OK, it is though.
I went through a few ideas before landing on this one: baked sweet potato with a sheetpan bake consisting of brussels sprouts, red onions, and chickpeas, plus balsamic added to the permissible oil-salt-pepper seasoning.
Ooooh, what I wouldn’t have given for ONE MORE ingredient spot so I could use friggin’ garlic. BUT NO, I DID NOT CHEAT.
Mmmm. Easy, and not a bad result.
A mighty fine selection from Isa Does It, which I have made before but wanted to revisit.
The process of making gnocchi is really fun, but time consuming. And I don’t think I’ve perfected it, by any means, but it is pretty good.
Nuked the sweet potatoes – a starchier Japanese variety with purple skin and yellow flesh – and scooped out the guts after they had time to cool.
Smash, smash, smash with miso and olive oil. It comes out the holes in my masher looking like play-doh.
I think you all know how I feel about dough by now: it feels goooood in your hands.
Rolled it out like a big, skinny, flour-coated snake…
…and chopped it into tiny pillows! Chop, chop, chop!
Boil it until it floats; that’s how you can tell it’s a witch! Erm, I mean, it’s cooked.
Ah, the joy of transforming leftovers.
Last night I braised some brussels sprouts in a broth with white wine, garlic, and red pepper flakes. We are it with brown and wild rice, mushroom-dill gravy, and baked tofu.
The gravy and the tofu all got eaten, but I had a good serving of brussels and rice left over with which to make my lunch. So I turned it into a quickie fried rice with toasted pepitas, chopped scallions, and a handful of crumbled Kite Hill almond milk cheese.
I love brussels sprouts…
Brussels sprout fried rice with chickpeas and mushrooms, topped with cilantro-parsley-garlic coulis and avocado, ‘cause why not?
The dinner in progress includes:
– French green lentils and farro cooked together with thyme
– Cremini mushrooms stuffed with walnut bread crumbs, basil, olive oil, and a little lemon zest
– Brussels sprouts with green garlic
– Sauteed baby chard and arugula with green garlic and lemon
Red wine-almond cheese reduction over roasted brussels sprouts, russet potatoes, and homemade snausages
Sauce was a healthy pour of red wine, three dollops of fresh almond milk cheese (Kite HIll), three cloves of garlic, a pinch of thyme, and a sprinkle of red pepper flakes pureed in the VitaMix, then simmered down with a scoop of Earth Balance, and finished with a splash of soy sauce and balsamic vinegar.
Snausages are Italian sausage-style from Vegan Brunch.
Winning at veganism with a slightly modified brussels sprout fried rice from The PPK* and ginger beer tofu from Salad Samurai.
I don’t usually like to get the stalks of brussels sprouts because the damn things already so much work to prep, but it called to me. I cradled it like a baby–a silent, green, nodule-covered, leafy baby. Mmm. And now you know too much about how my brain works.
So I prepared the brussels, starting with plucking all the sprouts off the stalk:
Then washed, trimmed, and sliced them all in half. This took a little over half an hour, as observed by watching an episode of The Meltdown with Jonah and Kumail. And…what next? Brussels are best roasted…need more veggies…how about the other half of the kari squash from the other day? And for color, those three purple potatoes that are probably still hiding in the fridge somewhere?
These colors don’t run. They get tender.
OK, sure. Good. But then? That isn’t a whole meal yet. Tempeh? Yeah, sure. Cast iron cooking. How about shallots? Definitely, throw those in there too. Needs a sauce (*points to blog name*) to tie it all together + make it not totally fricking bland. Tahini + hot sauce + apple cider vinegar + nutritional yeast, add water, shake it up.
Oh yeah. Pretty good.