Vegan Delights
Stuffed Acorn Squash
Brussel Salad
Sweet Potato Gnocchi
Savory Mashed Sweet Potato
Baked, Stuffed Apples
Shaved Brussel Sprout Salad
Yield=2
2 cups shaved brussel sprouts
2T chopped Granny Smith apple
1T pomegranate seeds (can substitute dried cranberries)
¼ cup vegan feta cheese (optional)
1T roasted and salted sunflower seeds
Dressing
2T olive oil
1T lemon juice
1T white wine vinegar
2T pure maple syrup
1t Dijon mustard
Salt and pepper to taste
Whisk together dressing ingredients in small bowl. Toss brussel sprouts and remaining ingredients in dressing and plate.
Sweet Potato Gnocchi
Ingredients
1 pound sweet potatoes
1 cup all-purpose flour + 1/4 cup if needed*
1 teaspoon salt
FOR THE BUTTER AND SAGE SAUCE
15 leaves sage
3 tablespoons butter or non-dairy butter
2 twists black pepper
Instructions
Prick 1 pound sweet potatoes with a fork and microwave them at full power for 7 to 10 minutes until tender.
To check for doneness, pierce them with a knife. The blade should slide in easily.
Cut the sweet potatoes in half, scoop out the flesh and add it to a large bowl.
microwaved sweet potato
Mash the sweet potatoes with a fork while they are still hot.
mashed sweet potato in a bowl
Add 1 cup all-purpose flour and 1 teaspoon salt, and mix with a spatula to combine.
mixing flower and mashed sweet potato
Transfer the dough onto a cutting board and knead for just a minute.
Add more flour if needed. You should obtain a compact yet soft and slightly moist gnocchi dough. Do not over-knead.
gnocchi dough ball
STEP 2: SHAPE THE GNOCCHI
Cut the dough into four pieces, then roll each piece into a long rope-like shape.
Now cut the rope into 1-inch long pieces, and your pillow-shaped gnocchi is ready.
Tip: When you shape the gnocchi, sprinkle your work surface with flour as the dough might get moist as it touches your hands.
pillow shaped gnocchi
Optional: if you like ridged gnocchi you can shape them with a fork or gnocchi board.
Dust your thumb and the gnocchi pillows with flour. Next, roll each gnocchi pillow down the back of the fork, applying gentle pressure with your thumb.
sweet potato gnocchi shaped with a fork
STEP 3: COOK THE GNOCCHI
To a large skillet, melt 3 tablespoons butter and pan fry a 15 leaves sage for a couple of minutes.
butter and sage on a pan
Cook the gnocchi in a large pot of salted boiling water. They are ready when they float to the surface.
Cook max two portions of gnocchi at a time.
gnocchi boiling in salted water
Scoop gnocchi out of the boiling water with a slotted spoon and toss them in the pan with the butter and sage sauce.
butter and sage sweet potato gnocchi
Fry for a few minutes, then serve on a plate with 2 twists black pepper and optionally some parmesan or dairy-free cheese.
butter and sage sweet potato gnocchi on a plate
Baked stuffed apples
Yield=2
1 large Granny Smith apple
1 1/2T (21.5g) vegan butter softened
1/8c (25g) organic brown sugar
¼ t. Ground cinnamon
Pinch of nutmeg
Pinch of salt
1/8c (11g) old fashioned rolled oats
1T chopped pecans
1T dried fruit (optional)
1/3c apple juice or water
Preheat oven to 375 degrees. Cut apples in half either vertically or horizontally. Using a melon baller, remove core and stem of the apple. Remove enough flesh to make a cavity for the filling. Place apples in a 8in or 9in baking pan. Using a spoon combine vegan butter, brown sugar, cinnamon, nutmeg, salt, oats, pecans, optional dried fruit in small bowl. Spoon filling into the cavities of each apple. Pour apple juice or water into the bottom of the baking dish. Cover with foil and bake about 30-35 minutes until apples are soft but not mushy. Serve warm with vegan whipped cream or vegan ice cream and/or vegan caramel sauce.
Vegan caramel sauce
Yield=12 1oz portions
1 cup coconut cream
3/4c organic brown sugar
1T cornstarch
Pinch of salt
Whisk ingredients together in small saucepan on medium heat until combined and bubbling. Simmer for 5 minutes then remove from heat. The mixture may seem thin but will thicken once completely cool. Will keep one week in the refrigerator.
Mashed sweet potatoes with bourbon
Yield=2
2 sweet potatoes, peeled and cubed
2T vegan butter
2T dairy free milk or cream
1T bourbon
2T pure maple syrup
Salt and pepper to taste
Boil potatoes until fork tender, drain mash with vegan butter. Once the butter is melted and combined add dairy free milk, bourbon, maple syrup and salt and pepper to taste. Serve warm
Roasted Stuffed Acorn Squash
Yield=2
1 acorn squash
1T pure maple syrup
1T olive oil
Salt and pepper
Preheat oven to 425 degrees. Cut squash in half horizontally and scoop out membranes and seeds. Place on a sheet pan cut side up. Brush the inside with olive oil and maple syrup. Season with salt and pepper. Roast squash about 35-45 minutes or until fork tender.
1T olive oil
1/2c cooked brown wild rice
1/4c small diced onion
½ stalk celery small diced
2T diced red delicious apple (peeled)
2oz (1c) small diced mushrooms
1/4c dried cranberries
1 minced clove garlic
1/2t sage
1/2t thyme
2T chopped walnuts(optional)
Salt and pepper to taste
Heat oil in large skillet add onion and celery. Cook until softened then add mushrooms and apples. Cook until softened. Add garlic, sage, thyme, cranberries, (optional walnuts) salt and pepper. Turn off heat and add rice. Fill each acorn squash with filling. Bake in 425 degree oven about 10-15 minutes until heated through.
1cup of rice to 2 cups of water or vegetable stock bring to a boil, cover and simmer for about 40-50 minutes. Equals 5-1/2 servings
