New Vegetarian Recipe Night: The Triumphant Return

[sabotabby]

We came. We experimented. Deliciousness ensued.


The Plate of Win. I think first prize goes to captainmushroom and his delicious peppercorn tofu concoction, but really, everyone was a winner.




zingerella is trying to create the perfect mocktail. Lemon, lime, mint, syrup, and hot sauce are astonishingly close.


Here is my contribution. Yes, Brussel sprouts. The hilarious recipe is from here, and I added my own twist.

Weathingtons Superb “In your FACE” Sprouts.

Ingredients:
• A bitch ton of Brussel sprouts of even size. Try to get large ones.
• 2-3 garlic cloves, minced.
• Olive oil, a kind that’s not super shitty.
• Coarse kosher salt
• Cracked black pepper
• Lemon Juice or Balsamic vinegar
• Grated parmesan cheese.

Instructions:
Take your green beauties and slice off the stem bit down there at the bottom. Then slice them in half lengthwise, discard the loose leaves that will just fall off like a lover discarding their evening jacket before draping it over the nightstand in preparation for giving your taste buds a thorough debauching.

Place your sprouts in a bowl and toss with olive oil, salt and pepper. Pour more olive oil into a nonstick pan and sprinkle in the garlic and saute for about a minute. Then place your sprouts flat side down in the pan and let those babies cook until the bottom sides are golden brown.

After you’ve checked to see if the bottoms are crispylicious toss about a tablespoon of lemon juice OR balsamic vinegar in to the pan and then cover the pan real quick to let the sprouts steam in the flavor. Let steam for about three minutes.

After three minutes are up toss the sprouts around for a bit. Let them jump at your flick of the wrist like jubilant children in a bouncy castle. Return your sprouts to the bowl and sprinkle with Parm.

Serve to your grateful dinner guest who will flood you with expressions of admiration and possibly more than a few marriage requests.

I used lemon juice, not balsamic vinegar, and doubled the garlic, as I do with any recipe. My addition was that, while the sprouts are cooking, I added some sliced cayenne peppers. I used four large ones. This adds a kick to it, and really, is there nothing that can't be improved with the addition of cayenne pepper?

Seriously, this is great. The texture is still a mite off, but the flavour is dead-on. Some things need to be adjusted; I cooked them too early, which led to them being less crispy than I was hoping for, but then they sat around in their juices for an hour and tasted amazing. So I seriously recommend this recipe.

I took some pictures of our goth tulips and Luna as well.




Purple tulip!


"Black" tulip.


Weird cat.

Comments

[neeuqdrazil.livejournal.com]

Everything was REALLY REALLY tasty!

This is the recipe I did, although I clearly didn't cook the caramel enough, so it was mostly just OMGSWEET instead of really decadently caramelly.

I may try again. :)

[sabotabby]

It was wonderful. I wonder if one could blowtorch the top as well.

[zingerella.livejournal.com]

Green Hornet mocktails:

Juice of 1/2 lemon
Juice of 1/2 lime
Handful of mint leaves, torn
Dash of hot sauce
2 tsp simple syrup
Ice to fill the shaker

Put everything into a cocktail shaker. Shake the crap out of it. Pour into a martini glass, and garnish with a sprig of mint and a lime slice.

I also made these raspberry bars, but I substituted almond flour for the coconut flour, Earth Balance soy-free for the Spectrum Organic Shortening, and more flaked almonds for the coconut. I think, were I to make it again, I'd cut down on the shortening, use a different flour in place of the coconut (maybe Namaste baking mix) -- they were a bit too moist for my taste, but otherwise successful.

[sabotabby]

You know how I joked about taking those tulip pictures for when the goth tulips inevitably got stolen?

Guess what happened.

[rohmie.livejournal.com]

I've always liked Brussel sprouts.

[sabotabby]

You are weird. Of course, I like them now, so I am also weird.