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Recipes

Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017

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Ingredients

  • 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

Preparation

  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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Butternut squash done two ways

BT Toronto | posted Wednesday, Oct 30th, 2013

butternutsquashsoup-featured

Butternut squash soup

Yields: serves 6-8

Ingredients:

  • 2 butternut squash peeled and seeded (use one for the soup and save the other for P2)
  • 2 granny smith apples, peeled and cored
  • 2 red onion, peeled
  • 2 tbsps olive oil
  • salt and pepper to coat for roasting and some for seasoning at end
  • 1/2 tsp curry powder
  • 3 cups chicken or vegetable stock

Method:

  1. Cut the butternut squash, onions and apples into 1-inch cubes (approximately the same size so they cook in the same time).
  2. Place the cut squash, onions and apples on a sheet pan and coat with the olive oil and salt and pepper.
  3. Roast in the oven at 400 degrees for 20 minutes or until soft, do not burn.
  4. In a large Dutch oven or soup pot on top of the stove, add the half of the roasted butternut squash (reserve the balance for Produce 2) onions and apples, and then add the broth.
  5. Bring to a boil. Turn down to low and then mash all the vegetables with the broth together. You can use an immersion blender or a food processor till fully processed and the consistency you like.
  6. Add the curry powder and check for seasoning and add more salt and pepper if needed, serve immediately.

butternuthummus-featuredButternut squash hummus

Serves 4

Ingredients:

  • Half of the remaining Roasted Butternut Squash from Cook Once

Method:

  1. Add roasted squash at room temperature or from the fridge to your basic hummus recipe and enjoy a sweeter variation. Squash is also a great immune booster so a wonderful alternative to regular root vegetables. See our Humble Hummus recipe.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

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Not-cho vegan cheese dip

BT Toronto | posted Tuesday, Aug 13th, 2013

Not-cho cheese dip

Ingredients:

  • 1 cup soaked raw cashews
  • 1-2 tablespoons lemon juice
  • 2 teaspoons onion powder (or ¼ cup fresh, grated)
  • 1 teaspoon garlic powder (or 1 clove fresh, grated)
  • 2 teaspoons cumin
  • 4 oz jar of chopped (or 1 large whole roasted pimento)
  • 1 teaspoon of salt
  • 2 tbsp. Nutritional Yeast
  • 1 tbsp. Hemp Seeds
  • 1/2 cup water**

Method:

  1. Whiz above ingredients in blender until smooth. Serve with fresh veggies, nacho chips or crackers.

**You can also add more water to this mix to reach a saucier consistency, which is super as a sauce for raw zucchini noodles!

Courtesy Meg Pearson,
www.twitter.com/mapwellness

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