"B" is for Brussel sprouts!



 

"B" is for Brussel sprouts!

 

ok my new favorite way to make them is extra crispy!

I cut the bottoms off and take all the loose leaves I can off and toss in a bowl, and then I slice some more off of the bottom and take more loose leaves off, keep doing this until it gets to the size of a marble, and then toss it in the bowl with the leaves. It's alot of work, but well worth it if you like the crispy bits :)

 

I tossed in EVOO, sea salt, lots of black pepper, and garlic powder.
Baked for over an hour+ @350+, just keep checking and tossing them around every 15 minutes to try and get them to cook kinda evenly.

 Easy-peasy!

Happy Crisping!

vegan fish sticks... FAIL :(

pretty but not so tasty :(

Ok so its all my own fault it didn't taste great as I did not follow Jolinda Hackett's  recipe very closely (to say the least) and I make a yucky-yuck. And really, it wasn't horrrrible, just not crispy or chewy savory or what I wanted. Maybe I could've baked it longer.....? or maybe it was the lemon pepper.... or (blush) maybe me using almond milk instead of soy milk, or, the fake lemon juice I wanted to use up instead of being to lazy to get one out and squeeze it, or maybe its the bagel chips I subbed for breadcrumbs!? or maybe its because I didn't follow the darn directions at all!? me so bad...

I feel there is alot of potential here, but I am going to have to ask my Sissies for help on this one! Sissie #1 made this fantastic mock eel? the other day, wow. wow. WOW!...... I mean it was so fantastic that you just wanted to sit and eat the whole batch in one sitting. The texture was perfect almost like a fried clam but obviously not as chewy, and the flavor was slightly sweet and salty. One downside is I think she fried them in oil, hee hee, which of course made them sinfully good. I will check with her and see if she can share her recipe with us!

vegan coconut curry

 delish, fast & easy!

 

thursday 8.02.12

This was really easy, even I could manage this one! Instead of chicken, I subbed canned wheat glutens (mock abalone) and they do not whatsoever taste like abalone, just delicious little tender textures!? I also did not add any sugar as the glutens are a tiny bit sweetend already. oh, I also used fresh thai basil and shiso, the shiso was really good in it! The thai basil is from a tiny sprig of it I had taken home from a restaurant from fathers day, and stuck it in a glass of water, it rooted so I planted it outside and this was the first pickings from the plant :)
easy recipe found from here !

ingredients:
organic brown jasmine rice
glutens (chick sub)
stewed dice toms
cauliflower
red bell
onion
garlic
coconut milk
curry powder
fathers day thai basil
shiso
(I didn't use tomato paste, mushrooms or chicken)

freshy spring rolls

simple fresh and fast goodness!

This meal was probably about 80% organic, slowly but surely we are trying to steer far and clear away from GMO  (genetically modified) foods, for REAL!

rice wrappers & noodles

firm tofu
lettuce
cilantro
basil
shiso
carrot
jalapeno
mung bean sprouts
(next time Ill use red onion too)

peanut butter
garlic black bean chili sauce (from T&T seafood restaraunt )
shoyu
lime
water
drizzle sesame oil
drizzle honey
(no fish sauce this round)

I usually double or triple this recipe!

Homemade Taquitos
Prep time: 1 hour     Cook time: 20 minutes, at 425F        Servings: 12
Filling:
1 Tbsp high heat oil or clarified butter
2 tsp cumin seeds
1 jalapeno pepper, finely chopped and seeds removed (optional)
3 garlic cloves, minced
1 medium onion finely diced
1 tsp dried oregano
1 tsp chili powder
1 tsp salt
½ cup cilantro, chopped
2 Tbsp lime juice (optional)
1 cup grated cheese of choice (optional)
1 can canned black beans, rinsed and well-drained OR 4 cooked and diced med white or other boiling potato (I sometimes used canned with great results) OR approx. 12 oz of cooked chicken
12 tortillas
Extra high heat oil, (coconut, clarified butter or grapeseed are good choices) for brushing on the taquitos.
In a medium skillet over medium heat, heat the oil, add the cumin seed and fry for about 30 seconds. Add chopped jalapeno and garlic, stir then immediately add onion oregano, chili powder and salt.
Saute for 5 minutes. Add drained beans (or other option) and sauté until heated through. Remove from heat and let cool slightly. If using beans or potato, mash lightly. Add cilantro and lime if you're using and mix thoroughly.
Soften tortillas (steam for 10 to 15 seconds).
Place 2 tbsp of filling on each tortilla, leaving a ½ inch edge free. Add cheese (if using). Roll tightly. Brush with oil.
Bake on parchment lined sheet (trust me, this makes for easy removal and clean up-yay!) at 425F for about 20 minutes until crisp.
These freeze and reheat well.










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Recipe adapted from Birgitte Antonsen, TTP, All rights reserved
Professional Whole Food Chef, Culinary Educator and Nutritional Therapist, Nature's Way Food