Friday, January 7, 2011

Vegan Kale and Brussel Sprouts with Butternut Squash Sauce


Tonight, I was in search of new flavors. I went through my write-ups of recipes, and the only thing that inspired me was penne with a vegan butternut squash sauce. When I made the sauce, I was not hungry so it was stored in the fridge. A few hours later when I was actually hungry, I put on the pot with the hot water for the pasta. Then I took it off the stove again, and took a U-turn and added the new twist I was looking for. The basis became vegetable-based: brussel sprouts, kale and a few slices of charred poblano pepper with butternut squash sauce. Bold Vegan Food!

Butternut Squash Sauce: (about 2-3 servings)
1 white onion, peeled, chopped
2-3 garlic cloves, minced
1 ts grapeseed oil or olive oil
1 TB apple cider vinegar, aged white balsamic vinegar or some white wine
1 package of frozen cooked pureed butternut squash, thawed
1/4 cup almond milk
1 ts mild yellow miso
1/2 TB Rapunzel vegetable bouillon

In a skillet, heat the oil and add the onion and garlic and sautee, until the onion is translucent on medium heat. Now, add the white wine or apple cider vinegar and cook it off. Add the butternut squash, and heat through, simmer for about 5 min. Add the almond milk, and bouillon, and stir. Simmer for another 5 min. Take off the heat, and mix in the miso. Cool for at least 15-30min before pouring into a food processor, and then puree it to a smooth consistency. 

Brussel Sprouts and Kale with Poblano:
1 cup brussel sprouts, frozen
1/2 white onion, chopped
1 ts grapeseed oil
1 garlic clove, minced
4 curly kale leaves, stems removed and sliced
salt, pepper to taste
1 ts white miso, dissolved in about 3 TB of hot water
a few strips of charred poblano (place a poblano over an open flame, and char, then slice)

Heat a skillet with about a 1/4 cup of water and add the frozen brussels sprouts. On medium heat, simmer the brussels sprouts until the water is evaporated, and they are thawed and slightly cooked. Now, add the grapeseed oil to the pan and the onion, stir and sautee until the onion is translucent. Add the garlic, salt and pepper and stir. Simmer for about 2-3 min. Add the kale and about a 1/4 cup of water to steam everything and not burn it at this point. Simmer another 3-4min until the kale is slightly wilted. Add the miso, stir and turn off the heat. Plate on a large plate, and add about a 1/4 cup of the butternut squash sauce and some poblano slices on top. Serve!

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