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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.

Vegan pie crust

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We like Whole Food's Wholly Wholesome 9" Whole Wheat or Spelt Organic Pie Shell, but a homemade crust can be even better. Here's a recipe for a 9" crust, adapted from Mom's best pie crust and friend Rick's flakey vegan pie crust using vegan butter (which tasted better than an earlier version of this recipe that used all oil). Tried an earlier version for this sweet potato pumpkin pie. Double for top and bottom crust.

Ingredients
2 cups whole wheat flour
1 tsp salt
1/2 C + 2 T chilled Earth Balance or Miyoko stick butter
2 T cold canola oil
3 T ice water

Instructions
Mix flour and salt. Roughly cut the buttery sticks into 1/2 inch cubes. Mix/cut together in a food processor. or work the margarine into the flour with your hands. Process until you have pea-sized chunks.

In a separate bowl, whisk together the chilled oil and water. Add to the flour and sugar mixture and mix just until a soft, pliable dough forms.

Cover the dough in plastic wrap and chill for at lea…

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 doesn't sit, but rather drips o…

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.