Spicy Korean Brussels Sprout Tacos

One of my favorite things to do (other than play with dogs, draw mustaches on magazine covers, write letters to the president, OKAY I HAVE A LOT OF HOBBIES) is recreate something bomb I’ve eaten recently in a restaurant. Last week I went to the newly-opened Winter Hill Brewing in Somerville with some friends and tried the Spicy Korean Brussels Sprouts and the Chickpea Gyro. So good! I decided they would be great together and started smooshing some Brussels into the wrap (#smooshallthethingstogether2016). I wanted to recreate it at home, so I subbed out out the pita for tortillas and called them tacos.

Spicy Korean Brussels Sprout Tacos
Spicy Korean Brussels Sprout Tacos

I *love* Brussels sprouts. They pick up flavors easily and have serious crunch appeal. I modified Kenji’s Sweet and Spicy Chili Sauce, which was wonderful on these suckers.

  • 1 lb Brussels sprouts, stems removed and sliced in half
  • 3 tablespoons vegetable oil
  • 2 oz shiitake mushrooms (1 1/2 cups)
  • 1 teaspoon chili powder
  • 1 lime
  • 15 oz can of black beans, rinsed
  • 1 avocado, sliced
  • 6″ flour or corn tortillas

Sauce

  • 1/4 cup chili garlic sauce or gochujang
  • 2 tablespoons tamari
  • 1 tablespoon apple cider vineger
  • 3 tablespoons dark brown sugar
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon toasted sesame oil

Preheat oven to 350*. Toss Brussels sprouts in 2 tablespoons vegetable oil (make sure they’re all coated lightly) and spread on a cookie sheet. Roast for  15-20 minutes, until crispy and slightly browned.

Whisk all the sauce ingredients together. Once the Brussels sprouts are done, toss them in the sauce and set aside.

Heat 1 tablespoon vegetable oil in a skillet and add the skiitakes. Sauté for 2-3 minutes, then stir in chile powder and juice of half the lime. Remove from heat and assemble tacos with Brussels sprouts, shiitakes, sliced avocado, black beans and remaining lime juice.

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Strawberry Raspberry Basil Galette

Summer’s here, bitchezzzzz.

strawberry basil galettestrawberry basil galette

It is impossible to overstate how happy I am that the outdoor farmer’s market is back in Somerville. I rolled up to the market last weekend and promptly dropped some fat stacks on strawberries (I may or may not have taken out a loan to support my strawberry habit), but I DON’T CARE. Consider this blog post a note to self to jam the shit out of some berries later this summer.

strawberry basil galette

The moment I saw this beautiful basil I knew I wanted to do a sweet-savory thang and mix it with some gorgeous berries. I decided to save some of the fresh berries, so I mixed them together with frozen raspberries, which worked great. The two berries created a perfect sweet tartness and the basil started out peppery and turned sweet toward the end. MUY BUENO.

strawberry basil galette

I used Isa’s olive oil pie crust, because A) Isa is a genius and why mess with crust perfection and B) I had no margarine, shortening, or coconut oil in my house, so olive oil was my fat of choice. Galettes are the easiest goddamn things to make in the world (this dummy has now done it twice) because you make the dough and then plop some shit in it, vaguely wrap it up in a bundle and call it a day.

strawberry basil galette

Strawberry Raspberry Basil Galette

Pie crust recipe is from Isa Chandra

Preheat oven to 425*

For the dough:

2 1/2 cups all-purpose flour

3/4 teaspoon salt

2/3 cup olive oil, partially frozen (leave in the freezer for about 1 hour ahead of time)

4 to 8 tablespoons ice water

1 tablespoon apple cider vinegar

Granulated sugar (to sprinkle on the crust)

For the filling:

2 cups sliced strawberries (about 1/2 quart)

2 cups frozen raspberries (you may sub in fresh)

1/4 cup basil, julienned

1 teaspoon sugar (optional)

 

In a large bowl, mix together flour and salt. Add the olive oil by the tablespoonful, cutting it into the flour until the flour appears pebbly.

In a cup, mix together 4 tablespoons of ice water with apple cider vinegar. Slowly add 2 tablespoons of the water and vinegar mixture into the flour and stir into the dough, adding more water a tablespoon at a time until it holds together to form a soft ball. Be careful not to over-knead the dough.

Roll the dough into a ball, then press it into a disk about an inch thick. Place the disk between two 14 inch long pieces of waxed paper. Use a rolling pin, roll the disk into a circle about 1/4 inch thick. Refrigerate the dough wrapped in waxed paper for at least 30 minutes, or until ready to use.

