Penne with Caramelized Cauliflower...Brussels Sprouts with Walnuts and Dried Cranberries
I always love finding new delicious Brussels Sprouts recipes! This one was a winner for sure. The carmelized cauliflower pasta was also really yummy and super simple. Two definite make-agains!
Brussels Sprouts with Walnuts and Dried Cranberries (adapted from Everything Vegan)
1/2 cup coarsely chopped walnuts, toasted
1 1/2 T walnut oil (or other mild oil)
1 1/2 lbs Brussels Sprouts, trimmed and cut in half
1 cloved minced garlic
Salt to taste
1/4 cup craisins
Heat oil. Add garlic and Brussels. Cook for 5 minutes or until lightly browned but still crisp. Sprinkle with salt and cook just until crisp tender. Remove from heat. Sprinkle with nuts and craisins and toss.
Penne with Caramelized Cauliflower (adapted from Everything Vegan)
4 T oil
1 small head cauliflower, cut into large florets
1 cup fresh parsley leaves
1 T freshly grated lemon zest
1 T capers, drained
1 lb penne pasta
1/2 t red pepper flakes
sea salt
Spray cookie sheet with cooking spray and lay cauliflower over surface. Drizzle oil over cauliflower and sprinkle lightly with sea salt. Roast at 440 degrees for about 15 min or until nicely browned. Remove from oven and set aside. Cook pasta according to package instructions. Set aside. In food processor, combine parsley, lemon zest and capers and pulse until chunky sauce forms. Toss cauliflower, pasta and sauce together. Sprinkle with pepper flakes. Serve.
"Buttermilk" Blueberry Pancakes
Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional
Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.
Veggie Seitan Lo Mein
I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.
Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.
Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)
(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)
1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins
For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.
To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.
Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.
Place 3-4 wontons in bowl and ladle broth over wontons. Serve.
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