Brussel Sprout Slaw

I inherited two bushels of Brussel Sprouts this weekend.

Let that sink in...two bushels is a LOT of sprouts.

My boys actually like brussel sprouts. I usually roast them in the oven and everyone is happy, but when you have two bushels to work with  roasting gets old fast. I cleaned and froze a bunch and gave a lot away to lucky people who happen to know me and like veggies. But I also tried making slaw with brussel sprouts for the first time. It worked out really well. The boys all liked it and it was a fun way to use a bunch of the sprouts. I have seen recipes that use nuts and dried fruit. You can try that and add it if you like. I was looking for something purely savory and had no nuts so this is what we ended up with. The only thing that took a while was shredding all the sprouts! I used a knife and it seemed like forever. Next time I would use a food processor with a slicing blade or try a mandolin.

Brussel Sprout Slaw

4 cups shredded brussel sprouts
2 carrots shredded
3 green onions chopped

Dressing:

1/2 lemon, juiced
2 tbsp balsamic vinegar
2 tbsp olive oil
1/4 tsp garlic powder
1 tbsp sesame seed
2 tbsp sugar


1. Prepare the veggies and toss gently in a medium bowl.

2. Combine all the dressing ingredients and whisk until well incorporated.

3. Pour dressing over veggies. Toss again gently and serve.

Vegan Mini Quiche

For our Boston Project Christmas celebration we gathered for a hearty brunch. I made some crust-less quiches; bacon & Gouda, spinach & feta, and a vegan veggie mini quiches. The vegan ones turned out really great (at least I thought so. pretty sure I was the only one eating them) I used broccoli in mine but you can substitute any veggies you like. They lasted for a good while in the fridge and reheated well, so you could make a batch and have breakfast for a few days.

Vegan Mini Quiches

2 Cloves Garlic minced
1/2 medium onion diced
1 cup veggies (spinach, peppers, zucchini, broccoli etc...)
1 tsp chopped fresh rosemary
12 oz firm tofu
1/4 cup unflavored almond milk
2 tbsp nutritional yeast
1 tbsp coriander
1 tbsp tahini
1/4 tsp turmeric
pinch of cayenne
salt and pepper to taste

1. Preheat the oven to 375 degrees

2. Cook your onion, garlic and veggies by steaming or sauteing in a pan.

3. Combine the tofu almond milk, and tahini in a blender or food processor. Blend until smooth. Combine the tofu mixture, rosemary, nutritional yeast, cayenne, salt and pepper and veggies and stir to combine.

4. Divide mixture evenly into 12 muffin cups. Place in the oven, reduce the heat to 350 and bake for 25-30 minutes.

Beer Bread: because not everyone in my family is gluten free

This bread recipe is super easy and convenient especially if you have some beer hanging around your house. "What?" you say. "Beer hangs around?" Sometimes it does. Keith purchases some of those seasonal multi-packs which most of the time he is pleased with but sometimes there are a few in the pack he does not like and they "hang around" and need a use other than drinking, so here is a great way to use "those beers." If you don't have beer hanging around go buy yourself a cheap PBR and call it a day.

The recipe also requires minimal ingredients and preparation so it is quick in a pinch. For a quick bread it is also really tasty and is more like a yeast bread than a biscuit. You can totally tweek this recipe to make it more savory or sweet. Throw some fresh herbs and garlic in before you stir in the beer, or stir in  a swirl of cinnamon and sugar after dough is combined.


Beer Bread

3 cups Flour
4 1/2 tsp Baking Powder
1/4 cup Brown Sugar
1/4 tsp salt
12 oz Beer

Preeheat your oven to 375 degrees

Grease a 9x5 inch loaf pan

Combine flour, baking powder, brown sugar and salt in a medium bowl. Add the beer and stir quickly with a fork until combined. Pour into the prepared bread pan. Bake 45-55 min or until a skewer or knife can be inserted in the middle and come out clean.