Brussels Sprouts & Tempeh Hash with Brazil Nut Parmesan & Avocado

Hashes are a universally accepted dish for all meals, any time of the day. While usually made with potato, this hash uses thinly sliced brussels sprouts as the base. Use a food processor with a shredding attachment to process the brussels the fastest but a box grater will work too.


Two Years Ago Today White Bean Soup with Smokey Tofu & Rosemary Oil

Shredded brussels sprouts, caramelized onions, garlic and smoked maple tempeh served with creamy avocado and homemade parmesan made with brazil nuts and almonds.

Brussels Sprouts & Tempeh Hash
serves 3
3 tbl extra virgin olive oil, divided
1 yellow onion, small dice
2 garlic cloves, minced
1/2 lb brussels sprouts, shredded
salt and pepper
1/4 tsp red pepper flakes
8 oz smoked maple tempeh, medium dice
1-2 avocados, halved

Saute the onion and garlic in 2 tbl of olive oil until caramelized and tender, 7 minutes. Add the garlic and shredded brussels sprouts. Season with salt and pepper to taste and add the red pepper flakes. Cook 3-4 minutes until the sprouts have softened. Add the tempeh and the remaining 1 tbl of olive oil. Saute until the tempeh is golden brown.
Serve with avocado halves and sprinkle the top with plenty of brazil nut parmesan.

Brazil Nut Parmesan
1/4 cup nutritional yeast
1/3 cup slivered almonds
1/4 cup brazil nuts
1/4 tsp salt

Combine all of the ingredients in a food processor and blend for 20-30 seconds until the mixture is finely ground.

Scratch Made Green Bean Cauliflower Casserole

I stand by my claim that this is the best (vegan or not) Green Bean Casserole recipe you will find on the internet! Portobello and shiitake mushrooms are browned to perfection before a creamy almond milk gravy is made. Combine with blanched green beans and cauliflower and top with thinly sliced shallots and shiitake mushrooms dusted with flour and olive oil. Bake this beauty for 20 minutes and you are set. I added the cauliflower to make this casserole a meal instead of a side dish and it was more than substantial enough. Don't until the holidays to make this!


One Year Ago Today Peanut Soup with Parsnip Crisps

Two Years Ago Today Fall En Croute


Fresh green bean and cauliflower casserole with cream of mushroom sauce made from scratch and topped with crunchy baked shallot and shiitake slices.

Crunchy Shallot Shiitake Topping
2 shallots, thinly sliced
1 cup shittake mushrooms, thinly sliced
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 tbl extra virgin olive oil
2 tbl all-purpose flour
2 tbl nutritional yeast

Combine the shallots, mushrooms, thyme, salt and pepper. Toss with olive oil and then toss with flour and nutritional yeast making sure all the vegetables are coated. Set aside.

Green Bean Casserole with Cream of Mushroom Sauce
serves 3 as an entree and 6 as a side
3 tbl extra virgin olive oil
1/2 yellow onion, minced
2 portobello mushrooms, gills scraped, small dice
1 cup shiitake mushrooms, roughly chopped
2 garlic cloves, minced
salt and pepper
1/4 tsp red pepper flakes
3 tbl all-purpose flour
2 cups almond milk
3/4 cup vegetable broth
1/2 lb fresh green beans, ends trimmed, halved
2 cups small cauliflower florets

Heat the olive oil over medium-high heat and add the onions and mushrooms. Saute until the mushrooms have released their moisture and have browned, 15 minutes. Add the garlic and cook to toast, 2 minutes. Season with salt and pepper and red pepper flakes.
Add the flour and stir together. Saute, stirring constantly for 2 minutes to allow the raw flour flavor to cook out. Slowly stream in the milk and broth and bring to a simmer. Cook over medium heat for 5-7 minutes until thick and creamy. Taste and season with salt and pepper.
Preheat the oven to 425.
Bring a large pot of salted water to a boil. Add the green beans and cauliflower. Cook for 5 minutes and drain. Add to the cream of mushroom mixture and remove from the heat.
Pour the green bean mixture into an 8x8 inch baking dish. Top with the crunchy onion and mushroom mix and bake for 15 minutes until browned and bubbly. Place under the broiler for 3-4 minutes to brown the top additionally, if necessary.

