This my FAVORTIE holiday dish. I’ve been a big fan of these sprouts for many, many years and I have created a recipe that offers everything I love. A little bit of savory caramelized onions, a little crunch from the pecans (you can use sliced almonds or walnuts, too) and hint of sweetness from the dried cranberries. This dish, of course, is perfectly amazing served hot, but if you end up with any leftovers (doubtful), it makes a wonderful chilled salad!
large sauté pan
3 Tablespoon olive oil
1 medium onion
2 t salt
1 stalk of brussels sprouts (or about 1.5 lbs loose)
¼ c water
1 c dried cranberries
1 c pecans pieces
cut onion in half and then into a small dice. heat the large sauté pan on high and add olive oil. wait one minute for the pan to heat and then add onions.
while onions are cooking, rinse the entire stalk of sprouts under running water to remove any dirt. shake off any excess water from the stalk.
remove all sprouts from stalk. cut the very end of each sprout off (it’s pretty tough to eat).
slice each sprout in half.
place the open half down on the cutting board and cut across the sprout to create a thin shred.
as the onions begin to brown, turn down heat to medium and add salt. once onions are tender, add shredded sprouts. stir occasionally.
as the brussels sprouts begin to cook, they will turn bright green.
when this happens, add water and cranberries.
stir it all together and cook for 2 minutes. turn heat off and add pecans.
stir thoroughly and enjoy!
here are a few, easy suggestions to make your mashed potatoes vegan! when making vegan mashed potatoes, the ratio of milk and butter will be the same from dairy to non-dairy. treat the non-dairy alternatives just like you would have to create your creamy mashed potatoes.
cook potatoes until fork tender and then drain them. in a separate sauce pan, warm the dairy-free milk and melt the vegan butter. add potatoes back to their original pot and whip them, dry, without any liquids. break down as much of the potatoes as possible. slowly add your warm liquid in to the potatoes as you continue to whip them. when all the lumps are gone, toss in your mix-in's and season with salt. serve warm and enjoy immediately.
unsweetened or Original
Almond, Rice, Coconut, or Soy
Tasty Mix in’s
sweet and tangy. cranberry sauce is definitely my favorite thanksgiving dish, because i, literally, put it on everything. you can find it slathered over my mashed potatoes, piled high on brussel sprouts, and scooped next to pumpkin pie. i hope you enjoy this easy, cranberry sauce recipe as much as i do this holiday season.
medium sauce pan
heat-proof rubber spatula
fresh cranberries, one bag
two oranges, sliced in half
1 cup of vegan sugar
a pinch of salt
rinse the cranberries in the colander under running water. remove any smashed cranberries. place the cranberries in the sauce pan.
squeeze the oranges over the cranberries, also placing the orange rinds into the sauce pan when you’re finished.
add the sugar and salt, then add just enough water to cover the cranberries.
bring to a boil, and reduce to a simmer for 10 minutes. enjoy immediately or cool in the refrigerator for 2 hours. serves 8-10.
valentine's day is just around the corner and you know what that means?
chocolate, of course!
whether you are spending february 14th with your one true love, close friends, or by yourself i have shared a couple of my favorite chocolate treats that are sure to please any appetite!
happy valentine's day, lovers.
super bowl sunday is just around the corner! regardless of what team you will be rooting for, one thing across the country is certain: everyone will be snacking. super bowl sunday is one of the most important days for food in america. this year, it is estimated that americans will consume 80 million avocados, 1.23 billion chicken wings, and 11 million pounds of potato chips. dominos will deliver 11 million slices and americans will spend 2.37 million dollars on sugary soda. given this information, it may not appear to be the best time for vegans or vegetarians.
have no fear, i am here to share some my favorite game day food ideas and a few recipes to help make this super bowl one of your best snacking events yet. there are plenty of plant-based solutions to liven up any super bowl party. bring along your favorite dish (or two) and give a shout out for your favorite team. it’s super bowl and i’m here to help you fill up your super bowl (or plate).
let’s talk chicken. when i imagine 1.23 billion chicken wings, it certainly is a lot of chicken. yikes! in case you’re looking for a good alternative, gardein has some amazingly delicious plant-based “chik’n” options that you can find in the freezer section of your local grocery store. gardein also makes (mock) beef and chicken sliders that are easy to heat and enjoy!
