Brussels sprouts. Known only to some as “that food in movies that kids never eat,” Brussels sprouts have gotten a bad rap over the years, possibly due to the fact that people have been cooking them the wrong way. However, there is a reason that they’ve been experiencing a resurgence – and you’ll probably see them make an appearance a lot more often this Thanksgiving, Christmas & holiday season. These miniature cabbages of joy are sprouting up everywhere from upscale restos to food network kitchens. New age foodies have learned that when prepared and heated correctly, these little green powerhouses make for a tasty, tender, buttery dish. Now, what I’m about to say may shock you, so brace yourselves – YOU DON’T HAVE TO ADD BACON! I know, I know. Forget what all those other foodie sites & food network stars tell you. The secret to brussels sprouts that taste good ISN’T bacon. The secret is proper cooking time. To me, bacon is a cop-out. You’re basically adding it to mask the flavour that you don’t like. Thing is, if you make these little babies properly, they’re so delicious on their own that you don’t need the bacon at all. In fact, bacon would only distract from the natural tastiness. Before we get started, let me give you a few other pointers that’ll help amp up your brussels sprouts game in the future.
3 Things not to do with brussels sprouts:
1. Do not boil the living daylights out of them.
2. Do not boil the living daylights out of them.
3. Do not boil the living daylights out of them.
Great! Now that we’ve got that covered, remember: do not boil your brussels sprouts. This is a surefire way to make sure you’ll never eat them again. They become soggy, bitter, and truly unpalatable.
3 Things you should do with brussels sprouts:
1. Leave whole & steam them.
2. Finely chop & pan-fry them.
3. Half, glaze & roast them.
Today, I’m going to show you how to glaze and roast the tastiest brussels sprouts you’ve ever had.
So heat up your ovens, and get your sprout show on!
Oven Roasted Brussels Sprouts with Honey Glaze
an original recipe by allison sklar
2 cups brussels sprouts, chopped in half, woody bottoms removed
2 tbsp honey
3 tbsp oil
1/4 tsp cracked black pepper
1/4 tsp salt
1/4 tsp cayenne (optional)
In a medium sized bowl, whisk together honey and oil until homogenous. (If you’re having trouble stirring, it helps to heat the honey slightly in the microwave.) Add salt, pepper & cayenne. Toss brussels sprouts to coat. Transfer to greased baking dish (8″square should do the trick!). Roast in preheated oven at 400F for 30 to 40 minutes, stirring half way through. They are ready when golden and very tender.
I’d like to introduce to you a humble little superfood that may already be hiding in your pantry. It’s a little seed that is often mistaken as a grain, and goes by a few different names. Soba. Kasha. Groats. Yes, as you may have already guessed, I’m talking about buckwheat.
I now present to you easy-peasy flourless buckwheat pancakes, made with few ingredients and a whole lot of love. I served them with a scoop of chai-chia pudding for an added protein and flavour boost, and garnished with some fieldberries for a little pop of colour. I used coconut oil in the pan (a little goes a long way), which added a touch of extra sweetness. All in all, these babies were absolutely delish, and the two of us ate every last bite!
Gluten-Free, Flourless, High Protein
an original recipe by allison sklar
3/4 cup buckwheat groats
1/4 tsp baking powder
pinch fine sea salt
3/4 cup buttermilk
1 tsp vanilla extract
1 tbsp agave or real maple syrup
1 tbsp coconut oil
In a high powered blender, food processor, or coffee grinder, grind groats into a fine flour.
Mix flour with baking powder & salt. Whisk in buttermilk, syrup & egg. Mixture will be bubbly!
Heat oil over medium heat in large frying pan.
Scoop about 2 tbsp of batter at a time into the pan, more or less depending on the size of the pancakes that you prefer. Flip when pancake starts to bubble – these cook quickly, so do not leave them unattended! You may have to lower the heat to med-low after a couple of batches.
Serve with fruit, maple syrup & chia pudding.
Find my chia pudding recipe here!
When a “Let’s empty out the fridge and cook all the things,” dish becomes a “Let’s definitely make this again, like, all the time,” kind of meal, I know it’s time to blog.
This is one of those amazingly delicious get-your-omnivore-friends-to-love-vegan-food recipes. Seriously, this stuff tastes like love and comfort. A hearty, healthy, nutritional powerhouse, stuffed into a cute little potato package! You don’t even have to mention to anyone that it’s vegan, because really, they don’t even need to know that no animals were harmed in the making of this meal. They don’t even need to know that this is good for them. They don’t even need to know that it contains complete protein and is full of vitamins. Nope, they just need to eat it. And then, when they’re all done, you can casually fill them in. Oh, what’s that? You loved it? You want more? You can’t get over how creamy the sauce was? Yeah. Oh, bee tee dubs, it was vegan and naturally gluten-free!