Roasted Vegetable Salad with Rosemary Garlic Oil

This roasted vegetable salad is quick and incredibly easy to throw together for a family of four or double for a large crowd. Fresh rosemary blended into olive oil adds the perfect touch of herb flavor that accentuates even more while the vegetables become tender.

Roasted brussel sprouts, pearl onions, fingerling potatoes and green beans coated in garlicky olive oil with fresh rosemary. 

Two Years Ago Today Sausage and Black Eyed Peas with Spooned Cornbread & Tobasco Remoulade


Rosemary Garlic Oil
1/4 cup extra virgin olive oil
2 tbl fresh rosemary leaves
2 garlic cloves

Combine all of the ingredients in a blender and blend until smooth.

Roasted Vegetable Salad
serves 4 as a side dish
1 lb baby potatoes (such as fingerling, red or yukon)
8 oz frozen pearl onions, thawed
20 brussel sprouts, ends trimmed & outer leaves removed
2 handfuls fresh green beans, ends trimmed
1 tsp red pepper flakes
salt and pepper

Preheat the oven to 400.
Prick the potatoes all over.
Combine all the vegetables and arrange in a single layer on a baking sheet. Pour all of the rosemary oil over the vegetables. Season liberally with salt, pepper and red pepper flakes.
Toss all of the vegetables together to coat the oil and vegetables evenly.
Roast for 25 minutes or until the potatoes are tender and caramelized.

Brussels Sprout & Radicchio Chop Salad with Sesame Ginger Dressing

Radicchio is not something I eat all that much but I do enjoy it more than I used too. It tastes great roasted, as the cooking process takes the bitterness away, but when thinly sliced, its flavor works perfectly as an accompaniment to a salad mixed with other greens or leafs.

Roasted brussels sprouts, bitter radicchio, thinly sliced red onion, almonds and crunchy onions top this chopped salad drizzled with sesame ginger vinaigrette.

One Year Ago Today Iced Gingerbread Biscotti

Brussels Sprout and Radicchio Chop Salad
30 brussels sprouts, thinly sliced
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
salt and pepper
1 medium size radicchio, thinly sliced
1/2 cup crispy onions (like the kind you top casseroles with at thanksgiving)
1/3 cup toasted almond slices
1/4 cup paper thin sliced red onion

Preheat the oven to 425.
Toss the shredded brussels sprouts with olive oil, red pepper flakes and season with salt and pepper. Roast in an even layer on a baking sheet for 15 minutes until the edges are caramelized.
Toss the brussels sprouts with the remaining ingredients and dress with sesame ginger dressing.
If you are not going to eat right away, reserve the crispy onion for the last minute so they do not get soggy.

Sesame Ginger Dressing
2 tbl rice vinegar
2 tbl coconut oil
1 tbl agave
3 tsp soy sauce
2 tsp sesame seeds
1/2 tsp toasted sesame oil
1" piece fresh ginger, minced
1/4 tsp red pepper flakes

Combine all of the ingredients in a blender and blend for 2-3 minutes until the dressing is smooth and thick.
If you are not using it immediately, it will separate, so quickly re-blend.

Thanksgiving Day Cutlets, Cauliflower Mash & Golden Gravy

So you have all your sides ready and planned for but what will you serve as the main dish? You could go the old stand-by route and purchase a tofurkey or field roast, but I feel people only buy them because they feel obligated to have a meat-like main course and can't fashion up a tofurkey roast in their own kitchen. While I believe they taste way better then they did 10 years ago, I still don't LOVE the taste. I don't wait all year for the holiday season to come around so I can get my hands on one. So why buy one?
Here is a recipe for vegan turkey cutlets (gluten free! that never happens) that works fantastically for the holidays but are also great for any day of the year.

 One Year Ago Today Root Beer Braised Seitan & Vegetable Ragout

Faux turkey cutlets made from tempeh, tofu, ground pumpkin seeds and plenty of herbs for flavor and texture. Serve with creamy mashed cauliflower and savory sage gravy.

