Women’s Day Special: 10 Recipes by Our Female Chefs

Savory Oatmeal

Chef Suzi Gerber

Ingredients

• 4 cup vegetable broth
• 2 cups organic rolled oats
• 1/2 diced yellow onion
• 1 small/medium diced green bell pepper
• 1 small diced red bell pepper
• 1 cup cherry tomatoes, quartered (approximately 12-15)
• 1/2 TBS garlic powder
• 1 tsp. cumin
• 1 tsp. turmeric
• 1/2 tsp. Himalayan pink sea salt
• 1/2 tsp. black pepper
• 1 tbsp. Tahini
• 1/2 tsp. ACV
• Oil, or more broth, to sauté
• Optional Garnish- cilantro, cherry tomatoes, avocado

Instructions

• Put the broth 1 cup of water and the oats into a saucepan and put it over medium heat, covered.
• While the broth-oats mixture heats, heat a pan with a small amount of oil or more broth, then sauté the onions until they start to brown.  Then add the peppers and sauté until tender.
• Add the tahini and ACV, and stir to coat, and then add the spices.  Heat for 1 minute.
• Add the quartered tomatoes, using the juice from the tomatoes to scrape the bottom of the pan, and mix the flavors.
• Uncover the oats stir in the savory sauté mixture and cook until the broth is completely absorbed into the oats and they are tender.

Vegan Indian Stuffed French Toast

Chef Priyanka Naik

(Serves 2)

Ingredients:

• 4 slices bread, crust trimmed off
• 2 slices vegan cheese of your choice
• 1/2 cup vegan eggs
• 2 green chilies chopped
• 2-3 tbsp. fresh coriander chopped
• 1/2 small/medium red onion – diced & sautéed for about 8-10 minutes
• 1/2 tsp. cumin seeds – ground roughly in mortar & pestle
• salt to taste
• 1 tbsp. vegan butter of your choice
• 1/4 wedge of lemon
• Chaat masala (optional)
• spicy maple syrup
• ketchup of your choice for serving

Direction:

• To prepare the batter, in a shallow and wide bowl, use a fork to mix eggs, chilies, coriander, onion, cumin seeds, and a pinch of salt. Set aside. Place a slice of cheese in between two slices of bread. Carefully dip into the egg mixture until generously coated on all sides – making sure to dip and coat all sides. Set aside on a parchment-lined plate. Repeat for other slices.
• Heat a medium non-stick skillet over medium-high flame. Put in about 1 tsp. of the vegan butter. Once melted and bubbly, add in the French toast. Slightly lower heat, because you want to achieve a nice golden-brown crust, but also melt the cheese in between. Cook for about 2-4 minutes on each side until golden brown and cheese is melty. Remove and repeat with a second french toast.
• Place on a platter, and while hot immediately squeeze some fresh lemon juice, and sprinkle on chaat masala (if using) so it sticks to the French toast. Serve drizzled with spicy maple syrup and some ketchup on the side.

Rajas con Queso Breakfast Tacos

Chef Rachael Ray

Serves: 4

Ingredients

• 8 poblano peppers
• 1 bag of extra-crisp tater tots
• Salt and pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 tablespoon of olive oil
• 1 large onion, chopped
• 3 cloves garlic, grated or chopped
• 1 cup fire-roasted frozen corn kernels
• 1 cup Mexican crema or crème fraiche
• 1 cup shredded Asadero or Monterey Jack or mozzarella cheese
• 10 eggs
• 2 teaspoons chipotle Tabasco or jalapeño Tabasco
• 2 tablespoons butter
• 4 scallions, thinly sliced, both whites and greens
• A handful of cilantro leaves, chopped
• 12-15 small flour tortillas

Preparation

• Place peppers on a foil-lined baking sheet and char evenly under the broiler to blacken. Next, place peppers in a bowl and cover. Let them cool. Peel, halve lengthwise, seed, and stem the peppers. Slice the peppers to make about ½-inch thick pieces.
• For the tots, preheat the oven to 435 F or according to the instructions on the package. Line a rimmed baking sheet with parchment paper and spread the tots in a single, even layer. Bake for 25 minutes or until crisp. While the tots are baking, mix about 1 teaspoon salt, ½ teaspoon black pepper, cumin, and coriander in a ramekin. When tots come out of the oven, sprinkle evenly with seasoning.
• Heat a medium- to large-sized skillet over medium to medium-high heat with olive oil – 1 turn of the pan. Add the onion and season with salt and pepper. Cook until softened, about 5-6 minutes. Add garlic and peppers and toss to combine. Then add the corn to heat through. Add the crema and stir to mix. Then add the cheese and turn with a spatula to melt. Lower the heat and cover to keep warm.
• Whisk up the eggs. Add salt and pepper to taste. Add the hot sauce.
• Heat a large non-stick skillet over medium-high heat. Melt the butter, and when it foams, add the eggs, and cook to desired doneness. Top with scallions.
• Blister and soften the tortillas over an open flame or in a dry stainless-steel skillet over high heat.
• To build one taco, fill with rajas con queso, top with tots, add eggs and cilantro, and serve.

Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.