Garlic Roasted Brussels Sprouts

If you follow my Facebook, you’ll know that Sundays are my roasting days.  I’ll pick up various veggies at the market and spend the day roasting to have a ready made supply for the week.  The veggies vary depending on what looks good and what I’m craving, but usually always include potatoes and onions, bell peppers, cauliflower, and Brussels Sprouts.  Sometimes I add spices, sometimes they are plain.  Sometimes I add oil, other times I leave it off.  Today I was in a garlicky mood, so I pressed some garlic to kick it up a notch and it turned out very well…not that any kind of roasted Brussels Sprouts would be bad in my opinion.  I also did the same with the cauliflower today and made the correlating recipe found here.

Alt=”Garlic Roasted Brussels Sprouts”

Ingredients:

  • 20 ounces Brussels Sprouts, washed, trimmed, and halved
  • 10-15 cloves garlic, pressed
  • 2 tablespoons olive oil
  • salt, to taste

Directions:

1. Preheat oven to 375 degrees.

2. Place Brussels Sprouts and pressed garlic in a large mixing bowl. Add olive oil and toss well to coat.

3. Spread Brussels Sprouts in one layer on a large baking sheet and bake for 20 minutes. After 20 minutes, remove from oven, sprinkle with a pinch of salt and toss. Place the baking sheet back in the oven for another 10 to 15 minutes or until tender. Remove from oven, sprinkle another pinch of salt and toss.

(Serves one if you’re me, but yields approximately four cups/servings)

Garlic Roasted Brussels Sprouts Recipe Card

Alt=”Garlic Roasted Brussels Sprouts”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Grilled Eggplant Sliders with Garlic Horseradish Aioli

As promised, more tailgate food.  Although, I suppose these sliders are not just for tailgates, as they would be just as good at a backyard barbecue…or anytime you have access to a grill really.  Easy to mass produce and quick to make, these are perfect to serve when expecting a crowd…and they disappear quickly.

My family was checking out a new ‘country store’ that opened down the street a few weeks ago.  It has a large aisle full of spices, in which, of course, I spent way too much time.  I saw the powdered horseradish and knew immediately what I wanted to do with it.  I love how the aioli came out, creamy and garlicy with a bit of a horsey kick (I know, I’m lame, but still laughing at my dumb joke anyway).  It pairs very well with the eggplant.  The slider itself is very plain…bread, arugula, eggplant, aioli.  It’s not topped with a whole lot of stuff, simply because it doesn’t need it.

I recommend grilling only one side of each piece of bread.  I love a toasted sandwich, but hate when it is overdone, which is easy to do when toasting both sides of a thinly sliced french bread.  It can feel like eating a sandwich between to crostinis, not what I’m going for here.  By toasting one side, you get the crispness on one side, but the other stays nice and soft and warm.

Mayo or Miracle Whip?  Everyone has their own opinion.  Vegan mayo is no different.  Different brands can taste completely different, in fact for years I thought I didn’t like vegan mayo.  Every one I tried I didn’t care for.  Until I found ‘the one’.  I love Earth Balance Olive Oil Mayo and almost never use anything different.  The kind of mayo you choose really really makes a difference.  Choose wisely.

I included my own basting sauce recipe, but you can probably use a variety of different sauces depending on what you prefer.  I’ve used bottled barbecue sauce in a pinch.  Just as long as it pairs with the aioli, you’re good.  Happy grilling!

Alt=”Eggplant Sliders with Garlic Horseradish Aioli”

Ingredients:

  • 1 french baguette
  • 1 cup arugala
  • 2 baby eggplants

Eggplant Basting Sauce

  • ¼ cup ketchup
  • cup soy sauce
  • cup water
  • ½ tablespoon roasted sesame oil
  • ½ teaspoon agave nectar
  • ¼ teaspoon dijon mustard
  • ¼ teaspoon garlic powder
  • pinch salt

Garlic Horseradish Aioli

  • ¾ cup vegan mayo (I use Earth Balance Olive Oil Mayo)
  • cup non dairy milk
  • 1 ½ teaspoons horseradish powder
  • 1 teaspoon garlic powder
  • teaspoon onion powder
  • teaspoon tumeric
  • pinch salt

Directions:

1. Combine all ingredients for the eggplant basting sauce in a bowl and mix well. Set aside.

2. Combine all the ingredients for the aioli in a bowl and mix well. Set aside.

3. Wash the baby eggplant and trim off the tops and bottoms. Cut 1/2 inch steaks. Repeat for the second eggplant. Each eggplant should yield approximately five 1/2 inch steaks.

4. Slice the baguette into twenty 1/2 inch thick slices.

5. Lubricate the grill with sesame oil and heat to medium high. Place the eggplant steaks on the grill and generously brush with the basting sauce. Flip the steaks and generously baste the other side. Flip and baste every few minutes until the steak is done. It will be softened, but not mushy, and have crisp dark grill marks. Meanwhile, lightly toast one side of the bread on the grill.

6. Place a dollop of aioli on each of the non-toasted sides of two slices of bread. To assemble the slider, place one slice of bread toasted side down, top with the arugula, eggplant, and the other slice of bread. Repeat for the remaining nine sliders. Skewer the sliders with a fun or decorative toothpick. Serve on a platter with the remaining aioli for dipping.

(Makes 10 sliders)

Grilled Eggplant Sliders with Garlic Horseradish Aioli Recipe Card

Alt=”Eggplant Sliders with Garlic Horseradish Aioli”

Alt=”Eggplant Sliders with Garlic Horseradish Aioli”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Sloppy Joes

 

These delicious sloppy joes are for carnivores and herbivores alike.  Did I mention kids love them?  Wonderfully filling and delicious, these sandwiches are packed with protein, fiber, and lots of flavor.  For more spice, add more chili powder, diced jalapeño, or a dab of hot sauce.  I served mine with Terra Sweets and Beets chips above.  I also like serving with sweet potato fries, but really, this sandwich goes with just about anything.  It lends itself well to freezing, so make double and pack some in the freezer for a rainy day.

The idea for this meal came from Veganomicon, however I added my own twist.  These sloppy joes can easily become soy-free and/or gluten-free by simply finding the appropriate bun.

Click here to download the recipe card:  Vegan Sloppy Joes

Ingredients:

  • 1 cup uncooked green lentils
  • 4 cups water
  • 2 tablespoon olive oil
  • 1 medium yellow onion, diced small
  • 1 green pepper, diced small
  • ½ red pepper, diced small
  • 3 cloves garlic, minced (or 2 large cloves)
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 10 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 3 tablespoons maple syrup
  • 1 tablespoon yellow mustard
  • ½ teaspoon liquid smoke
  • 6 whole wheat buns

Directions:

1. Rinse the lentils and separate any stones that may be present. Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

2. About 10 minutes before the lentils are done boiling, heat a medium stock pot over medium heat. Sauté the onion and pepper in the oil for about 5 minutes, until soft. Add the garlic and sauté another minute.  Add the cooked lentils, the chili powder, paprika, oregano, and salt and mix. Add the tomato sauce and tomato paste and mix. Cook on low heat for 10 minutes.

3. Add the maple syrup, mustard, and liquid smoke. Turn the heat off and let sit for approximately 10 minutes, so that the flavors can meld.

Serves 6.  300 calories per serving.

Alt=”Lentils”

 

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you