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Showing posts from November, 2013

Charred Brussels Sprouts with Shallot and Garlic

I am a big fan of brussels sprouts, but I am amazed how many people don't like them. I can only imagine this is because of too many mushy overcooked experiences as a child. However, I find that even the doubters will turn around after smelling these cooking away in the oven. The key to getting these perfect is not to overcook them and to get just a little bit of char on the sprouts. I think these are wonderful as a side dish, but I particularly like them served over pasta with a squeeze of lemon. Ingredients 4-5 cups of Brussels Sprouts, hard end cut off and then cut in half. 4 Tbsp Extra Virgin Olive Oil 1 large Shallot, peeled and sliced thinly. 4 Cloves of Garlic, peeled and sliced thinly. Salt and Black Pepper Begin by preheating your oven to 400 degrees and preparing your sprouts. Put the sprouts into a Pyrex oven proof dish, which is large enough that they can lie in one layer. Add olive oil, shallots. garlic and toss, and then add salt and black pepper. Put int

Maple Sweet Potato Pie

I had this maple sugar hanging around in the cupboard. I had bought it to make some Mennonite cookies and it just never happened so I decided to figure out how to use it and I thought that maple sugar and sweet potatoes sounded like a great combination and they were indeed.  The maple sugar can be ordered online at the King Arthur Flour website, if you can't find it locally. Its worth worth the extra effort and cost to find it.  Ingredients 4 cups sweet potato, peeled and cut into 2 inch pieces (About two med/large) 1 cup coconut milk 1 cup Maple Sugar 2 tsp Vanilla Extract 2 Tbsp Earth Balance Spread or butter 2 Tbsp Corn Starch 1 tsp Cinnamon 1/2 tsp ground Ginger 1/4 tsp Nutmeg, freshly grated 1/4 tsp Allspice 1/8 tsp Salt 1/4 cup Sweetened Coconut - Optional, but very yummy.  Boil the sweet  potatoes  in salted water until they slip off a knife when skewered  In a mixer, combine the cooked sweet potato, coconut milk, Earth Balance, vanilla extract, maple suga

My Favorite Vegan Must Haves

I get this question from non vegans quite frequently, "What do you eat?" So, after many requests, I thought posting some of my favorite vegan "must haves" would be helpful. I don't think that you can expect to have vegan products that taste exactly like non vegan, but that's not really the point. Bottom line, do they taste good? All of these products certainly do. Often I hear from people that they can't find these products locally. Firstly, start by asking for them at your local store and they will often order them and start stocking them. Secondly, find a place that might be a bit of a further drive and stock up.  You can find most of these products at Whole Foods and most Von's and Kroger locations in the US. Sadly, Daiya is not yet available in the UK, but they are actively looking for a partner, so fingers crossed. For many people, cheese is the most difficult food to transition, and honestly I loved my cheese too, so it was initially a b

How to store bananas? Problem solved - UPDATED

I don't know about all of you, but over the years I have thrown away a lot of bananas that have gone overripe and its always bothered me. Such a waste of food, and you can only freeze so many. I mean how much banana bread can one person eat? So, what to do? I decided to do some research and after reading too many long winded scientific explanations. Yes, people have spent a lot of time on this subject. I realized that most of the suggestions were far too much work, like wrap each banana individually and use a banana hanger and increase the airflow, keep away from other fruit etc. I came up with what seemed to be a simple solution and I am happy to say, it works very well, and I have pics to prove it.  Apparently, its all about blocking the uptake of ethylene to the bananas, and there is a simple way to do it. The pics below show the bananas after 4 days and they have not ripened one bit more than when I bought them. Step 1- Wrap the base of the banana with plastic wrap/clin