Crispy Everything Bagel Brussels Sprouts with, what else? A plant-based cream cheese dipping sauce with a swirl of Sriracha.
Requiring only 20 to 25 minutes hands-free cookies time, these nuggets are ready in the time it takes to walk one
12 ounces Brussels, halved 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon or so Everything Bagel Seasoning
Preheat oven to 400 degrees. Toss together above ingredients, spread into a single layer on a rimmed baking pan, cut side down, and roast for 20 to 25 minutes or until crispy and browned. Serve with barely melted plant-based cream cheese (I zap in mic), whisked and swirled with a bit of Sriracha.
Each Christmas, I make gifts for freelance clients and other professionals who have provided services to me during the year. I either package my paternal Mam-ma’s three kinds of Christmas cookies that she perennially made for our family or my latest and greatest Chex Mix in tins from the Dollar Tree (such a steal).
I have developed so many varieties of Chex Mix that picking a favorite would be like choosing a favorite dog. Just search “Chex Mix” here on the Blooning Platter for a mix for every mood.
This year’s iteration was inspired by all the ingredients and flavors of pot pie–even the pie crust, which is perhaps the best part–but also carrots, cirn, onions, potatoes, and peas.
When you whip up a batch–ideal to have in the oven while you are doing other tasks, as it only needs three stirs over the course of an hour–remember to thaw and bake the pie crust pieces first. I remove a crust from its foil pan and thaw in microwave, as collapsing is exactly what you want in order to cut it.
Enjoy this mix for Happy Hour and car trips, as well as gift-giving.
Happy Holidays!
Chick-Un Pot Pie Chex Mix
1/2 cup vegan butter, cut into chunks 1 tablespoons Liquid Aminos vegan Worcestershire, or soy sauce 1 tablespoon poultry seasoning 1 tablespoon ground celery seed 1 tablespoon nutritional yeast 1 tablespoon garlic powder 1 tablespoon onion powder 1 vegan pie crust, thawed, cut into small rectangles, and baked at 450 degrees for 10 to 13 minutes or until golden brown 6 ounces (half of 12-ounce box) Corn Chex 8 ounces (2-4 ounce bags) potato sticks or straws 1-7.25 can roasted pecan halves 5 ounces (about half of a 9.9-ounce can) Wasabi peas Approximately 1.5 ounces carrot-flavored & orange-colored chips from bag of veggie snack chips like Good Natured brand Veg-ables (approximately one-third 4.5-ounce bag) 1-6 ounce can French Fried Onions
Preheat oven to 250 degrees. Combine butter, Liquid Aminos, and all spices in large roasting pan and place in oven to melt butter. Stir to combine. Gently stir in remaining ingredients, one at a time. Roast for 1 hour, stirring every 15 minutes. Remove from oven, cool, and package as desired in airtight containers.
I continue to upcycle my Thanksgiving Leftovers, first, shaping stuffing into cakes and baking (25 minutes at 350 degrees), then stuffing corn pudding into orange bell pepper halves, baking, and topping with whipped cauliflower and a dollop of cranberry sauce.
For this stack, I gridded the thawed stuffing cakes (they freeze really well) and reprised them this morning. It was the most scrumptious breakfast/brunch, although you could serve it for any meal if you leave off the bourbon maple syrup…but don’t!
In between the cakes, I layered an arugula and butternut squash salad, topping the tree with a drizzle of the syrup, homemade cranberry sauce, a little Follow Your Heart vegan feta, and roasted pepitas.
Corn Pudding Baked in an Orange Bell Pepper at 350 for 25 Minutes
I topped mine with leftover Whipped Cauliflower with Lemon Zest, Cranberry Sauce, and Roasted and Lightly Salted Pepitas. Such a cozy quick meal after a packed day on a chilly night.
Make Stuffing Cakes! Shape stuffing into patties about 2 1/2-inches in diameter and about 1/2-inch thick. Bake at 350 degrees about 25 minutes or until golden brown. Serve garnished as desired. I like a little dollop of cranberry sauce, roasted and lightly salted Pepitas, and fresh sage sprigs.
Stuffing is everyone’s favorite, no? Mine tastes so similar and every bit as delicious as the ones I remember from childhood, yet it is not only vegan but far lower in calories thanks to only 2 tablespoons of oil in the cornbread muffins, water sauteeing of vegetables, and the inclusion of cauliflower pearls rather than white bread. Though I love cauliflower, don’t worry, it does not taste–or smell!–of cauliflower.
And the texture is just perfect thanks to homemade cornbread–with actual corn–that goes together in a flash, sauteed onion plus the green part of green onions, water chestnuts–my late mom’s secret ingredient–and just a few dry roasted pecan halves.
Note: please do not try to save time by using Whole Foods vegan cornbread. It is sweet enough to be cake and, last year, reacted to liquid like cake turning into a dense mass that ended up in the woods next to our house. I had to redeem myself this year. And I did!
