- ½ pound Brussels sprouts, trimmed and cut in half
- 2 teaspoons coconut oil, melted
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- 4 pieces of bacon, cut into 1 inch pieces
- ¼ cup of blue cheese
- Preheat oven to 375 degrees Fahrenheit.
- Toss the halved Brussels sprouts with the melted coconut oil, salt, and pepper. Place on a parchment lined baking sheet and roast for 10-12 minutes.
- Take out of the oven and make sure all the brussels are facing halved side up (the flat part). Take about ¼ – ½ teaspoon of blue cheese and top each brussels sprout.
- Then top with a piece of the bacon and spear with a toothpick.
- Put them back in the oven for 10-12 minutes or until bacon is crispy.
- Let cool for a couple of minutes and serve!
VEGAN CUCUMBER RANCH DRESSING
*Found this recipe on Vegetarian Gastronomy
Yield: makes ~1 cup dressing
- 1/2 cup raw cashews, (if using something other than a powerful blender such as a Vitamix, soak for 3-4 hours in water)
- 1/4 cup water
- 1 tbsp apple cider vinegar
- 1/2 teasp lemon juice
- 1/2 teaspoon onion powder
- 1/4 + 1/8 teaspoons salt (adjust based on taste)
- 1 clove garlic
- 2 tbsp chopped Baby cucumbers (Persian)
- freshly ground black pepper
- 1 tbsp fresh cilantro, finely chopped
- 1/2 tbsp fresh parsley, finely chopped
- If you had to soak your cashews, drain them.
- Place the cashews along with the other ingredients, EXCEPT the chopped cilantro and parsley, into a blender (I used my Vitamix, but any blender will work.).
- Blend until completely smooth. Taste and feel free to adjust the amount of lemon juice and/or salt if needed.
- Empty the contents of the blender into a bowl.
- Mix in the finely chopped parsley and cilantro.
- Chill and store in the fridge until ready to use.
- Drizzle over salads, use as a dipping sauce, or spread on your favorite sandwich!
You do not need to soak the cashews if you are using a powerful blender such as a vitamix. Simply blend on high until the dressing gets nice and creamy. If you do not have a powerful blender, this recipe will still work just fine, as long as you soak the cashews for 3-4 hours prior to blending to ensure creaminess.
AVOCADO BRUSCHETTA WITH BALSALMIC REDUCTION
Yield: 4 servings
- 1 baguette, thinly sliced
- 1/4 cup olive oil, divided
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar, packed
- 2 cups cherry tomatoes, halved
- 1 avocado, halved, seeded, peeled and diced
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup basil leaves, chiffonade
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place baguette slices onto prepared baking sheet.
- Drizzle with 2 tablespoons olive oil.
- Place into oven and bake for 8-10 minutes, or until golden brown.
- To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat.
- Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
- In a large bowl, combine tomatoes, avocado, remaining 2 tablespoons olive oil, salt and pepper, to taste.
- Top each baguette slice with tomato mixture, garnished with basil.
- Serve immediately, drizzled with balsamic reduction.
Makes approx 8 -10 sticks