a twist on a classic…
Right now in the Indian lunar calendar there’s a period called Shraddh going on…this year it falls from Sept 29- Oct 15. Shraddh is a two week period dedicated to remembering and honoring our ancestors because the energy of these two weeks supports the evolution of the souls of one’s deceased ancestors. During these two weeks, the Vedas (Indian spiritual texts) recommend cooking foods that your loved ones that passed away were fond of, feeding the poor, doing extra prayers/practices for them, and/or making charitable donations in their names to food banks, schools and the less fortunate. Because it’s a time of remembrance, they also suggest avoiding beginning any new projects during this time.
My Dad LOVED brunch…Sunday mornings would arrive and he’d say….”Let’s make brunch!”…..pancakes, scramble, gourmet grilled cheese sandwiches….it was always different….but the one thing that he always made with everything was his hash potatoes….sometime shredded, sometimes just rounds…but always delicious.
Well these days, I’m trying to get in more veggies, so this year in honor of my Dad, I gave my Dad’s recipes a little bit of twist by adding sliced fennel and red bells to it. And then I paired it with one of my gluten free waffles topped with avocado and tomato…..it made for a delightful Sunday morning brunch…one that I’m sure my Dad would have REALLY enjoyed. So, here’s to my Dad and his LOVE for BRUNCH!
If you get a chance in the next week….definitely try making a few family favorites that have been passed down over generations and/or make a donation to your local food bank.
sunday morning HASH. (serves 2-4)
- 1 large head fennel, quartered, cored, and sliced into 1/2-inch pieces
- 1 red bell pepper, sliced into 1/2 inch pieces.
- 3 medium size red potatoes
- 2 tablespoons olive oil
- 1 teaspoon Himalayan Pink Salt or to taste
- 1/2 teaspoon freshly ground Black Pepper or to taste
- pinch of asofoetieda or 1 clove garlic minced
- pinch of all purpose seasoning salt
- In a large non-stick skillet add olive oil ad warm on medium heat.
- Add a pinch of asofoetieda, black pepper, and seasoning salt and sautee 30 seconds in skillet.
- Add potatoes, fennel, red peppers and salt and then mix until combined.
- Cook on medium* heat, gently turning the hash every 5 minutes for about 20 minutes or until potatoes are cooked all the way through.
- Serve with eggless french toast, eggless Benedict, waffles, pancakes or your favorite brunch dish.
- Totally vegan!
GLUTEN FREE NOTES
- Completely gluten free!
YOGIC COOKING NOTES