Archive | April, 2010

Spotlight on Brussel Sprouts

30 Apr

Brussels sprouts are amazing! If you aren’t big into vegetables, try brussels sprouts roasted in oil. You’ll be in love.

Brussels sprouts are packed with vitamins and minerals, such as vitamins K, C, E and A, manganese, iron and omega 3’s, as well as plant phytonutrients which can help combat several kinds of cancer, all while being delicious! Here’s a simple recipe…

Super Easy Roasted Sprouts

Preheat your oven to 350 degrees. To roast them, use as many or as little brussels sprouts as you want (I usually use a cup or so). Spread them in one layer on a pan. Drizzle a generous amount of olive oil, then sprinkle some salt, pepper and dried rosemary (optional). Put em in the oven and cook for about 35 minutes. I’d recommend checking on them after 30 minutes, they can get pretty easily burned. When you take them out, they should look similar to this…

Mmmmmmmmm.

They’re a nutrient-dense, filling vegan treat to either eat on the side or have as a meal!

General Tsao’s Pineapple & Mochi Dessert

30 Apr

Quinoa in General Tsao’s Sauce, with Pineapple, Snap Peas and Onions

Ingredients:

3/4 cup Vegetable Broth

1 1/2 Tbs. Arrowroot

2 1/2 Tbs. Brown Rice Syrup

2 Tbs. Low-Sodium Tamari Sauce

1 Tbs. White Wine Vinegar

1/2 tsp. Ground Ginger

2 tsp. Peanut Oil

1/2 tsp. Red Pepper Flakes

1 cup Sugar Snap Peas

1 Small Yellow Onion

2 Medium Garlic Cloves, Minced

1 cup Cooked Quinoa

1 cup Cubed Pineapple (fresh or canned and drained)

Whisk together the broth, arrowroot, brown rice syrup, tamari, vinegar, and ginger in a small bowl.  Set aside.

Add the peanut oil to a saucepan and heat on medium-high heat.  Once heated, add peas and cook for about 5 minutes; add onion and cook for 3 more minutes.  Add pepper flakes and garlic and stir to combine.  Pour in tamari sauce and bring to a light boil.  Keep stirring until sauce is thickened, about 5 more minutes.  Once thickened add in the cooked quinoa and stir to just combine and heat slightly.  Remove from the heat and add the pineapple chunks.  Serve and enjoy!!

We used quinoa that was leftover from last night.  It is such a great grain to cook and refrigerate for later use!!  When you reheat the quinoa it becomes creamy and fits with any add-ins and flavors.  Cook enough for 3 to 4 days and use it at any meal, even sweet quinoa with walnuts, cinnamon, and maple syrup for breakfast.

Mochi Dessert

1 package Cinnamon Raisin Mochi

2 tsp. Coconut Oil

1/2 cup Walnut Pieces and Halves

2 Tbs. Maple Syrup

1 Tbs. Molasses

1/2 cup Oat Milk

1/2 cup Raisins

1 tsp. Cinnamon

1/2 tsp. Pumpkin Pie Spice

1 tsp. Arrowroot (if desired)

Chop mochi into desired pieces; we cut the mochi in to 1-inch pieces and then halved them to make them thinner.  Heat, on medium heat, the coconut oil in a skillet.  Place the mochi pieces in the skillet and cook on each side until browned and crisp, about 4 minutes each side.  While cooking the mochi, combine the rest of the ingredients in a saucepan.  Cook until heated through and slightly thickened.  Place the mochi on a plate and drizzle with the syrup mixture.

If you have never tried mochi before – STOP WAITING! This strange product made of brown rice tastes like a mix between french toast and fried dough when cooked.  It’s flavor without the topping is not as sweet – but if dessert is what you desire, then the topping is recomended!

We’ll update with nutrition facts soon!

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