Skillet Sautéed Brussels Sprouts


These are almost crazy how easy these are. You almost don’t need a recipe. Just a nice hot pan!

People are often pretty shocked to hear that I ever hated any kind of food. I mean, I flew to Noma just for the chance to eat dinner, yet I still have a childhood story of hating something so much, I had to sit and stare at my plate until the lights were turned off.
The battle of the mighty brussels sprout of 1986. I won.

Fast forward to being an adult and again trying to eat everything. While telling my own kids they have to try things at least three times, I had a revelation…

My friends, when you don’t boil a sprout to death, it doesn’t taste like fart!

In fact, brussels sprouts are bitter-sweet and begging for a little heat and acid. They actually make one of the best and quick side dishes around. brusslesprouts

SKILLET SAUTÉED BRUSSELS SPROUTS

25-30 Brussels Sprouts, trimmed and thinly sliced
1 Tablespoon Olive Oil
1 teaspoon Chilli Flakes
1/2 Lemon, juiced and zested
Sea Salt and Pepper, to taste
Trim the bottoms and thinly slice the brussels sprouts – either a knife is fine, but a mandoline makes it quick.
Heat your cast iron pan over medium-high heat and add the of olive oil.
Add your sprouts and don’t stir them right away.  You want a few well browned bits.
Take this time to grab a lemon and zest it over, along with the chilli flakes, salt and pepper. Now stir. There will be some nice charred brown bits and steamed goodness in there. Add juice of 1/2 of the lemon and stir again. They should be about done now. Taste for seasoning and serve.

Feeds 4-6 people as a side.

Crispy, Roasted Kale


I’ve heard them called kale chips too. They can be roasted or dehydrated raw to get this crisp, practically preserved autumn leaf.

I grew a few plants in my new garden and now that the season is starting to chill, I couldn’t resist picking the biggest one. I know I was supposed to wait for the first frost, at the very least, but these were so worth the sacrifice. They literally only took minutes to prepare just to simply be left in a low oven.

Since NO ONE in my house would eat them but myself, I carefully dropped them into an oversized bag and brought them to my brother-in-laws birthday party last weekend. They were quickly identified and inhaled by the other guests, which certainly made up for my households curled noses.

Perfect as a snack but I could see these garnishing soup or even getting crushed and stirred into a fresh pot of mashed potatoes.


CRISP, ROASTED KALE CHIPS

1 Large Bunch Kale, stems removed
2 Tablespoons Extra Virgin Olive Oil
Zest of ONE Lemon
Sea Salt

Pinch Sea SaltPreheat the oven to 250ºF.
To remove the stems of the kale, hold it up side down, stem side up with one hand and pinch the stem with your other thumb and forefinger to tear it up and away from the leaf.
Toss the leaves with the oil and lemon zest in a large bowl to coat evenly.
Lay the leaves out in a single layer on a baking sheet and lightly sprinkle with salt.
Bake for approximately 30 minutes or until crisp.
Cool on brown or  paper towel to remove any excess oil.

Raw For Dessert


For the longest time, I think I’ve misunderstood raw eating. The desire for it or the satisfaction from it was a bit of a mystery as most of my comfort foods (mashed potatoes and gravy, minestrone soup or ooey gooey, fresh out of the oven oatmeal chocolate chip cookies) are all well cooked items. Now, I could understand the desire to be vegetarian, but it wasn’t until tasting a brownie, of all things, did I get the raw idea.

It’s fresh. It’s alive an you can taste the foods! It just feels healthy.
…And this was all from a brownie! The hard day satisfaction wrapped in chocolaty goodness.

How wonderful (and intrigued I was) to be invited to flip through Jennifer Cornbleet’s newest creation: Raw For Dessert.
Her recipes are well thought out and all use fresh ingredients, which I love…. And a food processor, which I LOVE, LOVE!

I had to try her 10 minute, one bowl brownies. The recipe was clear, simple and of course, fast.

Everything into the food processor as directed and I still think I had a minute to spare.

