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Vegan Brussels Sprouts Sliders

Vegan Brussels Sprouts Sliders

Sliders, in Brussels sprout form?! Grainy mustard, marinated tempeh, and most importantly, roasted Brussels sprout buns…how clever!

I stumbled upon a version of this recipe over on the New York Times a few years back, and quickly decided it was Friendsgiving material.
Vegan Brussels Sprouts Sliders

Upon bringing the sliders to a holiday gathering of friends, I was quickly welcomed with similar enthusiasm to that which I held upon hearing of the idea.

“Brussels sprout buns? Genius!”

The plate of sliders was empty almost immediately, and I was both happy (recipe success!) and sad (all that effort gone in a snap!), but mostly happy with how well these turned out.

The recipe was destined for a repeat.

Vegan Brussels Sprouts Sliders

This year, when I was brainstorming what to make for my family’s Thanksgiving, I decided to pull this recipe out of the archives.

Once again, the sliders were an instant hit at the Thanksgiving table and gone long before we sat down to feast. (Although I admit, at least a few of them in went into my stomach before transporting from my kitchen to my sisters.)

I’m sharing this recipe with you now to bookmark for your next holiday feast — whether it’s a Christmas dinner, a New Year’s Eve dinner party, or anything else in between.

These are hands-down delicious. They do take a bit of tedious assembly. However, it’s certainly worth it when you look at the end result — so cute and so tasty, a double win!

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Holiday Sauteed Brussels Sprouts with Pomegranate and Pecans

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

I’m bringing you one of my favorite holiday recipes today, and also one of my most beloved brussels sprouts recipes as a whole.

The colors, textures and earthy-meets-sweet flavor balance going on here has made this dish now an annual tradition in my household each season.

I mean…just look how pretty and festive it is all thanks to its entirely natural and nourishing ingredients. Win.

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

I like to shred brussels sprouts because it gives them an almost buttery-like feel upon sauteing. It also turns them into a conversation piece, perhaps even making them a novelty on the holiday table.

Paired with a crunch from the pomegranate seeds bursting with complimentary color and from the apples, you get a satisfying bite here with each forkful of sprouts.

The pecans add another layer of crunch, and butteriness, too, rounding out this healthful side with just a splash of richness.

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

Whether it’s for a holiday feast or even just a post-feasting-week meal, it’s always good to have something green on the table this time of year. And also a veggie dish that won’t get outshined by all of the other good treats that surround it.

Always receiving rave reviews from my various family members, I can assure you this fulfills that promise.

Happy holidays, from my kitchen to yours!

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Winter Lentil Loaf

Winter Lentil Loaf

Hello winter.

I wasn’t quite ready for you. Even after you dragged your feet. And let 60-degree days creep into my December. I am still not prepared for your arrival.

I’m sorry. I wish I liked you. I really do. But for now, I cope with comforting foods. And warm blankets and faces and seven layers of sweaters.

Winter Lentil Loaf

As a vegetarian, sometimes you just need something comforting, and it’s not always as easy to identify those quintessential items as it is in the meat kingdom.

Sure, there is soup. Which I adore.

But sometimes I want mashed potatoes, and gravy, and something hearty. And wholesome, too, of course.

This meal satisfies all of the above.

Winter Lentil Loaf

You could consider lentil loaf akin to meatloaf…that is, if you don’t think meatloaf is yucky.

It looks a little dull, but if prepared right, it’s oozing with herbs and umami flavor and warmth that radiates up from your plate.

It also happens to be packed with some rather superb ingredients, like lentils and walnuts, and in this case, tomatoes and collards, too. Those latter two actually bring some color to this particular lentil loaf recipe.

Winter Lentil Loaf

I like to serve lentil loaf alongside some of my other favorite wintry dishes of comfort. However, the sides for this dish are endless.

It must also be mentioned, my absolute favorite is to sandwich the leftovers between two slices of whole grain bread with a healthy handful of sprouts and good smear of ketchup and/or mustard on top. No reheating needed.

Ketchup isn’t a bad condiment for it when hot, either. I’m always torn between that and a veggie gravy. Try them both out, and decide what appeals most to you.

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Butternut Kale & Cranberry Panzanella

Butternut Kale & Cranberry Panzanella

When looking for holiday recipes earlier last month, I came across this beautiful butternut adorned recipe from Cookie + Kate. I was seeking a veggie-centered side to bring to Thanksgiving. This one quickly made the cut.

Tossed with festive cranberries and a light, yet savory vinaigrette, this kale salad is the kind of side you want on your celebratory table. Among heavier eats, it continues to shine on its own. Yet, it won’t weigh you down even if it persuades you to go in for seconds.

Butternut Kale & Cranberry Panzanella

I offer this up now as a suggestion for the celebrations that remain as we ring out 2015. If you’re in charge of the salad for dinner, why not reach for something new?

Creamy squash. Crunchy pumpkin seeds. Chewy, sweet and sour cranberries. Flaky parm. And a hearty kale leaf at its center.

With so many layers and textures in one bowl, this is a salad destined for discussion.
Pumpkin seeds

Those layers also make this salad one that could satisfy you if eaten for dinner on its own. There are those rare days where I crave just a salad in my bowl and nothing else. This particularly applies after one too many hefty holiday meals.

In those instances, a simple spring green medley isn’t going to appease my palette. But this creation would.

If you don’t get around to putting this recipe on your holiday list, save it as a start for 2016. It has all the nourishing elements you need to fulfill any sort of healthy eating oriented goals. You could also throw some chickpeas or salmon on top for an extra oomph if salad-for-dinner makes you nervous.

Butternut Kale & Cranberry Panzanella

Have other veggie-centered suggestions for the holidays? Shoot them my way. I’m always looking for ideas!

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Brussels Sprout Sliders

Brussels Sprout Sliders

If Thanksgiving meal scheming is still taking place in your head, I’m recommending these sliders fill a spot on your menu.

If not, save them for your next holiday gathering. Just don’t forget them.

Brussels Sprout Sliders

Know once you do bring this dish into creation, forget isn’t even possible. NY Times inspired, this recipe makes brussels sprouts one memorable app. If you think like I do, the name alone could’ve told you that.

Brussels Sprout Sliders

As soon as I saw the word “sliders” paired with “brussels sprouts”, this went on the must-make list. Genius!

The New York Times Well blog never fails to round up a solid number of inspiring recipes for its annual “Vegetarian Thanksgiving”. It’s a feature I look forward to every year, and one from which I almost always put to use.

This year, it has me thinking, what other endless combinations of veggie-driven sliders can I create? Thanks for the excellent idea, New York Times. This blog post goes out to you, as does one of the “thank you’s” I’ll be voicing in my head on Thanksgiving.

Brussels Sprout Sliders

These surpassed my expectations, and held together rather easily with the help of a few toothpicks. I did modify the recipe to double the marinade intended for both the sprouts and the tempeh.

Maybe I gave the sprouts too heavy of a dip, but I quickly ran out of the liquid magic that infuses them with flavor in the oven. Perhaps you could give them a lighter coating. Although, I suggest you just double the marinade as suggested below, and allow them to enjoy a nice soak. I found this method to create a rather delicious solution.

Brussels Sprout Sliders Slightly salty, slightly smoky, slightly tangy from that grainy, textured mustard, this is a recipe that layers on all of the best flavors destined to make brussels sprouts a star.

If you didn’t think brussels sprouts could be addicting, then give this a try. Report back because I want to hear the results. Although, I’m pretty sure I already know the answer.   Continue Reading…

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