Wednesday, May 22, 2013

Skillet Hash~pg. 129

VegCookbookClub May recipes from Vegan on the Cheap by Robin Robertson:

Browning the hash; that looks like cheese but it's shredded carrots. I used the Simple Simmered Seitan I had made and frozen into portions. So easy to take out of the freezer and use when I need it!

This recipe seemed a little blah to me so after browning the hash I added Daiya mozzarella shreds and mini sweet peppers on top. I covered with a lid until the cheese melted. 

I served the Skillet Hash with Sauteed Chard from Crazy Sexy Kitchen. I also used a little Sambal Oelek to add a little more spice.

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