Warm Red Potato & Brussel Sprout Salad

Well folks, the holidays are upon us and like my dear Mama some of you may be all aflutter scouring the internet, cookbooks, and spice stained recipe cards trying to find a way to veganize some of the traditional holiday dishes. Now, I have thought about this quite a bit and as a vegan I must say I do appreciate the attempt to make a few traditional side dishes vegan. While I love my Dad’s sweet potato soufflé and my Mama’s green bean casserole, which they have both worked tirelessly to transform into vegan delights. I don’t always want to eat just side dishes. Sometimes I want a main dish, scandalous I know!

Growing up I detested brussel sprouts, I truly believed Mama cooked them intentionally as a way to make me suffer, I was a regular Cinderella, before the glass slipper. However,  just as we grow in shoe size so do we grow in our tastes and now I simply love brussel sprouts and I hope you enjoy  them in the form of this holiday main dish recipe as well!

Maple Dijon Dressing: 

2 tablespoons Maple Syrup

*1/4 cup Apple Cider Vinegar

2 cloves garlic

1 tablespoon Dijon Mustard

Mince or grate the garlic cloves then add all ingredients to a small bowl and whisk together thoroughly.

If you or your freaky vegan pal enjoy a more vinegar taste add an extra 1/2-1 tablespoon of apple cider vinegar.

Brussel Sprout Salad:

12-15 Brussel Sprouts

2 Red Potatoes

1 Green Apple

1/3 cup Dried Cranberries

*1/2 cup Walnuts

2 tablespoons Olive Oil

1/2 teaspoons Salt & Pepper

1 Lemon

Preheat your oven to 375 degrees. Line a baking sheet with foil and drizzle 1 tablespoon of olive oil on the foil lined baking sheet. Wash then dice your potatoes and toss with salt and pepper, place potatoes on the baking sheet. Cut the lemon in half and squeeze the juice of half the lemon onto the potatoes. Place potatoes on the top rack in the oven and cook for 25 minutes.  Once your potatoes  are done they will look and smell delicious, like this:

roasted potatoes

While the potatoes are cooking let’s make the reminder of the salad!

In a food processor shred the brussel sprouts, I usually drop 2-3 in at a time. If you do not have a food processor simply slice and then dice your brussel sprouts. They should be fairly small, like so.

shredded sprouts

Once you have shredded the brussel sprouts, place them in a bowl.  Slice and dice your apple into small pieces and add to the brussel sprouts. Now add the dried cranberries and walnuts. Once the potatoes are finished remove them from the oven and place them in the bowl with the other ingredients.  Take the other half of the lemon and squeeze it on top of the salad, this will help to keep the apple fresh and add a zing. Drizzle the dressing on top and mix in well with a large spoon. Now it’s time to eat this delicious dish. Spoon a generous helping into a bowl and let your freaky vegan daughter and pals devour! I’ll bet my stuffed stocking this will be a new holiday staple that vegans and non-vegans alike can enjoy! Look at me, the freaky vegan creating holiday harmony!

finished salad

* If you prefer more nuts increase the 1/2 cup of walnuts to 1 cup of walnuts.


Roasted Butternut Squash Soup

I love butternut squash! It’s bright, it’s filling, uncooked and whole it resembles a tower from which I would rule my kingdom. Yes, I would rule a kingdom from a butternut squash tower. Perfectly normal. But enough of my hopes and dreams let’s get down to the recipe!

Butternut Squash can be cooked and eaten in a variety of ways; however, as it is winter and bitterly cold in the great outdoors here’s a delicious soup recipe to keep your vegany bones warm! To cook this soup you will need:

1 Butternut Squash

3 tablespoons of Olive Oil

1/2 a medium onion

2 cloves of garlic

1/2 teaspoon of salt and pepper

1/2 teaspoon of basil  and thyme

1/4 teaspoon of cayenne

2 1/2 cups of vegetable broth 

bns ingredients

Preheat your oven to 400 degrees and line a baking sheet with foil. The foil creates less clean up, and I loath doing the dishes, loath! Peel your butternut squash and cut length wise. Once you’ve cut the squash scoop out the seeds and stringy insides, you can throw the insides away or save the seeds to roast as a delicious snack. Cut the onions lengthwise and mince the garlic. Place the squash, onion slices, and garlic in a bowl, toss with 2 tablespoons of olive oil and the spices. Use 1 tablespoon of olive oil to coat the foil covered baking sheet. Spread the tossed squash (ha!) on the baking sheet and bake for 35-45 minutes. Once it has cooked it will look similar to this:

cooked bsq

Looks delicious, no? Couldn’t you just eat that beauty right off the baking sheet? Resist the urge and lets turn it in to soup that will stick to your bones all day!

Place the butternut squash in a blender or food processor. Blend until most of the chunks are gone, about 1 minute.  Add the 2 1/2 cups of vegetable broth and blend until smooth.

Pour yourself and your freaky vegan kids/friends/aliens a hearty bowl of this delicious soup!

bowl of bns


Garnish with thyme sprigs, avocado, or cilantro. I would garnish with avocado, it is a gift from above that I would eat for every meal if I wasn’t scared of turning green. But hey, at least I would look like the Hulk and isn’t that the dream?

**Special note: If you like an extra kick add a little extra cayenne, you won’t be disappointed.**