Shaved Brussel Sprout Salas with Lemon-Caper-Parmesan Dressing

In my quest to eat more/mostly veg, having a big batch of salad in the fridge all week for lunches and random moments of snackiness is key. This recipe, which is zesty and tangy and crunchy and savory, comes from "starinfinitefood" on Insta.

INGREDIENTS:

For the Dressing

4 tbsp olive oil

Juice of 1 lemon

Zest of 1 lemon

2 tbsp capers, chopped

2 cloves garlic, minced *I used garlic powder

1 1/2 tbsp maple syrup

2 tsp Dijon mustard

3/4 tsp salt

1 tsp dried oregano

1/2 tsp pepper

1/4 cup parmesan, finely shredded *I used Pecorino Romano but Violife vegan parm would work as well

1 tbsp water

For the Walnuts

3/4 c walnuts *I used pecans. Much tastier

1/2 tbsp olive oil

1/2 tbsp maple syrup

1 tbsp chopped rosemary

1/4 tsp salt

1/4 tsp paprika

For the Salad

1 lb brussel sprouts, finely shredded

3/4 cups red grapes, halved

1/2 c chopped dates *who has the time or the money. I left these out!

1/2 c shaved Parm *or Romano or vegan cheese

1/2 c red onion, finely chopped

Salt/Pepper to taste

DIRECTIONS:

1. Make the dressing.

2. Mix up ingredients for walnuts and place on a baking sheet, bake at 400 for 7 minutes.

3. Assemble salad.

4. Mix it all together!

Catalan Beef Stew with Mushrooms

 

INGREDIENTS:

Stew

2 tbsp olive oil

2 large onions, chopped fine

1/2 tsp sugar

Kosher salt and pepper

2 plum tomatoes, halved lengthwise and pulp grated on large holes of box grater

1 tsp Smoked Paprika

1 bay leaf

1 1 /2 cups dry white wine

1 1/2 cups water

1 large sprig fresh thyme

1/4 tsp ground cinnamon

2 1/2 lbs boneless beef short ribs, trimmed and cut into 2-inch cubes

Picada

1/4 cup whole blanched almonds *blanched almonds: bring water to a boil, boil almonds for 1 minute, drain and run under cold water, then peel the skins off

2 tbsp olive oil

1 slice hearty white sandwich bread, crust removed, torn into 1-inch pieces

2 garlic cloves *eh, do at least 6!

3 tbsp minced fresh parsley

1/2 lb oyster mushrooms, trimmed

1 tsp sherry vinegar *apple cider vinegar works fine

DIRECTIONS:

1. For the stew: Adjust oven rack to middle position, heat to 300. Heat oil in Dutch oven over medium-low heat until shimmering. Add onions, sugar, 1/2 tsp salt and cook, stirring often, until onions are deeply caramelized–30 to 40 minutes. Add tomatoes, smoked paprika, and bay leaf. Cook, stirring often, until darkened and thick, 5 to 10 minutes.

Add wine, water, thyme, and cinnamon to pot, scraping up any browned bits. Season beef with 1 1 /2 tsp salt and 1/2 tsp pepper and add to pot. Increase heat to high and bring to simmer. Transfer to oven and cook, uncovered, stirring after 1 hour, 1.5 to 2 hrs longer.

2. For the picada: While stew is in oven, heat almonds and 1 tbsp oil in 10 inch skillet over medium heat; cook stirring often, until almonds are golden brown, 3 to 6 minutes. Using slotted spoon, transfer almonds to food processor. Return now-empty skillet to medium heat, add bread, and cook, stirring often, until toasted, 2 to 4 minutes. Transfer to food processor with almonds. Add garlic and process until mixture is finely ground, about 20 seconds, scraping bowl as needed. Transfer mixture to bowl, stir in parsley, set aside. 

3. Return now empty skillet to medium heat. Heat remaining 1 tbsp oil until shimmering. Remove the woody base of the oyster mushrooms. Add mushrooms and 1/2 tsp salt, cook, stirring often, until tender–5-7 minutes. Transfer to bowl and set aside. 

4. Remove bay leaf. Stir picada, mushrooms, and vinegar into stew. Season with salt and pepper. Serve...over rice is good.

Gluten-free, Dairy-free, Irish Soda Bread

 

INGREDIENTS:

3 cups gluten-free flour

1 tsp xantham gum (if not in gluten-free flour)

1/4 cup sugar 

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup coconut oil, chilled and solid

1 1/2 cups almond milk

2 tbsp lemon juice

DIRECTIONS:

1. Preheat oven to 375 and arrange oven rack to middle position. Line a cast iron skillet with parchment paper.

2. In a large bowl combine dry ingredients; flour, xantham gum, sugar, baking soda, baking powder, salt. Whisk well.

3. Add the solid coconut oil to the flour mixture and press it into the flour with the back of a fork until all the oil is incorporated (it will look like the texture of sand).

