Corned Bean Hash
Obviously, my options are much more limited now when trying to recreate her dishes. Tempeh doesn't do the trick, and seitan simply doesn't have it. The trick here? Good old fashioned legumes. Kidney beans, to be exact.
While no exact mimic in texture, the flavors brought together in this dish bring me all the way back to that giant wooden dining table of my youth.
2 tablespoons sunflower oil (or other high heat oil)
1 cup onion, diced
1 cup cooked kidney beans, mostly mashed
1 cup potatoes, diced into 1/2 in. chunks
1/4 cup tahini
1-2 tablespoons Braggs liquid aminos or soy sauce
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon water
Heat oil in a cast iron skillet on medium/ high heat. Add chopped onions and cook until they soften and brown slightly.
Separately, mash your kidney beans. They should still be a little chunky, just mashed enough to bind things together.
When the onions are ready, throw in the kidney beans, potato, tahini, liquid aminos, and water.
[*Remember: liquid aminos/soy sauce are SALTY. Start with 1 T. and add more as needed!]
Stir to combine.
Cover and cook on medium heat for about 15-20 minutes, until potatoes soften, stirring occasionally to prevent sticking. If anything does stick, add a little water to the pan (about 1 tsp as a time) to help loosen things up.
Once its ready, remove the cover and cook several more minutes on each side, letting both sides get a little browned and crispy.
Serve straight from the skillet- its best piping hot!
Serve with tofu scramble, toast, or perfect vegan pancakes!
And I think Mom just might be proud.