DDD #59 – Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the video.

I know I say that a great many of my recipes are born simply of what I have handy and it is true.  It is true even when I say that all I had around was a bag of Brussels sprouts and an aging pomegranate.  And pistachios.  And when I thought to make a salad of them, I wished I had some dried cranberries to add to it.  I don’t typically go for dried fruit in anything but dried cranberries just sounded so right for this.  I dug deep in my crisper drawers looking for some other inspiration & found an unopened but very old & gross bag of raisins & while I wondered why I ever even bought a bag of raisins because, you know, ew – raisins – I spotted a bag of something from a bulk bin in the corner of the drawer.   Closer inspection revealed it to be a small bag of dried cranberries!  WTF?  Why did I have dried cranberries?  Quickly, I wished for a series regular gig on what would turn out to be a long running & iconic HBO series and waited for a few seconds for my life to change.  Nothing.  A few minutes later I was still me, still unemployed & still holding the bag.  Of dried cranberries. Fuck.  I hate when I waste the wishes that will be granted on things like a small quantity of dried cranberries.  I felt like Peter Griffin on Family Guy when, confronted by a real, live genie, wishes for his own personal theme music & not to have bones.

So, yeah.  Career still on hold but that’s a go on the salad!

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Salads aren’t really recipes, are they?  I made this guy for myself & I used about 8-10 medium-sized Brussels sprouts & ate the entire salad – even though it was probably enough for two.  So – anyway – I will give you rough estimates of what I used but you can add or subtract ingredients & adjust quantities to suit your own taste.  If there is wiggle room in making anything – it is salad – so go for it.

I made a simple dressing of lemon & olive oil & then decided I wanted something a bit creamier – so I added a bit of Greek yogurt.  You can skip that or, if you are vegan, add a bit of vegan mayonnaise.   Or use another of your favorite dressings.  I ain’t judging.

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

Serves two

INGREDIENTS

10 medium-sized Brussels sprouts

Handful of pistachios

Handful of dried cranberries

Handful of pomegranate seeds

For the dressing

1/3 cup Greek yogurt or vegan mayonnaise  – optional

2 TBS lemon juice (or nice wine vinegar)

1 TBS olive oil

S&P to taste

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DIRECTIONS

Whisk the dressing ingredients together & season with S&P.  Taste & adjust the flavors.  Some like lemon more than others.  Some like more salt.  Suit yourself.

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Toast the pistachios in a dry pan for 2-3 minutes, until aromatic & beginning to change color.  Stir the whole time & take care not to burn them.  Set aside.

Trim the hard ends off the Brussels sprouts & shred with the blade of your food processor or cut thin by hand.  Be sure to break up any of the white cores that remain – even cutting them by hand if your food processor let them slip by.

Now, just toss all that shit together (go easy on the dressing) & eat both servings yourself.  FTW.

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Vegan Spicy Jalapeno Cilantro Cashew Nut Cheese

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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bathingandthesinglegirlcover

vromans-back

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OK – so – I have really been trying to wean myself completely off cheese.  Very few of the vegan cheeses available are very good (in my opinion).  I am especially not fond of the Daiya products.  Daiya has a very distinct flavor that I find distasteful.  I prefer Parmela Creamery & Field Roast’s Chao cheeses.   I have experimented a bit making vegan cheese myself, the most successful being this mozzarella (seen below).

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I recently ordered some vegan cheeses from Soledad Goat Sanctuary.  They used to make real goat cheese but they went vegan in the past year or so.  I bought the ones you see below.

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While they are all pretty tasty – especially the Chevre-styles – they are textured more like a dip – like hummus.  The cheddar & American styles are a bit more firm – like a spreadable cheese & the chevres are almost runny – like a creamy dip.  I would use the chevre ones in cream sauces.  The other two might make good queso or cheese-based dip – but they will not work for baked things – like lasagna – or pizza.  They would all make a great spread on a sandwich.  The 4 little packages cost $45 with shipping.  So – I think I will wait to find them at the farmers market & taste before I buy & not have that shipping expense.

My cheese here is also quite soft – very like a hummus.  It has some kick and tastes pretty good but – like the Soledad cheeses – won’t work in any recipe where you need grated or sliced cheese.  Still – it is very easy to make.  Adding a bit of salsa to it might turn it into a decent vegan queso.  It was especially easy to make with my new $30 Magic Bullet blender – which I am in love with.  A well-spent $30 at Bed Bath & Beyond.

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Vegan Spicy Jalapeno Cilantro Cashew Nut Cheese

INGREDIENTS

1.5 cups cashews (soaked in water for 2-3 hours if you do not have a high speed blender. I did not soak mine.)

