SUNDOWN AT GRANADA VEGAN HOLIDAY MEAL
CREATED by Executive Chef Patrick Stark, Executive Sous Chef Billy Cooper and Sous Chef Rolo Cantu
Yields: 14 servings of 2 legs
Bread Loaf Pan, approx. 2 Qts or chicken leg mold
Foil Sheets/Foil if using a bread pan
Uncooked quinoa 4 1/2 C
Vegetable broth 9 C
Olive oil 6 Tbsp.
Red Onion, finely diced 3 1/2c
Shredded carrots, Rough Chop 3 C
Celery, finely chopped 1 1/2 C
Garlic cloves 15
Oregano 1 1/2 tsp.
Thyme 1 1/2 tsp.
Raw sunflower seeds, toasted and ground 4 1/2 C
Rice Flour- GLUTEN FREE 1 C
Pommegranite Vinegar 6 Tbsp.
Soy sauce -GLUTEN FREE 6 Tbsp.
Black pepper 3/4 tsp.
Rosemary sprig 1 ea.
*** 6Tb of Veggie Base + 9 C water.
In fine-meshed sieve, rinse millet and quinoa under cold running water until water runs clear.
In medium saucepan, combine quinoa, water and salt.
Bring to a boil over medium-high heat. Stir, cover and return to fast boil. Reduce heat to low and simmer, covered, until water has been absorbed and steam holes appear - about 40 minutes
Meanwhile, in large nonstick skillet, heat 1 Tbsp. oil over med-low heat.
Add onion and cook until softened, about 5 minutes
Stir in carrots, celery, garlic, oregano, and thyme and cook, stirring occasionally, about 10minutes
In large bowl, combine millet mixture, sautéed vegetables, sunflower seeds, flour, vinegar and pepper. Mix well.
Gently coat chicken leg mold with cornstarch and form.
Heat up vegetable oil to 350 degrees and fry till golden brown.
Drain finished legs on a paper towel to absorb grease.
OR IF YOU DON'T HAVE A CHICKEN LET MOLD OR DON'T WANNA FRY THE QUINOA LEGS:
Take mixture and pack into a foil lined metal bread loaf pan. Make sure it is completely sealed in foil.
This will help get the mixture out of the pan as well as keep in moisture.
Bake at 350 for 30 minutes.
Let it cool first before sliding it out of pan.
Slice like Turkey and serve with a dollop of the cranberry compote.
Garnish it with a sprig of rosemary.
Yield 1 Serving 1 Serving
Water 2 cups or A/N
Salt 1/2 tsp.
Green beans, trimmed 1/2 cup or 3 oz. wt.
Olive Oil 2 Tbsp.
Garlic, minced 2 tsp.
Almonds, slivered or sliced, toasted 1 Tbsp.
Ground black pepper t.t
Heat up hot boiling water and add salt.
Trim ends of beans.
Get large bowl of ice water and strainer for scooping out beans.
Once water is boiling, toss green beans and simmer for 3 to4 minutes until ALMOST soft.
Scoop out beans with strainer and place in ice water to stop cooking.
Drain ice water and reserve beans.
At 10 minutes till dinner being ready:
In a skillet, heat up oil and sauté garlic till "aroma".
Then add the green beans and cook on medium heat till hot.
Season with salt and black pepper to taste.
Before serving, add the almonds to the skillet and toss.
Yield 4 oz. 1 Serving
Potato, peeled & diced 3oz
Vanilla Bean 1 ea.
Almond Milk 2 oz.
Salt 2 Tbsp.
Pepper 1 Tbsp.
Rinse, peel and dice potatoes.
Place in cold water, add 2 Tbsp. of salt, and bring to a boil.
Once to a boil, check every 10 minutes (25 minutes usual cook time)
Once fork tender, strain into a sink.
Once drained, place potatoes and vanilla beans in mixer and mix on speed 1 for 30 seconds.
Next add almond milk slowly.
Turn mixer speed up to level 2 and whip for 1 minute making sure bottom of mixer incorporated.
Season to taste.
Yields 2 cups
1/2 pound fresh cranberries
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups water
3 tablespoons cornstarch
Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan.
Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
Remove from the heat and cool completely.