Horseradish Roasted Brussel Sprouts
- At September 16, 2009
- By megan
- In brussel sprouts, Maple, side dish, vegan
0
Ahhh… Roasted freshly harvested brussel sprouts. They have such a unique flavor that pairs well with maple syrupy-sweet sauces. I added some horseradish powder from Savory Spice Shop for a spicy, earthy kick.
I served these sprouts with my maple beer baked beans and some smashed, local red potatoes. Also, I had the added delight of some purple carrots, as you can see in the photo, to roast with the sprouts.
For the brussel sprouts-
Preheat oven to 375. Wash the brussel sprouts well- the sprouts I buy at the farmers market often come with lots of little bugs living in them. Slice them in half if they’re large (the size of a ping-pong ball or larger). In a large Pyrex baking dish, mix the brussel sprouts with:
- one yellow onion, chopped
- 2-4 carrots, chopped into 1/2 inch thick rounds (or a fancy shape, if you prefer)
- 1 cup veggie broth
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 TB horseradish powder
- generously grind some fresh black pepper
Mix this all really well. Cover with foil and bake for 30-40 minutes. Check it after 20 and give it a stir to make sure everything is evenly coated with sauce. If it is too dry, add a little bit more veggie broth. It will be dome when sizzling hot and the brussel sprouts can be easily pierced with a fork.
Vegan Peach Cobbler
I usually do not make vegan desserts, but I was out of eggs and had a lot of ripe peaches, so I thought I’d make up a vegan peach cobbler. It turned out really good and I would definitely make it again.
Ingredients:
- 3 ripe peaches, thinly sliced
- 2 TB ground ginger
- 1/4 cup whole wheat pastry flour
- 1/4 cup oat bran
- 1 tsp baking powder (a little less if baking at higher altitude)
- a pinch of sea salt
- 1/4 cup plain rice milk
- 2 TB coconut fat (skimmed from the top of an undisturbed can of coconut milk)
- 1/4 cup pure Vermont maple syrup
Preheat oven to 350. In a Pyrex pie dish, arrange the thin slices of peaches and sprinkle with ginger.
In one bowl, combine the dry ingredients. Combine the wet ingredients in another bowl, mix well, and add to the flour mixture. Mix until just combined, pour over the peaches, and bake for 35 minutes until the top is set and nicely golden brown. Enjoy.
Not-So-Unhealthy-Chocolate Cupcakes
The chocolate cake part of this dessert is vegan and takes 5-6 minutes to put together. For this particular batch, I made a maple cream cheese icing just for fun.
Ingredients:
- 1 1/2 cup whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder (I prefer to use Scharffen Berger for all of my chocolate needs)
- 1 tsp baking soda
- a pinch of sea salt
- 1/3- 1/2 cup evaporated cane juice (I usually use 1/3 cup)
- 1/2 cup walnut oil
- 1 cup cold brewed coffee
- 2 tsp vanilla
- 5 tsp apple cider vinegar
icing:
3 TB cream cheese
3 TB butter
3 TB maple syrup
Combine the dry ingredients in a bowl. In another bowl, combine the coffee, walnut oil, and vanilla extract. Measure out the vinegar into a small dish and set aside. Pour the coffee/oil mixture into the dry ingredients and mix well. Finally, add the vinegar and mix until it is just combined. Do not over mix this.
You can bake this as a cake, make cupcakes, or use whatever baking dish you prefer. Just be warned: this cake does not easily come out of the dish, so if you are planning to bake a chocolate cake that will stand on its own outside of the dish, you might look for a different recipe. I usually make cupcakes.
Lightly oil your baking dish and bake at 375. Cupcakes take 15-20 minutes, a cake will be 25 minutes or so. They’re done when a toothpick inserted in the center comes out clean.
For the maple cream cheese frosting: Put all 3 ingredients in the KitchenAid mixer and whip a few minutes until light and frosting-like. Spoon some on, or get fancy and decorate as you like.
Tofu and Veggie Soba Noodle Stir Fry
- At July 6, 2009
- By megan
- In Baby Bok Choy, carrot, noodles, Peppers, tofu, vegan
- 0
As always with tofu recipes, let’s review. Firm tofu, frozen, thawed, pressed (see my recipe for Asian Style Baked Tofu).
First, marinate the tofu in:
- 1 shallot, finely chopped
- 2 TB pure maple syrup
- 2 TB soy sauce
- 1 tsp (or more depending on your preferences) Chinese Chili Paste or Vietnamese Chili Garlic Sauce
- 1 square inch fresh ginger, grated
- 1 TB toasted sesame oil
Mix up the marinade. Make cubes of the tofu and soak in this sauce for 30 minutes or more.
Next, follow the instructions on a package of soba noodles. Different brands may have slightly different instructions, so follow them, cook the noodles, drain, and rinse them in cold water to stop them from cooking. Put them to the side.
While the noodles are cooking, chop the following:
- baby bok choy (an amount the size of a small head of lettuce)
- 1 carrot
- 1 pepper, any color will do
Throw the celery-like stalk part of the baby bok choy in a hot wok. Start to soften it a little in a splash of water. Then add the tofu cubes. Do not add the marinade yet. Just the cubes. Start to stir fry these for a few minutes. Then add the carrot and a couple tablespoons of soy sauce. Add the pepper and 1/4 cup peanut butter. Start to mix this and add 1/4 cup water to help dissolve the peanut butter. Next, add the leafy part of the bok choy and mix well. Be careful not to break the tofu cubes while mixing. Finally, add the noodles and the rest of the marinade from the tofu. Mix all of this well and heat the noodles thoroughly. Enjoy with chopsticks.
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