Recipes courtesy of Helena SDA Plant-Based Cooking Class
Balsamic Glazed Brussels Sprouts
Ingredients:
1 ½ pounds brussels sprouts
1/4 cup olive oil
Four cloves garlic crushed
1-2 teaspoons salt
Pinch of coarse salt (optional)
Balsamic Glaze:
2 cups good quality balsamic vinegar
1/2 cup brown sugar (optional)
Instructions:
1. Heat balsamic vinegar in a small pot or saucepan over medium-high heat.
*If adding sugar, combine both into the pot and heat together.
2. Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon. *If simmering with sugar, it may take about 8-10 minutes to reduce.
3. Remove from heat and allow to cool completely before serving (about 15 minutes)
4. Preheat oven to 425°F. Place a large baking pan in the oven while it preheats.
5. Fill a pot of water, put one teaspoon of salt in it, and bring it to a boil.
6. While the water is heating, rinse and dry the Brussels sprouts, trim the ends, and cut in half lengthwise.
7. Once the water is boiling, put the Brussels sprouts in the pot for 1 minute to blanch them and then drain. It may help to dry them off with a towel or paper towel.
8. In a bowl, toss the Brussels sprouts with olive oil, salt, and garlic. You might not use all ¼ cup of olive oil.
9. Take the pan out with an oven mitt and place the tossed Brussels sprouts on the pan. Try to ensure they are in a single layer and not touching each other.
10. Roast sprouts for 25-30 minutes, turning once through cooking, until tender with charred edges. It might help to open the oven door a little near the end if they seem wet and steamed instead of roasted.
11. Drizzle with balsamic glaze and top with a pinch of coarse salt.
Dairy-Free Pumpkin Pie
Ingredients:
Keebler Graham Cracker Crust
15 ounce Can Pumpkin Purée (425g) NOT pumpkin pie filling
3/4 cup Coconut Milk (180ml) Canned, Full Fat, Unsweetened
3/4 cup Light Brown Sugar (150g)
1/4 cup Maple Syrup (60ml)
1/4 cup Cornstarch (32g)
Three teaspoons Pumpkin Pie Spice
One teaspoon of Vanilla Extract
1/2 teaspoon Salt
Instructions:
1. Preheat oven to 350°F.
2. Add canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt to your blender until smooth. If you don't have a blender, add all ingredients to a mixing bowl and use a hand whisk until smooth.
3. Pour this over your pie crust, spread, and smooth it with the back of a spatula.
4. Place into the oven to bake for 50-60 minutes at 350°F.
5. Remove the pie from the oven. The wobbly center will firm up when cooling.
6. Allow it to cool on the counter and then place it into the refrigerator to set completely, around 4 hours at least, or overnight if possible until completely chilled and set. Serve with dairy-free whipped cream.
Notes:
For the gluten-free crust, try the Mi-Del brand.
If you make two pies at once, you can use up the whole can of coconut milk and one 29 oz can of Pumpkin Purée while also doubling the rest of the recipe.
The recipe is based on the pumpkin pie recipe from LovingItVegan.com, which includes a recipe for homemade crust.