Tuesday, January 24, 2012

Fried Brussel Sprouts

I love the winter for so many reasons, one of which are: Brussel Sprouts. Many people don’t care for the little heads of heaven, but I am out to change that. Prepare this dish for the “haters” you know and they will be instantly converted.

4 cups vegetable oil (+/- depending on  your pan)
2 pounds brussel sprouts, halved
½ cup salted/roasted sunflower seeds (crush to a kosher salt size)

In a large pan, heat the oil to 350 degrees F. add the brussel sprouts ½ pound at a time and fry for 4-6 minutes. When done, remove from oil and sprinkle with seeds.

Brown or “Ham” Flavored Gravy

I made this gravy for my annual holiday dinner. The texture and flavor was very similar to “ham” gravy I had as a child. I guarantee that all of your family/guests will LOVE this gravy.  

Brown or “Ham” Flavored Gravy
2/3 cup whole wheat flour or other flour of choice
1 cup onion, diced
1 tablespoon olive oil
1 tablespoon garlic, minced
4 cups vegetable stock
1/2 cup nutritional yeast
2 tablespoons tamari
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
In a medium saucepan, place flour, and cook over low heat, while stirring constantly, until lightly browned and fragrant, about 2 to 3 minutes. Transfer browned flour to a small bowl and set aside.
In the same saucepan, sauté the onion in olive oil, over low heat, for 3-5 minutes or until soft. Add garlic and sauté an additional 2 minutes.
Add vegetable stock, nutritional yeast, tamari, sage, thyme, salt, and black pepper to browned flour, and whisk well to combine. Add wet ingredients to sautéed onion mixture, whisk well to combine, and continue to cook mixture, while whisking constantly, until thickened.
Taste and adjust seasonings, as desired. Serve over the mashed potatoes or any of your favorite vegetables, biscuits, or main dishes, or use to make sauces for casseroles, or add to soups or stews.

Christmas 2011 Holiday Menu

Christmas 2011 Holiday Menu

Well, another holiday has come and gone. I hosted Christmas dinner at my house again this year, which is not becoming a family tradition. This dinner was almost totally vegan- except the ham that I had to make to appease the true meat eaters in the crew. I will add a recipe link for each item. It may take a few days to get it all updated, but I promise I will.
·         Amazing Mashed Potatoes
·         Fried Brussel Sprouts
·         “Buttermilk” Biscuits
·         Brown Gravy
·         Bread Stuffing
·         Chunky Cranberry Sauce
·         Apple Pie
·         Blueberry Pie
·         Blackberry Pie

Friday, January 20, 2012

Avocado Pesto

> 1 pound dried linguini
> 1 bunch basil leaves (about 2½ ounces)
> ½ cup pine nuts (or your favorite nut)
> 2 ripe avocados, pitted and peeled
> 2 tablespoons fresh lemon juice (about ½ of a lemon)
> 3 cloves garlic
> ½ cup olive oil
> Salt to taste
> freshly ground black pepper to taste
> 1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
> 2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.