Tag Archives: thanksgiving

Sweet & Spicy Roasted Brussels Sprouts

Final

Have I told you lately that Brussels sprouts rock? I know like most things green, they get a bad rap.

But Roasted Brussels sprouts?? They are amazing.  They remind me of roasted cabbage…the little burned parts, my favorite!

With this sweet and spicy glaze, made from local raw honey, maple syrup, soy sauce, and sriracha sauce, they become almost irresistible!

I use gluten free soy sauce (called Tamari), but you can use coconut aminos if you are soy free–or leave it out completely.  If you are a vegan, you can omit the honey and double the maple syrup!

These roasted Brussels sprouts will make a wonderful accompanying side dish, wow friends at a get together, and make a perfect addition to the holiday table!

Enjoy 🙂

Allergen Info: Contains soy

Sweet & Spicy Roasted Brussels Sprouts
 
Ingredients
Roasted Brussels sprouts
  • 16 oz (1 lb) fresh Brussels sprouts, ends trimmed, cut in half, then rinsed
  • 1-1.5 T olive oil
  • salt & pepper to taste
Glaze:
  • 1.5 T raw honey (preferably local)
  • 1.5 T maple syrup
  • 1 T gluten free soy sauce (Tamari)
  • 1 t sriracha sauce (or less if you don't tolerate heat)
Instructions
  1. Preheat oven to 375 degrees.
  2. Toss the washed and cut Brussels sprouts with the oil, salt, & pepper.
  3. Put them in a baking pan and roast for 15 minutes.
  4. Take out of oven and stir well.
  5. Bake for 5-10 more minutes, until golden brown.
  6. Meanwhile, mix all glaze ingredients in a small bowl.
  7. Pour desired amount of glaze on top and gently stir! (This sauce has a kick to it, so be careful with how much you put on there)

 


Apple Apple Pies (Gluten-Free & Vegan)

FinalIt’s mid-September, and in the South, that’s game for everything fall.  It might be October or even November before we feel its effect, but we just can’t help ourselves.

The smell of cinnamon, pumpkin everything, holiday décor–it’s just about too much for me to handle!  My old routine was to stock up on those little sugary orange pumpkins with the green stems–and eat about a bag a week.  I’m telling you, I really did have a sugar addiction!

Now, I’ve learned to incorporate REAL foods into my fall routine, and this recipe is just too cute for words.  It has the traditional flavor of Apple Pie, but comes in individual portions and has more apple than crust.  I know, I know, the crust it the best part.  But this recipe helps me have the best of both worlds–the taste of fall and nostalgia AND the promise of something good without the guilt.

These would be extremely cute (and crowd-pleasing) for your next fall get together or dinner club.

Make them soon and pair with some apple cider.  Then call me, and I’ll come over 🙂

Steps:

1.  Cut the top portion off of 4 Granny Smith Apples.

Cut apples

Using a knife and a spoon, carve out the middle, discarding the parts with seeds.  Save the parts that are just apple for a later use.

2. Peel & chop and additional apple and place in small bowl.  Sprinkle the lemon juice on top and set aside.  Then combine spices, sugar, and flour. Stir well.

Sugared Apples

3. Cover the bottom of an 8 x 8 pan with water. Fill the prepared apples with the apple-spice mixture and place in pan.

Filled apples

4. Make the gluten-free pie crust.  Make sure to add more flour if necessary, as well as cover the rolling pin with flour to keep from sticking.  You want the dough to be tough, not oily or wet.

Dough

5. Cut the dough into small strips. Cover the apples in a lattice pattern or however you choose!  Have fun with your creations!

Prepared Apples

6. Cover with foil and bake in a 375 degree oven for 20-25 minutes. Take foil off and bake for an additional 20-25 minutes. When the apples are almost done baking, melt a spoonful of butter (I used Earth Balance Soy Free spread–which is vegan).  Remove apples from oven, and brush tops with the melted butter. Sprinkle coconut sugar and cinnamon on top! Enjoy immediately!

Finished Apples

Apple Apple Pies
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Apples:
  • 5 Granny Smith Apples
  • 1 teaspoon lemon juice
  • ¼ cup coconut palm sugar
  • ½ t cinnamon
  • 1 T gluten free all-purpose flour (or regular flour if you aren't gluten free)
Pie Crust:
  • ¼ cup gluten free all purpose flour
  • 1 t coconut palm sugar
  • 1-2 T water
  • 2 T coconut oil, frozen for 10-15 minutes
  • pinch of salt
Topping:
  • spoonful of vegan butter
  • sprinkle of coconut sugar
  • sprinkle of cinnamon
Instructions
  1. Preheat the oven to 375 degrees.
  2. Cut the tops off of 4 of the Granny Smith Apples.
  3. Using a knife and a spoon, carve out the middle of the apples, discarding any pieces with seeds.
  4. Peel and chop the 5th apple and put in a small bowl.
  5. Stir in the lemon juice to the chopped apple.
  6. Add the sugar, cinnamon, and flour to the apple mixture. Stir until well combined.
  7. Fill the 4 prepared apples with the sugar-apple mixture.
  8. Put enough water to cover the bottom of an 8 x 8 pan and place the four prepared apples inside.
  9. To prepare the crust, put the flour in a small bowl.
  10. Add the frozen coconut oil and using a biscuit cutter or fork, cut it in the flour until the coconut oil resembles the size of peas (like you are making biscuits).
  11. Add the remaining crust ingredients. Start with 1 T of water and gradually add more if necessary. You want the dough to be tough like crust, not wet or oily.
  12. On a flour dusted surface, roll out the dough until flat, dusting the dough and roller as necessary so the dough doesn't stick.
  13. Cut into small strips and place on top of prepared apples in a lattice design or design of choice.
  14. Cover with foil and bake at 375 for 20-25 minutes.
  15. Remove foil and bake for another 20-25 minutes.
  16. When the apples are almost done baking, melt the butter.
  17. Take apples out of oven, and brush butter on top of the crust.
  18. Sprinkle with coconut sugar and cinnamon.
  19. Serve warm with apple cider and your favorite vanilla (vegan or non-vegan) ice cream!

