Brussels Sprout Recipe

Roasted Brussels Sprout Salad

Roasted Brussels Sprout Salad

Recipe by Jennifer-JuneCourse: Miscellaneous
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • Dressing

  • 2 Tbsp olive oil

  • 2 Tbsp balsamic vinegar

  • 1 small Red onion, diced

  • 1 Tbsp maple syrup

  • 1 tsp Dijon mustard

  • Juice of 1 small (or 1/2 large) lemon

  • Salt and pepper to taste

  • Salad
  • 1 Tbsp olive oil
    1 pound Brussels sprouts trimmed

  • 1/2 cup Almonds, whole or chopped

  • 2 Tbsp Pickled mustard seeds

Directions

  • Preheat oven to 350 degrees and bake the almonds on a baking sheet about 7 to 8 minutes, until golden and fragrant. Set aside to cool.
  • Increase oven heat to 400 degrees and line a baking sheet with parchment paper.
  • Trim the ends and outer leaves from the Brussels sprouts and slice in half lengthwise.
    Transfer to the prepared baking sheet, drizzle with olive oil and add a dash of salt and pepper.
    bake for 30 minutes or until tender on the inside and crispy on the outside.
    Remove from oven and set aside.
  • Whisk together the olive oil, vinegar, lemon juice, maple syrup, and dijon mustard in a small bowl. Season to taste with salt and pepper.
  • Stir red onion and pickled mustard seeds to dressing
  • Roughly chop the almonds
  • Toss together the Brussels sprouts, chopped almonds, and dressing and serve at room temperature
Kale Recipes

Kale, Fennel and Purple Cabbage Slaw

Fennel Kale & Purple Cabbage Slaw

Recipe by Jennifer-JuneCourse: Miscellaneous
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 large fennel bulb, chopped

  • 1 bunch Kale

  • 1 teaspoon vegan honey or agave (optional)

  • 2-3 cups purple cabbage, shredded

  • 2 scallions (green onions), sliced

  • 1/4 cup extra virgin olive oil

  • 1 tablespoon lime juice

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon salt

  • A handful of fresh mint, chopped or torn into small bits

Directions

  • Vinaigrette
  • Combine the olive oil, lime juice, scallions, mustard, salt, honey/agave and mint and set aside.
  • Slaw
  • Using a mandoline or a knife, slice the purple cabbage and fennel bulb into thin strips. Chop up some of the fennel fronds also, for added flavour and colour. Throw it into a big salad bowl.
  • Remove the spines from the Kale and chop (the Kale) into bite size pieces and add to the cabbage and fennel .
  • Toss the salad with the vinaigrette and enjoy!
Vegan Dandelion Gratin

Dandelion Vegan Goat Cheese Gratin

Dandelion Vegan Goat Cheese Gratin

Recipe by Jennifer-June
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 med-large bunches dandelion greens

  • 3-4 ounces plant-based “goat” cheese

  • 1 cup coarse fresh breadcrumbs

  • 3 Tbs. plus 1/4 cup plant-based parmesan

  • 1/4 cup dry crispy fried onions

  • 1-1/3 cups plant-based cream

  • 1/2 tsp. finely grated lemon zest

  • Salt and freshly ground black pepper to taste

Directions

  • Preheat oven to 350°
  • Wash and trim the greens of their lower stems and rinse thoroughly.
  • Fill a large pot with water, add 1 tsp. salt, and bring to a boil.
  • Add dandelion greens to boiling water and cook until tender (about 5 minutes), keeping the empty pot nearby.
  • Drain the greens well and set aside.
  • In your pot, warm the cream on low and add the soft cheese, mashing with a fork if necessary, until it becomes creamy and sauce-like.
  • Add the lemon zest and season with salt and pepper.
  • Transfer the greens to a cutting board and chop them coarsely. Add them to the pot with cream and cheese.
  • Combine breadcrumbs with parmesan and fried onions
  • Spread the dandelion cheese mixture into a baking dish. And top with breadcrumb mixture.
  • Bake covered for about 20 minutes, then uncovered until the crumbs are browned, about 5 minutes.
    Serve warm.
Roasted Cauliflower with Tahini Sauce

Whole Roasted Cauliflower

Whole Roasted Cauliflower

Recipe by Jennifer-JuneCourse: Side Dishes
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 
Calorieskcal

Ingredients

  • One medium head of cauliflower

  • 2 tablespoons olive oil

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • Salt and freshly ground black pepper to taste

Directions

  • Preheat the oven to 400 degrees F.
  • Remove the leaves from the cauliflower and, if needed, trim the stem flush with the bottom of the head so the cauliflower sits flat and upright.
  • Transfer to a baking pan.
  • Rub the outside of the cauliflower with the olive oil and spices. Pour 2/3 cup water into the bottom of the baking pan and cover or wrap tightly with aluminium foil.  
  • Bake until the cauliflower is tender, 30 minutes. Remove the lid or foil and continue to bake until the cauliflower is very tender (but not mushy) and golden brown, about 30 minutes more.
    Serve with creamy cheese or tahini sauce

Notes