All posts by Sam

Dairy-Free, Weeknight Dinner

Tantanmen with Tofu

This noodle dish is said to be a Japanese version of Chinese dan dan noodles.

Print Recipe

Tantanmen with Tofu

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Japanese
Keyword: Inspired by New York Times
Servings: 4 servings
Calories: 848kcal

Ingredients

  • 12 oz ramen noodles dried, or 20 oz fresh
  • 4 tbsp neutral oil
  • 10 oz firm tofu drained and sliced ¼" thick
  • 8 oz shiitake mushrooms trimmed and thinly sliced
  • 4 cups vegetable broth
  • ½ oz dried kombu about 30 sq. inches, optional
  • 2 cups soy or oat milk at room temperature
  • ¼ cup Tahini
  • ¼ cup soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 tbsp chile oil plus more for serving
  • 1 cup frozen corn defrosted and drained, if needed
  • 4 scallions finely chopped
  • 1 tbsp roasted sesame seeds

Instructions

  • Bring a pot of salted water to a boil over high heat. [See serving notes if you're making two portions.] Add noodles and cook until al dente, according to package instructions. Drain and run under cold water until the noodles are completely cold. (This stops the noodles from cooking further.) Set aside to drain.
  • Heat a large skillet over medium-high. When hot, add 1 tbsp neutral oil and arrange the tofu slices in a single layer. Generously season the tofu with about ½ tsp salt and some freshly ground pepper. Reduce heat to medium, and cook tofu for 3 to 4 minutes until golden. Flip the tofu, and cook until golden on the other side, about 2 to 3 minutes. (Depending on the size of your skillet, you may need to cook your tofu in two batches.) Remove from the pan, set aside on a plate.
  • To the same pan, add 1 tbsp olive oil and the mushrooms. Season with salt and pepper. Pan-fry until mushrooms are tender and slightly golden, about 6 minutes.
  • Pour the vegetable stock into a large pot and add the kombu, if using.
  • Bring to a gentle simmer and cook over medium heat, about 7 minutes. Remove kombu and turn off heat. Allow to sit for 2 minutes, then slowly and gradually whisk in milk so it doesn't curdle. Once the milk has been added, heat broth over medium until it simmers.
  • In a medium bowl, combine the sesame paste, soy sauce, sesame oil, rice vinegar, sugar and chile oil. Mix well. Divide mixture across two deep noodle bowls. [See notes about serving size.]
  • Pour the hot broth over the base in the bowls, dividing it evenly among the bowls. [See notes on serving size.] Whisk to combine the base with the broth. Divide the noodles across the bowls, and top each bowl with a few slices of tofu, mushrooms, corn, scallions, sesame seeds and an extra drop of chile oil.

Notes

To serve this two servings at a time, cook only half of the noodles and then proceed through all steps as normal until you get to the serving steps (including adding the tahini/soy mix to the bowls). Divide ingredients at the point, with half being served right away and half being stored. Store the broth, tahini/soy mix and toppings separately. (Tofu, mushrooms, corn and scallions can be saved together if just for 18-24 hours until the next lunch/dinner.)

Nutrition

Calories: 848kcal | Carbohydrates: 93g | Protein: 25g | Fat: 45g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 3564mg | Potassium: 651mg | Fiber: 7g | Sugar: 18g | Vitamin A: 892IU | Vitamin C: 6mg | Calcium: 347mg | Iron: 7mg
Nutrition Facts
Tantanmen with Tofu
Amount Per Serving
Calories 848 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 10g63%
Trans Fat 1g
Sodium 3564mg155%
Potassium 651mg19%
Carbohydrates 93g31%
Fiber 7g29%
Sugar 18g20%
Protein 25g50%
Vitamin A 892IU18%
Vitamin C 6mg7%
Calcium 347mg35%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Dinner Party, Fall, Farro, Spring, Summer, Winter

Farro-Stuffed Poblanos

This is a variation on a recipe of completely unknown origin. It started with smoked gouda and bell peppers, but I’ve shifted and adjusted to bring it more in line with tastes I like.

Soaking the walnuts helps make them less bitter, I think.

