Posts filed under ‘Brussels sprouts’

Vegan Thanksgiving! Friendsgiving!!

Finally… the night has come for everyone to get together and eat delicious food! ¬†Vegan Thanksgiving! Cravings have been fulfilled.

The vegan feast included:

Homemade hummus from Noelle (with some sliced peppers, cucumbers, celery and carrots)

Sweet potato casserole from Julie (a definite hit… it barely lasted the first 5 minutes)

Quinoa salad, roasted brussels sprouts, and cutie cupcakes with frosting turkeys from Staci (she has outdone herself!!)

Roasted butternut squash and apple soup from Meg (complete with toppings: toasted coconut, toasted cashews, and sliced green onions)

Green Bean casserole and pumpkin pie from my mom!

Gingerbread biscotti from Betsy

Spinach salad(s) – one with tofu, barley, cherry tomatoes and corn plus another with slivered almonds, strawberries and mandarin oranges from my sister Nichole and her lovely vegan friendly boyfriend Jarod ūüėČ

Vegan Shepard’s Pie and stuffing

 

The vegan shepard’s pie came out much better than I imagined! ¬†A great comfort food that was much heartier and healthier than the original! ¬†It was adapted from the recent Veg News magazine and also The New Farm Vegetarian Cookbook

 

Root Vegetable Shepard’s Pie

2 Tbsp. olive oil

1 onion, chopped

2 medium carrots, chopped

12 oz. mushrooms (any kind, I used baby bellas)

2 1/4 cup gravy (recipe follows)

3/4 cup peas (fresh or frozen)

3/4 cup dried green lentils


Root vegetables:

3 medium Macomber white turnips

2 medium rutabagas

4 medium parsnips

4 medium yukon gold/yellow potatoes

 

Directions:

Heat the oil in a large skillet; add the onion, carrot, peas and mushrooms, cook until softened.


Add the lentils and gravy and let simmer until the lentils are somewhat softened; they will finish cooking in the oven. Put in to a large casserole dish (or two large pie dishes like I did).

Directions for root vegetables:


Wash turnips well and chop into evenly large chunks.  Be careful with this, the turnips are very tough to chop!

Boil the turnip cubes in enough water to fully cover; cook until fork tender, about 10-12 minutes.

Drain, let cool slightly, then peel the cubes of their skin with either a knife or your hands.

*follow this same method for the rutabagas and parsnips

*peel the potatoes, then follow this boiling method

each time using the same water (just keep it boiling and have the next product ready) and then place the all the cubes in the same bowl with an added 2 Tbsp. or Earth Balance butter and 1 Tbsp. nutritional yeast.

Lightly spoon-mash the root vegetables so that the cubes are still defined, yet mashed.

Top with the root vegetables, spray lightly with canola spray and bake at 350 F for 40-50 minutes until heated through, bubbling and slightly browned on top (if it starts to brown too early cover with tin foil).


 


Vegan Gravy

Makes about 2 -2 1/4 cups

2 cups vegetable broth or water (I used vegetable broth)

3 Tbsp. soy sauce

1/4 tsp. dried thyme

1 Tbsp. nutritional yeast

Salt and fresh ground black pepper, to taste

2 Tbsp. arrowroot powder dissolved in 3 Tbsp. water

1/4 cup almond milk, unsweetened original

 

Directions:

Bring the vegetable broth (or water) to a boil with the soy sauce, thyme, nutritional yeast, and salt and pepper; turn heat to low.

Dissolve the arrowroot into the 1/4 cup water;

add, whisking constantly, to the lightly simmering vegetable broth mixture.  Cook, still on low, until thickened.

Whisk in the almond milk and heat until thickened.

*Always taste before serving!

 

SAVE SOME ROOM IN THAT HUNGRY STOMACH FOR MORE!!!

 

Hearty Vegetable Stuffing

Serves about 15

2 french baguettes, either diced or roughly chopped

1 (or more) cup cornbread, either diced or roughly chopped

7 Tbsp. Earth Balance (I know… 7 is a lot… but so isn’t 15 servings!! Of course you can use less.)

1 large onion, chopped

3 medium carrots, chopped

4 large celery stalks, chopped

1 Tbsp. fresh chopped sage

1/4 tsp. of each the following:

basil

thyme

garlic powder

rosemary

parsley

Salt and fresh ground black pepper to taste

2 cups (or more, I needed more…) vegetable broth

 

Directions:

Place the prepared bread onto a baking sheet and place into a preheated 400 F oven; cook until dried out and golden.  Set aside.

