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Archive for December, 2011|Monthly archive page

Sauteed Brussel Sprouts

In Vegan Recipes on December 3, 2011 at 5:08 am

by Namrata Lisa Abrams

1 bag of fresh brussel sprouts
1/4 cup roasted pecans
salt to taste
4 – 5  tablespoons earth balance butter spread or olive oil ( or combination of both)
1 small yellow onion, peeled and finely chopped
2 cloves garlic, peeled and chopped
Fresh ground pepper

Roast pecans at 400 degrees until medium brown.  Wash brussel sprouts in a sink full of water and afterward “X” the bottom of each sprout with a knife and then cut in half length-wise.  Using a skillet or saute pan, add the earth balance buttery spread/olive oil to the pan and gently heat oil; then add chopped onions, garlic, salt, brussel sprouts and pecans and cook until brussel sprouts have some brown spots and are desired softness.  (You can place a bit of water in the pan with a lid, if your brussel sprouts are still too hard but only after you’ve achieved brown spots on the sprouts).

Bon Appetit!

Vegan Sweet Potato Casserole

In Vegan Recipes on December 2, 2011 at 4:55 pm

by Namrata Lisa Abrams

2-3 pounds sweet potatoes, peeled and cooked (approximately 6-9 potatoes or one 3-lb. bag)
1/4 cup earth balance natural buttery spread
2-6 tablespoons brown sugar (can be omitted if you are not using sugar)
2 tablespoons chopped pecans (can use up to 1/2 cup)
1/2 teaspoon salt
2 tablespoons orange juice (can use up to 1 cup, especially if not using brown sugar)

Peel the sweet potatoes and quarter them and place them in a large pot of boiling water.  Cook until the potatoes are soft, but not mushy.  Preheat the oven to 375 degrees.

After the sweet potatoes are cooked, drain them and place them either back in the pot or in a large bowl.  Using an electric mixer, whip together the sweet potatoes, 2 tablespoons earth balance, brown sugar, salt and orange juice.  Then add the chopped pecans.  Pour into a greased 9 x 13 glass pyrex casserole dish (or an 8 x 8 glass pyrex dish is also fine).  You can create a mixture of  butter, sugar and pecans as a topping, if you would like.  Bake for 30 minutes.

Bon Appetit!!