like to dip? YES, there is such thing as vegan ranch and blue cheese dressing made by brands such as follow your heart.
if pizza is your vice, i suggest tofurkey, amy’s, and american flatbread. find these in your freezer section of your local grocery store. if you want something baked fresh, head on over to whole foods where you can pick up a delicious vegan pizza wood fired just for you!
boca brands makes tasty plant based burgers and field roast brand creates tasty plant-based hot dogs. open up the veganaise or pile on pickles, onions, and ketchup and this dish is sure to please your neighbors, friends, and family.
you can easily create plant-based nachos with canned pinto or black beans, fresh chopped tomato, onions, corn, cilantro, avocado, jalapeño and, of course, vegan cheese. check out the cashew cheese recipe below or try brands like diaya that melt like dairy based cheese, found at your local health food store!!!
remember that some of the traditional tailgating foods are already vegan: spicy salsa, homemade guacamole, tortilla chips, and veggie trays can do just the trick to boost the plant-based choices at your super bowl party this year.
are you going to a party and need to bring something along from your own kitchen? try some of these recipes that i’m using at my super bowl party this year:
get ready to eat, cheer, and celebrate big this year. i hope you enjoy these delicious options and feel inspired to include some plant-based choices at your super bowl party this year. when the commercial's hit, i hope you are enjoying some happy snacking and healthier choices for you and the planet.
i was born in new mexico, so adding chilies to any dish is normal. now, adding some heat to naturally sweet potatoes? that’s delicious. trust me.
4 sweet potatoes
3 T coconut oil
2 T red chili powder
¼ t cumin powder
heat proof rubber spatula
pre heat oven to 425 degrees. cut sweet potatoes in half long ways.
lay flat side down on cutting board.
cut long ways again and then cut across into pieces. this creates the perfect bite-sized potato.
place diced sweet potatoes on the sheet tray . add the rest of the ingredients to the potatoes on the tray and mix thoroughly with your hands.
place the tray in the oven for 15-20 minutes or until the potatoes are cooked.
serve these potatoes hot or cold. store in a sealed container in the refrigerator up to 1 week.
are you ready for some BIG news? 2013 has been an amazing year for the new butcher. i am so grateful for your strong support of my website and all things vegan. my mailing list and fans are growing every day. your support means the world to me. thank you for your letters, recipe requests, and excitement. you’ve asked for it time and time again, and i have been listening. thank you for your ideas, encouragement, and bold requests for the new butcher food to be delivered directly to you. by popular demand, i am so happy to share something NEW with you in 2014.
i am so pleased to announce the new butcher FOOD TRUCK!
this past weekend, i picked up this green beauty and will be building it up to launch in the new year. i will be serving some of the recipes i’ve been sharing with you on www.thenewbutcher.com, as well as recipes i’ve created for friends, family, and clients. i’m taking this show on the road!
stay tuned for more details and locations for the new butcher food truck. until then, keep on following me and sharing the new butcher with your friends and family. there’s great things in store for 2014 and i can’t wait to hit the road and fill your belly with fresh veg. i am the new butcher and this is a vegetable revolution.
see you in the kitchen (literally),
8 T butter
2c vegetable stock
2T nutritional yeast
medium sauce pan
cut onion into a small dice. heat sauce pan on medium heat. cut butter into cubes. once pan is warm, add butter and cook onions on medium for 6 minutes. stir occasionally.
after 6 minutes sprinkle flour evenly. using a wooden spoon, mix in flour to the melted butter. try and remove all the lumps. congratulations, you now have created a "roux." stirring constantly, cook the roux for 4-5 minutes. it will begin to smell like toasted nuts.
slowly add vegetable stock to the roux, using the wooden spoon to combine the liquid and the roux into "gravy." after all the stock has been added to the pan, bring the gravy up to a boil, then turn down heat.
season the gravy with nutritional yeast, sage, thyme, salt and oregano and mix these seasonings into the gravy.
serve the gravy immediately and note that the longer you let the gravy warm on the stove the more water you will need to add before serving the gravy.
with thanksgiving just around the corner, i thought i would share one of my favorite, easy and delicious holiday desserts- pumpkin mousse!
