Posted on April 18, 2019 at 1:56 pm. Written by Katherine
From our VegOut! Ambassador The Informal Grub
Sweet Tart Brussels Sprouts
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Prep Time
4 people
5 minutes
Servings
Prep Time
4 people
5 minutes
Sweet Tart Brussels Sprouts
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Prep Time
4 people
5 minutes
Servings
Prep Time
4 people
5 minutes
Ingredients
Servings: people
Units: Metric US Imperial
Instructions
Cut the bottoms off of the brussies and then cut in halves, place into saute pan
Once all brussies are cut up, add oil and turn to medium heat
Add your salt, pepper and tamari/soy sauce
Once the brussies start turning to a light green and softening, turn the heat to low, add the juice of the lemon (zest, too if you’re feeling fancy) and sprinkle the brown sugar on top
Cook on low until you are ready to serve dinner
Spicy Rhubarb Jam
Votes: 1
Rating: 2
You:
Rate this recipe!
Cook Time
Passive Time
25 minutes
2 hours
Cook Time
Passive Time
25 minutes
2 hours
Spicy Rhubarb Jam
Votes: 1
Rating: 2
You:
Rate this recipe!
Cook Time
Passive Time
25 minutes
2 hours
Cook Time
Passive Time
25 minutes
2 hours
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine rhubarb, jalapeno, apple juice and brown sugar in a medium saucepan.
Add enough water to cover the rhubarb and a pinch of salt.
Cook until rhubarb breaks down and the mixture resembles jam, about 25‐30 minutes.
Remove from heat and cool completely.
Use as a condiment for meat or poultry or add to your cheese tray. Enjoy!
Recipe Notes
Can be stored in an airtight jar in the refrigerator for up to two weeks.
Beet Brownie Bites
Votes: 6
Rating: 4.83
You:
Rate this recipe!
Beet Brownie Bites
Votes: 6
Rating: 4.83
You:
Rate this recipe!
Ingredients
Servings: Mini Muffins
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Preheat the oven to 350ºF.
Peel and grate the beets.
In a medium mixing bowl, combine the all purpose flour, cinnamon, baking powder, cocoa powder and salt. Whisk to combine.
Crack the eggs into a large mixing bowl and gently mix with a fork.
Add the apple sauce, brown sugar and vanilla to egg mixture and whisk to combine.
With a spatula, add the dry ingredients to the wet ingredients until thoroughly combined.
Fold in grated beets and chocolate chips.
Line each muffin tin with vegetable oil to avoid sticking.
Scoop the muffin batter into the muffin tins.
Bake for 12 – 15 minutes. Let cool and serve. Enjoy!