Vegetarian

Toasted Sunflower Seeds

ejw Leave a comment

2 cups raw sunflower seeds
1 Tablespoon water
3/4 Teaspoon salt
1 Tablespoon olive oil

Add water and salt to bowl large enough to easily mix the sunflower seeds. Mix the salt and water. Add the seeds and mix to coat the seeds. Then add oil to coat all seeds.

Preheat oven to 350 degrees. Use baking parchment to cover a large cookie sheet. Spread the seeds out on the cookie sheet. They will toast more evening if they are spread in a thin layer. Bake for approximately 20 minutes or until just golden brown. They are very sensitive to time and can easily be undercooked or burned within one minute so watch carefully until you know what length of time works best in your oven. Let the seeds cool completely before storing.

I use the seeds on salad, sautéed vegetables, in cookie recipes, and on ice cream.

Kung Pao Brussels Sprouts

sportypony Leave a comment

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

From Bon Appetit Feb 2015
SERVINGS: 6

Ingredients:

2 pounds Brussels sprouts, halved
5 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper

1 tablespoon cornstarch
3 garlic cloves, finely chopped
2 tablespoons finely chopped peeled ginger

2 tablespoons hot chili paste (sambal oelek)

6 dried chiles de árbol, lightly crushed
1⁄2 cup soy sauce
3 tablespoons sugar
2 teaspoons unseasoned rice vinegar
1⁄3 cup unsalted, roasted peanuts

Preparation:
Preheat oven to 425°. Toss brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20–25 minutes. Set aside.
Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and 1⁄2 cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss brussels sprouts with sauce and serve topped with peanuts.