Almond Brussle Sprouts

Sunday, November 8, 2015

ahhhhhh Brussel sprouts... many of you are making faces at your computer right now and I can understand it. Clear the snarl off your face and think about them like little cabbages- even though they are not cabbages at all.  There is a slightly bitter quality to Brussel sprouts that makes my mouth water. As I have gotten older bitter has become my favorite flavor. Think dark chocolate, or straight up cocoa. This bitterness can be amazing as long as it is balanced with salt and or sweetness. This recipe has the perfect balance.

1 steamable bag of Brussel sprouts - found in frozen section of your grocery store
2 tbsp vegan butter
1 clove garlic, minced
1/4c. nutritional yeast
2tbsp slivered almonds, toasted

Place the bag in the microwave and steam according to the directions on the package

in a small saucepan melt butter, saute garlic for a minute or so
Pour in cooked sprouts, and saute for two minutes
Add nutritional yeast, stir well to coat each sprout.
Toss in almonds and serve.

Truly a perfect side dish for cooler weather


Vegan Roasted Veg and Quinoa

Sunday, July 5, 2015

I loved this.  It was filling yet light and really versatile. You can use any veg you have on hand . The seasonings are what really make this dish.

2-3c large diced potato
1 bag Brussel sprouts , halved
1 small fennel bulb, cut into bite size pieces
1 small onion, cut in wedges

1 tsp oregano
1tsp thyme
1/2 tsp garlic salt
1/4-1/2tsp crushed pepper flakes

2 cups cooked quinoa

Drizzle vegg with olive oil and sprinkle seasonings

Roast at 400 degrees for 20-25 min

Serve roasted veg over the quinoa and top with goat 'cheese'- recipe coming soon-
Add toasted pumpkin seeds for an amazing crunch

Vegan Breakfast Cookie

Friday, June 19, 2015

Want the mom of the year award? Make cookies for breakfast. Little man was very impressed with this one ;)

Breakfast Cookie:
1/4c peanut butter
1/4c coconut oil
1c brown sugar
1 tbsp ground flax mixed 
          with   3 tbsp water
1c whole spelt flour 
1 tsp baking powder
1/2 tsp salt
1c oats
2 scoops vegan protein powder
1/2c rice milk
1 tsp vanilla

In a large mixing bowl mix all the ingredients until well combined. 
Add more milk if it looks dry. You want the dough to be moist, yet able to hold it's shape.

Roll into 10 balls and place on a baking sheet. Flatten each ball to shape the cookie.

Bake at 350 for 10-15 mins

Let cook on baking tray for 5 min then move to a cooling rack.