Potato and brussel sprout gratin

I ordered a load of local brussel sprouts and local potatoes. Since I don't even like them that much, I figured I have to do SOMETHING with them. So I found a recipe that sounded quite good. And it is!

Potato and brussel sprout gratin
about 5 or so yukon gold potatoes, peeled and thinly sliced
About 3/4 lbs of brussel sprouts thinly sliced
vegan butter to saute brussel sprouts
onion powder or onions to saute with the sprouts
1/4 cup white wine
1/2 cup soy milk
vegan parmesean cheese


Saute brussel sprouts, onion powder, and butter for about 8 minutes. Add white wine, and soy milk. Grease a casserole dish and layer potatoes, salt, pepper, brussel sprouts, and cheese, ending with a layer of potato and cheese.

More from last week

For the rest of the week took some Wild Rice Soup I'd had in the freezer forever and heated that up. Suprisingly, it was wonderful still. Very creamy, like it's intended to be.

Wild Rice Soup
Ingredients
6 T. margerine
2 medium onions (stew cut)
8 strips vegan bacon, cut into 1 inch pieces
6 c. veggie broth
3 c. water
1+ c. carrots (stew cut)
2+ c. red potatoes, unpeeled (stew cut)
1 1/2 c. uncooked wild rice (not the quick cook kind)
5 T. flour
1 c. non-dairy milk
1/2 - 3/4 c. nutritional yeast

Directions
1. Melt butter in large soup pot over medium to medium-high heat. Add bacon pieces and onions; saute until onions are cooked and bacon starts to brown.
2. Add broth, water, carrots, potatoes, and rice. Cover and cook on medium until rice is chewy and done (about 40-45 minutes).
3. Combine flour and non-dairy milk in a tightly sealed jar and shake well; add to soup. (If this is too thick at this point, add a bit more water.)
4. Add nutritional yeast.
5. Enjoy! Serves at least 6.

Last week

There's nothing better than being able to have a soy mocha and a bagel with soy cream cheese and local jelly on the weekend. I feel a little bit pretentious. But there IS a street taco van outside my door. So it makes me feel more...grounded.

Anyway, life has been hectic. Last Sunday I cooked some African Peanut Stew for a friend and finished it for lunch for a few days. Definitely decadant....

African Pineapple Peanut Stew
I made this tonight and it was SO good. My kale was a little wilted, so I'm glad I could use it all up (I froze it, don't ever do that).

African Peanut Stew

1 large onion, chopped
2 garlic cloves, minced or pressed
1-2 bunches kale (4-8 cups sliced)
1 cup, about 5-6 small red potatoes, quartered
about 2-3 portobello mushrooms, sliced into small chunks.
1 can crushed pineapple in juice
1 can no-salt added diced tomatoes
1 cup crunchy, natural peanut butter
1 tablespoon Tabasco or other hot pepper sauce
I used dried parsley and oregano
salt to taste


Boil the potatoes in a pot, covered with water for about 10 minutes, to get them soft. Drain.

Prepare the kale by washing it and removing the large center stem from each leaf. Stack the leaves on a cutting board and slice them into one-inch thick slices.

In a large, wok sauté the onions for about 6 minutes, stirring frequently, until the onions are lightly browned. Add the garlic, and stir for another minute.

Add the pineapple and tomato and its juice to the onions and bring to a simmer. Add potatoes and mushrooms. Stir in the kale, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and spices and simmer for 5 minutes. Add salt to taste, (This makes about 4-6 servings).