Minted Brussels Sprouts

Growing up my sis and I protested Brussels sprouts through and through. Apparently my dad hated them as well but, my mother told him to act as though he liked them to set a good example. So, just to make this clear; three of the four people eating Brussels sprouts loathed them, yet apparently that was not enough to stop my mother from continuing to cook them for us. My father still complains about all the Brussels sprouts he had to eat but the brainwashing worked on me and now I'm a fan.

Serves 2
25 minutes

2 pounds Brussels sprouts, cut off the stems and halve em'
Olive oil
2 Tbsp Rice vinegar
1 Tbsp Tamari sauce
1 Tbsp Fresh lime juice
2 Tbsp Sugar
1/2 cup Fresh mint, chopped
1 Garlic clove, minced
1/4 tsp Red chilli flakes

1. Pre-heat oven to 350 degrees. Heat up oil in a saute pan, saute sprouts till edges are golden and a lil' crispy; about 5 minutes.
2. Transfer sprouts to oven safe dish (if your pan is oven safe just keep em' in there), bake for 15 minutes. Meanwhile, mix the rest of your ingredients in a large bowl.
3. When sprouts are done, add them to your large bowl, toss and serve.

Corn Pudding

If you remember from an earlier post I have been on the look out for a vegan corn souffle recipe. I knew souffle would be impossible so I found something very comparable: Corn Pudding. I know what you're envisioning in your mind: jiggly, gelatinous, off white colored mush speckled with corn. But you have to give corn pudding a break, it comes from the South and the South isn't very talented when it comes to naming foods (i.e. grits, hush puppies, jambalaya, swamp cabbage) but they are talented cooks.

Serves 2-4
1 hour 10 minutes

3 cups Canned corn, drained
1/4 cup Almond milk (or soy)
1 Tbsp Vegan butter, melted
1 Tbsp Arrowroot starch
1 Tbsp Sugar
1 Tbsp Gluten-free corn meal (or All-purpose Gluten-free flour)
2 tsp Baking powder
1 Tbsp Fresh rosemary, diced
1/4 tsp Salt (optional)
Pepper to taste

1. Mix milk with arrowroot starch. Throw 1 cup of corn in your food processor along with your arrowroot mixture. Processes well.
2. Throw in the rest of your ingredients EXCEPT your remaining corn. Process. Now you can add the rest of your corn. Process for just a little bit, you want some kernels intact so it has a nice consistency and people remember that it's corn they're eating, not baby food.
3. Spray small baking pan with canola oil spray. Pour mixture into said pan. Put your pan in the oven and turn it on to 350 degrees. Bake for 1 hour.

Glogg

I wont lie, this was a tough recipe to share. Why is it so hard to share the good things in life? A good band, restaurant, in this case; a recipe. It's like a selfish super secret. Does it make it less special because more people know about it? People are rather quick to discredit something because it hits main stream. I never understood it and I still don't even though I'm experiencing some of the same reluctance now. Alas, someone shared this recipe with me years ago and I would be an even bigger a*#hole if I didn't share this liquid of spectacular.

If I don't double this recipe, I'm never able to have a second glass because the drunkards I call family and friends have had it all. I recommend the same unless you are surrounded by people who are able to practice a little more self restraint.

Serves 6
20 minutes

1 750ml bottle Tawny port
3/4 cup Brandy
15 Cloves, whole
 4 Cinnamon sticks
1 tsp Cardamom, ground (or 10 cardamom seeds)
The peel of one orange, cut into silver dollar size pieces
Raisins and almond slivers for garnish

1. Add about a cup of water into a big pot along with cloves, cinnamon, cardamom and orange peel. Bring to boil, lower heat and simmer for 5 minutes. I do this to start opening up the bouquet of spices and peel.
2. Add your port and brandy, heat through. Add your raisins, almonds and serve. Keep covered on very low heat. You don't want this to simmer.

I would also like to note that I make strong drinks. You've been warned.