15oz of fresh or canned pumpkin
14oz unsweetened canned original coconut milk
½ c sugar
1 t cinnamon
2T enerG egg replacer
(plant-based, gluten-free, and vegan. can purchase at any health food store. not required for this recipe. )
a pinch of salt, allspice and nutmeg
mint, extra cinnamon, vegan graham crackers or ginger snaps
measuring spoons and cups.
a large bowl, 8 small cups or 4 serving glasses.
set up the blender. juice the lemon into the blender and then add all remaining ingredients.
blend all ingredients on high for 3-4 minutes. pour the mousse into a large bowl, small cups or serving glasses and chill it for 4 hours. the colder, the better.
serve with fresh mint, dust with cinnamon, vegan graham crackers or ginger snaps!
this mousse can be stored in a sealed container for up to 5 days in the refrigerator.
here are just a few photos from my 5 course vegan meal inspired by vegetables at sutcliffe vineyards in cortez, colorado. i created this meal using vegetables i picked from the sutcliffe garden.
each course was paired with sutcliffe wines and prepared for my guests in the vineyard owner's kitchen.
i picked vine ripened heirloom tomatoes from john sutcliffe's garden.
these spicy green chills were perfect in the first course: raw cashew cheese with cherry chili chutney served on a crisp.
washing the golden beets for the second course.
the second course: salt, slow-roasted golden beets with lemon, red onion, capers and fresh dill.
dove creek white beans with caramelized onions, red bell peppers and chard were plated alongside the roasted beet.
the beginnings of the 3rd course: black bean soup with pickled radish and cilantro leaves and butternut squash soup garnished with red chile dusted corn bread croutons and chopped pumpkin seeds. i served these two soups side by side in the same bowl.
getting ready for the main entree by first painting each plate with arugula pesto.
the finished entree with cauliflower steak, mashed sweet potatoes, caramelized onions and mushrooms, pomegranate jus and chopped hazelnuts.
cutting the bread pudding for dessert.
apple croissant bread pudding with pumpkin mousse garnished with basil.
i had so much fun getting to know all the guest and john sutcliffe was a wonderful host!
we are officially TWO WEEKS away from my favorite holiday!
do you know what you're serving?
give thanks! i’m here to help with all you're plant-based thanksgiving needs!
scroll down to see what i will be serving my family and friends this year. this is my menu and i’m sharing it with you. i hope you will enjoy these delicious, plant-based comfort foods with your family and friends, too.
if you are looking for more inspiration, i will share some of my favorite, plant-based recipes with you between now and november 28th.
while cauliflower and steak are not related, a cauliflower steak can be a wonderful new way to serve something tasty and vegetable inspired.
cauliflower, coming from the brassicaceae family, is related to broccoli, cabbage and kale. it is, however, most commonly remembered as some childhood memory of a white, overcooked, unseasoned pile of mush.
this is way better. i promise.
as the new butcher, i’m excited to share with you a new, fun and easy idea for a main dish. the best part of serving cauliflower steak is not having to ask anyone how they “want their steak.”
i’m pretty sure that cauliflower steak is soon to be all the rage.
check out these delicious photos and get inspired by a vegetable to roast up a cauliflower steak this weekend!
pumpkin, chocolate and walnuts. what more do you need? this is a quick and easy recipe to celebrate fall.
1 T ground flaxseeds
3 T water
1 ½ cups flour
½ t salt
1 c sugar
1 t baking soda
1 c canned pumpkin puree
½ c coconut oil
1/3 c water
2 t cinnamon
½ c chopped walnuts
measuring spoons and cups. 1 large bowl. 1 small bowl. whisk. rubber spatula. 8x8 baking dish.
pre-heat oven 350°
in the small bowl, combine flaxseeds and water. set aside for 5 minutes.
grease baking pan with 1 T of the coconut oil, set aside.
place all dry ingredients in the large bowl. mix all the dry ingredients together with the whisk.
add pumpkin, oil and water to the dry ingredients and gently mix.
after batter is thoroughly mixed, fold in the walnuts and chocolate chips with the rubber spatula.
pour this batter into the 8x8 baking dish and bake for 40 minutes.
when the bread is done, allow it to cool on the counter for 10 minutes. this bread can be stored in a sealed container in the refrigerator up to 1 week.
