Spring Recipes from Chef Del Sroufe

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SouthwesternTwiceBakedPotatoes 550x289 Spring Recipes from Chef Del Sroufe

Enjoy these Spring recipes from Chef Del Sroufe, author of “Forks Over Knives – A Year of Meals,” due out in June 2012.

Table of Contents:

1) Southwestern Twice Baked Potatoes
2) Vegetable White Bean Hash

adobe pdf icon Spring Recipes from Chef Del Sroufe


Southwestern Twice Baked Potatoes

Southwestern Twice Baked Potatoes Spring Recipes from Chef Del SroufeTwice baked potatoes have a notoriously bad reputation as a fried food, topped with bacon, cheese, and sour cream—no more. This version makes a hearty healthy meal, filled with black beans, corn and spices—well worth the effort.

Serves 6
6 large Russet potatoes
1 medium yellow onion, diced small
1 red bell pepper, diced small
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 tablespoon cumin seeds, toasted and ground
2 teaspoons ancho chile powder
One 10-ounce package frozen corn
One 15-ounce can black beans, drained and rinsed
1 teaspoon sea salt, more or less to taste
1/2 cup cilantro, chopped
1/2 cup chopped green onion
One 12-ounce package extra firm silken tofu, drained

Preheat oven to 350 degrees

Rinse and scrub the potatoes. Place on a baking sheet and bake for 1 hour. Let cool.

Saute the onions and red pepper in a large skillet 7 to 8 minutes until the onions start to brown. Add water 1 to 2 tablespoons at a time to keep the vegetable from sticking. Add the jalapeno peppers, garlic, cumin, and chile powder, and sauté another minute. Add the corn, black beans, sea salt and cilantro.

Puree the silken tofu in a food processor or blender. Add the tofu to the vegetable mixture and mix well.

When the potatoes are cool, slice in half lengthwise, and scoop out the inside, leaving a 1/4-inch wide rim. Divide the filling evenly between the potato halves and bake for 30 minutes.

Vegetable White Bean Hash

Veggie White Bean Hash Spring Recipes from Chef Del SroufeMaking hash is a great way to use whatever vegetables you have left-over from the night before. But in this case it seems unfair to consider this a dish of leftovers.

Serves 4
1 leek, white part only finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
2 teaspoons fresh minced rosemary
1 large turnip, peeled and diced
1 medium sweet potato, peeled and diced
Zest and juice of 1 orange
1 15 ounce can white beans, drained and rinsed
1 cup chopped kale
Sea salt and black pepper to taste

Sauté the leek and red pepper for 8 minutes over medium flame. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the garlic and rosemary, and cook another minute. Add the turnip, sweet potato, orange juice/zest, the beans, and cook for 10 minutes, until the vegetables are tender. Add the kale, season with salt and pepper and cook until the kale is tender, about 5 minutes. Serve.

adobe pdf icon Spring Recipes from Chef Del Sroufe

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