Beer Braised Brussel Sprouts & Greens

Your blog doll has been super busy lately. Sorry for not often posting. Quicky recipe!

Beer Braised Brussel Sprouts & Greens

Instagram Photo (User: veganmiss)

* Prep Time: 5-10 minutes
* Cook Time: 15-20 minutes
* Ingredients:

• 1 tbsp olive oil  
• 1/2 small yellow onion, sliced
• 1 cup brussel sprouts, ends trimmed, cut in half
• 1 cup greens, packed*
• 3 cloves garlic, minced
• 1/2 tsp fresh thyme
• 1 tsp vegan Worcestershire sauce*
• 1/2 tsp liquid smoke*
• 1/4 tsp red pepper flakes
• 1/4 tsp paprika
• 1/4 cup beer*
• salt and pepper, to taste

* Recipe:

1. Heat a skillet over medium heat. Add the oil and onions. Cook until they start to become translucent.
2. Add the brussel sprouts. Cook for about 5 minutes or until the start to become tender. Add in the greens and garlic. Cook for another 5 minutes.
3. Add the remaining ingredients and cook until the liquid reduces almost all the way or until the brussel sprouts can be pierced with a fork.

* Note: For greens, I used a package of turnip, mustard, and collard greens. Feel free to use whatever greens you like. You can find vegan Worcestershire sauce at health food stores and online. Liquid smoke gives dishes a smokey taste (similar in effect to if you add bacon to a dish). Make sure your beer is vegan! I used a wheat beer.

Cannellini Beans, Kale, & Brussel Sprouts

This is a simple weekday side dish recipe that I threw together. I had some cannellini beans in the cupboard and frozen brussel sprouts in the freezer. You could do this with fresh brussel sprouts, but I would suggest cooking them a little longer and slicing them in half.

Cannellini Beans, Kale, & Brussel Sprouts

Instagram Photo (User: veganmiss)

* Prep Time: 10 minutes
* Cook Time: 10-15 minutes
* Ingredients:

• 1/2 medium yellow onion, sliced
• 1 tbsp olive oil
• 2 cups brussel sprouts
• 1 cup dinosaur kale, chopped
• 1/2 cup dry white wine
• 1 box (15 oz.) cannellini beans, drained, washed
• salt and pepper, to taste
• 1/2 tbsp all-purpose seasoning
• 2 tbsp pine nuts

* Recipe:

1. In a skillet, add the olive oil and sautee the onions until translucent. 
2. Add the brussel sprouts and kale, cooking for a few minutes. Add the wine and the wine cook out a bit.
3. Once the wine has cooked down, add the cannellini beans, seasonings, and pine nuts (toast if desired first). Cook for another few minutes. Don't overcook or the beans will become really mushy.

Vegan Thanksgiving Feast: Part One

This feast will be posted in four parts. There will be several sides, a main entree dish, and of course, dessert. Enjoy! Happy Tofurky Day. :D

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

* Recipe:

1. Heat a pan over medium heat and add olive oil. Once hot, cook the onions until translucent. 
2. Sautee the brussel sprouts until almost tender.
3. Add the thyme, mustard, wine, salt, and pepper. Cook for another 2 minutes or so.
4. Toss in the almonds and cranberries and cook for another couple minutes.
5. Brussel sprouts should be cooked through and a fork can easily pass through.

* Note: Make sure your wine in vegan on Barnivore.


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

* Recipe:

1. Combine the broth, molasses, vinegar, soy butter, salt, and pepper in a small pot. Cook over medium heat and reduce.
2. Add the onions once the sauce has started to reduce. Cook until a fork can go through them.
3. Top with parsley.

* Note: For soy butter, I used olive oil based Earth Balance. This recipe was modified from Food Network Magazine in their 2011 Thanksgiving edition.


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

* Recipe:

1. Boil potatoes in water until tender.
2. Mash potatoes with the rest of the ingredients.
3. Top with caramelized shallots and chives.

* Note: For vegan sour cream, I used Tofutti. The non-dairy milk I used was Silk soymilk, but feel free to use any type you wish.