4. Add the almond milk and lemon juice, mixing until you get a shaggy dough. Shape into a ball.

5. Place the ball of dough on skillet and cut a cross on the top of the bed.

6. Bake for 55 minutes to 1 hour until golden brown and crusty on top and the loaf sounds hollow when you knock on it. 

7. Cool completely before slicing.

Vegan/Allergy-Friendly Banana Bread!

 (from ambitiouskitchen.com)

INGREDIENTS:

Wet

3 big bananas mashed, 4 or 5 if you have shrimpy ones (1 1/3 cup mashed)

1/3c melted and cooled oil (called for coconut but canola was fine)

1/2c packed brown sugar

1/2 tbsp vanilla extract

2tbsp dairy-free milk of choice

Dry

1 3/4c flour of choice (Bob's 1-1 is a great gf option)

1tsp baking soda

1 tsp ground cinnamon

1/2tsp salt

1/2 cup dairy/soy-free chocolate chips (Enjoy Life is the best brand!)

DIRECTIONS:

Preheat oven to 350. Line a tin (8 1/2 x 4 1/2 is recommended) with parchment paper and grease inside of pan. *Wasn't sure if they meant grease the pan under the liner or the liner...so I did both!

Mix WET ingredients together in a big bowl.

Mix DRY ingredients together and whisk. 

Add DRY ingredients to WET ingredients and mix together until just combined. Lumps are ok!

Add in chocolate chips and mix.

Put batter into pan and bake for 40-50 minutes or until tester comes out clean. Allow bread to cool in pan for 5-10 minutes then remove from pan and place on a wire rack to finish cooling. Slice and eat when cool!

Miso Mushroom Pasta

 Bit of an Asian fusion recipe from here:

Recipe

• 8 oz spaghetti
• 3 cloves garlic, chopped
• 1 onion, sliced
• 1 lb (!) mushrooms, sliced
• 1 tbsp flour
• 2 c soy milk*
• 2 tbsp nutritional yeast
• 3 tbsp miso paste
• 1 c warm water*
• 1 c green onion, sliced

Heat a bit of olive oil in a big pan, and saute the onion and garlic a couple minutes. Then add your mushrooms (and a little salt & pepper) and cook about 10 minutes to get most of the liquid out.

Probaby put your pasta in while that cooks. Also mix the miso into the water.

Next add the flour to the mushroom pan, and stir up to coat. Then mix in the soy milk, nutritional yeast, and a bit more salt & pepper, and bring to a boil. Reduce heat and fold in the pasta and get it all coated. Turn off heat and add the miso water and green onions. Serve!

Notes

This one has a really interesting flavor, and process! It would be a shame to ruin anything with that many mushrooms in it... I was worried the soy milk would be sweet - it's hard to picture in pasta! And it's so much liquid between that and the water, with limited time to cook out. 

But it all comes together! We've played with reducing the liquid (thus the *s above) so there's less broth at the bottom of the pot - although it's tasty broth ;)

Chickpea Salad Sandwiches

There are some good vegan cold cuts out there, but I suppose some of the same questions with standard cold cuts apply - what actually goes in them? The answer is probably better on the vegan side, but isn't it nice to make things from scratch? So here's a lunch favorite:

Recipe

• Mash up a can of chickpeas with 2 tbsp veganaise & 1 tbsp hot sauce
• Mix in grated carrot, finely chopped red onion or celery, or any other veggies you have on hand
• Put it on a sandwich with more hot sauce, cheese, extra greens, avocado, sundried tomatoes, or anything else!

Notes

I like to do 2 cans of chickpeas to feel set for sandwiches for a week or two! There aren't a lot of specifics on how much veggie to add in, so use your judgment, but just don't overdo red onion...

Moroccan Freekeh Skillet

 What is freekeh? Why did we have half a pack to use up? I don't have the answers for you. But found this recipe and here we go:

Recipe

• 1 onion, diced
• 1 bell pepper, diced
• 1 small eggplant, diced
• 1 squash, diced
• 2 cloves garlic, minced
• 4 dates, chopped
• 1 can chickpeas, with liquid
• 1/4 c olives
• 2 tsp ras el hanout (substituting a mix of spices we had on hand seemed to work out)
• 1 1/2 c freekeh
• 1/2 lemon, juiced
• 2 c veggie broth
• 3 tbsp tomato paste

Saute your veggies & garlic in some oil, then add dates, chickpeas, olives, spices & freekeh and keep going a couple more minutes. Then add the lemon juice, broth & paste and simmer about 15-20 minutes, until teh grains are tender and liquid absorbed (can add more water if needed).

Notes

Turns out, freekeh is pretty good! It has a nice smoky flavor that went well in this eclectic dish. Successfully used it up and had a delicious dinner and good leftovers... Is more freekeh in the future?