Brussels & Potatoes

brussels potatoes On my first trip to Maggie’s Farm last winter, I tasted their amazing brussels sprouts (minus the meat, of course). I’ve been trying to recreate that dish since. What I came up with tonight I think is even better. I threw these ingredients together without measuring but it’s so damn good I had to share.

Potatoes cut into bite sized pieces

Brussels sprouts

Marinade-

2 TBSP grape juice

2 TBSP peanut oil

2 TBSP balsamic vinegar

salt to taste

pepper to taste

Let the potatoes and Brussels marinate for a bit, throw into a pan and roast on 350 degrees for about an hour. I used relatively small Brussels. If you use larger ones, they may have to roast longer. I paired mine with roasted tofu. Enjoy!

Canning Apple Pie Filling

theveganfarmer.com applepieIt’s that time of year we amp up the canning and prepare for the winter. It’s apple season which means all the things apple are being canned- cider, applesauce, apple pie filling. Filling is great to have on hand to whip up a quick pie or cobbler. We host once a month family dinners and most major holiday events so lots of pies are being made. It’s also super tasty on toast, in oatmeal, and honestly, straight from the jar. We canned 15 quarts this weekend. This will last us the winter. It’s a large recipe. You’ll need to reduce it for smaller batches.

What You’ll Need

15 lbs apples, peeled and cored

13 C sugar

3 TBSP cinnamon

3/4 TSP nutmeg

6 TSP salt

3 TSP cardamom

3 C cornstarch

9 TBSP lemon juice

30 C water

In a very large pan mix the sugar, salt, cinnamon, nutmeg, cardamom, and 15 cups of water. Cook until dissolved. While that’s dissolving, whisk together 15 cups of water and 3 cups of cornstarch. Once the sugar mixture is dissolved, add the cornstarch mixture and stir frequently until it’s boiling, bubbly, and thick. Remove from heat and add the lemon juice.

While all that is happening, sterilize your jars in a water bath. Remove, and while hot, fill 3/4 with apples. Pour in the filling leaving 1/2 inch room at the top of each jar. Slide a knife around to rid the jars of air bubbles. Put the lids on and loosely screw on the bands. Return the quarts to the water bath. Once the water is boiling, can for 20 minutes. Remove the jars. Allow them to cool completely before removing them. Be sure to check each sealed properly before storing. Enjoy!

theveganfarmer.com applepiefilling

Roasted Cherry Tomatoes

theveganfarmer.com-tomatoesWe have a squirrel situation.  They’re eating all our corn.  Finding another stalk down is a sad sight every morning.  I’m afraid once they’re through with the corn they’re going to attack the tomatoes.  Emme and I have been stalking the plants and pulling the tomatoes as soon as they’re ready.  My little partner in crime likes eating the green ones straight from the plant.  I like mine roasted, sauced, sun dried, basically any way except green and straight from the plant.  Today’s batch was destined for roasting.  I’ve been craving them piled on top crusty bread. They would also be great tossed with pasta, on top sandwiches, and mixed into tofu omelets.

 

What You’ll Need

2 C cherry tomatoes

olive oil to coat tomatoes

1 TBSP minced garlic

pinch of Italian seasoning

salt

pepper

Cut the tomatoes in half (or leave whole), toss in a bowl with all the other ingredients. Place on a lightly oiled baking sheet and roast on 400 for 20 minutes.  Enjoy!

theveganfarmer.com-toms3

 

Stinging Nettle Tea and Garlic Pesto

IMG_8882Let’s talk about this prickly, often cursed, but highly nutritious herb. It grows wild in most parts of the world and, until recently, was often found on dinner plates and in medicine cabinets.  Because it supplies iron, vitamins A, D and K, it’s a cure for practically every ailment- allergies, arthritis, skin conditions, as well as a plethora of others.

The nettle in our yard  is currently in a race with the lettuce to see who can outpace me faster.  I got busy this weekend processing a bunch of leaves for tea and pesto sauce.  Be careful when harvesting.  It’s called stinging for a reason- it hurts if you grab the bristly side of the leaf.  BAD.  So learn from my mistake and use gloves.

The first thing you need to do is wash the leaves.  Get a pot of water boiling and once the leaves are clean, use tongs to drop them  in.  Let them boil for 2 minutes or so.  This takes the sting out of them.  Pull them out of the water with your tongs and wring out the excess water back into your pot.  You now have nettle tea. I enjoy mine with a splash of agave syrup.

What You’ll Need for Pesto

1/4 pound of nettle leaves

2 TBSP minced garlic

1/2 C pepitas

1.5 TSP lemon juice

3/4 C olive oil

1/4 C vegan Parmesan cheese

1/4 TSP adobe seasoning

dash of red pepper

salt and pepper to taste

Place your cooked nettle leaves, lemon juice, garlic, pepitas, Parmesan, and seasonings in a food processor. Once they’re finely chopped, slowly add in the olive oil.  Pulse a few more times and you’re done.  We made pesto pasta but it’s also awesome on homemade bread.  Enjoy!

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Roasted Broccoli

IMG_8399I know, it’s been done before.  But here’s the thing.  I hate broccoli.  I hate everything about it- that it looks like little trees (decepticons!), the smell, the taste.  Since it’s sorta the super food of all super food, I’ve been working on finding a way to like it.  And I think I’ve finally found my recipe. It’s garlicky.  It’s cheese-y.  Dare I say it’s delicious? I dare.

 

What You’ll Need:

IMG_8409

lots of broccoli florets

2 TBSP olive oil

2 TBSP nutritional yeast

1 TBSP minced garlic

salt and pepper

 

Gently coat the broccoli in olive oil and mix in all other ingredients.  Pour onto a baking sheet and roast on 425 for 20-25 minutes.

broccoli

If you have enough self control, put it on a plate and eat it.  I’m not ashamed to say it- I ate it all straight from the pan.  Enjoy!