Roasted Brussels Sprouts

It's been a very busy week, so when I finished the soup from last week, I was left just eating salads. I had a few veggies still in the fridge though, so I roasted up the rest of the brussels sprouts. It was quick and easy on a cold, rainy night.

Roasted Brussels Sprouts

Washed brussels sprouts, sliced in half

Layer on a cookie sheet and drizzle with olive oil and sprinkle with salt

Bake at 350 for about 20 minutes. Halfway through cooking, turn the brussels sprouts.

Roasted Veggies

I needed a simple weeknight meal. So I just chopped up a bunch of veggies that were in the fridge and roasted them.

My friend came over and looked closely, poked everything, asked me to identify all the veggies, and after being very uncertain, said everything tasted great.

Roasted Veggies

1 leek

1 beet

1 large carrot

1 turnip

3 cloves of garlic

10-15 small brussels sprouts

Cut everything into chunks about the same size. Put on a cookie sheet and drizzle with olive oil and toss so everything is evenly coated. Spread in a thin layer. Sprinkle with salt.

Bake at 350 for 30-40 minutes.

Adzuki Bean Patties

I was trying something a little different.

Adzuki Bean Patties

This recipe is slightly modified from Meghan Telpner's 5 Days Vegan.

2 cups cooked adzuki beans

1/2 cup brown rice

1 medium sweet potato, cut into chunks

1 leek

2 tbs olive oil

2 tsp ground cumin

2 tsp ground coriander

1-2 tsp ground mustard seed

1 tbs dry oregano

sea salt to taste

Boil 1 cup of water. Add the rice and beans. About halfway through, add the sweet potato.

In a skillet, heat the oil, add the spices and sliced leek.

When the rice and beans mixture is done, add the leeks. Mash everything together.

Form into patties and bake on a greased cookie sheet at 350 for 20 minutes. Flip over and cook for another 20-30 minutes until dry.

Pumpkin Pancakes

I thought about these pancakes all weekend. I knew there had to be some way that I could eat some baked good.

I can't eat corn right now, so I can't use baking powder (if you have tips on that, let me know). That means that these are not fluffy light pancakes. Sometimes you see pictures of pancakes that double in height. That's just never going to happen here.

Now, some of you know that I live alone. The huge perk is that I can completely control what food is in my house and when I have to change stuff up, I don't have to worry about anyone else's preferences or likes. The downside is that I don't have anyone to be a second taster. So I thought these pancakes tasted good, but I don't know if they would pass for anyone else. But I'm sure with enough maple syrup, anyone would love these!

Pumpkin Pancakes

3/4 cup buckwheat flour

1/2 cup brown rice flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp clove

1/2 tsp ground ginger

3/4 cup pumpkin puree

1/2 cup rice milk

2 tbs oil

1 flax egg = 3 tbs boiling water + 1 tbs ground flaxseed (add together and let sit for at least 2 minutes)

Mix your flax egg together first, so it has time to sit. Mix the dry ingredients together. Add the wet ingredients. Adjust liquids as needed.

As you cook this, there won't be air bubbles like normal pancakes. Watch carefully and you will see the edges start to firm up when the pancake is ready to flip.

Mahi Mahi

I kept cooking salmon and other fish this summer, and thinking that I am really not good at cooking fish. When I went to a restaurant, the fish was really tender and smooth, and when I cooked it, it was generally pretty dry and not very tasty.

I read this post the other day, and thought, hm, I should really try that.

This is my Mahi Mahi

2 Mahi fillets

drizzle with olive oil

salt

Bake at 200 for about 30 minutes.

Lima Bean Soup

And the day wouldn't be complete without a delicious bowl of soup.

It's called "Lima Bean, Zucchini, and Spinach Soup" from a cookbook called Seriously Simple.

Some of you may be thinking, "Lima beans. Ew..."

But look at how fast I finished it.

It's tasty.

Lima Bean Soup

2 tbs olive oil

2 leeks, sliced

2 yellow squash, sliced

2 cups frozen lima beans

6 cups water

2 bay leaves

1 tbs parsley

1 tbs oregano

1 tbs salt

2 cups fresh spinach

1 tbs lemon juice

salt and pepper to taste

Heat the olive oil in a large stock pot. Add the leeks and saute for a few minutes. Add the squash and saute for a few more minutes. Add the lima beans, water, and herbs. Bring to a boil. Then cover and simmer for about 20 minutes or until the veggies are soft.

Add the spinach and cover for 2-3 minutes until the spinach is wilted.

Remove from the heat. Add the lemon juice and salt and pepper.

Use your fantastic immersion blender to puree.

***This is linked to Amy's Slightly Indulgent Tuesday***

Split Pea Puree with Rice

I said that I am eating off the "green" list. That doesn't really mean that all of my food has to be green.

But today that is what is happening.

This recipe is adapted from this site.

I'm going to give it a new name:

Split Pea Puree with Rice

2 cups dried green split peas
4 bay leaves
1 leek
1 cup rice
salt

parsley
extra-virgin olive oil

Bring 4 cups of salted water to a boil. Add the split peas and bay leaves. Bring it to a boil again and then reduce to a simmer. Simmer for about 40 minutes until the peas are soft. When they are ready, there should be a little water left in the pan. Keep a small amount of water and add 2-3 tbs of olive oil, parsley and salt to taste. If the peas are soft enough, they will tall apart as you stir, or you can use an immersion blender to puree them.

While the peas are cooking, cook the rice.

For the leek, cut it into thick slices. Put them on an cookie sheet and coat them in oil and roast them in the oven at 400 degrees.

Serve a scoop of rice topped with peas and a few leeks.