Recipes from our chef to you...
Warmed hash·mash patty on a bed of wilted greens
Ingredients: 3 hash·mash patties Serves: 3
1 leek, cut in half, chopped and rinsed (substitute onion if desired),1 bunch of Swiss chard and/or spinach, rinsed and rough chopped. 2 cloves of garlic, sliced, a splash of white wine and/or white wine vinegar (approx. 1-2 oz.) olive oil Salt and pepper to taste. Fresh or dried herbs if desired Preparation: Prep leek and greens separately (cut and washed) Warm a large pan over medium/high heat. Add olive oil to pan, add your leeks a pinch of salt. Sweat leeks for about 2 minutes, add garlic and cook for 2 minutes. Add all the greens to pan. Throw a splash of wine/vinegar into pan and let mixture simmer until greens are wilted (approx. 8 min.). Add herbs if desired. Season with salt and pepper to taste. Warm hash·mash patty in a pan with olive oil over medium heat for 5 minutes, or microwave for 1- 2 minutes. Serve hash·mash patty over bed of greens, enjoy!
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hash·mash stuffed mushroom hors d`vors
Prep Time:10 min. Total Time: 25 min. Serves: 4-6
Ingredients: 4 oz. hash·mash(1) 14oz. pkg. mushrooms (chose your favorite varietal)1 oz. parmesan or asiago cheese, grated Preparation: Remove stems from mushrooms. Wash and dry mushrooms. Fill mushroom caps with hash·mash. Top with Cheese. Bake in oven at 350* for 10-15 min. Serve and enjoy!
Breakfast, too!
hash·mash is great with eggs, providing all your essential amino acids without meat. Whether you are cutting meat out, or just cutting down, plant proteins are easier for your body to digest, and offer many health advantages. Plus, it will keep you full and energetic for hours. Great tasting!