Thanksgiving Day Cutlets ( Vegan Turkey Cutlets)
makes 4 cutlets
1/4 cup pumpkin seeds
8 oz tempeh
6 oz extra firm tofu
2 tbl extra virgin olive oil
1 medium yellow onion, minced
1 celery stalk, minced
1 tsp dried sage
1 tsp dried thyme
1 tsp black pepper
1 tsp salt
1/2 tsp ground garlic
1/4 tsp red pepper flakes
2 tbl yellow miso (if making gf cutlets, check your brand of miso. Most are gf but some contain barley which is not gf)
1 tbl dijon mustard

In a food processor, pulse the pumpkin seeds until they are roughly ground. Trade out the blade for the shredding disc and process the tempeh and tofu in with the seeds. Set aside.
Saute the onion and celery in olive oil until tender, 10 minutes. Add the tofu mixture and season with sage, thyme, pepper, salt, garlic and red pepper flakes. Add the miso and mustard and combine. Saute for 10 minutes until golden brown.
Transfer to a plate and allow to cool. Preheat the oven to 350.
Line a baking sheet with foil and grease with cooking spray. Divide the mixture into 4 oval cutlets and drizzle the tops with olive oil.
Bake for 30 minutes until golden brown.

Cauliflower Mash
1 head cauliflower, small florets
2 medium sized red potatoes, skin on, medium dice
2 tbl extra virgin olive oil
vegetable broth, if needed
salt and white pepper

Boil the cauliflower and potato in salted water until tender. Drain and mash with olive oil and vegetable broth to reach your desired consistency. Taste and season with salt and pepper.

Golden Gravy
1/4 cup nutritional yeast
1/4 cup all purpose flour
3 tbl safflower oil
1 small yellow onion, minced
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried sage
1/2 tsp black pepper
1/2 tsp salt
2 cups water
2 tbl soy sauce

Over medium heat in a dry saute pan, toast the nutritional yeast and flour for 3-4 minutes, stirring constantly. Transfer to a plate.
Add the oil to the pan and saute the onion until soft and translucent, 7 minutes. Add the garlic, thyme, sage, black pepper and salt. Saute 3-4 more minutes. Add the flour mixture back into the pan and stir until fully combined.
Add the water and soy sauce and bring to a boil. Reduce to a low simmer and cook, stirring occasionally for 10 minutes. Season with salt and pepper to taste.
I like to serve and eat this gravy as is, thick & with the onion chunks. If you prefer a smooth gravy, strain then serve.

Warm Chickpea & Green Bean Salad with Roasted Lemon

Not only is this a great salad for lunch but it would also make a wonderful addition to your Thanksgiving day dinner substituting that heavy green bean casserole for this light side.

One Year Ago Today Red Pepper Quesadillas with Grilled Onions & Tofu

Lightly roasted lemon rind, green beans and shallots tossed with raw radishes, chives and chickpeas while hot. Serve as a salad for two or as a side for a family of four.

Warm Chickpea & Green Bean Salad
yield-as an entree 2, as a side 4
1 lemon
2 handfuls green beans, ends trimmed
1 shallot, thinly sliced
2 tbl extra virgin olive oil
salt and pepper
1-15oz can chickpeas, drained and rinsed
4 radishes, thinly sliced
2 tbl minced chives
2 tbl vegan mayonnaise

Preheat the oven to 425.
Use a vegetable peeler to slice off thick pieces of lemon peel. Make sure to only get the yellow part of the skin. Save the lemon for its juice.
Combine the lemon peel, green beans and shallot with olive oil, salt and pepper. Roast for 15 minutes.
While hot, combine the vegetables with the remaining ingredients along with juice from half of the lemon. Taste to season with more salt and pepper.
Enjoy warm or at room temperature

5 Thanksgiving Day Side Dishes

Thanksgiving Day side dish extravaganza!
Whether you choose to make one or all five, you can't lose with any of these side dishes amped up with new flavor without losing tradition. Don't forget my Apricot & Salt Chocolate Tart for dessert!

Biscuits with Persimmon Cranberry Butter
Biscuits
makes  8 biscuits

2 cups all-purpose flour

1 tbl organic cane sugar

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

¼ cup vegetable shortening, chilled, cut into 1/2-inch pieces

¼ cup vegan butter, chilled, cut into 1/2-inch pieces

¾ cup almond milk

Preheat oven to 375 degrees.

