Showing posts tagged sautee
Lemon Honey Sautéed Brussel Sprouts I love brussel sprouts. They have such a terrible reputation, for which we have the 1950’s to thank (I have heard many a tale of cold canned brussel sprouts, which lets be honest, sounds awful). These days, however, we can get our brussels pre-washed and ready to cook, prepicked and spilling out of little green baskets, or even a whole stalk of brussels and pluck them ourselves. With this many options we have no excuse not to take part in their rich flavor and endless cooking possibilities. Just cut open one of these beauties and you will see layer after layer of dark to bright green leaves, ending in a softer, paler middle. Brussels are great as a side dish, served over noodles, baked, added to a stir fry or soup, boiled and put on a salad, you name it. I decided to sautee these with just a few flavors so I wouldn’t lose that scrumption brussely taste. This gives them a hint of sweet, sour and salty, and they provide that hint of bitter. I used honey as a sweetener (not vegan, I know) but they taste just as delicious with other natural sweeteners such as maple syrup or agave nectar.  Ingredients: Brussel Sprouts Salt, pepper and garlic powder to taste Honey or other sweetener Lemon Juice Olive Oil Directions: Boil a pot of water (with enough water to cover brussels) Wash brussels well, peeling off outer leaves if they look gross Chop into halves or quarters, depending on their size Put brussels into boiling water and cook for about 3-5 minutes, or until they are pretty cooked but still a little hard Strain and put brussels in a large pan with olive oil Add lemon juice, honey and herbs to taste (it tend to take a good amount of lemon and honey to be flavorful enough)  Continue to sautee until they are tender Serve immediately Enjoy :) -N View high resolution

Lemon Honey Sautéed Brussel Sprouts

I love brussel sprouts. They have such a terrible reputation, for which we have the 1950’s to thank (I have heard many a tale of cold canned brussel sprouts, which lets be honest, sounds awful). These days, however, we can get our brussels pre-washed and ready to cook, prepicked and spilling out of little green baskets, or even a whole stalk of brussels and pluck them ourselves. With this many options we have no excuse not to take part in their rich flavor and endless cooking possibilities. Just cut open one of these beauties and you will see layer after layer of dark to bright green leaves, ending in a softer, paler middle. Brussels are great as a side dish, served over noodles, baked, added to a stir fry or soup, boiled and put on a salad, you name it.

I decided to sautee these with just a few flavors so I wouldn’t lose that scrumption brussely taste. This gives them a hint of sweet, sour and salty, and they provide that hint of bitter. I used honey as a sweetener (not vegan, I know) but they taste just as delicious with other natural sweeteners such as maple syrup or agave nectar. 

Ingredients:

  • Brussel Sprouts
  • Salt, pepper and garlic powder to taste
  • Honey or other sweetener
  • Lemon Juice
  • Olive Oil

Directions:

  1. Boil a pot of water (with enough water to cover brussels)
  2. Wash brussels well, peeling off outer leaves if they look gross
  3. Chop into halves or quarters, depending on their size
  4. Put brussels into boiling water and cook for about 3-5 minutes, or until they are pretty cooked but still a little hard
  5. Strain and put brussels in a large pan with olive oil
  6. Add lemon juice, honey and herbs to taste (it tend to take a good amount of lemon and honey to be flavorful enough) 
  7. Continue to sautee until they are tender
  8. Serve immediately
  9. Enjoy :)

-N

    Sauteed Breakfast Potatoes with Spinach and Black Beans As a vegan, I don’t like going out to breakfast. Your choices are between a 5 dollar cup of fruit-that has spent 3 weeks traveling from every corner of the earth, only to arrive as a mealy flavorless pile of gush-or if you are somewhere with a little consciousness, a tofu scramble. I’m sorry if I offend vegans everywhere, but I do not like tofu scramble. Tofu was not meant to be scrambled. Curry powder or whatever they use does not make it taste like an exciting flavorful party in my mouth, it makes it taste like an overeager 6 year old just cooked me a mud pie. However, this morning I woke up wanting a nice hearty breakfast, so I decided to make things happen for myself. I used all locally farmed veggies: an irish butterball potato, a white onion and some spinach, sided with trader joes black beans. It was quick and easy to make, tasty, and had a balanced combination of veggies, proteins and carbs. Best of all, it felt like I was eating at a restaurant without spending the money. Ingredients: One large potato 1/3 white onion 2 large handfuls of spinach 1/2 can black beans Canola or olive oil Salt, pepper, garlic powder to taste Optional: ketchup, hot sauce, lemon wedge Directions: Chop your onion into bite size pieces, and put in a large frying pan with some oil Chop your potatoes into thin bite size pieces (if you cut them too large they will take a long time to cook) Sautee potatoes and onions together ,adding oil as needed Cover with a lid and let it steam for a few minutes Add your spices Meanwhile, heat up the black beans When your potatoes are pretty much cooked through, add the spinach and cover again Remove lid, let any moisture cook out, and serve with beans on the side Squeeze some lemon on your potatoes or add ketchup and hot sauce on the side Happy vegan breakfasting!   -N View high resolution

    Sauteed Breakfast Potatoes with Spinach and Black Beans

    As a vegan, I don’t like going out to breakfast. Your choices are between a 5 dollar cup of fruit-that has spent 3 weeks traveling from every corner of the earth, only to arrive as a mealy flavorless pile of gush-or if you are somewhere with a little consciousness, a tofu scramble. I’m sorry if I offend vegans everywhere, but I do not like tofu scramble. Tofu was not meant to be scrambled. Curry powder or whatever they use does not make it taste like an exciting flavorful party in my mouth, it makes it taste like an overeager 6 year old just cooked me a mud pie.

    However, this morning I woke up wanting a nice hearty breakfast, so I decided to make things happen for myself. I used all locally farmed veggies: an irish butterball potato, a white onion and some spinach, sided with trader joes black beans. It was quick and easy to make, tasty, and had a balanced combination of veggies, proteins and carbs. Best of all, it felt like I was eating at a restaurant without spending the money.

    Ingredients:

    • One large potato
    • 1/3 white onion
    • 2 large handfuls of spinach
    • 1/2 can black beans
    • Canola or olive oil
    • Salt, pepper, garlic powder to taste
    • Optional: ketchup, hot sauce, lemon wedge

    Directions:

    1. Chop your onion into bite size pieces, and put in a large frying pan with some oil
    2. Chop your potatoes into thin bite size pieces (if you cut them too large they will take a long time to cook)
    3. Sautee potatoes and onions together ,adding oil as needed
    4. Cover with a lid and let it steam for a few minutes
    5. Add your spices
    6. Meanwhile, heat up the black beans
    7. When your potatoes are pretty much cooked through, add the spinach and cover again
    8. Remove lid, let any moisture cook out, and serve with beans on the side
    9. Squeeze some lemon on your potatoes or add ketchup and hot sauce on the side

    Happy vegan breakfasting! 

     -N