli.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
This is the point where neighbors start following their nose to your house. Beware.

Step 7: After 2 minutes, add the sauce mixture and toss until evenly coated. Let cook another 2-3 minutes.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Make sure the solution is even and consistent before mixing into the pan.

Step 8: Evenly mix in corn starch solution, cook another 1-2 minutes. Remove from heat, plate with rice and top with crushed peanuts.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Look, Ma! No white paper boxes!

Step 9: Enjoy. Don’t forget to tell us in the comments if you tried this recipe! 

4.8 from 5 reviews
Coborn's Edgy Veggie - Takeout-Style Broccoli in Garlic Sauce
Author: 
Cuisine: American Chinese, Vegetarian, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Lb. Fresh Broccoli Florets (Just the florets)
  • or 1½ Bags Mann's Broccoli Wockly
  • 5 Green Onions, finely chopped
  • 2 Tbsp. Toasted Sesame Oil
  • ¼ Cup Soy Sauce
  • 2 Tbsp. Brown Sugar
  • 1-2 Tbsp. Ginger, fresh minced
  • or Dorot Frozen Crushed Ginger (6 cubes)
  • 2 Tbsp. Garlic, fresh minced
  • Frozen or Jarred is OK
  • 1 tsp. Dried Red Pepper Flakes
  • ½ tsp. Black Pepper
  • 1 Tbsp. Corn Starch
  • 2 Tbsp. Warm Water
  • Crushed peanuts (optional garnish)
Instructions
  1. Step 1) Heat a large pot of boiling water.
  2. Step 2) While the water is heating, trim broccoli, chop green onion, mince ginger and garlic. Use a "hand chopper" to make it easy.
  3. Step 3) In a bowl, combine soy sauce, green onions, sugar, ginger, garlic, red pepper flakes, and black pepper
  4. Step 4) In a separate small bowl, whisk corn starch and warm water together until dissolved.
  5. Step 5) Add broccoli to boiling water 2-3 minutes, until slightly tender. Do not exceed 3 minutes. Strain and set aside.
  6. Step 6) Heat a large pan or wok on medium-high. Coat the pan thoroughly with sesame oil. Once the oil is hot, toss in the broccoli.
  7. Step 7) After 2 minutes, add the sauce mixture and toss until evenly coated. Let cook another 2-3 minutes.
  8. Step 8) Evenly mix in corn starch solution, cook another 1-2 minutes. Remove from heat. Top with crushed peanuts (optional)

 

-Andrew
Senior Web Designer
Coborn’s, Inc.

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