{"id":4571,"date":"2013-10-22T14:57:03","date_gmt":"2013-10-22T19:57:03","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=4571"},"modified":"2020-12-06T19:23:32","modified_gmt":"2020-12-07T01:23:32","slug":"vegan-orange-hash-with-sage","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2013\/10\/vegan-orange-hash-with-sage\/","title":{"rendered":"Orange Hash with Sage Leaves"},"content":{"rendered":"<p>Stovetops seem so much easier to use day to day than ovens. Although little&#8217;s easier than cutting up vegetables and laying &#8217;em out on a cookie sheet to roast, preheating the range for half an hour then baking the pieces for nearly an hour seems a nuisance. Outside of baking bread, I cook in the oven only a few times a year.<\/p>\n<p>Recipes like Mark Bittman&#8217;s &#8220;Stir-Fried Sweet Potatoes with Brown Butter and Sage&#8221; are great as written and amazing when adapted to a low-fat vegan cuisine. Grating or shredding increases the surface area and cuts cooking time for such a hard number like a yam. So why not winter squash? Turns out they respond the same way. I choose butternut for quality and value, with its small seed cavity and easy-peeling smooth skin, but any variety is fine.<\/p>\n<ul>\n<li>About 2 pounds sweet potatoes OR winter squash, such as butternut<\/li>\n<li>1 tablespoon olive oil<\/li>\n<li>12-20 whole fresh sage leaves<\/li>\n<li>2-4 garlic cloves, minced<\/li>\n<li>1\/2 teaspoon salt, to start<\/li>\n<li>1\/2 teaspoon ground black pepper<\/li>\n<\/ul>\n<p>Sweet potatoes can be left unpeeled if desired, but wash well and cut out bad spots. If using winter squash, peel, halve and scoop out seeds and stringy goop. Grate into shreds.<\/p>\n<p>Place large nonstick skillet over medium heat. Add oil. Drop in sage leaves and stir gently 2-3 minutes. Add garlic and continue to saute one more minute. Remove sage leaves and reserve; leave most of the garlic in the pan.<\/p>\n<p>Add grated sweet potatoes or squash to skillet and increase heat to medium-high. Sprinkle with salt and pepper. Stir only once or twice a minute until vegetable begins to brown, about 4 minutes. Cook stirring often about two more minutes until tender but still holding texture. Taste and add a little more salt if needed. The vegetable should be well-browned but only in spots, with the rest having turned a deeper orange.<\/p>\n<p>Place in serving bowl or on plates. Garnish with sage leaves.<\/p>\n<p>Serves 2-4 as a side dish or instead of a grain with a stir-fry.<\/p>\n<p><em>Notes:<\/em> A food processor needs only seconds for this, but then you have to wash up the parts. Cleaning&#8217;s a cinch with a simple box grater. It will need 2-3 minutes for the job; dice up the stub end and toss in. &#8230; 1.5-2 pounds of veg will fill a 12-inch skillet. More flesh than that and you should cook in batches.<\/p>\n<p>Adapted by Ben S. Pollock from Mark Bittman recipe &#8220;<a title=\"Stir-Fried Sweet Potatoes With Brown Butter and Sage\" href=\"http:\/\/www.nytimes.com\/2008\/11\/19\/dining\/191mrex.html?smid=pl-share\" target=\"_blank\" rel=\"noopener noreferrer\">Stir-Fried Sweet Potatoes with Brown Butter and Sage<\/a>,&#8221; Nov. 19, 2008, in <em>The New York Times<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stovetops seem so much easier to use day to day than ovens. Although little&#8217;s easier than cutting up vegetables and laying &#8217;em out on a cookie sheet to roast, preheating the range for half an hour then baking the pieces for nearly an hour seems a nuisance. Outside of baking bread, I cook in the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[58],"tags":[],"class_list":["post-4571","post","type-post","status-publish","format-standard","hentry","category-sides"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":4091,"url":"https:\/\/benpollock.com\/brick\/2013\/02\/skillet-squash\/","url_meta":{"origin":4571,"position":0},"title":"Skillet Squash","author":"Ben S. Pollock","date":"February 3, 2013","format":false,"excerpt":"I love roasted vegetables, but to me they're a nuisance. Fill two cookie sheets with chunks of veggies, after tossing with oil and herbs in a big bowl, bake nearly an hour, returning to toss a few times, and you get at most three servings. So finding comparable flavor in\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"At 10 inches long and 3 lb, 1 oz, this butternut squash is almost too big for the Skillet Squash recipe.","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2013\/02\/Skillet-Squash-300x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":7221,"url":"https:\/\/benpollock.com\/brick\/2021\/12\/joumou-haitian-soup\/","url_meta":{"origin":4571,"position":1},"title":"Appropriation: It&#8217;s What&#8217;s for Dinner","author":"Ben S. Pollock","date":"December 31, 2021","format":false,"excerpt":"Haitian Joumou Soup \u2014 non-fat vegan recipe I