Our resident Vegan Chef, John Merlino #soulsolutions Dishes on "Comfort Foods that have memories"
I have been in the hospitality industry for some time now, 36 years to be exact, with most of those years spent in the executive ranks for some of the nations largest chains. One thing is evident to me in my travels and work, people always come back to what makes them think of a special time in their lives, and food always plays a roll in that.
Something about when you eat creates memories, logs an event, a time in space, a memory of a smell or texture. For me, it is Tater Tots. When my mom baked up the good ol, Orida Tater tots with ketchup, I was front and center. So, in honor of the Tater Tot, I give you the Soul tot. A gluten free vegan tater tot that is bursting with flavor, textures and memories.
For the Tots what you will need:
INGREDIENTS
1 bunch cilantro chopped
1 bunch green onions chopped fine
4 oz. shredded carrot
2 oz. green onions chopped
1 qrt. Canola oil for frying (Can be re-used)
1 20 oz. bag Simply Potato Hash brown Fresh
PROCEDURE:
1- In a 1 quart pot, add 1 1/4 cups water, bring to a boil.
2- In a bowl, add the vegetables and potatoes to the Soul Patty mixture and stir well to
eliminate clumps.
3- Add boiling water nad stir using a stiff wooden or stainless spoon or spatula. When mixed well, cover and let stand 20 minutes.
4- Heat oil in a deep narrow stock pot so oil is at least 2" deep. Using a thermometer, heat oil to 350 deg. F.
5- Using a scoop or teaspoon, scoop out quarter sized balls of the mix into the oil, allow to fry 1 1/2 minutes or until dark golden brown.
6- Remove from oil, onto a paper towel or straining device.
7- Serve immediately with some mustard or ketchup. I love mine with hummus.