Raw Brussels Sprouts and Chickpea Salad

brussels sprouts & chickpeas

Raw brussels sprouts and chickpea salad with lemony dressing.

I really like a nice, crisp salad and this brussels sprouts salad hits the spot. I think it would also be good with a few roasted pumpkin or sunflower seeds.

  • 1lb bag of brussels sprouts, washed and trimmed
  • 1 can of chickpeas, rinsed and drained
  • juice of one lemon
  • 2TB mayonaise
  • 2TB olive oil
  • 1tsp ground mustard powder
  • 1tsp agave nectar
  • Salt and pepper to taste

Slice brussels in half and then thinly slice so they’re almost shredded in texture. Add to large bowl along with the chickpeas and then drizzle a little bit of olive oil over that. Then, for the dressing, whisk together the oil, mayo, lemon juice, agave nectar and mustard powder. I actually guessed on the amounts, so, you may have to adjust. Use your best judgment. I trust you! The dressing should be on the thin side and quite lemon-y. Add the dressing to the salad and thoroughly mix until beans and veg are coated.

brussels sprouts & chickpea salad

A nice addition to dinner or a quick lunch.

Vegetarian Goulash

veggie goulash!

When I was a kid, my Mom used to make Goulash for dinner on a regular basis and it was always one of my favorite meals. For some reason, I was thinking about it the other day and felt a little homesick (and nostalgic). Maybe it’s because I’ve not seen my parents since Christmas (sad face here:___). I asked my Mom about the recipe and the spices and I tweaked it to make it vegetarian. I think it’s very close to what she used to make. Maybe the next time I’m visiting them I’ll make it for them for dinner.

Vegetarian Goulash

  • 2-3 Tb Olive oil
  • 1 small to medium red onion, diced
  • 2 cloves garlic, minced
  • 1 pkg MorningStar Farms Grillers Crumbles
  • 1 1/2C cooked macaroni (al denté)
  • 1 28oz can diced tomatoes plus 1 14oz can diced tomatoes
  • 1 14oz can tomato sauce
  • Dried Basil, Oregano, or an Italian blend of spices (to taste)
  • Hungarian (sweet) paprika, to taste
  • 1 bay leaf

A note on the spices: adjust them to your tastebuds. I don’t want to give specific measures because, well, I don’t measure when I cook; I just eyeball it, taste and adjust.

In a large soup pot, over medium heat, add oil, and sauté the garlic and onion, when translucent, add the veggie crumbles and turn down the heat (follow the package directions to cook crumbles). Add diced tomatoes, tomato sauce and then incorporate the cooked macaroni. Add all your spices, stir, cover and turn down the heat to low. Keep an eye on it so it doesn’t stick, stir often. This will be ready in 20 minutes.

Browned Butter Cornbread

browned butter cornbread

Browned butter cornbread, hot out of the oven.

I’m pretty sure that my great-grandmother from Shelbyville, TN never made cornbread with browned butter, or, without bacon grease/fat for that matter. Well, I did adhere to one Southern tradition when I made my version of cornbread: no sugar. I’m not a fan of sweet cornbread, I it like more savory. But, if you like a slightly sweeter bread, by all means, add the tablespoon of sugar. Also, I think the browned butter adds a deeper, nuttier flavor to the cornbread. I think the next time I make this I’ll add some grilled corn off the cob. I only had some sad, old frozen corn, which, after heating up in the microwave tasted like, well, old corn (yuck). I suppose I should clean out my freezer….but, that’s for another day!

*Recipe slightly adapted from Paula Deen

  • 6 TB unsalted butter, browned, plus butter for baking dish
  • 1 C cornmeal
  • 3/4 C AP flour
  • 1 TB sugar (Optional)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 – 1/2 tsp salt
  • 2 large eggs, lightly beaten

Preheat oven to 425 degrees

Brown your butter and set aside to cool.

That extra 2 TB of butter you have from the stick you cut earlier? Use that, or most of it to grease your 8×8 baking dish.

