For the Love of Vegetables...

...and boy do I have it. Even if asparagus season has come and gone, and all our tomato plots have been dug up, there's a few late fall favorites I have come to look forward to.

Mulled cider, Silk Egg Nog, the wafting smell of gingerbread across the house... but most of all, I can think of nothing better than coming home with a large stalk of fresh brussel sprouts. A cheap, seasonal meal that can last you for days (and it has!).

It was clear to me after T and I were finally adventurous enough to try cooking them at home that these spherical sprouts are sadly misunderstood. I've had been brussel sprouts, perhaps we all have--the reason for its common spot upon the "most hated vegetable" list.

But I've come to learn that such an absolute list cannot exist. All vegetables can and usually are superb, if only prepared correctly. For brussels, that mean retracting the urge to overcook them. As a cabbage member, this results in the release of a strong, often unpleasant, odor.

To keep the healthful benefits though (e.g, not boiling them away), I found the best way to cook brussel sprouts was to cook them simply, carefully, and make them the star of the dish. Mustard sauces atop are great (especially paired with some collard greens), but for the love of vegetables and all their naked glory, give this recipe a try:

Browned Brussel Sprouts

Ingredients

* 1/4th C, Organic Virgin Coconut Oil

* 1 stalk, Brussel Sprouts (3-4 Cs), sliced in half along the stem

* 1/2 T, salt

* 1/2 T, freshly ground black pepper

Directions

1. Heat a heavy-bottomed (preferably cast iron) pan over medium-low. Drop in 3 T of the coconut oil and allow it to melt, coating the pan.

2. Place the sprouts face (flat-side) down in the pan, using as many as will fit. Sprinkle with a dash of salt and pepper. Let sit for approximately 5-7 minutes, adding a small t of oil as needed to dry areas. Lower the flame slightly if the sprouts are browning to fast before this

3. Check the underside of the sprouts. Once they are soft and the underside is clearly browned, remove from the pan. Add another 2 T coconut oil and sprouts and continue the process until all sprouts are cooked. Enjoy!

What's your favorite late fall/early winter vegetable?

Get Yo Greens: Southern Comfort Food Take 1

As mentioned earlier, I was inspired recently by the weekly sales at the grocery store: cheap corn grits, canned black eyed peas, 2 for 1 collard greens & half off brussel sprouts! After returning from a long vacation, and without too much in the way of a real job while abroad, being thrifty in the grocery department is a must (though certainly not a reason for skimping on health).

So my first adventure with Veganafying Southern cooking came that night. Okay, I made creamy corn "kasha" that morning (think polenta but creamier & with soy milk), but I doubt that counts.

Anyway, I was pleasantly surprised with the results, especially since it came without anything if the way of a recipe to follow. Toni was similarly pleased (clearly showing his surprise at, for once, liking sweet potatoes).

My favorite part about these mashed sweet potatoes was that they took on a texture and taste more similar to regular russet mashed potatoes: not too sweet, nice and rich. The collard greens were really made by the carmelized onions (its hard to go wrong with caramelized onions).

Caramelized Collard Greens

Ingredients

1 large onion, cut into thin rings
1/4 cup olive oil, 2 tablespoon olive oil
2 bundles (heads) collard greens, destemed and torn into large squares
2 large cloves garlic, thinly sliced
1-2 T, red pepper flakes (to taste)
1 t, minced garlic paste
1 t, white balsamic vinegar
1/2 t, garlic salt
1/2 t, salt
2 t, pepper

Directions

1. In a large, flat bottomed pan (I prefer cast iron), heat the 1/4 cup olive oil over medium. Add in onion rings and bring heat to low. Allow to caramelize, approximately 20-30 minutes (turn onions periodically to keep from over browning).
2. Bring a medium-sized pot of water to boil. Add in collard green squares and simmer until tender, approximately 10 minutes. Drain.
3. Once onions have almost caramelized completely, add in garlic slices. Once garlic is aromatic, about 1-2 minutes, add the rest of the spices and balsamic vinegar; stir.
4. Now add in collard greens and drizzle remaining olive oil on top. Mix well; serve hot. Enjoy!

Mashed Not-So-Sweet Potatoes

Ingredients
3 sweet potatoes, peeled and cube
1 T, vegan Earth Balance margarine
2 T, soya cream
1 1/2 t, veggie salt
1 1/2 t, garlic salt
1 t, pepper
1/2 t, salt

Directions

1. Peel sweet potatoes and cut into equal, small cubes.
2. Bring a pot of water to a boil. Add cubed sweet potatoes. Bring to a simmer, and simmer until very tender, about 10-15 minutes.
3. Once tender, drain potatoes. Run cool water over them, drain again.
4. Place potatoes in a mixing bowl and smash to liking (a fork will work, but a potato masher maybe easier).
5. Add in the rest of ingredients and mix together well. Enjoy!

Peace&Love.