Print Recipe

Farro-Stuffed Poblanos

Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dinner
Cuisine: California
Keyword: Farro
Servings: 4 servings
Calories: 444kcal

Ingredients

  • 1 cup farro
  • 4 oz smoked cheddar cheese small-diced
  • 2 oz walnuts
  • 1 cup passata strained tomatoes
  • 1 tsp sweet paprika
  • 6 medium poblano peppers

Instructions

  • Rinse the poblanos and dry them. Turn on the broiler. Place peppers on a sheet pan and broil for a few minutes, flipping once, until both sides are roasted. Remove and place in a large covered casserole dish (with the cover on) to cool and steam. Make sure it's large enough to hold the peppers in one layer as you'll be using it next. Once the peppers have cooled, remove from the dish and remove the charred skins carefully. Cut in half and remove seeds and interior stem / membranes. Wipe out the dish to use again in a future step.
  • Bring a large saucepan of water to a boil with plenty of salt. Add the farro and cook for 15-25 minutes, until cooked. Drain well and shake to get most of the liquid out.
  • Meanwhile, soak the walnuts in hot water for 10 minutes. Drain and dry. Chop roughly.
  • Preheat oven to 350ºF. Oil the dish you cooled the peppers in. In a large bowl, mix cooked farro, diced cheese, chopped walnuts, 1 cup passata and most of the paprika. Season to taste with salt and pepper.
  • Fill the peppers with the farro mixture. It can overflow some if you have a lot of material. Cover, place in the oven and bake 15 to 20 minutes, until peppers are tender.

Nutrition

Calories: 444kcal | Carbohydrates: 55g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 204mg | Potassium: 828mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1523IU | Vitamin C: 150mg | Calcium: 263mg | Iron: 4mg
Nutrition Facts
Farro-Stuffed Poblanos
Amount Per Serving
Calories 444 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Cholesterol 30mg10%
Sodium 204mg9%
Potassium 828mg24%
Carbohydrates 55g18%
Fiber 13g54%
Sugar 8g9%
Protein 17g34%
Vitamin A 1523IU30%
Vitamin C 150mg182%
Calcium 263mg26%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Fall, Great Leftovers, Projects, Spring, Summer, Weekend Dinner, Winter

Polenta Lasagna

Perfect for a rainy day, which is when I first made this.

Print Recipe

Polenta Lasagna

Prep Time3 hours
Cook Time30 minutes
Total Time3 hours 30 minutes
Course: Dinner
Cuisine: Comfort Food, Italian
Keyword: Polenta
Servings: 8 servings
Calories: 628kcal

Ingredients

Polenta

  • 4 tbsp butter
  • 1 tbsp salt
  • 2 cups polenta
  • 5 oz baby spinach
  • 7 oz Parmesan grated

Marinara and ricotta fillings

  • 1 lb whole-milk ricotta
  • 3 tbsp parsley finely chopped
  • 1 large egg
  • ½ tsp black pepper
  • ⅛ tsp nutmeg
  • 1 lb mozzarella shredded
  • 1 tbsp olive oil
  • 1 tsp salt
  • 28 oz canned crushed tomatoes
  • 1 tsp dried oregano
  • 4 cloves garlic
  • ¼ tsp red pepper flakes

Instructions

Polenta

  • Heat oven to 425ºF and place parchment paper on a rimmed baking sheet.
  • In a large stock pot, add 6 cups boiling water (from the kettle) and 1 tbsp salt and bring to a boil over high heat. Reduce heat to medium, then slowly pour in 2 cups polenta, stirring constantly. Continue stirring frequently until polenta thickens, 8 to 12 minutes. Add 4 tbsp butter and stir until melted. Then add the spinach and stir until it's wilted, about 2 minutes. Remove from heat and mix in about half of the grated Parmesan.
  • Pour polenta onto the prepared baking sheet. Using a wet (or greased) silicon spatula, spread the mixture into a thin, even layer to cover the entire pan, all the way to corners. Sprinkle half of the remaining grated Parmesan on top. (Save remaining parmesan for the final assembly.) Put in the oven and bake until polenta is firm and cheese has melted, 12 to 15 minutes. Let cool in the pan on a wire rack until completely cooled, about 90 minutes.

