I love our rice cooker. If I had to chose a favorite small appliance, it would be the one. Ours has a removable steamer basket and we use it all – the – time. In the time it takes to make rice we can have crisp-tender steamed vegetables of any kind, but sometimes we want a little more depth of flavor and in the summer months, the less we use the stove the better. Oh and just forget about the oven. I’m tempted to hide the knobs until cooler weather returns in October.
With the heat bearing down on us, stir-fry is a perfect way to quickly add flavor to the veggies.
Ch loves Brussels sprouts. He’d probably eat them every night, but they’re not my favorite. We bake them frequently, which gives the outer leaves a nice crunch and caramelizes the edges of interior leaves, but even that delicious concoction gets tiresome after a while. So, after months of Brussels sprouts evasion, I picked up a bag of sprouts at the grocery store. Now it’s almost time to go grocery shopping again (tomorrow is the day) and I’m scraping the bottom of the frozen veggie drawer. I’ve got to do something with these little green balls of sulfur.
Being vegan means all the scrumptious looking bacon wrapped recipes are a no-go. Being gluten free means all the scrumptious looking breaded recipes are a no-go. What’s a family of picky eaters to do? We look to the east, where meat is not an integral part of the diet.
We love the spices employed by Thai cuisine, and the simplicity of traditional Chinese dishes. Mixing the two gave us a not so spicy, but not exactly simple dish.
We’re calling it SweetSpicy Stir-fry Sprouts.
2/3 cup brown rice
1 1/3 water
20 brussles sprouts, frozen
1 mucho nacho pepper
1 can bean sprouts
2 TBS olive oil
1 large clove garlic, minced
2 TBS brown sugar
low sodium soy sauce and sriracha sauce to taste
Start the rice first. Our Brussels sprouts were frozen, so we thawed them in the microwave first, then quartered them and set them aside. Remove the seeds from the Mucho Nacho pepper and slice it lengthwise into thirds. Then mince each third, and set aside. Mince the garlic. Open the can of sprouts and drain completely.
When there is about 15 minutes of cooking time left on the rice, get out the wok. Turn the stove on to medium-high, add the oil. When the oil is thin, add the garlic and stir until it starts to brown. Turn the stove up to High. Add the minced pepper and brown sugar. Stir until the bubbles have normalized. Add the quartered Brussels sprouts. Stir-fry until the edges are brown but not crispy. Add the bean sprouts, stir to incorporate and warm.
Taste it. Add sriracha and soy sauce as desired. We added about 6 shakes of low sodium soy sauce, and about two TBS sriracha (give or take). If you did your math right the rice should be ready for serving. Fluff it with a fork and scoop it into bowls. I went with equal portions of rice and stir-fry.
The cool thing about this dish is that your guests can customize the levels of salty and spicy. My daughter added a swizzle of oil, I added a little more of both sauces, my son and husband added more sriracha. To each their own. We paired the stir-fry with cut carrots and roasted red pepper hummus. I bet SweetSpicy Stir-fry Sprouts will go great with soup this winter.
**Best News Yet**
It’s even better the second day. Yumyumyum.
When you’re vegan, the creamy texture is always a challenge. Luckily, there are secret ingredients hiding in plain sight that will make this a whole lot easier. 🙂 Let’s get started!
First, we’ll need a blender. Then,
- 1 package tofu (about 1 pound)
- 1 tablespoon lemon juice
- 2+ tablespoons apple cider vinegar
- 1/4+ teaspoon garlic powder
- sea salt to taste
Just 3 steps:
- Blenderize all ingredients!
- Taste, and adjust seasonings as needed.
Just like real sour cream, this is great in sauces and burritos, as well as desserts and baked goods. 🙂
This is such an easy recipe, it’s a perfect side dish for holidays or just a big family meal.
What you will need:
Preheat oven to 350 degrees Fahrenheit.
The easiest, least messy way I have found to do this is to put the crackers in a plastic bag and roll with a rolling pin. A Quart size bag will hold most of the crackers. I split mine and did it 1/2 a sleeve at a time.
