Maple-Roasted Brussels Sprouts With Toasted Hazelnuts

Description:
The brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a kick of maple syrup.

FYI, I omitted the optional hazelnuts because I didn't have any.

This was SO yummy!!! Seriously, melt in your mouth delicious. Lyla even loved it.

Ingredients:
1 1/2 pounds brussels sprouts

1/4 cup olive oil

3/4 teaspoon sea salt

1/4 teaspoon (or 10 grinds) black pepper

2 tablespoons maple syrup

1/2 cup toasted hazelnuts, coarsely chopped (optional)

Directions:
1. Preheat the oven to 375 degrees.

2. To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.

3. In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.

4. After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)

5. Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).

6. Toss the roasted brussels sprouts with the hazelnuts and devour!

Roasted Fingerling Potatoes

Ingredients:
* 2 pounds small fingerling potatoes
* 6 cloves garlic, crushed
* Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons
* Salt and pepper


Directions:
Heat oven to 500 degrees F.

Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

Cherry Almond Steel Cut Oats

Description:
This is a super yummy breakfast that tastes like dessert. This is from the LIVESTRONG.COM site but it was sent to me by Healthy Bitch Daily.

Ingredients:
2 cups organic unsweetened almond vanilla milk
2 cups water
8 ounces frozen dark sweet cherries
1 cup whole steel cut oats
1 tablespoon brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup sliced almonds


Directions:
In a medium pot, bring the almond milk and water to a boil. Roughly chop the frozen cherries while waiting for the liquid to boil.
When the liquid comes to a boil, stir in the oats, cherries, brown sugar and salt. Reduce the heat to low and simmer until the liquid has absorbed and it has reached your desired thickness.



Remove from the heat and stir in the vanilla extract and sliced almonds. Divide the oats into single serving containers and refrigerate until you are ready to eat.

Calories 234; Fat 6g; Saturated Fat .25g; Cholesterol 0mg; Carbohydrates 35.46g; Dietary Fiber, 1.42g; Protein 7g

Tempeh Enchilada

Description:
This dish is SUPER yummy! We were looking for something different to try tonight to inspire my children to enjoy the same dinner we eat. Lyla liked the picture she saw online. This dish totally lived up to my expectations and more. Since the picture showed corn on the cob and collard greens I added that to go along with it. I also added a little sour cream and nutritional yeast (as suggested) as well as adding scallions. I made guacamole to go along with it because that makes everything taste good but it was really not necessary.

Lyla thought it was good but too spicy. She ended up just eating corn on the cob and collard greens and guacamole w/chips. Adrian insisted his corn was too hot and ended up eating left over mac and cheese. :-( He still wanted his enchilada on the plate even though he wouldn't eat it. lol

Here is the site where I found the recipe: http://veganpandamonium.blogspot.com

Ingredients:
1 pkg tempeh
1 can diced tomatoes with green chiles, drained (says to drain but I didn't)
1 packet taco seasoning
1/2 onion, diced
2 garlic cloves, minced
1 can beans of your choice (I used vegetarian refried beans)
8 flour tortillas (we used multi-grain)
nutritional yeast to garnish (optional)
1 jar of any tomato sauce
grated cheese or sour cream (optional)

Directions:
Preheat oven to 350. In a large saute pan, saute the onion and garlic with a little olive oil until fragrant and translucent. Add the can of tomatoes and crumble in the tempeh. Mix in the taco seasoning and let it all incorporate for about 5-10 minutes. In a separate sauce pan, let your beans heat up. Once the beans are hot and the tempeh mixture is settled, start assembling your tortillas. I like to spread the beans on first and then add the mixture. Roll it up, and place in a casserole dish. Repeat. I was able to fit 8 enchiladas in a 13 by 9 baking dish. Pour the tomato sauce over the enchiladas. You don't need the whole jar, just enough to cover them evenly. Put in the oven for about 15-20 minutes. That's it!

if you really wanna go wild, try adding some cheese and/or sour cream to the finished product :)

Creamy Herbed Cauliflower Soup

Description:
I found this recipe on the Healthy Happy Life website. It's really good. It's easier than it looks.

From her site: Easy, Creamy Cauliflower Soup. This luscious and decadent soup is naturally creamy using soy milk, organic cauliflower and white potatoes. Low in fat and high in flavor - I have spiced it with a combo of fresh and dried herbs: saffron, garlic, pepper, thyme, rosemary, parsley and chives. You can choose whatever herbs you'd like. Onto the recipe...

Ingredients:
1 teaspoon EVOO (Extra Virgin Olive Oil)
1 cup sweet onion, chopped
1/4 cup ACV (Apple Cider Vinegar)
2 cups chopped white potato (about 1 large potato, skin on)
1 1/2 cups veggie broth OR water+veggie bouillon cube
2 1/2 cups plain soy milk
1 large head organic cauliflower
2 tsp black pepper
2 tsp dijon mustard
2 Tbsp maple syrup, Grade B pref'd
1 1/2 cups loose parsley
2 Tbsp dried herbs/spices (any combo)
*I used (garlic powder, oregano, thyme, rosemary and chives)
2 Tbsp cashews or sunflower seeds (optional)

Saffron Roux
1 cup plain soy milk
1 cup veggie broth or water + veggie bouillon cube
1/4 cup whole wheat flour
1 tsp saffron strands

Topping:
crumbled cauliflower florets, fresh parsley

Directions:
1. Place large soup pot on stove over med-high heat. Add EVOO.

