Academic Musings, Food, Vegan Recipes

BBQ Brussels Sprouts & Baked Yam with Calvados

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One of those nights where I’m too tired to cook anything complicated. Still in the final throes of grading. Craving ribs due to some tweet I saw about BBQ joints on Long Island but couldn’t actually work up the desire to eat meat, though. Had just enough energy to make this simple, delicious and vegan meal instead. The Calvados – a gift from my lady – transformed the simple yam into a sophisticated accompaniment / dessert / nightcap in one fell swoop.

BBQ Brussels Sprouts & Baked Yam

Serves 1

Ingredients

BBQ sauce

1/4 cup ketchup or tomato paste
1/4 cup chopped bell pepper
1 tablespoon EVOO
sea salt
black pepper
1/4 cup apple cider vinegar or balsamic vinegar
5 dashes worcester sauce

Baked Yam

1 yam
nutmeg
cinnamon
sea salt
coconut sugar
Optional: Calvados

Directions:

Preheat oven to 400. Wash yam. Poke with fork. Bake for 40 minutes.

Meanwhile, boil Brussels sprouts until tender. Set aside.

Combine all ingredients for the BBQ sauce in a small sauce pan. Cook for about 8 minutes. Turn off the heat.

Toss the Brussels sprouts in the sauce. Cut the baked yam down the middle and garnish with spices and, if you’re adventurous, a bit if Calvados or brandy.

Yummmmmmmmm.

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Vegan Recipes

Vegetable Lovers’ Vegan Alfredo

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Whipped this up the other night. The combination of mushrooms, artichokes, spinach & sun dried tomatoes in cheesy, vegan yumminess was so good, I almost shed a tear. Oh, and it’s gluten free, too.

For the alfredo, I brought about a cup of almond milk to boil, then returned to simmer. Added copious amounts of nutritional yeast, sea salt, garlic and a few spoons of marinated sun dried tomatoes. Used a little NO EGG to make the sauce thick and creamy. While this was heating up, I cooked some gluten free (corn) spaghetti in a saucepan.

In a large skillet, I grilled organic mushrooms in coconut oil, then added them to the alfredo. God, it would have been incredible if I had just stopped at this point. But no, I continued..

Next, I grilled the artichoke hearts (frozen, from Trader Joe’s) and spinach, separately. I stirred some of the veggies into the sauce, but set aside the rest.

When the pasta was done, I spiced it up with lemon juice, sea salt and black pepper before unceremoniously dumping it into the mushroom alfredo. Topped with the veggies and served with prosecco..

Divine.