In a large bowl add the flour, sugar, baking powder, salt and baking soda. Cut in shortening and butter until they are pea sized. Add in almond milk and mix with your hands until dough is formed but do not over mix or biscuits will be tough. Roll out to 1” thick on a floured surface and cut into 2” circles.

Place the biscuits in a greased 9” pie pan, packed tightly. This will help the biscuits rise up instead of out.

Lightly spray the tops with oil and bake for 15-20 minutes until golden brown on the bottom and cooked on the inside.

 
Persimmon Cranberry Butter
2 small persimmons, peeled, roughly chopped

12 oz fresh (or frozen and thawed) cranberries

1/2 cup maple syrup

1/3 cup water, plus more

Pinch of sea salt

Combine all of the ingredients and bring to a simmer. Cook for 15 minutes until the fruit has broken down and the water has been absorbed.

Transfer to a blender or food processor along with 3 tbl of water and blend until smooth.

Bring back to the stove and simmer over low heat for 10 more minutes, stirring often so it doesn’t burn.

Creamed Corn 

serves 4

1 tbl extra virgin olive oil

½ small yellow onion, small dice

1 tsp fresh thyme leaves

10 oz fresh or frozen corn kernels

Salt and pepper

1 ¼ cup coconut milk

¾ cup vegetable broth

Sweat the onion in olive oil until soft and translucent, 5 minutes. Add the thyme, corn and season with salt and pepper. Add the coconut milk and broth and simmer for 20-25 minutes until the mixture is thick, stirring often. Taste and adjust seasonings.

Roasted Brussel Sprouts with Pecans & Cranberries

serves  4

2 cups brussel sprouts, halved

2 tbl extra virgin olive oil

1 tsp garlic powder

½ tsp red pepper flakes

Salt and pepper

¼ cup toasted pecans, roughly chopped

¼ cup dried cranberries

Preheat the oven to 375.

Toss the brussel sprouts with the remaining ingredients and roast on a baking sheet for 20 minutes until the outer leaves are crispy and browned.

Toss with toasted pecans and cranberries.

 

Sweet Potato & Plantain Mash with Brown Sugar Crumble

serves 4- 6

2 large sweet potatoes, peeled, medium dice

2 yellow/black plantains, medium dice

3 tbl coconut oil

Salt and pepper

2 cups all-purpose flour

2 cups organic light brown sugar, packed

1 cup toasted pecans, roughly chopped

1 tsp cinnamon

½  tsp ground ginger

½ tsp salt

1 cup vegan butter, cold and cubed

Preheat the oven to 350.

Combine the sweet potato and plantains in a pot of cold, lightly salted water and bring to a boil. Cook until the potatoes are tender. Drain.

Mash with coconut oil and season with salt and pepper. Spread the mash into an 8x8 casserole dish.

Combine the flour, sugar, pecans, cinnamon, ginger and salt in a medium bowl. Cut in the butter and mix with your hands or forks until the butter is pea sized and the mixture is clumpy and moist. Top the potato mixture with the crumble and bake for 20 minutes until golden brown.

 "Deviled Eggs"
12 small yukon golds, peeled and halved
1 heaping tbl black salt**
1/2 cup vegan mayonnaise

2 tbl olive oil
1 tbl turmeric
1 tsp dijon mustard
2 scallions, minced, green parts only
1/4 tsp dried dill
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
paprika for dusting

Combine the potatoes, black salt and cold water in a small pot and bring to a boil. Cook until tender but not falling apart. Drain and rinse with cold water to stop the cooking.
Combine the remaining ingredients except the paprika in a food processor and puree until smooth.
Scoop out a small hole in each potato and add that potato to the food processor. Puree until smooth.
Pipe each potato with filling and dust with paprika.

**Black salt can be found at specialty food stores like Whole Foods. It has a very sulfuric quality and actually sort of smells like rotten eggs. I have had a container of it in my cabinet for months now and never knew what the heck to use it with. Once I decided to try to make deviled eggs, it only made sense to try to impart some of that flavor into the potatoes. I really believe that these would definitely not taste as true to the taste without this secret ingredient.