2. Add chopped onion and saute for a minute.

3. Add in chopped potato.

4. Turn up heat and add in ACV, veggie broth, soy milk and chopped cauliflower. Add cauliflower in broken crumbled pieces. Cover with lid or foil and allow soup to 'steam cook' cauliflower for about 4 minutes.

5. When cauliflower and potatoes are tender, add in your dried herbs, pepper, mustard and maple syrup. Fold these items into the soup - let cook for another minute.

6. Turn off heat and remove pot from stove. Transfer soup to a large mixing bowl to cool for a few minutes.

7. While soup mixture is cooling, turn stove back on. Place your soup pot back on medium heat. Add your roux liquids and whisk in the liquid bit by bit. Try not to create clumps. When all the flour has dissolved into liquid to form a thick liquid, add in the saffron strands. Turn off heat, and set aside.

8. Carefully transfer soup mixture to a high speed blender - blend in batches - not all at once. I blended the soup in three separate batches. NOTE: You will add the parsley and optional nuts/seeds directly to the blender to blend with the soup.

9. In the last batch of soup you blend, add the roux. Then combine all the blended soup and fold gently. Eat at once, store in the fridge or pour soup back into soup pot to simmer until ready to serve.

Garnish with fresh raw cauliflower crumbles

Note: When re-heating, you may want to add a bit more soy milk or veggie broth to thin out the soup.

Other Optional Ingredients:
*2 Tbsp Nutritional Yeast
*1 Tbsp Vegenaise
*1 cup tempeh cubes
*2 cups leafy greens, chopped
*fresh ginger

Black Bean Burger

Description:
I found this recipe on Foodgawker and it was super yummy (IMO) :-))

Ingredients:
1 can of plain black beans, rinsed and drained
approximately 1.5 cups of finely chopped zucchini
1 medium potato, boiled & chopped
1/2 small white onion, finely chopped
1 big garlic clove, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
fine bread crumbs of your choice (I used whole wheat panko)
salt to taste
olive oil
1/4 teaspoon cayenne
1/4 teaspoon of a Mexican hot sauce, I used the Frontera Habanero Hot Sauce from the Yucatan, or try 1/2 of a finely chopped jalapeño
bread, grilled tomato, and cilantro garlic chutney for serving, and cheese if you prefer

Directions:
My method:
1. Sauté the onion in 1 teaspoon of oil, till translucent and golden brown.
2. Add the garlic and zucchini, and cook till slightly soft.
3. Add the beans, all the spices including the hot sauce or jalapeño, and let it cook down on medium heat. Zucchini releases a lot of water, cook most of it off.
4. When everything is a bit tender and well cooked, mash it down.
5. Take it off the heat and mash in the boiled potato.
6. Let the combination cool for a few minutes, then form medium-sized patties by hand. If your patties don't hold together well enough, add some bread crumbs to the mixture and try again.
7. Dip the patties in the bread crumbs to cover them all around. The breadcrumbs will stick because of the potato starch.
8. Heat about a tablespoon of olive oil in a skillet on medium high, & cook 2-4 patties (whatever you fit based on the size of your pan) till they are golden brown on each side.
9. Put them on a paper towel for a minute or two, to absorb any excess oil.
10. Serve on bread of your choice, with extras like lettuce & cheese or a fresh salad.

Spicy Thai Noodles

Description:
It is Vegan MoFo III, the Vegan Month of Food, Day 31.

Ingredients:
* Soba or Udon noodles, one package
* Silken tofu, one package
* 1/2 can coconut milk (regular or light)
* 1/2 lb mushrooms
* 1/2 lb Brussels sprouts
* 1 Tbsp red curry paste
* Olive oil, for sauteing


Directions:
Prepare noodles as directed.

Warm oil over medium heat in a large skillet and saute mushrooms and Brussels. Remove mushrooms and Brussels and reserve. In the same skillet, scramble tofu. Set aside.

In a small pot, warm coconut milk. Add red curry paste and combine.

Add noodles to large skillet with tofu. Add mushrooms and coconut milk curry mixture. Stir well to combine.

Serve with chopsticks.

Alicia Silverstone's Chocolate Peanut Butter Cups

Description:
Back in the day, I was obsessed with Reese’s Peanut Butter Cups. Now I make this healthier version and they are way better. In fact, I think they are the most ridiculously delicious things in the entire world. Look for graham crackers that are naturally sweetened or low in sugar (Health Valley makes a good one), and store the leftover crackers or crumbs in an airtight container for future use.

Ingredients:
1/2 cup Earth Balance butter
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped pecans, almonds, or peanuts

Read more: http://www.thedailygreen.com/healthy-eating/recipes/chocolate-peanut-butter-cups-recipe#ixzz0fEqsccIP


Directions:
1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts.
8. Place in the refrigerator to set for at least 2 hours before serving.

** I actually just put mine in the freezer after they've set for awhile in the fridge. They don't actually get that hard and I like the extra firmness and cold of the freezer.

Read more: http://www.thedailygreen.com/healthy-eating/recipes/chocolate-peanut-butter-cups-recipe#ixzz0fEqwznWD