Crispy Gnocchi and Brussels Sprouts

theveganfarmer.com crispygnocchibrusselssproutsThis is one of those recipes that came together as a result of needing to cook things up before they went bad. Brussels sprouts are a relatively new food for me. I discovered over the fall that I really like them.  This recipe is quick, delicious, and satisfying.

What You’ll Need

1 small package gnocchi

1 small bag Brussels sprouts

1 TBSP minced garlic

2.5 TBSP Earth Balance butter

1 TSP onion powder

juice from 1/2 lemon

salt and pepper to taste

Parmesan cheese – I use Go Veggie! brand.

Tear off the dark green leaves from the sprouts. Cook the gnocchi. Save about 1/4 cup of the cooking water. Melt the Earth Balance butter in a pan and add the gnocchi to crisp it up a bit. This should only take about 2 minutes. Add the minced garlic, onion powder, salt, and pepper. Cook, stirring occasionally, about 4 minutes. Now add the Brussels sprout leaves, lemon juice, Parmesan cheese, and 1/4 cup cooking water. Stir until combined and cook another minute or so. Put it on a plate or eat it straight from the pan. I won’t judge. Enjoy!

Slow Cooker Chickpea and Potato Stew

theveganfarmer.com cppotatoThere isn’t much better on a cool day than a hearty, comforting stew.  Temperatures are starting to drop and all I want is soups in bread bowls.  Hello, fat pants.

Emme loves chickpeas and we have a plethora of potatoes so I thought, why not make them into a stew? They’re perfectly paired with Indian spices and diced tomatoes.  I only wish I’d thought to toss in some carrots.  Enjoy a bowl of this deliciousness with rice or, my favorite, in a bread bowl.

What You’ll Need

olive oil

1/2 yellow onion, diced

1 TBSP minced garlic

2 TSP coriander

1 TSP cumin

1/2 TSP ginger

1/4 TSP turmeric

1/4 TSP crushed red pepper

salt

1 can diced tomatoes

2 TBSP tomato paste

1 C Veggie broth

1 can chickpeas, drained and rinsed

4-5 potatoes, chopped

3 qt or larger slow cooker

 

Drizzle olive oil into a large saute pan.  Over medium heat, saute the onion until softened.  Add the garlic and spices and stir one minute.  Pour in the tomatoes, tomato paste, and broth.  Stir until combined, then pour into the slow cooker.  Add the potatoes and chickpeas and cook on high for 4-5 hours.  Ladle into bowls and enjoy!

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!

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Crockpot Vegan Sloppy Joe’s. Sort of.

sloppylentilsLentils are the greatest, don’t you agree?  They’re so versatile.  And tasty.  I use them in everything- soups, as a side dish, in meatloaf.  I had a craving for Sloppy Joe’s and thought, lentils! Let’s just ignore the fact I never liked Sloppy Joe’s.  And that these aren’t exactly Sloppy Joe’s.  They are messy though.

What You’ll Need

1 C dried lentils

1 1/2 C veggie broth- I used our own stock

2 C crushed tomatoes

1/2 onion, chopped

1 TBSP apple cider vinegar

1.5 TBSP minced garlic

3 TSP Italian seasoning

1/2 TBSP chili powder

1/4 TSP cayenne powder

salt

pepper

sloppy joe

Combine all the ingredients in a crock pot.  Give it a good stir.  Put the lid on and cook on high for 3-4 hours or low for 7-8 hours. That’s it.  So easy, right?  Put a giant scoop on a bun and serve with sweet potato fries.  Enjoy!

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!

 

 

Spicy Vegan Caesar Dressing

This may be my favorite recipe. Ever.  It’s Caesar-y (totally a word!) and spicy thanks to the Sriracha.

Normally I like my salads to have many layers, textures and to be on the lighter side.  I like pairing spinach with strawberries, pecans, and a light, fruity dressing. But sometimes you just need comfort food.  Caesar salad hits the spot every time.  I fill a giant bowl with spring mix, spinach, homemade croutons and dip it by the forkful into a side of dressing.  You could also turn it into a wrap or eat it the way my daughter does- as a dip for tortilla chips.

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