Adobo de la tierra
Chef
Steven Olesen
Hospital
Stanford Health Care
Prep time
1 hour
Cook time
30 minutes
Yield
24 servings
Recipe type
Plant-based
Award
Winner
Image
ingredients
Ingredients
Vegetarian adobo sauce
1 1/4 pounds oyster mushrooms, bias cut
1 1/4 pounds shiitake mushrooms, sliced
1 1/4 pounds fingerling potatoes, diced
1 pound carrots, diced 1/4 inch
4 ounces red onion, diced 1/4 inch
4 tablespoons garlic, chopped
4 tablespoons ginger, minced
10 whole bay leaves
4 cups green onion, 1/8 inch bias cut
1 tablespoon black pepper
8 tablespoons brown sugar
1/2 cup cornstarch
3 cups white vinegar
4 cups soy sauce
4 tablespoons vegetable base
4 tablespoons canola oil
48 butter lettuce leaves
Green papaya atchara
4 cups green papaya, grated
2 cups carrots, grated
1 cup jalapeño pepper, seeded and slivered
2 cups white vinegar
1 cup granulated white sugar
2 teaspoons kosher salt
1 cup yellow bell pepper
Basmati rice
8 cups basmati rice, uncooked
12 cups water
Plant-based protein
2 lbs organic tofu
2 cups garbanzo beans, canned and drained
2 cups red kidney beans, canned and drained
2 cups cannellini beans, canned and drained
6 tablespoons yellow onion, diced
2 cups couscous, cooked
2 cups lentil, cooked
2 cups quinoa, cooked
10 oz shiitake mushrooms
6 oz roasted pepper, canned and drained
10 roasted jalapeños
3 tablespoons vegetable base
4 tablespoons salt, kosher
1 1/4 pounds oyster mushrooms, bias cut
1 1/4 pounds shiitake mushrooms, sliced
1 1/4 pounds fingerling potatoes, diced
1 pound carrots, diced 1/4 inch
4 ounces red onion, diced 1/4 inch
4 tablespoons garlic, chopped
4 tablespoons ginger, minced
10 whole bay leaves
4 cups green onion, 1/8 inch bias cut
1 tablespoon black pepper
8 tablespoons brown sugar
1/2 cup cornstarch
3 cups white vinegar
4 cups soy sauce
4 tablespoons vegetable base
4 tablespoons canola oil
48 butter lettuce leaves
Green papaya atchara
4 cups green papaya, grated
2 cups carrots, grated
1 cup jalapeño pepper, seeded and slivered
2 cups white vinegar
1 cup granulated white sugar
2 teaspoons kosher salt
1 cup yellow bell pepper
Basmati rice
8 cups basmati rice, uncooked
12 cups water
Plant-based protein
2 lbs organic tofu
2 cups garbanzo beans, canned and drained
2 cups red kidney beans, canned and drained
2 cups cannellini beans, canned and drained
6 tablespoons yellow onion, diced
2 cups couscous, cooked
2 cups lentil, cooked
2 cups quinoa, cooked
10 oz shiitake mushrooms
6 oz roasted pepper, canned and drained
10 roasted jalapeños
3 tablespoons vegetable base
4 tablespoons salt, kosher
preparation
Instructions
1. Blanch diced fingerling potatoes and carrots for three to five minutes in boiling water. Drain and cool.
Heat oil in a large pot or kettle. Add garlic, ginger, and onions. Sauté until onions are translucent, approximately 5 minutes. Add the blanched diced potatoes, shiitake mushrooms, oyster mushrooms, and whole bay leaves. Cook for 2 minutes. Add soy sauce, white vinegar, vegetable base, brown sugar, and cornstarch. Bring to a simmer. Cook for 10 to 15 minutes, until the internal temperature reaches 165°F. Add the blanched diced carrots and sliced green onion. Reserve adobo sauce until plant-based protein is placed within a butter leaf lettuce cup.
2. Combine papaya, carrots, and jalapeno in a mixing bowl.Add salt and let sit for 10 minutes to draw out water.
After 10 minutes, squeeze remaining water out of the mixture. Mix vinegar and sugar in another bowl. Combine papaya mix and vinegar mix. Let rest for a minimum of 30 minutes.
3. Place basmati rice into a steamer. Steam for 15 to 20 minutes.
4. Bring all grains (couscous, quinoa, and lentils) to a boil over medium-high heat in separate saucepans until tender. Drain well and cool. Add the couscous, quinoa, lentil, tofu, garbanzo beans, kidney beans, cannellini beans, diced yellow onion, shiitake mushroom, roasted pepper, and roasted jalapeno to a food processor bowl. Add vegetable base and salt. Blend/process until ingredients are fully incorporated. Make 4 oz patties of the plant-based protein. Place into a freezer to make patties firm. Remove patties.
Heat oil in a large pot or kettle. Add garlic, ginger, and onions. Sauté until onions are translucent, approximately 5 minutes. Add the blanched diced potatoes, shiitake mushrooms, oyster mushrooms, and whole bay leaves. Cook for 2 minutes. Add soy sauce, white vinegar, vegetable base, brown sugar, and cornstarch. Bring to a simmer. Cook for 10 to 15 minutes, until the internal temperature reaches 165°F. Add the blanched diced carrots and sliced green onion. Reserve adobo sauce until plant-based protein is placed within a butter leaf lettuce cup.
2. Combine papaya, carrots, and jalapeno in a mixing bowl.Add salt and let sit for 10 minutes to draw out water.
After 10 minutes, squeeze remaining water out of the mixture. Mix vinegar and sugar in another bowl. Combine papaya mix and vinegar mix. Let rest for a minimum of 30 minutes.
3. Place basmati rice into a steamer. Steam for 15 to 20 minutes.
4. Bring all grains (couscous, quinoa, and lentils) to a boil over medium-high heat in separate saucepans until tender. Drain well and cool. Add the couscous, quinoa, lentil, tofu, garbanzo beans, kidney beans, cannellini beans, diced yellow onion, shiitake mushroom, roasted pepper, and roasted jalapeno to a food processor bowl. Add vegetable base and salt. Blend/process until ingredients are fully incorporated. Make 4 oz patties of the plant-based protein. Place into a freezer to make patties firm. Remove patties.