With the cocoa and walnuts the flavour was extremely chocolaty but a touch bitter. I found the that the finished brownies stayed together, but were still crumbly when I tried to cut or most importantly, eat them. I’m not sure I ended up adding enough dates to sweeten and stick everything together. Perhaps if the recipe went by weight for the dates, rather than in numbers, I may have been more precise. Either way,  I was yearning for a perfectly placed dried cherry in each bite as that’s what seemed to help balance and sweeten my untrained for raw palate. Not for the kids, but   a m a z i n g   with an afternoon cup of coffee and practically guilt free!!!

Always wooed by photos, I wish there were more. Either way this is a book I’m holding on to. I’m itching to try at least another half dozen recipes! That being said, Jennifer has let me know that I can keep my copy and still share!

Leave a comment, tell me about your raw food adventures. If you’ve tried it, if you want to… Let me know your comfort food.
I’ll be randomly drawing to choose someone to have a copy of Raw For Dessert for your very own.
Tell your friends, let them enter and I’ll enter you twice!

I’ll give you a week.

Until then, here’s the recipe to indulge without indulging:


REALLY! ONE BOWL BROWNIES

Recipe courtesy of Raw For Dessert
By Jennifer Cornbleet

3 Cups Raw Walnuts, unsoaked
1/8 teaspoon Salt
16 Pitted Medjool Dates
2/3 Cup Cocoa powder, or raw cacao powder
1/2 Cup Dried Cherries, chopped
1/4 Cup Raw Cacao Nibs, optional ( I didn’t include these)
2 teaspoons Filtered Water

Place the walnuts in a food processor fitted with the S blade and process until coarsely chopped.
Remove 1/2 Cup of the walnuts and set aside in a small mixing bowl.
Add the salt to the food processor and process until the walnuts are finely ground.
Add the dates and process until the mixture begins to stick together.
Add the cocoa powder and process to incorporate. Add the chopped walnuts, dried cherries, optional cacao nibs, and water and process briefly, just until mixed.
Pour the mixture evenly into an 8-inch glass baking dish and press down with your hand to compact. Cut into squares.
Covered with plastic wrap, Really! One Bowl Brownies will keep for 5 days stored n the refrigerator or for 2 weeks stored in the freezer.

Yield: 16 small brownies (8 servings)

Mihl over at Seitan Is My Motor also reviewed this book. Check out her awesome blog and what she had to say…

Thanks for commenting and for waiting. After getting a number at random, we have a winner!
Congratulations Kelly! We’ll be in touch via email so I can get this great book out for you to enjoy too!

Rhubarb Compote


It’s springtime, and even though I might have a bad back, I’m a die-hard gardener.
Some of the most simple and rewarding treasures of a garden are the ones taken for granted. Possibly because they are so easy to grow they are often over-stepped. Take rhubarb, it’s one of the first things up and it doesn’t need any tinkering, thank goodness it’s so big and bright I get a red reminder to pick some and make something like this for breakfast. Although, I’m sure if you have leftovers, rhubarb is one of those great flavours that can pair really from sweet to savoury. Give it a try. Today I did with breakfast!

RHUBARB COMPOTE

2 Cups Chopped Rhubarb Stalks
1 Cup Sugar
1/2 Cup Water
4-5 Cardamom Pods
Small 1/2″ nub of Ginger, peeled and minced
Juice and Peel of one Tangelo (of course you could use an orange)
Pinch of salt

Add rhubarb, sugar, water and cardamom pods to a medium sized saucepan and bring it to a simmer.
Scrub your tangelo, then using a vegetable peeler, remove the outmost peel, leaving the bitter pith.
Add the juice, peel and a pinch of salt to the rhubarb and return it to a boil.
Reduce it to a rolling simmer and cook for about 10 minutes until the rhubarb is tender, but not mushy and the liquid has reduced and thickened.
Set aside to cool then remove the cardamom pods, and the peels, if desired.

Celebrate Life With National Pineapple Upside-Down Cake Day



Who knew?

When I saw that reminder on Twitter, I couldn’t help myself but to think that I may not have been celebrating enough lately.
How about you?
Life a little busy? Preoccupied with everything?

I had a pineapple sitting, waiting for someone to enjoy it, so when I saw this, I just couldn’t help myself… plus I made it small. Perfect for date night or a celebration of one.

Every time I think of pineapple upside-down cakes, I think of my nana or some other 50’s era mom baking this for some backyard bbq but apparently this cake has been around for at least another generation than that. Either way, it’s quick, it’s retro and it’s fun.