haven't cooked on a gas stovetop since early 1999, when we bought the current house. Top of my want list for a new home should we move has been a gas stove. Alas, in recent months media stories claim that cooking electric\u2026","rel":"","context":"In &quot;Holiday Cuisine&quot;","block_context":{"text":"Holiday Cuisine","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/holiday-cuisine\/"},"img":{"alt_text":"Some winter squash varieties at the 2013 Kew Gardens IncrEdibles Festival. Photo by Chiswick Chap CC4.0 license Wikimedia Commons","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":6558,"url":"https:\/\/benpollock.com\/brick\/2020\/04\/thanks-giving\/","url_meta":{"origin":4571,"position":2},"title":"Thanks, Giving","author":"Ben S. Pollock","date":"April 5, 2020","format":false,"excerpt":"Here is a Thanksgiving menu that I've been refining the last three years. It's low-fat whole-food plant-based vegan. We've found that when you reduce the oil to near-zero you can move around after the dinner rather than lumber with groans over to the TV room. First is the \"meat\" or\u2026","rel":"","context":"In &quot;Holiday Cuisine&quot;","block_context":{"text":"Holiday Cuisine","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/holiday-cuisine\/"},"img":{"alt_text":"Illustration of wire potato masher","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/potato-masher-open-clip-art.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/potato-masher-open-clip-art.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/potato-masher-open-clip-art.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/potato-masher-open-clip-art.png?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":7691,"url":"https:\/\/benpollock.com\/brick\/2023\/11\/sheet-casserole\/","url_meta":{"origin":4571,"position":3},"title":"Full Casserole on a Sheet","author":"Ben S. Pollock","date":"November 25, 2023","format":false,"excerpt":"One rule my wife and I have picked up for pot-luck suppers in our whole-food plant-based decade is \"bring an entree.\" We vegans seem to live on sides and salads, but in a communal room with a table of platters, we look around and ask, \"where's the main dish for\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"Several varieties of potatoes","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/potato-varieties-Wikipedia-Commons-1920x1080-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/potato-varieties-Wikipedia-Commons-1920x1080-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/potato-varieties-Wikipedia-Commons-1920x1080-1.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/potato-varieties-Wikipedia-Commons-1920x1080-1.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/potato-varieties-Wikipedia-Commons-1920x1080-1.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/potato-varieties-Wikipedia-Commons-1920x1080-1.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":3943,"url":"https:\/\/benpollock.com\/brick\/2012\/11\/kabocha-theater\/","url_meta":{"origin":4571,"position":4},"title":"Kabocha Theater","author":"Ben S. Pollock","date":"November 23, 2012","format":false,"excerpt":"Thanksgiving. America's Feast Day. Serene Tureen (left) and Veggie Stuffing It was yesterday. Before I forget what my notes mean, here are two of the dishes whose recipes I've been tinkering with for years and now have just about settled on. We don't eat meat, so we keep experimenting with\u2026","rel":"","context":"In &quot;Holiday Cuisine&quot;","block_context":{"text":"Holiday Cuisine","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/holiday-cuisine\/"},"img":{"alt_text":"Serene Tureen, and Veggie Stuffing","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":2042,"url":"https:\/\/benpollock.com\/brick\/2010\/07\/ratatouille-not-twee\/","url_meta":{"origin":4571,"position":5},"title":"Ratatouille Not Twee","author":"Ben S. Pollock","date":"July 4, 2010","format":false,"excerpt":"The Fourth of July calls for red, white and blue. But if it's independence we're celebrating, why not red, green, yellow and purple? Ratatouille is a southern European, mid-summer, vegetarian casserole, ideal for when you return from the farmers market with way too much. The chickpeas make this a one-pot\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4571","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/comments?post=4571"}],"version-history":[{"count":15,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4571\/revisions"}],"predecessor-version":[{"id":6832,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4571\/revisions\/6832"}],"wp:attachment":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media?parent=4571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/categories?post=4571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/tags?post=4571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}