Another “made on the fly” dish of mine so portions are not exact.
- 1 lb. brussel sprouts
- 2 Tbsp apple cider vinegar
- 1/4 cup sour cream
- 2 Tbsp Dijon mustard
- 1/4 cup mayonnaise
- 3 Tbsp olive oil
- 2 Tbsp maple syrup
- 2-3 carrots topped and peeled (optional)
- apple – cored and sliced (optional)
- salt to taste
- Toss everything but the apple into the food processor and hit the “chop” button!
- Slap a portion on a dish, sprinkle with salt and/or pepper, dress with apple slices and enjoy!
I don’t really care for the texture of cooked eggplant so I was looking for a different way to make it when I came across several recipes for “vegan bacon”. As I don’t eat bacon, I can’t tell you if this tastes like it but I can, however, tell you eggplant jerky is quite crispy and delicious! The portions herein are so you you can make as much or little as needed as eggplants come in all sorts of sizes and what’s “medium” to me may not be medium to you.
- 2 parts Teriyaki sauce (I highly recommend SoyVey brand teriyaki sauce and is what I used)
- 1 part Maple syrup (agave or molasses is a good substitute but you’ll need to adjust the portions to your liking)
- Option: Liquid smoke
- Slice your eggplant fairly thin (mine was nearly paper thin and worked perfectly)
- Mix the ingredients in portions enough to coat your eggplant slices.
- Let slices marinate for a minimum of twenty minutes.
- Lay down parchment or wax paper on your work area and place your dehydrator tray on top of it (this is to catch any drippings).
- Cover the bottom tray of your dehydrator in parchment paper (also to catch any drippings while dehydrating).
- Lay out the eggplant on the trays close together but not touching.
- Dehydrate at 115°F for 12 to 18 hours or until crispy.
- Store strips in an airtight container or plastic bag. Place a paper towel under or around strips to absorb any excess oil.
From beet greens to kale, if it’s a leafy green you can turn it into a crispy chip in your dehydrator!
- Any leafy green such as kale, spinach, beet greens, etc.
- Olive oil
- Garlic powder
- Optional spices depending on taste such as chili powder, curries, steak seasoning, etc.
- Rinse and thoroughly dry leaves (salad spinners are great for this).
- Mix small batches of olive oil and spices in a bowl and set aside.
- Place a sheet of parchment paper on your bottom tray to catch any oil drippings while dehydrating.
- Cut or tear leaves into bite size pieces.
- Rub oil/spice mixture onto leaves (you want to coat it without drenching it) and place on dehydrator sheets spaced apart.
- Set your dehydrator for 120F and dry leaves until crisp and tender (time varies depending on type & size of leaves, humidity, etc.)
Tips & Storage
- To re-crisp leaves, simply add them to the dehydrator again until crisp.
- To store, make sure chips are very dry and completely cooled before adding them to a well sealing jar. I add a small cheesecloth bag of rice at the bottom to absorb any moisture. Keep jar sealed closed when not eating.
Fennel bulb when cooked has a soft hint of licorice taste and can be used as a side, or with meats similar to how you would use caramelized onions. Citrus brings out the flavor in fennel so it’s popularly paired with orange chicken or lemon with fish.
- Fennel bulb with frons (keep for drying as a spice) and stalks (toss these in the compost heap) removed
- 2 Tablespoons Olive oil (extra virgin is best) or sesame oil (or enough to coat fennel)
- Teaspoon garlic powder per bulb
- Add oil to pan and heat until almost smoking.
- Add fennel, garlic and salt to the oil. Stir thoroughly.
- Continue to cook fennel, stirring occasionally, until fennel softens and browns along the edges (or cook to taste as some people prefer it a bit more crisp and less translucent).
- Remove from heat when done and add serve.
One of Bre’s favorite dishes is creamy macaroni and cheese. This year I introduced her to…pumpkin mac n’ cheese! I know what you’re thinking, that I’m crazy for wasting a perfectly good pie filling but I assure you, it’s one of the creamiest recipes I’ve found to date.
- 1 lb macaroni noodles
- 1 lb shredded cheddar cheese (I use mild but sharp works just as well)
- 1 small pumpkin (roughly 3-4 lbs) OR 1 can of pumpkin puree
- 8 oz. ricotta cheese
- 8 oz. sour cream
- Sun dried tomatoes
- Garlic powder
- Cook macaroni al dente (i.e. leaving it cooked but still firm), set aside.
- Pre-heat oven to 350 degrees.
- If you are NOT using pumpkin in a can: De-seed your pumpkin, cut it into wedges, place wedges on a cookie sheet and place in the oven at 350 degrees until a fork easily slides into it. Set aside to cool. Once cooled, remove skin and mash in a large bowl.
- Add ricotta, sour cream, pumpkin and cheddar cheese to a large mixing bowl and thoroughly incorporate.
- Add noodles to cheese mixture and mix till all the noodles are well covered.
- Pour noodle mixture into a large casserole pan and spread evenly.
- Bake until peaks are a light brown.
- Top with sun dried tomatoes and sprinkle with garlic powder.