Marinara and ricotta fillings

  • About 30 minutes before assembly, make the marinara. Add 1 tbsp olive oil to a large dutch oven or sauce pot. Add half of the minced garlic and the red pepper flakes and stir until fragrant. Add the can of crushed tomatoes and stir well. Add the 1 tsp oregano. Add about ½ tsp salt, some black pepper and mix well. Bring to a gentle simmer, stirring ocassionally, and then reduce heat to low and simmer, covered, for 10-15 minutes. Turn off heat.
  • Prepare the ricotta filling. In a small bowl, mix the ricotta, parsley, basil, egg, black pepper, nutmeg and about ½ tsp salt. Add half of the minced garlic. Mix until well combined and set aside.

Assembly

  • When ready to bake the lasagna, heat oven to 400 degrees. Butter a 9×13" baking dish.
  • Cut cooled polenta in half, creating 2 pieces roughly the size of the baking dish. Using a large spatula, gently place one half in the buttered baking dish.
  • Then, build the layers from there. From the bottom, layers are: polenta, ricotta, marinara, mozzarella, polenta, ricotta, marinara, mozzarella. Then top with the remaining Parmesan.
  • Place baking dish on top of a rimmed sheet pan in case the lasagna bubbles over. Bake until cheese melts, about 30 minutes. If you like, you can broil lasagna for 2 minutes after baking until cheese starts to bubble and develop brown spots.
  • Remove from oven and let lasagna stand for about 15 minutes to firm up before serving.

Nutrition

Calories: 628kcal | Carbohydrates: 44g | Protein: 34g | Fat: 35g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 2170mg | Potassium: 601mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3148IU | Vitamin C: 17mg | Calcium: 765mg | Iron: 3mg
Nutrition Facts
Polenta Lasagna
Amount Per Serving
Calories 628 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 20g125%
Trans Fat 1g
Cholesterol 129mg43%
Sodium 2170mg94%
Potassium 601mg17%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 6g7%
Protein 34g68%
Vitamin A 3148IU63%
Vitamin C 17mg21%
Calcium 765mg77%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Favorites, Projects, Snack

Homemade Yogurt

The yogurt pictured includes a fruit compote on the bottom, which is fantastic but not necessary. Another great way to add to this is topping with about 2 tbsp of granola or a teaspoon of honey.

The keys to homemade yogurt are to use the right ingredients and the right equipment for the right process. Ok, that’s true of any food, more or less. So what are the right versions of each?

  • Milk: The best milk is a non-homogenized, pasteurized whole milk. Ultra-pasteurized may not work well at all. And non-homogenized is fine, but appears to produce a less thick yogurt. And why would you use anything thinner than whole milk?
  • Starter: The best starter is one you’ve been culturing over time by saving a few tablespoons of each batch for use in the next batch, within about 2-3 weeks. If that starter does not seem to be working, you may need to try again with a new starter. If you’re buying a new starter, you have two big options. 1) Purchase a dry starter and follow the directions. 2) Purchase a plain, unsweetened full-fat yogurt. Find the best quality you can for that starter yogurt and it could last you a long time. I trust Straus yogurt anytime I need a starter because it does not contain thickeners.
  • Tools: Instant Pot does a fantastic job here. And these 762 Weck jars are the perfect size for a single serving. 2 Quarts of whole milk fill 10 of these jars to about the ¾ mark, with a few tablespoons leftover for culturing next time.
Print Recipe

Homemade Yogurt

Simple, inexpensive and low-waste breakfast
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Breakfast
Cuisine: Simple
Keyword: Fermentation
Servings: 10 servings
Calories: 115kcal

Equipment

  • Instant Pot
  • Instant Pot loose-fitting lid
  • 10 Weck Jars (762)
  • Large bowl that can fit the inner pot to the IP
  • Food thermometer

