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Old-Fashioned Sourdough Stuffing and Garlic Brussels Sprouts

Lauren Hallman

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Instagram: @lmhallman

Under-used ingredients 

Dill would be the first herb that I would like to see in more dishes. It adds a wonderful pinch of flavor to savory dishes like brussels sprouts and potatoes, can do wonders for soups and makes a memorable savory coconut cream. Mint is the second and is heavily underused, in my opinion. It seems to be a fan favorite in sweet summer drinks and dishes, but it is excellent in savory foods as well. Try adding mint to your mixed bean salads, curry and holiday dishes. It adds a fresh and interesting dimension that can really set a dish apart. With regards to vegetables, I think Jerusalem artichokes are often overlooked and seldom used. They are a great source of dietary fiber, high in iron and potassium, are easy to prepare, and have a super versatile flavor that is delicious.

Truth you know for sure?

Happiness comes from within. No one can give it to you, nothing can make it for you.

 

Health transformations 

Plant-based eating has helped my family transform our health and lives. It has reduced and in some cases stopped inflammation, pre-diabetes, and energy and skin issues.

Brussels Sprouts 

(Makes 6 large servings) 

 

Ingredients

3 cups washed baby brussels sprouts, trimmed and halved

¼ cup avocado oil

2 tbsp vegan butter

1 tbsp garlic, minced

1 tsp garlic powder

2 shallots, sliced

Garnishes such as figs, chives and other herbs

 

Method

Heat oil and butter with minced garlic over medium-low heat in a sauté pan for 5 minutes. Add brussels sprouts and cook for 20 minutes, tossing regularly. Add shallots and garlic powder, and cook for another 15-20 minutes, until brussels sprouts have softened slightly and browned. Remove from heat and let cool for 2 minutes. Garnish and enjoy!

Old-Fashioned Sourdough Stuffing

(Makes 5-6 cups)

 

Ingredients

1 loaf of day-old sourdough bread, cut/pulled roughly into ½ inch diameter pieces

1 onion, chopped

1 cup celery, chopped

3 tbsp avocado oil

2 cups vegetable stock

1 tsp salt

1 tbsp sage

¼ tsp pepper

1 tbsp garlic powder

Dash of chili powder

Dash of hot sauce (optional for extra flavor)

 

Method

Heat oil on medium heat in a stockpot. Add onion and celery and cook until browned, about 20 minutes. Preheat oven to 350°F/175°C. Add salt, pepper, sage, garlic, chili powder and optional hot sauce to the onion mixture. Combine well. Add vegetable stock and mix. Pour in bread and mix until all liquid has been soaked up and the mixture is well combined. Line an oven-safe dish with a thin layer of oil. Transfer bread mixture to the dish. Cook at 350°F/175°C for 45 minutes. Remove from the oven and top with savory herbs.

 

 

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