We take Thanksgiving very seriously around here. I mean, when you love food as much as we do, you have to take the opportunity to make way, way too much of it and share it with your family!
We have a lot of old, reliable recipes that we rely on for Thanksgiving, like roasted Brussels sprouts. But you know what? Maybe it’s time we tried something new! So, today, I tried a test run of a new recipe for a Brussels Sprouts Gratin by veganizing this recipe. I made it by substituting a mixture of Violife’s Mediterranean and Blue Cheeses for the dairy blue cheese, a light cashew cream (1/2 cup of cashews to 1 cup of water) for the cream and milk, and Violife Parmesan for its dairy counterpart. It came out so good! The cheeses melted up to a creamy, smooth texture and the Violife blue cheese had just enough tang to bring a wonderful complexity to the dish.
The Brussels sprouts alone did not make a complete meal, so we made a few other things that weren’t picked to match today’s prompt, but I’m sure you’d like to hear about them anyway! There’s a thing that we love that we haven’t had a chance to talk about, and that is CHOPS. We really love Cedar Lake’s Chops – they are a canned fake meat product made from seitan. They are perfect when you need a quick and easy meal to throw together. Pair it with a premade gravy, and you can have a great main dish in just minutes!
I also roasted up some gorgeous fingerling potatoes and carrots that we picked up at – you guessed it – our local Farmer’s Market.
I think we’ll be having those Brussels sprouts again!
Until next time,