And now, for the love of sweet potatoes everywhere, I present to you my 100th recipe!
Vegan Stuffed Sweet Potatoes with Quinoa & Swiss Chard
an original vegan recipe by allison sklar
2 medium sweet potatoes
1/2 cup quinoa, cooked to package directions
1 handful of chopped greens (I used swiss chard)
1 handful of chopped brussels sprouts (or cabbage)
4-5 tbsp olive oil
1 tbsp of your favourite mixed all-purpose seasoning. (I like to use a Jamaican jerk seasoning because it’s tasty, but any spice mix that you have on hand will work!)
Quick spicy vegan mayo: 2 tbsp Vegenaise Original + 1 tsp Sriracha
Roast your potatoes, wrapped in foil, in the oven for about 45 mins at 400F. When they’re ready, take them out, cut them in half and scoop out as much flesh as you can, trying not to break the skin. Sautée the greens and cabbage in some oil, once they are bright in colour, add in your quinoa and stir. Add your chopped potato. Add your spices. Scoop it all back into your potato. If they need to be re-warmed (mine did, because I made them in advance!) put them back in the oven at 350 for about 15 mins. Serve hot, drizzled with spicy vegan mayo.
I got 99 posts, but a meat sauce ain’t one! (Well, until now!)
You guys! This is my 99th post! Are you as excited as I am? Well, you should be. Because this is by far the best of the best. I mean, this is some real stick-to-your-ribs, blow-your-socks-off, even-ravenous-carnivores-will-love-it saucy sauce. Even my boyfriend, the lover of all things meat, declared this sauce to be “so meaty!”
Do you need any more reasons to make this right now? Really? Alright. Here are 10 reasons you should make this sauce: It’s hearty. It’s tasty. It’s spicy. It’s easy. It’s healthy. It’s vegan. Low sodium. Soy-free. Gluten-free. No added sugar. And, for all of those worried about protein intake, it’s an excellent source of the good stuff!
Serious winning all around.
One of my favourite things about this sauce is how quick and easy the process is. Chop up your ingredients, toss ’em into your slow cooker, set it, and forget it! Let your kitchen, and your house, smell like you’ve been slaving over the stove all day (when really, you’ve just been doing other important things, like catching up on some Netflix.)
Ok, ok. I’ll spare you more blab and just get right to the recipe – so that you can get right to it and cook!
Hearty Vegan Slow Cooked “Meat” Sauce
with lentils, olives, and sun-dried tomatoes
a.k.a AWESOME SAUCE
an original recipe by allison sklar
1 medium red onion, diced
3 cloves garlic, minced
1/3 cup brown or green lentils (dried)
1 large can no-salt-added diced tomatoes with liquid
1/4 cup chopped sun-dried tomatoes
1/3 cup chopped pitted mammoth green olives
2 tbsp olive oil
2 small green chile peppers (or more, if you like a spicy sauce!)
1 tbsp Jamaican jerk seasoning mix (or a mix 1/2 tbsp paprika (not smoked), and 1/2 tbsp herbes de province)
Mix all ingredients together in slow cooker. Set on high for 3 hours. Remove lid, stir. If you notice it is starting to become too dry, add a few tbsp of water until desired consistency is reached. Return lid to pot and continue to cook for another 3 to 4 hours. Lentils will be tender and sauce will darken in colour.
Ways to serve it
- On top of pasta
- Mixed in with rice
- On bread (as bruschetta)
- With a spoon
Here’s a great, super fast, super easy vegan meal packed with flavour, packed with protein, packed with nutrients, and oh-so-green! I found some beautiful asparagus this week at my local grocer (nice, thin stalks & bright green in colour, which is what you should look for when choosing asparagus!) Inspired by Ottolenghi’s newest book, Plenty More, and whatever else I had on hand, I came up with this. This salad is on the hearty side, which means that you can enjoy it on it’s own, or as a stellar side dish. If you don’t have all the ingredients on hand, don’t worry! I’ve put some substitution ideas in parentheses just for you.
1 bunch asparagus, woody ends snapped off, roughly chopped
2 cups snap peas, roughly chopped
1 cup cooked, frozen, or canned fava beans (edamame works well, too!)
1 medium avocado
1 handful chopped fresh cilantro (or parsley if you prefer!)
2 tbsp olive oil
1 tsp lemon juice
1 tsp apple cider vinegar
2 tsp tahini (or dijon mustard)
1 tsp agave (or honey)
1 tsp ground corriander seed
pinch of chilli flakes
cracked black pepper