Lemon Garlic Brussle Sprouts

Normally I eat my brussle sprouts roasted with a bit of garlic, today I was looking for a different flavor and decided on lemon and garlic.

I started with a roux - soy milk, flour, earth balance and a bit of lemon juice. I added the garlic and stirred until it thickened. I poured over my broiled brussles and served with rice.

This was a simple meal that added much more flavor than normal, though I added a bit too much lemon. The sauce was a nice touch with the nutty tasting broiled vegetable.

Faux Indian Food

I've been craving Indian food lately. It's more the spices and the wonderful smells they bring into the house.

This was a simple meal I made that makes my mouth still water.

Potatoes coated in oil, mustard seed, cumin seed, cardamon seed, pepper, and probably some other spices. I then roasted them for about 30 minutes in the oven.

Pan fried brussel sprouts and onions with similar spices as the potatoes. They didn't taste the same though.

Chickpeas, spinach and a premade tandoori sauce.

Such a simple meal and full of so much flavor!

Caramelized Onions, Chestnuts with Roasted Brussel Sprouts

This dish was made for a friend's pre-thanksgiving feast. You should make this for your feast if you celebrate such things, if not, find another way to enjoy this dish. You might want to half the recipe it's just you.

Brussel Sprouts with caramelized onions and roasted chestnuts:
2 rods of brussel sprouts, de-rodded.
1 large onion
1 pound chestnuts
4 cloves garlic.
Earth Balance
Olive oil
Salt and pepper

Simple recipe:
Add roasted chestnuts, garlic and caramelized onions to sliced brussel sprouts and roast as normal.

Cut the onion in half and slice into 1/4"-1/2" slices. Cut into half if you'd like.
Melt 2-3 tablespoons of earth balance in a a frying pan on medium-low heat and add onions. Cover for 5-10 minutes until the onions are sweating. Heat uncovered until they are caramelized. Add 1 tablespoon on brown sugar when they are done and cook for a few more minutes until the sugar is dissolved.
Take the sprouts off the rod, clean, take off damaged leaves and cut in half.
Dice garlic.
Drizzle the sprouts with olive oil and throw in the diced garlic.
Cut an x into each of the chestnuts and roast in the oven for 20-30 minutes at 400F. Husk and cut in half.
Roast the brussel sprouts and garlic at 425F for 15 minutes.
Remove from the oven and throw in the caramelized onions and chestnuts.
Return to the oven and roast another 15 minutes.
Serve warm.


The nutty flavor of the roasted sprouts adds beautifully to the sweet chestnut and sweet onions. I am salivating just writing this. I can't wait to take more!

Savory Vegetables Abound!

My food from this last week all has the same theme but I can't quite figure out the theme.
Here's some random food from this past week:

Cashews Green Beans and Sprouts:
This really wasn't as good as I wanted it to be.
Pan fried brussel sprouts, green beans and cashews with a soy sauce flavoring. As I was pouring the soy sauce in I was even thinking how soy sauce and sprouts just don't seem to go together. And they don't. Don't try this one. Brussel Sprouts and Tofu:
So what does go with brussel sprouts? garlic and lots of it!
Broiled tofu, brussel sprouts, garlic, olive oil and salt! Perfect!Aspargus and a Secret Sauce:
Now I know I don't post many of the Post Punk Kitchen test recipes but I couldn't get enough of this creamy garlic sauce. I salavate just thinking of it.
Have you noticed my theme of keeping the vegetables fairly simple?
Tofu and Green Beans:
This one is a bit fancier so I'll give you some rough directions after the photo.
1. Set the oven broiler to high. Slice tofu slab into 6 pieces and cut into triangle pieces. (Triangles just taste better.) Put a little of soy sauce on each piece before putting it in the oven for 10 minutes.
2. Steam the green beans.
3. Turn the tofu over and put a little bit of tomato sauce on each one, just enough to cover the tops. Broil again for another 10 minutes or until done.
4.Arange tofu on a plate, I used 4 slices. smother with some extra maranara/tomoato sauce. Layer the green beans on top and then coat with your favorite garlic sauce. Serve warm.
If I was to make this again I would maranade the tofu before.


Fried Green Beans and Rice:
Ths was wonderful! Healthy and not to healthy at the same time. Again you see that mysterious creamy garlic sauce! I told you I couldn't get enough of it!

For the breading I roughly followed the directions in The Dirty South Cookbook. I used about 1/3 cup flour and another 1/3 cup glutten flour (I thought it was another flour. I need to label my bulk foods better!) onion powder, lots of soy sauce and enough soy milk to make it a good consitancy. I threw all the green beans in the batter and coated them until frying time.
At first I thought the batter was going to be too soy saucy but it was just enough flavor to be perfect with a bite of rice and green beans.

I'll show you some chocolate pie later, but for now I must finish painting the house. (I keep being asked how I have so much enegry and I guess it's becuase I eat so many dark green veggies!)