Ingredients

  • 2 quarts whole milk
  • 2 tbsp yogurt starter
  • 4 cups ice for cooling

Instructions

  • First, pour the milk into the inner pot of the Instant Pot. Turn the Instant Pot to the "High" Yogurt setting, which will bring the yogurt to boiling temperature for 1 minute and then end. This takes about 10-20 minutes, though I've never timed it. Keep covered and stir occassionally with a very clean instrument (not wood – use either metal or silicone).
  • While that happens, prepare an ice bath to cool the yogurt by adding ice to a very large bowl.
  • Once milk has boiled, remove the inner pot carefully and place in the ice bath. Add some cold water to allow the inner pot to submerge slightly, if needed. Stir the milk and periodically check the temperature until it reaches about 110ºF.
  • Remove about ½ cup of milk to a smaller bowl or 2-cup measuring cup. Add the culture and stir well until disolved. Add this back to the larger pot and stir well.
  • Dry the outside of the inner pot thoroughly, so as to not damage the Instant Pot. Place this back in the Instant Pot. Set the Instant Pot to medium yogurt setting and allow to ferment, with the lid on, for somewhere between 4-8 hours. With the Straus culture, after the first time, it takes about 6 hours. You are looking for the yogurt to be thick and for it pull from the sides nearly in a block if you lift and tilt the inner pot to one side. It should have a slight nearly clear, liquid layer on the top.
  • Cover well (consider using a sealing lid or wrap of some kind) and then place in the fridge to cool for several hours to further firm up. When cooled, transfer to the weck jars, but make sure to save at 2-3 tbsp separately for the next time you make yogurt.

Nutrition

Calories: 115kcal | Carbohydrates: 9g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 86mg | Potassium: 250mg | Sugar: 10g | Vitamin A: 307IU | Calcium: 217mg | Iron: 1mg
Nutrition Facts
Homemade Yogurt
Amount Per Serving
Calories 115 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 86mg4%
Potassium 250mg7%
Carbohydrates 9g3%
Sugar 10g11%
Protein 6g12%
Vitamin A 307IU6%
Calcium 217mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Projects, Snack, Spice Mix

Cheddar and Sour Cream Seasoning

This is an excellent topping for popcorn, or other uses to be determined. It satisfies that taste I crave for Ruffles potato chips and is probably slightly better for me than the potato chip version when put on popcorn.

Print Recipe

Cheddar and Sour Cream Seasoning

Prep Time5 minutes
Total Time5 minutes
Course: Ingredient
Cuisine: American, Vegan
Keyword: Spice Mix
Servings: 12 servings

Equipment

  • Small food processor (or spice grinder)

Ingredients

  • ¾ cup nutritional yeast flakes
  • ¼ cup soymilk powder not protein powder
  • 3 tbsp tomato powder
  • 2 tbsp onion powder
  • 1 tbsp salt fine-grained is better here
  • ½ tbsp lactic acid powder vegan
  • ½ tsp dry ground mustard
  • ½ tsp garlic powder
  • ½ tsp paprika

Instructions

  • Add all ingredients to a small food processor or spice grinder and blend until it's a fine, well-mixed powder.
Dairy-Free, Dry Beans, Fall, Quick, Spring, Summer, Weeknight Dinner, Winter

Quick Lentil and Tomato Pasta

I “invented” this one night when I wanted to make a quick meal but didn’t have much fresh food in the house. It’s simply but ultimately tasty, filling and nutritious. If you have a vegetable or salad side for the greens, it really would fill it out even better.

Print Recipe

Quick Lentil and Tomato Pasta

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: Lentils, Quick
Servings: 4 servings
Calories: 499kcal

Ingredients

  • 200 g black lentils or green lentils
  • ½ lb dry pasta farfalle, spiral or other small pasta preferred
  • 15 oz canned crushed tomatoes or other unsalted, unseasoned tomato sauce
  • 1 tbsp olive oil
  • 2 tsp oregano
  • 2 cloves garlic or 1 tsp dry minced garlic, or ½ tsp garlic powder
  • 1 onion optional
  • ¼ tsp red pepper flakes
  • 2 oz Parmesan optional

Instructions

  • First, cook the lentils. Heat at least 1 liter water in the kettle (or over the stove) until boiling. Add to a medium sauce pot and add about 1 tsp salt per liter. Add lentils and bring to a boil. Reduce heat to low-medium-low, cover and cook for 10-20 minutes, depending on the lentil type. When done, drain lentils.
  • Heat an appropriately large pot of water over high heat (or use the kettle again to kickstart this) to cook the pasta. Cook according to package directions.
  • Prepare tomato sauce by heat oil in a skillet or Dutch oven and adding spices until they're fragrant. Then add crushed tomatoes and cook down some on a low heat. Add salt and pepper to taste.
  • When lentils are done, combine with the tomato sauce. When pasta is done, combine with the whole thing. Serve with freshly grated Parmesan on top and a side vegetable or salad, if available.

