Posts Tagged ‘vegan’

Brussel Breakthrough

Thursday, November 5th, 2015

So. Last night I discovered I had been doing something wrong. Not wrong wrong, but… subpar. I was making baked chicken and brussel sprouts for dinner and I figured I might as well roast the brussel sprouts because the oven was already on. Normally, I sautee them with bacon and finish with balsamic. I wasn’t entirely sure about the timing, so I googled and went with Ina Garten’s roasted brussel sprout recipe. SO AMAZING.

oven roasted brussel sprouts

Roasted Brussel Sprouts

Now, roasting vegetables isn’t exactly rocket science. You drizzle with some oil, add some salt maybe some pepper and put them in the oven. The difference in her recipe, compared to how I have made mine in the past, is that she cooks them longer and salts them again when they come out of the oven. What a difference! I do have a quibble with the cooking time though, I don’t know if it is just because I used a dark pan or mine were on the smaller side, but my roasted brussel sprouts were done in 25 minutes at 375F compared to her 40 at 400.

Oven Roasted Brussel Sprouts
serves 2-4
8 – 16 ounces brussel sprouts, halved and rinsed
2 tablespoons olive oil
salt to taste (about 1/2 teaspoon, plus more for after roasting)
black pepper (about 1/2 teaspoon)

  • Pre-heat oven to 375 F
  • In a small bowl, combine brussel sprouts and olive oil
  • Sprinkle with salt and pepper
  • Spread sprouts in a single layer on a cookie sheet or pan
  • Bake for 25-40 minutes, checking every ten minutes and shaking the pan
  • When you think they are done, consider baking them a couple more minutes. Make sure each sprout is brown edges, some crispy, some a bit caramelized
  • Remove from oven and sprinkle with salt, smoked salt if you are feeling fancy

Roasted Brussel Sprouts


Vegan Zucchini Fritters

Friday, July 12th, 2013

I discovered these vegan zucchini fritters because this summer I have been trying to step out of my comfort zone with my usual summer produce and I wanted to make something a little different than our usual fried or grilled zucchini. Randomly, fritters popped in my head, but I realized there were no eggs in the house. I figured there must be a vegan option out there. Did a little google search and bam! zucchini fritters on the table in less than an hour. I’ve made these fritters a few times and tweaked the recipe a bit, the original can be found here. I haven’t tried the dip with that recipe yet, but it sounds¬†delicious.

Zucchini Fritters

Vegan Zucchini Fritters
makes 6 small fritters (a side for 2)
1 large zucchini
1/2 cup of all purpose flour
1 clove garlic, minced
a generous amount of freshly ground black pepper
1/4 teaspoon dried oregano
oil for frying (I use canola or safflower)

  1.  Grate zucchini, sprinkle with a little salt and leave in a strainer in the sink for 5 Р10 minutes
  2. Give the zucchini a little squeeze to remove excess moisture and transfer to a mixing bowl
  3. Add flour, a little more salt, pepper, garlic, oregano (and sometimes maybe some lemon) and stir to combine
  4. I’ve found it combines in to a doughy fritter batter like substance a little more quickly when I go ahead and get in there mixing with my (just washed) hands right from the beginning. You are going to have to get your hands dirty to make the fritter balls anyways…
  5. Divide mixture evenly in to 6 balls, then form the zucchini fritters in a patty shape. Add a little more flour if mixture doesn’t seem to be holding together.
  6. Pour oil in to pan and begin heating, I use a very thick coat covering the bottom of the pan, not even 1/2 inch. I heat it up initially over high heat and reduce to medium when oil is nice and hot and gets a bit of a shimmer.
  7. Place all 6 patties in the pan if there is room, but don’t crowd. You can also cook in batches. Cook for 3 -4 minutes and turn when golden brown on the bottom.
  8. Cook another 3-4 minutes to brown the other side. If they all aren’t done at the same time, just remove the done ones and keep cooking the rest.
  9. Keep an eye on the fritters and if your stove has some hot spots like mine, move things around in the pan to keep all the fritters browning about the same. They should be brown on both sides, heated through and all of the flour cooked off.
  10. Remove from pan, place on paper towels to remove some excess oil and sprinkle with a tiny bit of salt.
  11. Delicious!
Zucchini Fritters

See! It doesn’t take that much oil to cook the zucchini fritters.

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