 

 


Creamed Spinach–Gluten & Dairy Free

Allergen Information: Contains tree nuts.

Special Equipment: High Powered Blender

Final

If you know me, you know I’m a huge fan of spinach.

When it’s raw, it’s sneaky–it doesn’t really have a taste and that makes it easy to mix into smoothies for an extra dose of vitamins in the morning. Try our Classic Strawberry Banana Smoothie to see what I mean!

Plus, we all need more greens. It’s just a fact.  Getting 6-8 servings each day really is hard.  It’s one reason why I have multiple vegetables at each of my meals.

This hot spinach side is perfect for a pot-luck, holiday, or as a substantial side to a dinner!  You can serve it with some grilled chicken or fish and a salad for a filling, nutritious meal.

I only eat meat a couple of times per week, and since I keep eating the bacon my lovely husband is cooking, I think I’ll pair this batch with a salad and Sweet & Salty Roasted Carrots for tonight’s dinner.

The creaminess in this dish comes from cashews and nutritional yeast (a standard vegan cheesy flavor).  If you aren’t concerned about dairy, don’t worry, this is still amazing, and a great way to get some wonderful nutrients in your body.

If you are gluten free and/or dairy free, I know you’re jumping for joy!  Well, if you like spinach, too 😉

Collage

A couple notes about the food:

~Please buy ORGANIC frozen spinach, as it’s on the dirty dozen list!

~Raw cashews are just cashews that have not been roasted.  You can find them in the bulk bins at Earthfare/Wholefoods.

~We have only found the rice crumbs at our local health food store, New Life Natural Foods, but they are also available on Amazon.  Feel free to leave this step out completely if you can’t find them.  The dish just won’t have a crunchy top. Or if you aren’t gluten-free, you could also use whole-grain bread crumbs as well.

~You can find Nutritional Yeast in the bulk bins at Earthfare/Wholefoods, as well as in a plastic jar at Kroger in the Organic Section.

~We use Vegenaise because it’s egg free, and we use the soy-free variety since one of our sons can’t have eggs or soy.  If you have no soy sensitivities or allergies, feel free to use regular Vegenaise.  As I’ve mentioned before, Vegenaise isn’t weird, it just has a weird name.  If you don’t have Vegenaise, feel free to use Organic Mayo if you want.  It’s important to use Organic, so that the eggs are coming from what we call “good chickens.”

Creamed Spinach--Gluten & Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 10 ounce packages frozen spinach, thawed
  • 1 cup raw cashews, soaked overnight or at least 4 hours, drained & rinsed
  • ¼-1/2 ripe avocado
  • ¼ cup water
  • ¼ cup Vegenaise
  • 3 T Nutritional Yeast
  • 1 T lemon juice
  • 1 t garlic powder
  • 1 t onion powder
  • ¼ t red pepper flakes
  • ¾ t sea salt
  • ¼ t ground pepper
  • 2 t coconut oil
  • 4 T rice crumbs
Instructions
  1. Preheat oven to 350 degrees.
  2. Fill a medium saucepan with water, and bring to a boil.
  3. Meanwhile put cashews, avocado, water, Vegenaise, nutritional yeast, lemon juice, garlic powder, onion powder, red pepper flakes, salt, and pepper in a high powered blender and blend until smooth, stopping several times to stir and push the sides down. (Alternatively, you could use a food processor, but the mixture might be a little grainy). Set aside.
  4. Pour the two bags of spinach in boiling water and boil for 1 minute.
  5. Remove from heat and drain.
  6. Using a large spoon, squeeze as much water from the spinach as possible.
  7. Put cashew mixture and spinach in a large bowl and stir until well combined.
  8. Pour into a pan and bake for 20 minutes.
  9. Meanwhile, in a small saucepan, melt coconut oil over medium heat.
  10. Add rice crumbs and stir, cooking for 4-5 minutes.
  11. After the spinach has cooked for 20 minutes, take out and turn your oven to broil.
  12. Sprinkle with rice crumbs and broil for 5 minutes, or until the top is golden brown.