Mix all dry ingredients into a large bowl, set aside. Once the browned butter is cooled, add the slightly beaten eggs and buttermilk, stir. Then add wet ingredients to dry and mix well, making sure you get out all the dry parts (you don’t want any pockets of batter with dry bits because nothing is more gross than biting into a baked good and getting a bite with dried bits of flour.) The batter will be slightly lumpy and that’s okay. Bake until top is golden brown, about 20-25 minutes, depending on how hot your oven is. Mine took exactly 20 min. Let it cool and then eat. I’m going to have mine with a bowl of vegetarian chili for dinner.

Spicy Three Bean Vegetarian Chili

vegetarian chili

Yum! Spicy vegetarian chili with three beans

I have several different versions of vegetarian chili and I can’t believe I never posted any of those recipes on this site! Vegetarian chili is a staple during the Fall/Winter for me. I like to switch up the recipe and use whatever I have on hand. Sometimes I use a grain like farro or bulgar, and vegetables like red/orange/yellow peppers, corn and green beans or edamame. It’s starting to get slightly cooler here in Brooklyn…it’s also rainy and grey and I wanted something warm, spicy and comforting for dinner. Plus, now that college football season has begun, I really enjoy “College Football Saturdays” (Go Blue!!) in my house where I’ll have a beer and a bowl of veg chili, so, it’s a win-win. More importantly, the chili freezes well and I can enjoy it later on.

In this version of chili, I use black, white and garbanzo beans. I like using Muir Glen’s Fire Roasted Tomatoes, regular and with green chilies. These tomatoes add an extra kick and level of flavor to the chili that I really like. I also used Penzey’s crushed jalapeños and for a smokier flavor, I use a little bit of smoked Spanish paprika. A little paprika goes a long way, so, you can just add it and the other spices by dashes (and not teaspoons/tablespoons) and adjust accordingly.

Spicy Three Bean Vegetarian Chili

  • 1 medium-sized red onion, chopped
  • 2 cloves garlic, sliced/minced
  • 3 carrots, sliced
  • 1 can each: black, cannelini, garbanzo beans, rinsed, drained
  • 1 28oz can Muir Glen fire roasted diced tomatoes
  • 1 14oz can Muir Glen diced tomatoes with green chilis
  • 1 14oz can Muir Glen tomato sauce
  • 2tsp cumin
  • 1TB chili powder
  • 1-2tsp Smoked Spanish Paprika
  • 1-2tsp dried jalapeños
  • 1-2TB olive oil

In a Dutch Oven or large soup pot over medium heat, add olive oil and let it heat up, add onions, carrots and garlic and sauté until soft. Add tomato sauce and diced tomatoes, stir, then add beans and spices. Let chili simmer for 30-45 minutes. Spoon into bowls, add shredded cheese, raw onions or even small cooked pasta (this might be a Wisconsin thing because I used to have really good veg chili at the Fuel Cafe in Milwaukee back when I was in grad school, and they topped it with all three. It was delicious). Enjoy!

Raw Asparagus and Chickpea Salad with Lemon

a spring-y salad.

a spring-y salad.

You may say, “Raw asparagus?!?” And, I will reply: “YES!”(with much enthusiasm). This is an easy and light salad to make for lunch, like I did yesterday. I used both a little bit of Bulgarian feta and Pecorino. I enjoyed the play of the two different flavors and textures of cheese. If you can find Bulgarian feta, buy some, pronto. It’s not salty like Greek feta cheese, it’s more mild and creamy/not so crumbly.

  • 1lb. (bunch) of asparagus, rinsed, cut into 1-2″ pieces
  • 1 can of chickpeas, rinsed and drained
  • 1/4 cup (or more) of crumbled Bulgarian feta cheese
  • a couple glugs of olive oil
  • zest of lemon, plus juice of half a lemon
  • flaky sea salt and pepper to taste
  • some shavings of Pecorino Romano cheese

Add cut asparagus and chickpeas in a medium-large bowl. I cut the asparagus into tiny, diagonal pieces to make it more visually appealing (I guess, haha). drizzle with olive oil–enough to coat the beans and veg. Add lemon zest and juice and feta pieces. Stir until combined. Add some shaved (I used a vegetable peeler) Pecorino Romano on top. Enjoy!