Showing posts with label Brussels sprouts. Show all posts
Showing posts with label Brussels sprouts. Show all posts
Friday, October 23, 2015
BRUSSELS SPROUTS & PEAR SALAD WITH PECANS AND DIJON-MAPLE-BALSAMIC DRESSING
A couple of weeks ago, I had a big bag of lovely little fresh Brussels sprouts--they are always a great price this time of year. I also had some beautiful firm-but-ripe pears froma friend's tree, and it occured to me that they might mix well in a salad. This is what I came up with and they did, indeed, mix well! We've had it a couple more times since then. (I think it would be a great addition to a Thanksgiving or Christmas feast, BTW.)
Printable Copy
BRYANNA'S BRUSSELS SPROUTS & PEAR SALAD WITH PECANS AND DJON-MAPLE-BALSAMIC DRESSING
Servings: 6
Salad:
1 1/2 lbs Brussels sprouts, trimmed and sliced 1/4" thick
1 Tbsp olive oil
2 large pears, firm but ripe, peeled, cored, sliced 1/4" thick
1/2 cup toasted pecans, coarsely chopped
2 large green onions thinly sliced
Dressing:
2 Tbsp water or aquafaba
2 Tbsp balsamic vinegar
1 Tbsp maple syrup
1 Tbsp extra virgin olive oil
1/2 Tbsp Dijon mustard (smooth or grainy)
1/4 tsp salt
Toss the Brussels sprouts with the 1 tablespoon olive oil and spread on a rimmed baking sheet. Bake at 400 degrees F for about 20 minutes, or until they have browned a bit on top. remove from the oven.
Cut the pear slices into about 1" pieces. Whisk the dressing ingredients together well. Mix together all of the ingredients in a bowl. Serve at room temperature.
Nutrition Facts
Nutrition (per serving): 205 calories, 98 calories from fat, 11.5g total fat, 0mg cholesterol, 125mg sodium, 598.3mg potassium, 25.4g carbohydrates, 7.6g fiber, 11.9g sugar, 5.1g protein.
Enjoy!
Monday, February 2, 2015
SPICY TOFU & BRUSSELS SPROUT STIR-FRY WITH KOREAN-STYLE SAUCE & VEGAN BACON
I haven't been blogging alot-- this virus we are getting over is still making me cough at night, so I'm not sleeping as well as I should. (Otherwise, I'm pretty well and back at work.) Consequently, meals are simple.
But, the other night I had some Brussels sprouts to use up, so I used those as a starting point for a quick and yummy stir-fry. I felt like using adding some tofu and I also had some of my Tofu "Bacon" marinating in the refrigerator and thought that might be a good addition to a simple stir-fry, to add more flavor.
My Tofu "Bacon"-- recipe here
But I wanted something a little different, so I rummaged around in the condiment section of my fridge and spotted my supply of gochujang (spicy Korean bean paste/Korean red pepper paste-- a type of miso). Just the thing!
Gochujang (spicy Korean bean paste/Korean red pepper paste)
Gochujang is made from red chiles, glutinous rice* [sticky rice, gluten-free] and soy beans. It's a little hot, a little fermented funky, and more than a little sweet. What it lacks in chile fire it makes up in rounded meaty flavors and the ripe twang of a good stinky cheese. Unlike other chile pastes, gochujang adds as much meaty edge as spice, which makes it a go-to main ingredient, not just a condiment."
We loved this and it was quick and easy to make (even with slicing the sprouts!). The vegan "bacon" definitely added to the dish with it's sweet/salty/smokey notes. This dish will definitely be a keeper. (AND I will be looking for more ways to use up my supply of gochujang.)
Printable Recipe
BRYANNA'S SPICY TOFU & BRUSSELS SPROUT STIR-FRY WITH KOREAN-STYLE SAUCE & VEGAN BACON
Servings: 3
UPDATE: You can substitute 1 lb. cored, thinly-sliced Savoy cabbage for the Brussels Sprouts.
1/4 cup water
1 1/2 tablespoons gochujang (spicy Korean bean paste/Korean red pepper paste)
3/4 tablespoon soy sauce
1 large clove garlic, crushed
2 teaspoons dark sesame oil
a few sprinkles kosher or flake salt
freshly-ground black pepper
Garnish:
crushed or ground toasted sesame seeds
Mix the Cooking Sauce ingredients together and set aside. Over high heat, add the sprout slices and garlic and stir-fry, add in squirts of water from a squeeze bottle as needed to keep the sprouts from sticking or drying out. Add about 2 tablespoon water and cover and cook for about 2 minutes, or until the sprouts are crisp-tender.