Nutrition

Calories: 499kcal | Carbohydrates: 79g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 378mg | Potassium: 512mg | Fiber: 15g | Sugar: 8g | Vitamin A: 397IU | Vitamin C: 14mg | Calcium: 271mg | Iron: 7mg
Nutrition Facts
Quick Lentil and Tomato Pasta
Amount Per Serving
Calories 499 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 378mg16%
Potassium 512mg15%
Carbohydrates 79g26%
Fiber 15g63%
Sugar 8g9%
Protein 27g54%
Vitamin A 397IU8%
Vitamin C 14mg17%
Calcium 271mg27%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Appetizer, Dairy-Free, Holiday, Roasted Vegetables, Side, Spring

Roasted Spring Onions

This simple dish is a great side. If you roast them long enough, the lower half softens into a subtly flavored mush and the tops get crispy and salty. It’s a real treat. Two to three per person is enough.

I made this for Passover 2021 and it was an excellent and surprising side.

Print Recipe

Roasted Spring Onions

Simple seasonal deliciousness
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Vegetarian
Keyword: Spring
Servings: 2 servings
Calories: 88kcal

Equipment

  • Deep-sided metal pan

Ingredients

  • 6 large spring onions
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tbsp olive oil

Instructions

  • Preheat oven to 425°F.
  • Trim bottoms and tops of the spring onion. Coat with oil, salt and pepper. Place in the large pan.
  • Place pan in the oven and roast for at least 20 minutes, uo to 25 minutes, until the tops have darkened significantly and the bottoms look flat as if they've fully softened.

Nutrition

Calories: 88kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 275mg | Potassium: 221mg | Fiber: 2g | Sugar: 2g | Vitamin A: 753IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 1mg
Nutrition Facts
Roasted Spring Onions
Amount Per Serving
Calories 88 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 275mg12%
Potassium 221mg6%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
Vitamin A 753IU15%
Vitamin C 14mg17%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Appetizer, Holiday, Spring

Caprese Eggplant Bites

These delicious little devils are less work than they look. It’s a lot of dishes, but it’s worth it. They even save pretty well! I made this for a informal Passover 2021 and it was a nice, semi-fresh compliment to a heavier meal.

Print Recipe

Caprese Eggplant Bites

An appetizing bite-sized dish
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Dinner
Cuisine: American, Italian
Servings: 6 servings
Calories: 360kcal

Ingredients

  • ½ cup all-purpose flour
  • 3 large eggs
  • 2 cups bread crumbs
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 large graffiti eggplant or 1 medium regular eggplant
  • ½ cup oil Canola or other high-heat oil
  • 3 medium heirloom tomatoes
  • 12 oz fresh mozzarella cheese sliced
  • Fresh basil
  • ½ tsp red pepper flakes

Instructions

  • Prep the breading work area. Measure flour and put on a plate. Then measure the breadcrumbs and put on a second plate; add salt and pepper and mix well. Beat 3 eggs in a large, shallow bowl and place between the two plates.
  • Trim the top and bottom of the eggplant. Slice about ⅜" rounds, or just larger than ¼" rounds.
  • Preheat the oil in a large frying pan over medium, medium-high heat.
  • Using one hand, move each slice of eggplant through the flour, coating well. Then dip into the egg, coating well again. Finally, gently press each side into the bread crumbs to ensure it's well-coated.
  • Using a slotted turner (or tongs), gently place battered eggplant slices into the oil in a single layer. You will have to do a few batches. Fry on each side without disturbing for about 3 minutes per side, until golden brown. Transfer to a paper-towel-lined plate. Repeat until all slices are fried.
  • Preheat the oven to 400ºF. While the slices fry, slice the tomatoes into the same number of slices as you have eggplants. Also prepare the sliced mozzarella. Once the slices are fried, place on a lightly oiled sheet pan (half-size is fine) and top with the sliced tomatoes and then the sliced mozzarella.
  • Bake the slices at 400ºF for 3-5 minutes, until the mozzarella just barely starts to melt. While that bakes, slice the basil leaves.
  • Remove and top with a pinch of red pepper flakes, a pinch of a flaky salt and the sliced basil leaves.

