Wine Dijon Brussel Sprouts
* Prep Time: 5-10 minutes
* Cook Time: 20 minutes
* Ingredients:
- 2 1/2 tbsp olive oil
- 1 lb. brussel sprouts, halved, ends trimmed
- 1/2 white onion, small
- 4 sprigs fresh thyme
- 2 1/2 tbsp dijon mustard
- 1/4 dry white wine*
- salt and pepper, to taste
- 1-2 tbsp slivered almonds
- 1-2 tbsp dried cranberries
- Heat a pan over medium heat and add olive oil. Once hot, cook the onions until translucent.
- Sautee the brussel sprouts until almost tender.
- Add the thyme, mustard, wine, salt, and pepper. Cook for another 2 minutes or so.
- Toss in the almonds and cranberries and cook for another couple minutes.
- Brussel sprouts should be cooked through and a fork can easily pass through.
Glazed Pearl Onions
* Prep Time: 5 minutes
* Cook Time: 15-20 minutes
* Ingredients:
- 2 cups pearl onions, skin peeled
- 1 cup vegetable broth
- 2 tbsp molasses
- 2 tbsp apple cider vinegar
- 2 tbsp soy butter*
- salt and pepper, to taste
- 1 tbsp fresh parsley, chopped
- Combine the broth, molasses, vinegar, soy butter, salt, and pepper in a small pot. Cook over medium heat and reduce.
- Add the onions once the sauce has started to reduce. Cook until a fork can go through them.
- Top with parsley.
Purple Mashed Potatoes
* Prep Time: 10 minutes
* Cook Time: 30-40 minutes
* Ingredients:
- 1 1/2 - 2 lb. purple potatoes, washed, skin removed
- 2 tbsp soy butter
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh chives, chopped
- salt and pepper, to taste
- 3 tbsp vegan sour cream*
- 1/3 cup non-dairy milk*
- 3 tbsp shallot, carmelized, to top
- chives, to top
- Boil potatoes in water until tender.
- Mash potatoes with the rest of the ingredients.
- Top with caramelized shallots and chives.
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