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Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017



  • 6 tablespoons olive oil, divided
  • 2 large sweet or yellow onions, sliced thin
  • Salt to taste
  • 20 large brussels sprouts
  • 1 tablespoon tamari
  • 2 to 3 cloves garlic, pressed
  • a dash of liquid smoke (if desired)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8 ounces tempeh, cut into thin slices
  • 5 teaspoons grainy mustard


  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
  2. Preheat the oven to 375 degrees.
  3. Cut the brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t , you will have to search for a pair that fits well together after they have roasted. Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Taking one complete brussels sprouts pair at a time, dip both halves in the marinade. Remove and let sit cut side down on a parchment lined baking sheet. Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
  4. Prepare a second parchment lined baking sheet. Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes. Remove the tempeh and set them up without touching on the baking sheet. If there is any reserved marinade, brush over the remaining pieces.
  5. Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more. Cool onions, brussels sprouts and tempeh for assembly.
  6. Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this). Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
  7. Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.

Courtesy of The New York Times


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Garbanzo’s Fritos and Fufu de platano

BT Toronto | posted Tuesday, Oct 27th, 2015


Traditional Cuban food is jam-packed full of fresh flavours, like in these two delicious dishes from Eileen Andrade, a chef at Finka Table & Tap in Miami.

Garbanzo’s Fritos


  • 1/2lb bacon – chopped
  • 4 slices Bolo ham – chopped
  • 2 Spanish chorizos – sliced thickly
  • 1 Spanish onion – diced
  • 4 garlic cloves – minced
  • 1 green bell pepper – diced
  • 1 red bell pepper – diced
  • 1 small can of tomato sauce
  • 8oz red cooking wine
  • 4oz ketchup
  • 1 Tbsp sherry vinegar
  • 1 can of drained chickpeas
  • 1/2 Tsp ground cumin
  • 1/2 Tsp salt
  • 3 bay leaves
  • 2 Tbsp Worcestershire
  • Olive oil


Drizzle olive oil into a large pan. Once the oil is hot, sauté bacon until browned but not crispy. Remove bacon from oil and let sit.

In the same oil sauté garlic, onions, peppers, ham, bay leaves and chorizo. Sauté for about 4 minutes.

Next, add wine, chickpeas and bacon. Then add tomato sauce, ketchup, Worcestershire sauce, and vinegar. Finally add the salt and cumin. Stir well over medium heat until your sauce is thick (about 30 min).

Fufu de platano


  • 2 ripe sweet plantains
  • 3 green plantains
  • 3 garlic cloves – minced
  • 3 slices of bacon – chopped
  • 1 Spanish onion – chopped
  • 8oz fried pork skin
  • 4oz sour orange – squeezed
  • 1/2 lemon – squeezed
  • 1/4 cup vegetable oil
  • 8oz chicken stock
  • Salt
  • Pepper


Remove the ends of the green plantains and score the sides. Then place in boiling water for about 20-30 minutes.

In a small pan, sauté minced garlic, bacon and onions with vegetable oil. Once the onions are transparent and the bacon is cooked (not crispy), remove the pan from the heat.

Mash fried pork skin until it has become a crumble. With a fork, check on the green plantains to make sure they are fully cooked. Remove them from the water and peel. Cut them
into small pieces and begin to mash in a bowl. Peel ripe plantains and begin to mash with the green plantains.

Add the sautéed ingredients to the bowl as well as chicken stock, vegetable oil, lemon juice, sour orange juice, crumbled fried pork skin, and salt & pepper to taste. Mash everything together and serve warm.

Courtesy Eileen Andrade, Miami’s Finka Table & Tap Restaurant

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