In a large skillet heat the Earth Balance and add the onion, carrots, celery, herbs, and salt and pepper; cook until softened and slightly browned.

Add the bread to the skillet (or as much fits).

Place any dried bread that didn’t fit in the skillet into a buttered baking dish; then add the bread and carrot/celery mixture to the top.

Pour in the broth until the bread is moistened, the more moist the better.

Bake the stuffing, covered with tin foil, in a 350 F oven for 20 minutes; remove the foil and bake an additional 5-10 minutes until the color deepens.

This is the greatest stuffing I’ve had in a while! And no turkey was harmed in the making!

 

Great success! ¬†It definitely was an awesome time! I’ll hopefully get some updated recipes soon for the Sweet Potato Casserole and the Gingerbread Vegan Biscotti!! I’m so thankful to everyone who came to hangout, eat and bring their own creations of amazing vegan food!

 

 

Happy Thanksgiving Everyone!

Advertisements

November 24, 2010 at 8:43 pm 4 comments

Portland, Maine!

Last night I went to Portland to see my friend Marie Moreshead perform at Port City Music Hall! Well, that wasn’t the only reason! I also went to check out a restaurant called Green Elephant. ¬†The food was amazing!

Pat had the Veggie Citrus Spare Ribs

Marie had the Soy Nuggets

(please ignore the fact that I have not mastered my skills with Julie’s camera yet…)

And I had Steamed Veggies with Peanut Sauce

Of course we weren’t done yet! ¬†There is always room for dessert!

We all split the Fried Banana with Coconut Ice Cream and Toasted Peanuts.  Do I even need to add a picture here for you to know how good this is?  Probably not, but I will anyways (:

We had no trouble here…

The food was a great success!  I really need to make a peanut sauce to keep in my fridge.  I am seriously peanut sauce crazy lately!!

After dinner we went to Port City Music Hall to watch Marie perform with opening guest Amanda Gervasi. ¬†Both were amazing, but that’s a normal thing for Marie. ¬†I don’t think I have ever seen her have a bad show! ¬†Not possible!

Unfortunately it was too dark for my camera skills and I to get any pictures from the actual show, but those are a few from the sound check. ¬†Yeah I’m so VIP.

After the show I drove home and ate my kiwi’s for fuel. ¬†Falling asleep at the wheel is not a pleasant feeling!

Of course I can’t forget to mention my lunch from earlier in the day!! ¬†I roasted some brussels sprouts with some carrots and put those with some left over saut√©ed summer squash, zucchini and onions over brown rice. ¬†I could go the rest of my life with food like this! ¬†If only I had more time!!


Thanks to my hosts (for letting me take a million pictures even while they were starving!)!!!

May 6, 2010 at 3:55 am 2 comments

Spotlight on Brussels Sprouts

Brussels sprouts are amazing! If you aren’t big into vegetables, try brussels sprouts roasted in oil. You’ll be in love.

Brussels sprouts are packed with vitamins and minerals, such as vitamins K, C, E and A, manganese, iron and omega 3’s, as well as plant phytonutrients which can help combat several kinds of cancer, all while being delicious! Here’s a simple recipe…

Super Easy Roasted Sprouts

Preheat your oven to 350 degrees.¬†To roast them, use as many or as little brussels sprouts as you want (I usually use a cup or so). Spread them in one layer on a pan. Drizzle a generous amount of olive oil, then sprinkle some salt, pepper and dried rosemary (optional). Put em in the oven and cook for about 35 minutes. I’d recommend checking on them after 30 minutes, they can get pretty easily burned. When you take them out, they should look similar to this…

Mmmmmmmmm.

They’re a nutrient-dense, filling vegan treat to either eat on the side or have as a meal!

April 30, 2010 at 10:31 pm Leave a comment


Recent Posts

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 2 other followers