Today I welcome the amazing Julie Hasson to Cowgirls & Collard Greens for the very first time! Not only am I thrilled to collaborate in this space with her, but also completely honored and humbled that Julie agreed to share one of her original recipes. I’d be surprised if you weren’t already familiar but in case you’re not, Julie is a longtime gluten free vegan, author of nine vegan cookbooks, is the mastermind behind Julie’s Kitchenette, the creator of Julie’s Original baking mixes, is a columnist for VegNews magazine (and on a side note, Julie quite possibly has the world’s most stunning smile on anyone I have ever met! It’s nearly impossible not to grin ear to ear while in her presence). In the short time that I have known her, I’ve been nothing but impressed with her stellar array of work in the vegan community. I am beyond honored to have her here with us today. Thanks for joining us Julie!
Do you ever peruse the aisles at your favorite store, and discover some new items that you don’t know what to do with? Well if you’ve been wondering what to do with shishito peppers, I’ve got a recipe for you!
Shishito peppers are absolutely delicious! They are green, finger-long peppers with a thin skin. Most of them are mild, but you can expect that approximately 1 in 10 are hot (and really not even that spicy). So they’re fun to eat as well as delicious, kind of like playing peppers roulette.
I first had them at a Japenese restaurant in Portland, Oregon, where they were skewered and grilled over a flame. That got me to thinking when I found them at our corner Korean grocery store, that they would be delicious seared in a hot cast iron skillet. And they are, especially piping hot, when all of the flavors are at their best. My family can not get enough of them.
Shishito peppers are becoming trendy now, and I’ve even spotted them at Trader’s Joes. The next time you see them grab yourself a bag. You will not be disappointed, I promise!
Seared Garlic Shishito Peppers
This is one of those recipes that you add everything to taste. The dish comes together quickly once the pan is hot, so you will want to have the garlic already minced and everything ready to go. Oh, and if you like a bit of heat, I highly recommend using the dried chili flakes.
1 tablespoon toasted sesame oil or pan spray
1 package Fresh Korean chili peppers
2 to 3 cloves fresh minced garlic
A sprinkle of dried chili flakes, optional
Bragg Liquid Aminos or tamari, as needed
In a large cast iron skillet, add about a tablespoon or so of sesame oil or coat the bottom of the pan well with pan spray. Preheat the pan over high heat.
Once the pan is hot add the peppers. Cook the peppers for a couple of minutes, moving them around as needed, until they are starting to sear and darken in spots. Add the garlic and chili flakes (if using), mixing well. Once the peppers have begun to soften a little, squirt them with a little Bragg’s to lightly coat. Cook for another 30 seconds or so, until the peppers are seared and slightly softened. You don’t want to cook them too long, or else the garlic and Bragg’s will burn. Grind a little black pepper over the peppers. Give the peppers a taste, and adjust the seasonings as needed (adding a little more Bragg’s or a bit of chili oil or paste).
Remove the peppers to a plate and serve hot.
Julie Hasson is a vegan chef and cookbook author. She has written 9 cookbooks, is a columnist for VegNews Magazine, and appears regularly on TV. Julie has been featured in magazines, newspapers, and on TV and radio across the country, including The Cooking Channel, Veria Channel, AM Northwest, Better, Better Portland, Good Day Oregon, Martha Stewart Radio, VegNews Magazine, Vegetarian Times, and many more.
Copyright 2016 Julie Hasson