Printable Recipe
BRYANNA'S SPICY TOFU & BRUSSELS SPROUT STIR-FRY WITH KOREAN-STYLE SAUCE & VEGAN BACON
Servings: 3
UPDATE: You can substitute 1 lb. cored, thinly-sliced Savoy cabbage for the Brussels Sprouts.
14 oz. extra-firm tofu
1 1/3 cups thin strips of browned vegan
"bacon" of your choice (I use my Tofu "Bacon":
http://veganfeastkitchen.blogspot.ca/2010/10/revisiting-tofu-bacon.html
)
1/2 to 1 tablespoon oil
1 lb. Brussels sprouts, trimmed and
sliced into 3 or 4 slices each (about 1/4" thick)
1 large clove garlic, minced
Cooking Sauce:1 large clove garlic, minced
1/4 cup water
1 1/2 tablespoons gochujang (spicy Korean bean paste/Korean red pepper paste)
3/4 tablespoon soy sauce
1 large clove garlic, crushed
2 teaspoons dark sesame oil
a few sprinkles kosher or flake salt
freshly-ground black pepper
Garnish:
crushed or ground toasted sesame seeds
Pat the tofu to get rid of excess water and cut it into 1/2"
cubes. Heat the oil in a stir-fry pan or heavy 10 to 12" skillet over high
heat. Season with a bit of salt. Stir-fry until it is browned on at
least two sides. Scoop out and set aside.
Mix the Cooking Sauce ingredients together and set aside. Over high heat, add the sprout slices and garlic and stir-fry, add in squirts of water from a squeeze bottle as needed to keep the sprouts from sticking or drying out. Add about 2 tablespoon water and cover and cook for about 2 minutes, or until the sprouts are crisp-tender.
Add the Cooking Sauce, browned tofu cubes and vegan "bacon" strips and stir-fry for about 4 minutes. If it looks too dry while you are cooking it, add a few squirts of water. Be careful not to overcook the sprouts. Season with a bit of salt and some freshly-ground black pepper and serve immediately over steamed brown or converted rice.
Sprinkle each serving with ground or crushed roasted sesame seeds, if you like.
Nutrition Facts:
Nutrition (per serving): 315.4 calories; 46% calories from fat; 17.4g total fat; 0.0mg cholesterol; 921.8mg sodium; 893.5mg potassium; 24.0g carbohydrates; 7.4g fiber; 7.7g sugar; 16.6g net carbs; 23.6g protein.
Enjoy!
Monday, October 27, 2014
OAT GROATS W/ CHANTERELLE MUSHROOMS & APPLES IN CREAMY WINE SAUCE; ROASTED BRUSSELS SPROUT SALAD W/ VEGAN “BACON” & PECANS
These dishes made up a fine fall dinner we enjoyed the other night. They are both easy to make, and very tasty and satisfying, as well as nutritious. Both definitely to be made again!
I recently obtained some organic whole oat groats from a friend who rolls his own oats in a little manual mill every morning for breakfast. He buys them in a bulk and charged me much less than what I would have paid even in our local bulk store (where they are selling for $6 a pound, can you believe!). If you live in the States you can buy them for a good price from Bob's Red Mill or amazon.com . In any case, they are a really delightful whole grain and make a nice change from brown rice, bulgur wheat, quinoa, etc. I decided that they would be a great foil for a creamy melange of local apples and chanterelle mushrooms that we picked in our woods, and I was right.
I also had some Brussels sprouts in the fridge that needed using and some of my homemade Tofu "Bacon" marinating as well, so I made a hearty roasted salad, combining the two with a tasty dressing and some pecans for a scrumptious salad with plenty of protein.
Really a winner of a meal all around!
BRYANNA’S OAT GROATS IN CREAMY WINE SAUCE WITH CHANTERELLE MUSHROOMS AND
APPLES (GF, can be soy-free)
Serves 4 as a main dish
Toasting the oat groats a bit before simmering them adds more flavor. They take about the same time to cook as brown rice. The GF white bean flour thickens the sauce lightly while adding a little more nutrition.
Serves 4 as a main dish
Toasting the oat groats a bit before simmering them adds more flavor. They take about the same time to cook as brown rice. The GF white bean flour thickens the sauce lightly while adding a little more nutrition.
