Baby Cabbages!

So I might be in the minority here but I love Brussels sprouts. Even when I was a kid, they were a veggie I thoroughly enjoyed.

After dinner, I was still kinda unsatisfied so I made some traditional Brussels sprouts, and am eating them up right now. :)



Ingredients:
Non-stick cooking spray
10-20 Brussels Sprouts (cut in half)
3 cloves of garlic, diced
1 cup vegetable broth
a dash of your favorite all-purpose seasoning (my fave is George Washington brand)

Directions:
Cut the Brussels Sprouts up and coat a non-stick pan with cooking spray.
Throw the sprouts in the pan flat-side down.
Once the spouts start to get a bit darker, throw in the garlic.
Let it all cook up, and the sprouts get all nice and blackened. Toss them around and let them mix in. Add seasoning.
Pour the broth over the sprouts and let it reduce so that there is no liquid left in the pan.

Serve piping hot as a side or as a yummy snack!

I Return...With Eggplant

It's been a while since I've last updated and frankly, it's because I haven't really been cooking...at all. Recently though, I did come into some fresh produce that inspired me to start whipping things up again. I miss cooking. I miss creating delicious dishes. Last night, I decided to remedy that and I made myself a delicious, huge, and simple dinner.

Cheesy Eggplant Rounds

Ingredients:
1/3 cup grated Parmesan cheese
1/2 cup chives
1 small eggplant, raw
1/4 cup of light mayonnaise

Directions:
Slice eggplant into four 1-inch slices.
Spread mayonnaise on both sides of eggplant rounds and arrange them on cookie sheet.
Sprinkle each slice with some Parmesan cheese and chives.
Bake at 475°F for 15 minutes.

I know the picture is kinda fuzzy but I love the detail.


My dinner last night...the brown stuff is AMAZING tamari-sesame dressing.

Portabellas Stuffed With Pesto-Mashed Potatoes

It's been a while since I've updated my blog with any uber yumminess but that's all about to change! I got a new camera that I am in in love with and thus can take even better food pictures for everyone to drool over!

I kinda stole this recipe from Fat-Free Vegan.com and I didn't make much modifications but since it was so delicious and such a perfect side dish, I couldn't help but copy it here to spread the yumminess. This is perfect as a side dish to protein or even by itself! Two of those were my dinner last night.




Ingredients
10 ounces potatoes (I used two white potatoes)
3 cloves garlic
1/4 cup pine nuts (or walnuts)
1 cup basil, packed
1 tbsp. parmesan (or nutritional yeast for vegans)
2-3 tbsp. plain soymilk
salt and freshly ground pepper, to taste
6 medium-sized portabella mushrooms
sprinkling of parmesan (optional)

Directions:
Boil the potatoes until they are completely tender.
While they are cooking, make the pesto:
In a food processor, puree the garlic, 1/4 cup nuts, and basil, using a tablespoon or two of water to make the blades run smoothly.
Mixture should be coarsely chopped, not completely smooth.
When the potatoes are done, remove them to a mixing bowl and mash them thoroughly (I left the skin on them but if that sorta thing isn't your bag, feel free to peel them beforehand).
Add 2-3 tablespoons of soymilk, until they achieve a creamy yet still stiff consistency.
Add the pesto mixture, 1 tablespoon of parmesan or nutritional yeast, and salt and pepper to taste; blend thoroughly.

Preheat oven to 375 F.
Clean the portabellas and remove the stem and any fluffy flesh that surrounds it.
Brush a baking dish with a few drops of olive oil, and use the same brush to brush the bottoms of the mushrooms.
Fill the mushrooms with the potato mixture, heaping it in the middle, and set them in the baking dish.
Sprinkle the tops with the parmesan, if desired.
Bake for 15-20 minutes, until mushrooms are tender and potatoes are beginning to brown. Serve hot.