1 T ground flaxseed
3 T water
1 stick vegan butter + more for greasing
¾ c brown sugar
1/8 c sugar
1½ c flour
¼ c oat-bran
½ t baking powder
½ t baking soda
½ t salt
1½ t cinnamon
4 large carrots
½ c raisins
¼ c shredded coconut
two small, a medium and a large bowl. rubber spatula. beaters or mixer. measuring spoons and cups. peeler. cheese grater. whisk. metal cookie sheet. spoon.
pre-heat oven 350˚. in the small bowl combine flaxseed and water, set aside. wash, peel and shred carrots and put them in a small bowl.
in the medium bowl combine flour, oat-bran, baking powder and soda, salt and cinnamon. mix the ingredients in the medium bowl with whisk.
in the large bowl add butter, sugars, vanilla and soaked flaxseeds. using the beaters or mixer, cream all of the ingredients in the large bowl together for 3 minutes.
to make the batter, add half of the dry ingredients in the medium bowl to all of the wet ingredients in the large bowl. mix together using the beaters. now, add the second half of the dry ingredients in the medium bowl in the large bowl.
fold in the carrots, raisins and coconut into the batter using the rubber spatula. grease the cookie sheet with vegan butter. using a spoon, scoop tablespoon-sized batter pieces onto the sheet tray.
bake cookies for 8-10 minutes. repeat this process a few times to bake all the cookies. slightly cool the cookies before eating. cookies can be stored in the refrigerator in a sealed container up to one week.
we're a few days into the new season, and yay for fall 2013! in honor of this season i couldn’t think of a better way to celebrate wonderful, local food this fall by warming up my house with the smell of baked apples, cinnamon, and brown sugar. this is an easy recipe that can be made for any holiday gathering.
4 large apples
1 stick of vegan butter + 5T separate
1T ground flax seed
1 ½c brown sugar + ½c separate
2c flour + ½c separate
1t baking soda
1 ½t cinnamon + ½t separate
9X9 baking dish. one large bowl. one medium bowl. one small bowl. beaters or mixer and bowl. rubber spatula. grater. sharp knife. cutting board.
pre-heat oven to 350˚. in the small bowl, combine flaxseeds and water. set aside. grease pan with 1T butter.
in the medium bowl, combine 4T butter, ½ c brown sugar, flour and ½ t cinnamon. thoroughly mix the ingredients together with your hands until all the butter has been fully incorporated, but leave a few butter pieces large. wash your hands and set this medium bowl aside.
in the large bowl, add the stick of butter, remaining brown sugar, vanilla and flaxseed mixture. using the beaters/mixer, cream everything together for three minutes.
pause half way and scrape down the sides of the bowl with the rubber spatula. continue to use the beaters/mixer.
after 3 minutes, add the rest of the flour, cinnamon, baking soda and salt. turn the beaters/mixer on low to combine the cake batter for another minute.
wash the apples and cut them in half. grate the apples over the large bowl.
combine all the grated apples into the batter. pour the batter into the greased pan.
then add the crumble mixture from the medium bowl evenly on top of the batter. bake the cake for 30 minutes.
warning: your house will smell amazing :).
this cake can be stored in a sealed container and refrigerated for up to a week.
1 ¼ c whole-wheat pastry flour
¾ cup sugar
½ c cocoa powder
¼ t salt
1 t baking soda
¼ c coconut, canola or olive oil+ 1 T for greasing pans
½ c dark chocolate chips
1 c water
1 t vanilla extract
1 t vinegar
8” cake pan. large bowl. rubber spatula. whisk. measuring spoons and cups. sharp knife. cutting board.
pre-heat oven to 400.
using 1 T oil, grease baking pan and set aside. combine all dry ingredients in the large bowl. chop chocolate chips into smaller pieces then add to dry ingredients.
mix together with whisk. add wet ingredients to the dry ingredients: oil, water, vanilla extract, and vinegar. gently mix batter. pour batter ¾ of the way up in each ramekin, muffin tin or cake pan.
bake for 16-30 minutes (depending on baking pan used). remove cake from the oven and let it rest for a few minutes before serving.
frost cake with choice of frosting.
cake may be stored in a sealed container in the fridge for 5 days.