1 tablespoon olive oil
2 cups oat groats
5 cups light vegan broth, OR water mixed with 1 tsp. sea salt
1 tablespoon olive oil
12 oz. cleaned chanterelle mushrooms, sliced
2 large apples, peeled and thinly-sliced
1/2 cup dry to medium sherry
1 cup vegan “chicken-y” broth (I like Better than Bouillon No-Chicken broth paste)
1 teaspoon dried thyme leaves
1/2 cup vegan creamer of your choice
1 tablespoon white bean flour
Salt and freshly ground pepper to taste
Optional: chopped fresh parsley or chives to garnish
2 cups oat groats
5 cups light vegan broth, OR water mixed with 1 tsp. sea salt
1 tablespoon olive oil
12 oz. cleaned chanterelle mushrooms, sliced
2 large apples, peeled and thinly-sliced
1/2 cup dry to medium sherry
1 cup vegan “chicken-y” broth (I like Better than Bouillon No-Chicken broth paste)
1 teaspoon dried thyme leaves
1/2 cup vegan creamer of your choice
1 tablespoon white bean flour
Salt and freshly ground pepper to taste
Optional: chopped fresh parsley or chives to garnish
To cook the oat groats, in a 2-quart saucepan heat the 1 tablespoon olive oil over medium-high heat, then add the groats and stir them around for a minute or two to toast them. Off the heat, add the broth (or water with salt)—and be careful of splattering when you pour the broth into the hot pan. Use a cooking mitt to hold the pitcher of broth. Place the pan back on the heat, turn to high and bring to a boil. When it boils, turn it down to a simmer, cover and cook for 40 minutes. Turn off the heat and keep covered while you make the sauce.
Heat the 2nd tablespoon of olive oil in a
large heavy (cast iron, hard-anodized or nonstick) skillet over medium-high heat.
When the oil is hot, add the sliced chanterelles and apples and sauté,
stir-often, until they have softened and browned a bit. Add the sherry and cook
over high heat until it is reduced by about half. Add the broth and thyme leaves and keep
cooking over high heat to cook it down again to about half. Whisk the bean
flour into the creamer until smooth and stir it into the pan. Stir until the sauce thickens and take the pan off the heat.
Divide the oat groats between 4 plates and spoon the
creamy mixture evenly over the four portions. Serve immediately, sprinkling
with chopped parsley or chives.
BRYANNA’S
ROASTED BRUSSELS SPROUT SALAD WITH VEGAN “BACON” AND PECANS
Serves 2 as a main dish and 4 as
a side dish
The idea for this salad came from a recipe from on it vegan, lower in fat and much, much easier, so I'm going to consider it my own!
12
ounces Brussels sprouts, trimmed and thinly sliced (from top to stem)
1
large green onion, trimmed and thinly-sliced
1
large clove garlic, minced
3
tablespoons aquafaba or my homemade Oil Substitute for Salad Dressings
1
tablespoon maple syrup (or you could use dark agave nectar or brown rice syrup)
1
tablespoon balsamic vinegar
1
tablespoon dark sesame oil
1/4
teaspoon salt
3
ounces vegan “bacon”, cut into 1/2-inch pieces (I used 10 slices of my homemade Tofu Bacon)
1/2
cup pecans, chopped
Freshly-ground
black pepper
Preheat
the oven to 450°F.
Spread
the sliced Brussels sprouts, green onion and garlic on an oiled rimmed baking
sheet. Spray with oil from an oil pump-sprayer and sprinkle with a little salt.
Bake, stirring now and then, until the Brussels sprouts are tender but
still a bit crunchy and starting to brown.
Remove from the oven and set aside.
Make
the dressing by whisking together the Oil Sub, maple syrup, vinegar, sesame oil
and salt.
Mix
the roasted sprouts in a serving bowl with the vegan “bacon” pieces, pecans,
Dressing, and freshly-ground black pepper to taste.
This
can be made ahead, but should be served at room temperature, if possible, so,
if you refrigerate it, leave it at room temperature for at least an hour before
serving.
Enjoy!
Thursday, October 15, 2009
THANKSGIVING LEFTOVERS
That would be me!! (That's kind of a joke!)
Plate of Thanksgiving leftovers the day after-- clockwise from 6:00: vegetarian bread stuffing with sage and onion (recipe in my book The Almost No-Fat Holiday Cookbook); a Peruvian squash stew with corn and peas called Locro (Update: recipe in my new book); my Soy and Seitan "Turkey" with vegan brown gravy (Update: gravy recipe in my new book and most of my other books); homemade cranberry sauce with oranges; Tofu Pot Pie (recipe in my book Soyfoods Cooking for a Positive Menopause); Roasted Sweet Potatoes with Moroccan Spices (Update: recipe in my new book) .