Cornbread: Make cornbread a few hours–or a day–ahead: 3/4 cup self-rising cornmeal mix 1/2 cup all purpose flour (I use white whole wheat) 1 tablespoon Vegan Egg (not tested with other egg substitutes but try it and share!) 1/2 cup unsweetened non-dairy millk (I use soymilk) 2 tablespoons vegetable oil 1/2 cup water Sea salt and freshly ground black pepper to taste 3/4 cup frozen corn
Preheat oven to 450 degrees. Grease 6 muffin cups and preheat for about 7 minutes. Meanwhile, in a medium bowl whisk together dry ingredients. Make a well in the center and add vegetable oil and water. Whisk together just until combined. Season with salt and pepper, and stir in corn. Divide mixture evenly among muffin cups and bake 20 minutes or until golden brown. Remove from oven and, when cool enough to handle, remove cornbread muffins from tin and crumble into a large bowl. Cover until ready to use.
Stuffing: 1 medium onion, finely diced 2 cups cauliflower pearls (buy them prepared or chop in a food processor until the size of small peas) 4 celery hearts, sliced lengthwise, and then finely diced 1 tablespoon minced garlic 2 teaspoons poultry seasoning Pinch of sea salt and freshly ground black pepper 2 cups vegetable stock or broth, divided 1-8 ounce can sliced water chestnuts, drained 4 green onions, green part only (reserve white part for my delicious fat-free Vegan Mushroom Gravy) 1/4 cup pecan halves toasted for 5 minutes at 350 degrees 3 tablespoons aquafaba (liquid from a can of chickpeas)
Reduce oven temperature to 350 degrees and oil a 9 x 13″ casserole dish. Cover bottom of large cast iron skillet with water. Heat over medium-high and then stir in onion, cauliflower, celery, garlic, and poultry seasoning. Season with salt and pepper and saute, stirring frequently, until tender, adding 1 cup vegetable stock a little at a time. When vegetables are softened and most of moisture has been absorbed and/or cooked off, remove from heat and add to bowl with crumbled cornbread. Stir in water chestnuts, green onions, and toasted pecans, moistening with remaining cup of vegetable stock or broth and aquafaba. The consistency should be that of unbaked bread pudding, so add liquid a little at a time, adding more or less, as needed. Adjust seasoning if necessary, transfer to prepared casserole dish–avoid packing down–and bake, uncovered, for a half hour. Serve immediately.
A Thanksgiving guest you will want at the table: Caramelized Onion, Dried Cranberry, and Pistachio Tart. It is vegan, plant-based, and very well-behaved.
Plus It is easy-breezy, thanks in part to a press-in crust, but elegant in that rustic way that is so appealing in autumn.
I was comes honored to be hired by Tofutti to create 3 holiday recipes and it is super fun to share the first one with you for the holiday of gratitude this week, at least in the US.
Find my vegan/plant-based–but no one will no–recipe here.
This golden, spiced–but not “spicy”–vegan and plant-based stew checks all my autumnal boxes.
Fresh squeezed orange juice is one of my secret ingredients. Canned pureed organic butternut squash is my other “secret” weapon for silky, luscious, and low calorie vegan and plant-based “cream” soup bases. I find it at Harris Teeter, but you can substitute pumpkin if unable to locate.
Roast the following until caramelized at 425-450 degrees, lightly coated in olive olive and a sprinkle of salt:
12 ounces combined broccoli and cauliflower florets, approximately 20 to 25 minutes
16 to 24 ounces cubed butternut squash, approximately 30-35 minutes
Meanwhile proceed with recipe:
1/2 medium onion, diced 1/2 medium red bell pepper, diced 2 to 3 large cloves garlic, thinly sliced 1/2 cup water or vegetable broth Pinch sea salt 1-15 5 ounce can fire-roasted tomatoes 1 teaspoon each: ground cardamom, ground coriander, ground cumin, garlic powder, onion powder, sumac, zaatar 1 bay leaf 1 cinnamon stick 1-15 5 ounce can pureed butternut squash (I buy at Harris Teeter) 1/3 cup coconut milk 2 to 3 cups vegetable stock Juice of 1 medium-large orange Sea salt to taste Garnishes: plant-based sour cream; roasted and lightly salted pumpkin seeds or cashews; halved cherry tomatoes; cilantro, mint, or lemon balm sprigs
In Dutch oven or large pot, saute onion, bell pepper, and garlic in water/stock with pinch sea salt until tender. Add all remaining ingredients and simmer while vegetables roast. Stir in vegetables and simmer for another 10 minutes or so for flavors to marry. Serve garnished as desired.
The larder was pretty bare but I needed a bite of lunch that was plant-based, interesting, satisfying, and beautiful. We had yellow onion and one tablespoon of chickpea flour which was was about all I needed for a lite vegan lunch on the fly. But these would be tempting appetizers as well.
1/2 yellow onion, sliced into slivers
1 tablespoon chickpea flour
3/4 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
2 tablespoons water
Garnishes: chutney, plant-based raita, cashews, mint leaves, cilantro, etc.
With a fork or spoon, combine all ingredients in a medium bowl. Heat skillet sprayed liberally with nonstick spray over medium heat. Divide divide fritter batter evenly into 4 disks a couple inches apart. Cook for a minute or 2 on first side, flip with a spatula, and cook a couple minutes more. Serve warm, garnished as desired.
