Vegan Brussel Sprouts Au Gratin Casserole Recipe

  • 1 lb Brussell Sprouts
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Brown Rice Flour
  • 1 Cup Almond Milk*
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Salt
  • 1/3 Cup Roasted Cashews
  • 2 Tablespoons Nutritional Yeast
  • 1/4 Teaspoon Garlic Powder
  • 1/2 Teaspoon Dried Basil
  • 1/3 Cup Panko Bread Crumbs
  • 2 Tablespoons Olive Oil
  • Optional : A few dashes of Siracha
  • *Milk Substitute: any vegan milk according to preference.
  • Preheat oven to 400 degrees F. Bring a large pot of salted water to boil.
  • Trim, and cut Brussel sprouts in half. Add sprouts to water. Cook for 6 minutes.
  • Drain Brussels sprouts and rinse with cold water. Transfer to medium bowl. Set aside.
  • In small blender or food processor, combine cashews, nutritional yeast, garlic and basil until mixture becomes fine and crumby.
  • In a small saucepan, melt coconut oil. Whisk in rice flour until fully incorporated and smooth.
  • Slowly whisk in almond milk, nutmeg and salt, stirring until mixture is smooth and creamy. Whisk in ½ the cashew mixture.
  • Pour sauce over Brussels sprouts and stir to combine. Transfer mixture to 2.5-quart casserole dish. Spread out evenly.
  • In small bowl, combine remaining cashew mixture with panko bread crumbs and sprinkle on top of casserole. Drizzle olive oil evenly on top of crumb mixture.
  • Bake casserole for 20-30 minutes until golden brown and bubbly.

Vegan Recipe: Black Lentil Vinaigrette Dressing

  • 1/2 Cup Uncooked Black Lentils, Rinsed
  • 3 Cups Water
  • 1 Tablespoon Fresh Garlic, Minced
  • 2 Tablespoons Shallot, Peeled and Chopped
  • 2 Tablespoons Stone Ground Mustard
  • 4 Fluid Ounces Sherry Vinegar
  • 1/4 Cup Fresh Parsley, Chopped
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 12 Fluid Ounces Olive Oil
  • In a heavy bottom pot add lentils, garlic and water. Bring to a boil and quickly lowe to simmer.
  • Cook approximately 50 minutes, until lentils become tender.
  • Remove from heat and allow mixture to completely cool. Set aside.
  • While lentil mixture is cooling, prepare the dressing.
  • In a food processor., add shallots, mustard, vinegar, salt and pepper.
  • Puree dressing mixture for 30 seconds.
  • With motor running, add oil in a quick, steady stream. Add parsely.
  • Remove dressing from processor, and combine with lentils. Mix well.

Vegan Recipe: Coconut Granola

  • 3 Cups Rolled Oats
  • 1/4 Cup Whole Wheat Flour
  • 3/4 Cup Coconut Flakes
  • 3/4 Cup Sliced or Chopped Toasted Almonds
  • 1/2 Teaspoon Cinnamon
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Safflower or Sunflower Oil
  • 1 Teaspoon Vanilla
  • Preheat oven to 300 degrees F.
  • Mix Oats, Flour, Coconut, Cinnamon, and Almonds, in a medium size bowl.
  • Mix Maple Syrup, Oil and Vanilla in a separate bowl.
  • Combine Syrup Mixture with Oat Mixture. Stir until evenly coated.
  • Pour mixture onto oiled baking sheet. Spread oil to cover evenly.
  • Bake for 30 minutes. Stir, and bake another 20 to 30 minutes until golden brown.
  • Remove from oven. Allow to cool before storing.
  • Placed granola in a storage container. Refrigerate.
  • Makes about 8 servings.

Lentil-Quinoa Vegan Salad Recipe

  • 2 Cups Cooked Green or Red Lentils
  • 2 Cups Cooked Quinoa
  • Raw Grated Carrots
  • Steamed Broccoli Flowers
  • 1/4 Cup Raw Shallots finely chopped
  • 2 Tablespoons Dijon Mustard
  • Lemon Juice: 1/2 squeezed
  • 1/3 Cup Olive Oil
  • 1/4 Cup Raw Chopped Italian Parsley
  • Salt & Pepper to taste
  • Whisk together shallots, mustard, and lemon juice. Add the olive oil slowly, whisking until well-blended. Season with the salt and pepper.  Set dressing aside.
  • Mix the cooked quinoa and lentils with chopped parsley in a large bowl.
  • Top salad with raw grated carrots, and steamed broccoli flowers.
  • Pour the dressing over the salad, and mix well.
  • Serve warm or cold.