Daikon hash browns

I'm still not sure why, but my mother bought us daikon radish recently and I had no idea what to do with it. At first, we shredded it and put it in a salad. It wasn't that good. I found this amazing recipe and had to buy more daikon to make it again! It's the unique combination of mild-flavoured radish and ginger that makes these hash browns irresistible.

Ingredients

• 1 medium onion, chopped finely
• 1 daikon (600g), peeled and cut into large chunks
• 2 cm piece fresh ginger (10g), grated
• 1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 organic egg
• 1/3 cup (60g) potato starch
• 1/4 cup (30g) all-purpose, gluten-free flour
• 1 1/2 tsp salt
• Pepper, to taste
• Olive oil, for shallow-frying

 

Instructions

1. Place daikon in a large saucepan covered with cold water and bring to a boil. Cook uncovered for about 25 minutes or until tender; drain and cool.
2. Coarsely grate daikon into a medium bowl. Place in a nut bag and squeeze out excess moisture.
3. Place daikon back in the bowl and add onion, ginger, parsley and egg. Stir in potato starch, flour, pepper and salt.
4. Fill a cast iron skillet with enough oil to come up 5mm on the side and heat on medium high . Working in batches, drop tablespoons of mixture into the oil. Flatten mixture with back of a spoon or spatula.
5. Cook for about 2 minutes on each side or until crisp and golden. Drain on absorbent paper and serve.

 

Vegan Corn Chowder

FashionableFoods.com refers to this recipe as a summer chowder but I bet it's just as delightful in the winter.

Use frozen, organic, non-GMO corn if you can't find it on the cob.

 

Ingredients

• 6 ears organic sweet corn, removed from the cob. Reserve cobs for the stock (or about 4 cups of frozen corn)
• 1 teaspoon coconut oil, warmed
• kosher salt and freshly ground black pepper, to taste
• 6 cups coconut milk (I used canned milk, but author suggests unsweetened, refrigerated milk in a carton)
• 2 cups vegetable or chicken broth
• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 small carrots, grated
• 1 cup potatoes, diced
• 1 sprig fresh thyme
• ¼ teaspoon cayenne pepper

Instructions

1. Preheat oven to 475º.
2. On a baking sheet, toss the corn kernels with warmed coconut oil and season with salt and pepper. Roast the corn for 15-20 minutes or until the corn begins to caramelize a bit.
3. In a large pot, add 4 cups of the coconut milk and 1 cup of the vegetable broth. Add cobs. Bring the stock to a boil and then reduce the heat to a simmer for at least 20 minutes.
4. In a soup pot, melt remaining coconut oil over high heat and add in the onion and pepper. Sauté the vegetables for 2-3 minutes or until soft. Add in the carrots and potatoes and cook for 1 minute longer; season the mixture with salt and pepper.
5. Discard the corn cobs from the stock and pour the stock in with the vegetables. Add in the remaining 2 cups of coconut milk, 1 cup of vegetable broth, thyme, and cayenne pepper. Bring the soup to a simmer and cook for 15 minutes or until the potatoes are tender.
6. Ladle into soup bowls and serve.