Chard with Brussels Sprouts & Red Peppers

Mmm! Two of my favorite veggies-

Brussels Sprouts and Swiss chard in one dish from Wild About Greens. 

So easy to to saute everything in one pot. I had an orange bell pepper so I used that instead of a red one. I sprinkled some toasted pine nuts on top for a little crunch. 

I had some of my favorite vegan tamales in the freezer so I served them with the chard and Brussels sprouts for a quick meal. 

 ~Chard with Brussels Sprouts & Red Peppers~

Another "so easy" meal to make:

Fireplace Chili Mac from Kathy Hester

This recipe uses a half cup of fire-roasted salsa so this time I portioned out the salsa into 1/2 cup sizes and froze them. The next time I want to make this I just need to thaw the salsa out and it's ready to go. I keep all of the other ingredients on hand to make a quick dinner when I don't feel like cooking. 

Curry and Brussels Sprouts

Vegcookbookclub December 2013 ~
Curry and brussels sprouts?! These two recipes shouldn't go together but surprisingly they worked well and tasted delicious.
Eat, Drink & Be Vegan:  Zucchini Chickpea Tomato Curry
Crazy Sexy Kitchen:        Roasted Brussels Sprouts with Pistachios & Cipollini Onions

Love the flavors of this curry. Lots of spices~garlic, ginger, curry powder, fenugreek (a new one for me), coriander and cumin seeds, turmeric and cloves. The aroma in the kitchen as these were sauteeing was intoxicating! Yukon Gold potatoes, zucchini, green beans and chickpeas added the bulk to this recipe. I served it over brown rice. I thought it would be too spicy but the hubby actually liked it. The cilantro and fresh squeezed lime really accented all the flavors. 

Two of my favorite condiments~cilantro and lime!!

This brussels sprouts recipe had several substitutions. First, I pre-cooked the sprouts in the microwave a little bit so they would be done after roasting; I don't like hard sprouts. I couldn't find raw pistachios so I used toasted pine nuts. I tossed them in after roasting was done. I had no idea what cipollini onions were so I used shallots. I just read about cipollini onions and wish I had tried to find some. It sounds like they would have been sweet and carmelized. I used marsala cooking wine instead of the sherry which gave everything a sweeter flavor. Even with all the subs, these roasted brussels sprouts were yummy. I want to try this again with all the original ingredients.

Maple-Roasted Brussels Sprouts with Toasted Hazelnuts

VegCookbookClub October recipes from Chloe's Kitchen:

 

And we have a winner! The last two recipes I made weren't my favorites. This one is yummy! I love brussels sprouts anyway so that helped. If you don't like brussels sprouts this recipe will change your mind. This might take the place of my other favorite brussels sprouts recipe from La Dolce Vegan Dijon Mustard Brussels Sprouts. Wow, I've never typed the words brussels sprouts so many times all at once in my life-hehe :)

 

I served my roasted brussels sprouts with garlic mashed red potatoes and Gardein Chick'n Scallopini.

Roasted Brussels Sprouts with Toasted Garlic

My favorite recipe I turn to for brussels sprouts is from La Dolce Vegan (Dijon Mustard Brussels Sprouts) so I thought I would switch it up tonight and make these yummy ones from Vegan With a Vengeance. The crispy bits do taste a little bit like popcorn. They're my favorite part!

I steam the brussels sprouts to crisp-tender before roasting; otherwise they are still too raw for my taste.

I served the Roasted Brussels Sprouts with La Dolce Vegan's "Vegan 'Sausage' Hash" made with Soyrizo, frozen hash browns and topped with Daiya cheddar shreds. No leftovers tonight!

Dijon Mustard Brussels Sprouts~pg. 185

La DolceVegan! Challenge:

This recipe will get rave reviews from me. It's permanently marked in my cookbook. I probably make this at least once a month when I can get brussels sprouts. This is my favorite way to make them. I love the little mustard seeds popping in your mouth and the flavor that the shallots and Dijon mustard give to the sprouts. If you thought you didn't like brussels sprouts you've got to try this recipe.

I served my sprouts with Faux Turkey (pg. 289) and gravy over mashed potatoes. We had made the Faux Turkey previously for the challenge and I had put it in the freezer with some of the simmering broth. I thawed it out and made a gravy with the broth and added chopped up Faux Turkey. Quick and delicious!