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Vegan Dinners
A1 Vegan Dinners
A Complete India Dinner
American Vegan Hamburger
Asparagus Tofu Stir-Fry
Baby Bok Choy & Tofu Stir-Fry
Baked Spinach and Artichoke Manicotti Pasta
Vegan Chicken Pot Pie
Coconut Broccoli Stir Fry
Coconut Calypso Thyme
Crispy Baked Eggplant
Crispy Sweet Sour Chicken
Field Roast
Celebration Wellington
Field Roast
Classic Meatloaf
Field Roast Smoked
Apple Sage Sausage Dinner
French Lentil Bourguignon
Gardein Boeuf Bourguignon
Gnocchi
Gringo Vegan Tamales
Lasagna Bianco
Macaroni & Cheese
Match Meats Vegan Crab Cakes
Match Meats Vegan
Chicken Picatta
Match Meats Vegan Meatloaf
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Mexican Beans & Rice
Mushroom Croquettes
Mushroom Quiche
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Pizza
Quick N Easy Vegan Dinners
Rapid Risotto
Raving Ravioli
Riblets Barbeque Style
Rich Red Sauce with
Field Roast Italian Sausage
Spicy Chik'n Dinner
Spring Rolls for Spring
Springtime Fresh
Fava Beans
Springtime Risotto
Special Tofurky Dinner
Stuffed Autumn Acorn Squash
Thanksgiving Dinner Menu
3 Cheese Baked Pasta with Yves Meatless Canadian Bacon
Wasabi Pea Powder
Encrusted Tofu Steaks with Sautéed Baby Bok Choy,
and Thai Sticky Rice
 
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New Red Potatoes
When red potatoes are small and newly harvested, they are referred to as "new potatoes." A rose red, thin skin and waxy texture give New Potatoes or Red Potatoes their distinctive appearance. The new potato flesh is white.

New potatoes are available year-round.

Selection & Storage
Avoid potatoes with cracks, withering or soft spots. If you intend to serve the red potatoes with the skin on, avoid any with a greenish tinge. This comes from too much exposure to bright light and can be TOXIC.

Store red potatoes in a cool (50 degrees F to 55 degrees F), dark place for up to two weeks. Refrigeration is not recommended but if you live in a warm climate you'll have to refrigerate them.

Preparation
Preheat Oven to 400 degrees F.

Gently scrub these thin-skinned potatoes with a sponge and some vegetable wash. If you are peeling the potatoes, rinse them well after peeling.

Red potatoes are a good choice for oven fries. Cut a medium red potatoes (unpeeled) in half and then cut each half into three equal wedges. Rinse in water and dry the wedges in a terry kitchen towel. Place dried slices in a bowl and drizzle one tablespoon of olive oil over them. Toss the potatoes till all are coated.

Arrange the new potato slices on a perforated pizza pan so that they are not touching each other. Sprinkle with sea salt and pepper.

Bake in a pre-heated 400 degree F for 40 minutes, turning once to achieve a crunchy surface on each potato.

Vegan Dinners
Riblets American Style
with Pan Fried Potatoes & Sautéed Cabbage

If you long for that smoky barbecue flavor of American ribs, Gardenburger has hit the "nail on the head" with this wonderful product. Added with your favorite potatoes and vegetable, Gardenburger Riblets makes this a favorite in my "Quick Dinner Menu".

A picnic with friends who are meat-eaters? Simply take a package of Gardenburger Riblets, coleslaw and potato salad made with Vegenaise, drinks and you'll have a summer feast! We spray the Riblets with no-stick spray oil and put them right on the barbecue to heat them up.

Ingredients
1 box of Gardenburger Riblets
2 medium sized red potatoes, pre-baked
1/2 organic head cabbage, roughly chopped
1 yellow onion, roughly chopped
non-stick oil pan spray
sea salt
black pepper

Gardenburger Meatless Riblet Ingredients
(Soy protein concentrate-hydrated, Canola oil, natural hickory smoke flavor, yeast extract, isolated soy protein, vegetable gum, salt, corn grits, malted barley, sunflower oil, natural flavors, caramel color, water), barbecue sauce, (high fructose corn syrup, water tomato puree, molasses, distilled vinegar, salt modified food starch, natural smoke flavor, spices, dried onion, dried garlic, cayenne pepper).

Tools
2 heavy bottom skillets
mandoline
cutting board
knives
spatula
spoon

Preparation
Gardenburger Riblets
Turn the heat to high to warm the skillet.

Cut the top of the Gardenburger Riblet packages and set aside.

Turn the heat to medium-low, spray the skillet with no-stick oil and squeeze out the Riblet and sauce into the skillet. The Riblets do not have to be defrosted before cooking.

Turn the heat to low and cover the Riblets with a lid to help them defrost and heat faster.

Onions & Cabbage
In another no-stick oil sprayed skillet on medium heat, add the onion and saut´┐Ż until brown.

Remove the cover and turn the Riblets over.

Add the cabbage to the onions and continue cooking over medium heat until the cabbage is slightly brown, but still green. I like mine slightly crunchy, but you can cook it softer if that is your preference.

Potatoes
While the cabbage is cooking in the other skillet, turn your attention to the Riblets. Scoot the Riblets to one side, spray the pan with no-stick oil and add the potatoe rounds... these have been pre-baked so they only need to be heated. Cook till crispy on both sides.

Now that everything is hot, plate your items and serve.

Cooking 101
Timing The Meal
It always important to try and coordinate your cooking times so that everything comes out at the same time. This prevents items from getting cold or the whole process of cooking made longer by poor planning. Concentrate on getting all the ingredients measured and cut. Cook items that take longer first and then add the faster cooking items while everything else is cooking.

Presentation
Choose your favorite plate or shallow bowl and serve. Nothing fancy, just tasty!

Another variation of serving Gardenburger Riblets is this one dinner I made with Vegan Basic Mashed Potatoes, fresh steamed green beans, pan-fried fresh corn kernels, baked butternut squash and fresh tomato wedges. This is soooo good!

Betty Morgan, Chez Bettay, the Vegan Gourmet
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"Try Gardenburger Riblets, you won't be disappointed!"
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