Brussels Sprout

Brussels Sprout, Chickpea, and Potato Curry

 

I love currys. I make it a lot. The best thing about curry is that you can literally just throw whatever veggies you have in a pot, add some curry, or garam masala, and voila! Curry!

30 Brussels sprouts, halved

2 potatoes, cooked and cubed
1 c cooked chickpeas
2 tsp panch phoron
2 onions, sliced
1/2 c veggie broth
red pepper flakes, to taste
Garam masala, to taste
turmeric, to taste

1. Heat up some oil and fry up the panch phoron until the mustard seeds start to pop.
2. Add the onion, red pepper flakes, and chickpeas. Give a big stir.
3. Add sprouts, garam masala, turmeric, salt, and broth. Cover and cook for about 7-10 minutes.
4. Add in cubed potatoes. Cook covered for another 10 to 15 minutes; until the sprouts are as tender as you like them.

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Sweet Carrot Salad

 

I love this simple, slightly sweet carrot salad! Amounts are approximate, and you can vary measurements to taste. You can also swap the ume vinegar for white balsamic, but I think ume is delicious.

 

Ingredients

• 3 or 4 carrots
• 1 handful of raisins
• 2 tablespoons vegenaise
• 1 tablespoon ume vinegar (or white balsamic)
• 1 dash lemon juice, or to taste
• 1 pinch grated ginger, or to taste (optional)

Directions

1. Grate three or four carrots and mix with a handful of raisins
2. For the sauce, whisk together vegenaise, ume vinegar, lemon juice, and a little grated ginger if you like
3. Pour the sauce over the carrot and raisin mixture, just enough to coat, then mix it all up.

 

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Ragu Stuffed Peppers

 

Ingredients

• 4 large peppers
• 2 tablespoons extra-virgin olive oil
• 1/2 cup couscous
• 1/4 cup chopped fresh basil
• 1/4 cup vegan parmesan cheese
• 2 teaspoons red wine vinegar
• 1/2 cup chopped fresh parsley
• 2 tablespoons tomato paste
• 2 cloves garlic
• 1 medium onion, chopped
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 28 ounces can of crushed tomatoes
• 1/2 teaspoon chopped fresh rosemary
• 3 tablespoons extra-virgin olive oil
• 1 package beef-less crumbles (like the kind from Trader Joe’s or Tempeh)

Directions

1. In a food processor, pulse together the garlic, onion, celery, carrot, and rosemary.
2. Heat the olive oil in a large sauté pan over medium-high heat. Add the chopped vegetables from the food processor and cook, stirring, until softened about 5 minutes.
3. Add the crumbles, 1 teaspoon salt and 1/2 teaspoon pepper and cook an additional 5 minutes. Add the tomatoes & 1/2 cup water. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 10 minutes.
4. This is your ragu, set aside for later and begin to prep the peppers
5. Cut tops off peppers; remove seeds and membranes. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 10 minutes, until slightly soft. Drain peppers and set aside.
6. Whisk together 1 tbsp. olive oil and 1 tsp. vinegar, the tomato paste and 3/4 cup water. Pour into the bottom of a glass baking dish.
7. In a large saute pan, add the couscous and 1/2 cup water. Stir and let cook for 3 minutes until al dente.
8. Add the ragu, parsley, basil, remaining red wine vinegar & cheese.
9. Place the peppers into a baking dish, cut side up. Stuff the couscous mixture into the bell peppers.
10. Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 25 minutes. Drizzle with remaining cooking liquid.

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