We had 18 people (all family) for our Canadian Thanksgiving dinner on Monday and I was so distracted that I forgot to take pictures until the next day! But, it was very much like years past, except for some of the side dishes. Don't get me wrong! It was great fun being with everyone. But I have been organizing a big fundraiser and I'm generally pretty distracted right now. (And also why I'm not blogging alot just now.) Besides the above items, we had some lovely whole wheat dinner rolls and an apple bundt cake that my oldest daughter Bethany made; mashed potatoes; pumpkin pie (my vegan recipe); a Persian-style brown rice pilaf with edamame (Update: recipe in my new book), a root vegetable stew (see recipe link below-- it was one of my picks for the #2 question in the Vegan Mofo Survey, "What are the top 3 dishes/recipes you are planning to cook?") and a Brussels Sprout Slaw with mustard dressing and candied walnuts (see recipe link below). These last two recipes were from magazines and they were quite good-- I would make them again.
My vegan Pumpkin Pie (recipe in my book The Almost No-Fat Holiday Cookbook)-- pics from last year or before:
Roasted Sweet Potatoes with Moroccan Spices (Update: recipe in my new book)
Locro (Peruvian Vegetable Stew; Update: recipe in my new book)The Brussels Sprout Slaw was a real hit! Everyone loved it! It's from the current issue of Bon Appétit magazine (Nov. 2009), and you can get the recipe here. It's really easy to make if you have a food processor with a slicer attachment-- otherwise, slicing those little sprouts so thinly by hand would be very tedious! The only changes I made were to use olive oil in the dressing, and I used walnuts instead of pecans because I didn't have any pecans.
Photograph by Elinor Carucci on the Bon Appétit website.The Root Vegetable Stew with Herbed Dumplings was from Eating Well magazine and you can find the recipe here. I veganized it by using Tofurkey Vegetarian Italian Sausages (Field Roast Italian veggies sausages would be good here, too!) and vegetarian broth instead of chicken broth and it turned out very well.
I doubled the recipe, so I used a whole package of the Tofurkey vegetarian Italian sausages.
(I used carrots, Yukon Gold potatoes and beets for the root vegetables, and kale for the greens (the beets and kale were from our own garden). Here are pics of the stew in progress....
Just the vegetables for the stew cooking...
With the kale and veggie sausages added...
Ready to add the dumplings.....I followed the directions pretty much to the letter, but I found that the instructions don't give you much information about how long to cook the stew before you add the dumplings. The dumplings only cook for 10 minutes, so you need to cook the vegetables until they are almost tender (especially the beets).
The stew with the dumplings on top.
I also didn't care for their dumpling recipe-- they came out too dry and heavy for my taste. I used Ener-G Egg Replacer powder and soymilk instead of the egg, and even added more soymilk, but, even so... Next time I will use my own Featherlight Dumplings...here's the recipe (double it for the stew recipe, and add the herbs in the Eating Well recipe):
Printable Recipe
BRYANNA'S FEATHERLIGHT DUMPLINGS
Servings: 8
Yield: makes about 8 dumplings
This recipe is from my first cookbook, "The Almost No-Fat Cookbook".
1 cup unbleached white flour (or use 1/2 white whole wheat pastry flour)
1 teaspoon baking powder
1/4 teaspoon salt
OPTIONAL: rub in 1 tablespoon oil or Earth Balance
1/2 cup non-dairy milk
In a medium bowl mix together the flour, baking powder, and salt. Rub in the Optional oil or Earth Balance with your fingers, if desired.
Stir in the soymilk to make a stiff dough.
Stir briefly just to mix. Drop small spoonfuls of dough on top of simmering stew or thick soup, cover tightly, and cook without peeking for 10 minutes. Test one dumpling to see if it's done in the middle before serving.
Note: You can add fresh chopped parsley or other herbs to the flour before mixing.
Nutrition Facts
Nutrition (per serving WITHOUT optional oil or Earth Balance): 61.9 calories; 4% calories from fat; 0.3g total fat; 0.0mg cholesterol; 67.1mg sodium; 98.6mg potassium; 12.7g carbohydrates; 0.5g fiber; 0.4g sugar; 12.2g net carbs; 2.0g protein; 1.2 points.
Off to Pender Island this weekend! Have a good one!
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