Why not celebrate?


VEGAN PINEAPPLE UPSIDE-DOWN CAKE

1/4 Cup Vegan Butter, like Earth Balance – softened
1/2 Cup Granulated Sugar
3 Tablespoons Pineapple Juice
1 Cup Self-Rising Flour
1/4 teaspoon Salt
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 Cup Soy Milk
1 teaspoon White Vinegar
1/4 Cup Shredded Coconut, optional
1/2 Cup Fresh Pineapple, thinly sliced, about 1/8″thick
2 Tablespoons Brown Sugar

Preheat the oven to 350ºF.
Lightly spray one 9 inch or two 4 inch spring form pans.
Evenly sprinkle over the brown sugar and fan out the pineapple slices in one layer.
Sprinkle over coconut, if using.
Meanwhile, cream the butter with the granulated sugar, then add the juice.
In a pourable measuring cup, combine the soy milk with the vinegar and stir.
Sift together the flour, baking powder, soda and salt.
Alternate adding the flour mixture and the milk to the batter.
Pour the batter over the prepared pineapple pans, dividing batter equally, if using the two 4 inch pans.
Set pans on a cookie sheet and bake for 25-30 minutes for the 4 inch pans and 40 minutes for the 9 inch or until a cake tester comes out clean from the centre of the cake.
Cool, invert and release from the spring form pan.

Oh, and just to be interesting, I made these cupcakelettes for the kiddies. Same idea, only easier.
Sprinkle of brown sugar on the bottom of the mini- silicone “papers” with a thin slice of pineapple.
Topped with the same cake batter, I just lessened the timing and baked these for about 12ish minutes.
Way more kid friendly and so fun for party popping.

Sheppard’s Pie


Usually I’d be eating something like this in the dead of winter not the first of Spring.
I’ve been doing my best to enjoy a salad every day, plus, just posted about digging up those Sunchokes, for goodness sake!
But it’s snowing!! Not a lot, but too much. It’s cold and dreary and it’s not supposed to be spring again until Thursday.
I’ve had to go back into the storage and dig out the surrendered mittens and while I was there, I couldn’t help but stumble upon the big pot and and idea.
Sweaters = Comfort Food.
If I have to endure this never ending flurry of winter, then I’m getting a few of my favourite things out of it in the process.
…And one of them would certainly be this.

VEGAN SHEPPARD’S PIE

1 Tablespoon Olive Oil
1 Medium Onion, finely diced
2 Cloves Garlic, minced
1 340g Package Veggie Ground Round OR 1 1/2 Cups Chopped, Prepared Seitan
1/2 teaspoon Dried Rosemary, crushed
1/4 teaspoon Dried Thyme
1/2 Cup Button or Crimini Mushrooms, finely chopped (optional)
2 1/2 Cups Vegetable Broth or Water
1 1/2 Tablespoons Arrowroot Powder
Salt & Pepper to taste

About 4 Large (Russet) Potatoes, peeled and diced
Soy milk and vegan butter for mashing

A few big handfuls (1 heaping cup) of Frozen English Green Peas

Heat the oil in a large stock pot and add the chopped onion.
Stir the onion frequently until it is soft and translucent. Add the garlic, ground soy, herbs and mushrooms, if using.
Stir to incorporate, then cover everything with the vegetable stock. Heat to a boil, then reduce it to a simmer and cook gently for about 20 minutes.
Sprinkle over the arrowroot and stir it in well with a fork. Remove from the heat to thicken.
Taste, adding salt and pepper, if desired. (My ground soy came seasoned, so I completely skipped this part.)
Preheat the oven to 350ºF. (If you’re eating now… this can be made in advance and frozen, covered, for later.)
Meanwhile, boil the potatoes, drain and mash (and season as you normally would with soy milk or the like etc.) until you get a smooth consistency.
To assemble, use a deep casserole pot, which preferably has a lid. First add the prepared soy mince, then top evenly with the frozen peas. Finally dot the top with the mashed potatoes and smooth with a spatula.
Cover and heat in the oven for about 20 – 30 minutes. The gravy sides should start to bubble around the edges.
Uncover for the last 10 minutes in the oven if you’d like a browner, crisper top.