Ahhhh the holidays … There’s one last celebration — New Years. Traditional New Years fare — such as Hoppin’ John — is supposed to bring good luck and collard greens brings good fortune. This one has a twist because its vegan. Here goes:
- 1 loaf sprout momma sourdough bread
- 1 loaf sprout momma herb de provance bread (about 1 1/2 lb. each, cut into 1/2 inch cubes…I leave these out over night to dry out )
- 3 cups butternut squash, cut into 11/2 inch cubes
- 3 Tablespoons olive oil
- 2 teaspoons sea salt — more or less to taste
- 1 teaspoon cracked black pepper — more or less to taste
- 2 sticks vegan butter (16 tablespoons)
- 1 vidalia onion
- 5 cloves of garlic chopped
- 4 stalks of celery
- 2 heaping tablespoons of fresh thyme ( you can use dry as well)
- 1 bunch of fresh sage
- 1 carton of organic veggie stock (or use your own)
It’s been a busy, long, hot summer with lots of travel and fun. Now, it’s time to roll my sleeves up and experiment in the kitchen again. I have been tinkering with the recipes below for the last few weeks, and I am very excited to share them with you!
It’s been fun and enjoyable making vegan cheeses — which we will sell at our shop soon. The following two are very easy for you to try. The first is almond cheese; it’s soft, spreadable cheese that’s slightly sweet and wonderful when matched with Sprout Momma brioche — what an elegant pair!
Ahhh summer … And it’s tomato season! Tomato sandwiches and tomato pie. I love it. I played with this recipe because my hubby is vegan. I like this because its not so gooey. I think traditional can get watery!
Time to go for walks on the beach after 6 p.m. Time to take an extra look at the sunset. Best of all, it’s time to pull out the grill.
HEALTH TIP: Apple Cider Vinegar
Apple Cider Vinegar has become the go-to health trend. Reader’s Digest claims it can cure hiccups and alleviate cold symptoms. Some people have turned to Apple Cider Vinegar to help with health concerns — such as diabetes, cancer, heart problems, high cholesterol and weight issues. Below, you’ll find some recipes that use Apple Cider Vinegar.
Sweet Corn and Black Eyed Pea Dip
- 1 red pepper
- 1 small tomato
- 3 cups cooked black eyed peas ( or 2 15 oz cans)
- 1 cup corn kernels
- 1/2 cup sliced green onions
- 2 cloves garlic chopped
- 1 jalapeno chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 1/4 tablespoon cumin
- 1/4 tablespoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
I found these delicious brussels sprouts from a winery in Brooklyn — yes, a winery in Brooklyn! I decided to modify them with a vegan twist.
First and foremost, the part of this recipe that takes a bit of time is candied orange peel. Trust me when I say – It is worth it!
This dish is best if it sits over night. A helpful note — I used a half dozen of oranges at a time, so I can use in other recipes.
- 2 cans organic garbanzo beans ( you can used dried , just prepare via the package) I drain but reserve the liquid to use later in the hummus .
- 1 head Roasted garlic; whole clove garlic is delicious; I cut the top off; drizzle with olive oil and roast for 20-30 minutes, depending on size. (You can roast as many as you like and store in fridge for all kinds of other uses. It tastes great on Sprout Momma breads with butter or olive!)
- 1 tablespoon curry powder
- 1 tablespoon dried turmeric( If you can’t find fresh, use dried; it’s great for inflammation)
- 1 tablespoon dried ginger ( same thing here, use fresh if possible, great for inflammation and settling your tummy too)
- pinch of salt and pepper
- fresh lemon juice
- olive oil