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Showing posts from November, 2016

Spicy Roasted Brussels Sprouts

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Judi made so many delicious things for  Thanksgiving  this year, including these slightly sweet and spicy brussels sprouts. Yum! Ingredients 1 1/2 lbs Brussels sprouts 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup maple syrup 2 T Sriracha fresh ground salt and pepper Instructions Preheat the oven to 400°F. Trim the base away from the brussels sprouts and discard. Cut the sprouts in half. In a large bowl, whisk the olive oil with the vinegar, maple syrup, and Sriracha to combine. Add the brussels sprouts and toss until they are fully coated (or put everything in a big gallon ziplock and shake). Season with salt and pepper to taste. Spread the brussels sprouts on a baking sheet, cut sides down. Pour any extra olive-oil mixture onto the pan and tilt the pan around to distribute it. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.

Pie Crusts

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I like Whole Food' s Wholly Wholesome Whole Wheat pie crust, but if you have time or can't get to the store, here are some options. Either works well for our favorite  pumpkin pie . The first is an oil-based pie crust adapted from The Perfect Oil Pie Crust , adding in whole wheat flour. It's great with a  tofu quiche . (Note: I used vegan butter in an earlier version of this recipe; this oil-based crust is better -- flakier -- and easier, from little rolling and no extra flour when rolling). The second is a chocolately walnut crust from Judi (bottom crust only); try with pumpkin pie or  pudding pie .  Ingredients Flakey dough crust (2 crusts) 1.5 C whole wheat flour 1 C white flour 1 tsp salt 2/3 C canola oil 7 T ice water  Chocolately walnut crust (1 crust) 2 C walnuts 6 dates + 2 T maple syrup or some combo 1 t vanilla pinch salt 1/4 C cocoa Instructions Dough crust: Combine flour and salt in a bowl. In a separate mixing bowl, combine the oil and 5 T ice cold water; do

Mung Bean Sprout Saute

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Munira's family gave us some sauteed mung bean sprouts last year, and they were such a treat; nutty and yummy. And, it turns out, pretty easy to make. I bought some mung bean seeds and a  sprouting jar with 3 different sizes of lids (for different bean sizes and sprouting stages), and now make my own sprouts to saute! We've also tried broccoli sprouts, but only raw; they're not so yummy raw, so I'll try them sauteed next time. Ingredients Jar of sprouted mung beans 1 T olive oil 1 tsp cumin seeds 4 cloves garlic 1/4 tsp cayenne pepper (or more if you like it hot) 1/2 tsp turmeric (optional) salt and black pepper to taste For mung bean sprouting: 5 T mung bean seeds (about 1/3 cup seeds); I use  Todd's seeds sprouting jar; I use  Jar Seed Sprouter cool water Instructions Put mung bean seeds in a sprouting jar. Soak 8 hours. Rinse with cool water 2-3 times a day; swirl and drain. Always store in a tipped position in a bowl, so the water

Wild Rice Salad with Apples and Walnuts

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Larry's sister Cyndy made this for us a decade or more ago, and then made it again for Thanksgiving this year, which reminded me how delicious it is! Ingredients 1 C wild rice, dry 1 C chopped walnuts 1 C golden raisins 1 large apple, cored & diced 1-2 celery ribs, sliced grated rind of lemon 4 scallions thinly sliced dressing: 3 T lemon juice 2 cloves garlic 1/2 tsp salt fresh ground black pepper 1/3 C olive oil Instructions Cook rice (4 parts water, 1 part rice). Combine walnuts, celery, scallions, raisins, apple, lemon rind in a large bowl. In a jar with a tight lid, combine dressing ingredients and shake vigorously. Pour half of the dressing on the apple mixture and toss well. Combine rice with food mixture and pour on remaining dressing. Let sit 1 hour at room temp and serve on lettuce if desired. Can make the day before and let it sit overnight; it will be fine.