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.

Red Curry Coconut Braised Greens

Last week was my last farm share pick up of 2014. Our farm share was such an amazing blessing! A box of bounty each week, fresh and delicious. I seriously was lost in the grocery store this week. I am used to having a starting point at home  that I frame my menu around. The produce section looked like an overwhelming labyrinth. I am not ready for this

Anyway...(breathe) one of the recipes that came with my last box was Red Curry Coconut Braised Greens. I am always looking for a new way to use greens with my family. They are not really into just plain greens, or sauteed with garlic. Greens need to be hidden, or dressed up singing and dancing, masquerading as something else for my boys to attempt to eat them. This recipe caught my eye because they ALL love coconut curry. It was worth a try.

It was well received! If you are not into things being spicy hold back some of the Sriracha. I love it, so it worked for us. This recipe is a unique way to serve greens. You can use it as a side, or throw some beans and nuts in it, top off some rice and use it as the main dish.

Red Curry Coconut Braised Collards

1 tbsp olive oil
1 small onion diced
1 bunch of collards, stems removed, chopped
1 garlic clove diced
1 tbsp Sriracha sauce
2 tbsp red curry paste
1 tsp sugar
Salt and Pepper to taste
3/4 cup coconut milk

1. In a large saute pan heat oil over meidum high. Add onions  and garlic and saute for 3-4 minutes.

2. Stir in collards and let wilt down, cook for about 2 minutes.

3. Mix together Sriracha, curry paste, sugar, salt, pepper, and coconut milk in a small bowl. Add sauce to collards and simmer until tender (4-6 minutes). Serve and enjoy.

Vegan Pumpkin Ice Cream

We have an amazing ice cream maker. If you are in the market for one I heartily recomend the Cuisinart Ice cream maker. It is not as complicated as traditional churns, and does not require ice or salt. It has a drum that is make like a ice pack and you keep it in your freezer, you just pop it on, pour in your ingredients and in about 20 minutes you have ice cream. It is easy to clean, works really well, and we have enjoyed a lot of home-made ice cream. The churn makes just enough for all of us (and a few friends) for one treat.

We are now officially in pumpkin season and I was feeling like ice cream. For a vegan that can be a sad thing, but I found this recipe and it seriously redeems the vegan ice cream world. It was delicious! I am not really used to rich ice cream, so I thought it was a little rich, but Keith and the kids loved it. If you don't want it super rich you can replace some of the coconut milk with another non-dairy milk of your choice, but your ice cream may turn out a bit softer. (I don't mind that either)

Vegan Pumpkin Ice Cream

2 15 oz cans Coconut Milk (for firmest results use full-fat)
1 cup pumpkin puree
1/2 cup maple syrup
2 tsp pumpkin pie spice
1 tsp vanilla

1. Place all ingredients in a blender and blend it up. Let the mixture rest in the fridge for an hour. If it is cold it will freeze better in the ice cream churn.

2. Get your churn set up, pour in your ingredients, turn it on and enjoy in about 20 minutes, or whenever it gets hard enough for your enjoyment.

Caramelized Onion Tart with Swiss Chard and Cashew Cream

This recipe has revolutionized my world! Cashew cream is AMAZING! I am pretty sure this is the best savory gluten-free and vegan recipe I have tried yet. The cashew cream actually tasted like cheese, which is heavenly for a vegan who was in love with cheese until we broke up two years ago.

 I was looking for a fun way to use Swiss Chard that my family would eat and I stumbled across this recipe. I have made it three times since, and it is gobbled down with no left overs every time.

I have toyed with variations and used other vegetables and various greens. This tart works wonderfully with pretty much anything you throw at it. Try it with whatever you have in season in your garden or in your fridge.

Caramelized Onion Tart with Swiss Chard and Cashew Cream

3/4 cup raw unsalted cashews soaked in water 6-8 hours, drained and rinsed
2 cloves garlic
3/4 tsp salt
1 tbsp lemon juice
1/2 cup water
1 tbsp nutritional yeast
3 tbsp olive oil + 1/4 cup olive oil
2 onions halved and thinly sliced
1/4 tsp black pepper
1 large bunch of Swiss Chard, stems removed and chopped, and leaves chopped
1 tbsp balsamic vinegar
1 3/4 cup chickpea flour
1/2 tsp dried thyme, or 1 tsp fresh thyme leaves

1. Puree the cashew cream ingredients in a food processor or blender: Cashews, garlic 1/4 tsp salt, lemon juice, nutritional yeast, and 1/4 cup water). Process until very smooth and thick. This will take a few minutes and you will want to periodically scrape down the sides of your food processor or blender.

2. Cook the vegetables: Heat 3 tbsp of olive oil in a large deep skillet. Cook the onions and salt over low hea for 45 minutes until they are golden and soft. Add the Swiss chard stems and cook for 10  minutes, until the stems are tender, then toss in the Swiss Chard greens (4-8 minutes). Stir in the balsamic vinegar.

3. Preheat your oven to 400 degrees. Make the dough: In a medium bowl combine the chickpea flour, 1/2 tsp salt and thyme. Drizzle 1/4 cup olive oil over the flour and work the oil into the flour with your hands until the mixture is crumbly.  Add 1/2 cup water and mix briefly until the dough comes together when pressed with your fingers. Press the dough into a 9 or 10 inch tart pan or springform pan, and prick with a fork, making holes evenly over the surface of the crust. (this prevents the crust from raising in large bubbles while it cooks)

4. Bake the crust for 10 minutes. Remove from the oven and top with cashew cream, then the greens mixture. Return to the oven for 20 minutes. You can serve it warm or cold. I like it both ways :) Enjoy!

Grilled Tofu and Jam Sandwich

I know...most of you read the title and thought WHAAAAAAT?

Hear me out.

My four-year-old Aaron was trying to decide what to make for lunch today. He decided he wanted a Jam sandwich, then he wanted salad on it, and tofu, and he wanted it grilled.

As he was verbally processing this fantastical lunch I was making soup for myself. I stood there and listened and wondered...Do we try this, or should I convince him to go with plain old PB&J? My helpless romantic and crunchy granola mothers in me piped up that this could be a very interesting and exciting project. So we went for it.

Look out world. This kid has got creativity and great taste. The sandwich was AWESOME!

Here is Aaron's first original recipe. Grilled Tofu and Jam Sandwich :)
(Such a proud mama)

Grilled Tofu and Jam Sandwich

2 slices of whole grain bread
two pieces of thinly sliced tofu
1 tsp nutritional yeast
1 tbsp good Jam (we used a home-made grape jelly, but any jam will work)
a handful of field greens or lettuce.

1. Set out your bread. Spread the jam on one piece, and lay the greens on top. Place the tofu on the other piece of bread and sprinkle with nutritional yeast. Press both halves together.

2. Heat a small skillet or frying pan. If you desire you can add some coconut oil or veggie oil to get the bread more crispy. When the pan is hot add your sandwich. Turn the heat down to medium.

3. Cook both sides until they are golden brown and toasty. (about 5 min a side) Cool a bit and enjoy. *Caution, the jam can get really hot, we recommend cooking the jam side first so it is not too hot when you go to eat the sandwich.