Nutrition

Calories: 360kcal | Carbohydrates: 20g | Protein: 17g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 667mg | Potassium: 413mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1078IU | Vitamin C: 10mg | Calcium: 333mg | Iron: 2mg
Nutrition Facts
Caprese Eggplant Bites
Amount Per Serving
Calories 360 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 76mg25%
Sodium 667mg29%
Potassium 413mg12%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 6g7%
Protein 17g34%
Vitamin A 1078IU22%
Vitamin C 10mg12%
Calcium 333mg33%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Roasted Vegetables, Side, Spring, Weeknight Dinner

Roasted Brussels Sprouts and Shallots

This is an excellent way to make roasted Brussels sprouts. The added lemon juice and Worcestershire sauce gives them much-needed tang. They even save better than average because of that extra flavor.

Print Recipe

Roasted Brussels Sprouts and Shallots

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Vegetarian
Keyword: Roasted Vegetables
Servings: 3 servings
Calories: 241kcal

Ingredients

  • 2 lbs Brussels sprouts trimmed and sliced ¼" thick
  • 3 medium shallots sliced ¼" thick
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • 8 thyme sprigs
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce vegetarian
  • ½ tbsp fresh lemon juice
  • Grated Parmesan optional

Instructions

  • Pre-heat oven to 450°F while you prepare the sprouts. Toss the brussels sprouts, shallots, olive oil and salt in a large bowl. Divide sprouts between two baking sheets and spread into a thin layer. Top with thyme sprigs.
  • Roast for about 20 to 25 minutes, stirring after 10 minutes, until brussels sprouts and shallots are tender, golden and lightly charred in spots.
  • While that roasts, mix together garlic, Worcestershire and lemon juice in a small bowl.
  • As soon as you remove the sprouts from the oven, drizzle with the dressing and toss a bit to combine. Serve and top with grated Parmesan, if using.

Nutrition

Calories: 241kcal | Carbohydrates: 34g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 667mg | Potassium: 1344mg | Fiber: 13g | Sugar: 9g | Vitamin A: 2494IU | Vitamin C: 266mg | Calcium: 262mg | Iron: 5mg
Nutrition Facts
Roasted Brussels Sprouts and Shallots
Amount Per Serving
Calories 241 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 667mg29%
Potassium 1344mg38%
Carbohydrates 34g11%
Fiber 13g54%
Sugar 9g10%
Protein 15g30%
Vitamin A 2494IU50%
Vitamin C 266mg322%
Calcium 262mg26%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dessert

Fruit-Forward Frozen Treat

This isn’t ice cream. Some people call it (or variations of it) “nice cream” but I am too ambivalent about that term to use it as the title. My main problem is that it replaces the word “ice”, which is the one word of the phrase that is still true – there is ice in there. There is no cream, or at least there may not be any cream. Also, “nice cream” may be someone’s intellectual property.

There are many variations here. I am going to include the basic recipe and then variations below that. The variations would change the nutritional profile, but generally the bananas or other fresh fruit are going to provide the primary source of calories and nutrients.

Print Recipe

Fruit-Forward Frozen Treat

So good it doesn't need added sugar
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: Substitutes
Servings: 6 servings
Calories: 88kcal

Equipment

  • Food processor or high-speed blender

Ingredients

  • 3 large bananas peeled, sliced and frozen
  • ½ cup strawberries cubed and frozen
  • ½ cup mango peeled, cubed and frozen
  • ½ cup yogurt
  • ¼ cup flax milk

Instructions

  • Peel the bananes and slice into 1"-thick slices. Add to a bag or container and place in the freezer until they are fully frozen, at least 6 hours or up to a few days. Also prepare the other fruit. In this standard recipe of strawberries and mangos, I am assuming they are already cleaned, cubed and frozen.
  • Add all frozen fruit to a large food processor or a high-speed blender.

Notes

Variations
  • Chocolate tahini: 3 frozen bananas, ½ cup yogurt, ¼ cup flax milk, 2 tbsp tahini, 3 tbsp cocoa, 1 tbsp maple syrup, 1 tsp vanilla extract, 1 pinch salt
  • Peanut butter and chocolate: 3 frozen bananas, ½ cup yogurt, ¼ cup flax milk, 2 tbsp peanut butter, 3 tbsp cocoa powder

Nutrition

Calories: 88kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 16mg | Potassium: 321mg | Fiber: 2g | Sugar: 12g | Vitamin A: 234IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 1mg
Nutrition Facts
Fruit-Forward Frozen Treat
Amount Per Serving
Calories 88 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 16mg1%
Potassium 321mg9%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 12g13%
Protein 2g4%
Vitamin A 234IU5%
Vitamin C 18mg22%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.