While the dough is refrigerating, toss the strawberries, raspberries, and basil together in a bowl. You may add a sprinkle of sugar if you like, depending on how sweet you want it (I found it wasn’t necessary). Once the dough is chilled, spread the mixture in the center of the dough, leaving about 1 inch on every side. Fold the dough toward the center, pressing firmly to seal. Sprinkle a light coating of granulated sugar over the crust and press down gently. Bake for 20 minutes, reduce the heat to 350*, then bake for another 30-35 minutes, until the filling is bubbling and the crust is golden brown. Cool completely and serve room temperature.

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Sweet Potato, Tahini & Swiss Chard Gratin

I had originally wanted to start this post with a disclaimer that no fingers were harmed in the making of this gratin, but unfortunately at this point that is patently false. When I announced that I wanted to make a “lasagna but not” Ben agreed to help me mandoline sweet potatoes, which in hindsight was his first mistake. Mandolines are not for the faint of heart or slightly attention deficient. You know the rest: Ben chunked off about 2/3 of his left thumb and for a few minutes we were PRETTY SURE he was going to have 9.5 fingers forever. Spoiler alert: his thumb is fine, the ER waiting room is a weird place, and gingers need more Novocaine than regular human beings. No, seriously.

sweet potato gratinsweet potato gratin

After our little trip to the ER we regrouped at home on Sunday. I made this gratin and Ben stayed far, far away from sharp objects. This gratin is inspired by the America’s Test Kitchen Vegetarian BookSince that recipe has cream, butter, and parmesan, I decided to make it vegan and delicious by using tahini and coconut milk (good, plant-based richness) and threw on some vegan cheez. The result was delicious and the whole thing was devoured by the cripple in a matter of hours.

sweet potato gratin sweet potato gratin

Sweet Potato, Tahini & Swiss Chard Gratin

  • 2 pounds swiss chard, stems removed and sliced into thin strips
  • 3 pounds sweet potatoes (about 3 large ones), sliced very thinly (about 1/8 inch thick)
  • 2 shallots, peeled and minced
  • 3 garlic cloves, minced
  • 1-2 tablespoons olive oil
  • 1 tablespoon fresh thyme
  • 1 15 oz. can full-fat coconut milk
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 cup grated vegan cheese (I used Daiya mozzarella)
  • salt and pepper to taste
Preheat oven to 350*

1. In a large skillet, heat 1-2 tablespoons olive oil, then add the shallots and garlic. Sauté over medium heat for 3-4 minutes, until lightly browned. Stir in chard and cook until just wilted. Add salt and pepper to taste. Remove from heat and set aside.

2. Combine the coconut milk and tahini in a small pot over high heat. Whisk together, stirring constantly, until the mixture is at a rolling boil. Reduce heat and whisk in nutritional yeast and lemon juice. Season with salt to taste.

3. Layer the bottom of a 13×9 casserole dish with half the shingled sweet potatoes. Spread the swiss chard mixture evenly on top of the potatoes. Layer on the remaining sweet potatoes and top with the coconut/tahini mixture. Cover with aluminum foil and bake for 45 minutes. Remove and sprinkle with cheese, then bake for another 45 minutes, uncovered, until bubbling and most of the liquid has evaporated. Serve warm.

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La Sanghita // Podcast episode 001

Hey everybody,

I have some exciting news—the Veganizzm podcast is here! In the first episode, I interview Monica Leitner-Laserna, founder of La Sanghita Cafe in East Boston. Monica and a crew of awesome people are working to counter the effects of gentrification, strengthen the community, and promote health through education in East Boston. La Sanghita Cafe, East Boston Meditation Center, and Eastie Farm are three of the organizations that have come out of this movement in East Boston. La Sanghita is entirely plant-based and exists with the creed that food is medicine. The mission at La Sanghita is to make healthy food choices easier and more accessible to everyone.

La Sanghita Podcast

La Sanghita Cafe founder, Monica, hanging out at Eastie Farm

La Sanghita Podcast 2

Organic pear coconut cream pie (vegan and GF)

Click here to listen to the podcast!

La Sanghita Podcast 3

Organic cauliflower tacos (vegan and GF)

La Sanghita Podcast 4

Making homemade bread at La Sanghita

Source for all images: La Sanghita Instagram

Episode 1 – Monica Leitner-Laserna

A huge thank you to Monica for the interview! There is some pretty inspirational stuff going on over in East Boston. If you live in the Boston area, be sure to check out the delicious offerings at La Sanghita Cafe, 389 Maverick St. Boston, MA.

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