I use a big bowl but you can combine in the baking dish.
Bake, uncovered for 1 hour.
Do you like spice? Would you like spice more if spice was salad? Today is your day person with oddly specific tastes.
Serves 2-4, double recipe for 4+ people
2 chopped fresh Cucumbers (duh)
Your preferred salad dressing
Add a 2 oz amount of a vinegar based hot sauce that has a nutty flavor, I recommend Louisianan gold if you can procure a bottle, but most value brands will work.
2 Cups of Baby spinach
Add a teaspoon of pepper if you use a very runny salad dressing.
— Cooking Utensils!
Large mixing bowl to mix cucumbers and spinach and iceburg
Knife to chop Cucumbers
Salad spoons if you have them (a wooden spoon will work)
Chop the Cucumber’s in half (length-wise!!!) then cut into inch thick slices
Add spinach and iceburg to the mixing bowl
Stir in Cucumbers
Add the hot sauce
Add in salad dressing
I just love these little things! Serves 6, ready in just over half an hour. These are called popovers because they ‘pop up’ over the custard cups.
This is taken directly from a 1982 cookbook called Stir Ups written in southern dialect.
- 1 cup milk
- 1 cup flour
- 1 tablespoon vegetable oil
- 2 eggs
- 1/2 teaspoon salt
- Place all ingredients in mixing bowl.
- Stir with spoon until dry ingredients are moist. Disregard lumps.
- Pour into six cold, greased custard cups, half full.
- Place in cold oven.
- Set oven for 450 degrees, timer for 30 minutes. Don’t peek.
- When bell rings, serve glorious popovers to startled guests.
That’s easy enough, but I like to use instead:
- 1 cup soymilk
- 1 cup flour
- 1 tablespoon coconut oil, melted
- 2 eggs (or egg substitute)
And in case you aren’t familiar with custard cups, they’re these little glass things:
Important note – not all glass is oven safe! Make sure yours are. Pyrex is.
If you don’t have individual cups or just don’t want to deal with the fuss, you can also use a greased muffin tin.
Enjoy! These are best served warm from the oven.
These cookies take about a minute each to cook (you’ll be using a waffle iron) and they have to be refrigerated overnight. That might sound like a long time to wait, but when you’re done, these cookies à la France will come out deliciously light and fluffy, and the most beautiful golden brown.
This recipe will make about 2 dozen mysteriously vanishing cookies.
- 3 eggs, separated, room temperature
- 1 2/3 cups flour
- 3/4 cups sugar
- 3/4 cups packed brown sugar
- 1/8 teaspoon baking powder
- 3/4 cups oil. Melted butter is traditional, but melted coconut oil is a much healthier option.
- 1 teaspoon vanilla extract
- Beat yolks until thick and yellow.
- Beat whites until foamy.
- Combine dry ingredients. Mix well.
- Stir in oil, yolks, and vanilla.
- Fold in whites, blend well.
- Cover and refrigerate overnight.
- Shape 1-inch balls, and bake in a waffle iron a few at a time until golden brown – about 1 minute.
Great pictures! This sounds delicious. Can’t wait to try it! (:
2 cups all-purpose flour
¾ cup coconut sugar
1 teaspoon aluminum free baking powder
½ teaspoon aluminum free baking soda
½ teaspoon Himalayan pink salt
1 cup coconut milk or non-dairy substitute
1tbs flax w/3 tbs water (mix and let it sit for 10 mins)
½ cup coconut oil
¼ cup lemon juice
1 cup blueberries
1/2 cup blackberries
Preheat the oven to 400 degrees.
Line a 12-cup cupcake pan with unbleached cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together coconut milk, oil and lemon juice.
Pour the wet mixture into the dry mixture and whisk until just combined.
Add flax mixture and whisk again until combined.
Fill the cupcake liners about two-thirds full with batter.
Top each muffin with blueberries & blackberries.
Sprinkle tops with coconut…
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