3 jalapeno peppers (mix of red & green – if you have access to both) – diced & seeded for less heat

handful of cilantro (& few leaves saved for garnish)

2 TBS lemon

2 TBS nutritional yeast

2 garlic cloves

S&P

1/2 cup (more or less) water

Course ground pepper – as garnish

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DIRECTIONS

Reserve a few bits of the diced jalapenos & a few cilantro leaves.

Puree the rest of the ingredients in a high speed blender until very smooth  – only adding as much water as you need to accomplish this.

I used a large ramekin to shape the cheese.  Any small-ish bowl will do.

Line the bowl with plastic wrap & spray with cooking spray.

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Place the cilantro leaves on the bottom & add the reserved, diced jalapeno & a handful of coarse ground pepper.  Spoon the cheese in & fold the wrap over it.  Chill until ready to use.  Open the wrap, put a serving plate on top of your bowl & flip it.  Lift the bowl off & remove the plastic wrap.  Serve!

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Cranberry, Banana and Pecan Bread

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

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BathingandthesinglegirlCover

vromans back

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Another really easy one.  I overcooked mine a bit as I was distracted photographing another but it was still yummy!

Cranberry, Banana and Pecan Bread

INGREDIENTS

2-3 bananas – smashed

1/4 cup soft (room temperature) butter

2 eggs

1 cup sugar

1/4 cup unsweetened soy milk (or other milk)

1 tsp vanilla

2 cups flour

2 tsp baking soda

1/2 cup pecans (or other nut) – chopped

1 1/2 cups fresh cranberries (whole or chopped)

TBS powdered sugar (optional)

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DIRECTIONS

Blend the sugar into the butter & then add all the other ingredients.

Pour into a greased loaf pan & bake at 350 for about an hour.  Sprinkle with powdered sugar.

Voila!

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

5 Comments

 

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

10-18-13 (7)

I know I say that a great many of my recipes are born simply of what I have handy and it is true.  It is true even when I say that all I had around was a bag of Brussels sprouts and an aging pomegranate.  And pistachios.  And when I thought to make a salad of them, I wished I had some dried cranberries to add to it.  I don’t typically go for dried fruit in anything but dried cranberries just sounded so right for this.  I dug deep in my crisper drawers looking for some other inspiration & found an unopened but very old & gross bag of raisins & while I wondered why I ever even bought a bag of raisins because, you know, ew – raisins – I spotted a bag of something from a bulk bin in the corner of the drawer.   Closer inspection revealed it to be a small bag of dried cranberries!  WTF?  Why did I have dried cranberries?  Quickly, I wished for a series regular gig on what would turn out to be a long running & iconic HBO series and waited for a few seconds for my life to change.  Nothing.  A few minutes later I was still me, still unemployed & still holding the bag.  Of dried cranberries. Fuck.  I hate when I waste the wishes that will be granted on things like a small quantity of dried cranberries.  I felt like Peter Griffin on Family Guy when, confronted by a real, live genie, wishes for his own personal theme music & not to have bones.

So, yeah.  Career still on hold but that’s a go on the salad!

10-18-13 (25)

Salads aren’t really recipes, are they?  I made this guy for myself & I used about 8-10 medium-sized Brussels sprouts & ate the entire salad – even though it was probably enough for two.  So – anyway – I will give you rough estimates of what I used but you can add or subtract ingredients & adjust quantities to suit your own taste.  If there is wiggle room in making anything – it is salad – so go for it.

I made a simple dressing of lemon & olive oil & then decided I wanted something a bit creamier – so I added a bit of Greek yogurt.  You can skip that or, if you are vegan, add a bit of vegan mayonnaise.   Or use another of your favorite dressings.  I ain’t judging.

10-18-13 (32)

Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

Serves two

INGREDIENTS

10 medium-sized Brussels sprouts

Handful of pistachios

Handful of dried cranberries

Handful of pomegranate seeds

For the dressing

1/3 cup Greek yogurt (or vegan mayonnaise)  – optional

2 TBS lemon juice (or nice wine vinegar)

1 TBS olive oil

S&P to taste

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DIRECTIONS

Whisk the dressing ingredients together & season with S&P.  Taste & adjust the flavors.  Some like lemon more than others.  Some like more salt.  Suit yourself.

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Toast the pistachios in a dry pan for 2-3 minutes, until aromatic & beginning to change color.  Stir the whole time & take care not to burn them.  Set aside.

Trim the hard ends off the Brussels sprouts & shred with the blade of your food processor or cut thin by hand.  Be sure to break up any of the white cores that remain – even cutting them by hand if your food processor let them slip by.

Now, just toss all that shit together (go easy on the dressing) & eat both servings yourself.  FTW.

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