Spaghetti with Brussels Sprouts

Like many people, I used to cringe at the thought of eating brussels sprouts.  They just never appealed to me.  So, when I came across this recipe, I almost didn't' give it a second thought.  Then, I saw a picture of the finished dish and decided to give it a try.  It was amazing!  It is a recipe from Giada de Laurentiis that I have adapted to be vegan.  Enjoy!

You will need:

1 pound spaghetti, preferably whole grain
1 pound fresh brussels sprouts
1 medium onion, chopped fine
3 cloves garlic, minced
1 pound mushrooms (I used cremini), chopped
8 oz vegan cream cheese
1/2 C vegetable broth
1 tbsp olive oil
zest from 1 large lemon
juice from 1/2 large lemon
1/2 C toasted pine nuts (your could use slivered almonds instead)
Salt & Pepper to taste

Bring a large pot of salted water to a boil.  Add spaghetti and cook until tender, about 8-10 minutes.  Drain.

Meanwhile, prepare the brussels sprouts by cutting off the ends and removing the outer layer or 2 of leaves.  Place them into a food processor and pulse until coarsely shredded, or thinly slice by hand.  In a large skillet, heat oil over medium-high heat.  Add onions, mushrooms, garlic, and brussels sprouts.  Sprinkle with salt and pepper.  Cook until tender, about 6-7 minutes.  Add broth, zest, lemon juice, and cream cheese.  Stir until cream cheese is well incorporated and the sauce is creamy.  Pour sauce over pasta, toss, and sprinkle with nuts.  Enjoy!

Korma Curry "Chicken"

Now that my kids like Indian food, we have been eating it a lot more.  I try to make the sauces from scratch when I can, but some days get too busy.  So, I was excited to discover Sukhi's prepackaged spices.  You just add water and cream (I have a vegan version below).  Tonight I made the Korma Curry Sauce with cauliflower and Quorn Chick'n tenders over coconut pineapple rice.  It was a hit!  I found the sauce packets at Sunflower Market, but Whole Foods also carries them...or you can check out their website for more locations:  www.sukhis.com

For the Korma Curry:

1 package Korma Curry Sauce spices
3/4 C water
1/4 C whipping cream (or 1/4 C vegan sour cream - I used Tofutti brand)
1 head cauliflower (or your favorite veggie), washed, cut into bite sized pieces, and microwaved for about   2 minutes to soften
1 package Quorn Chick'n Tenders (these are not vegan, but you can substitute any protein you'd like or just double up on the veggies)

Place veggies, Chick'n, water, and sauce packet into a pan and mix until spices are dissolved.  Bring to a boil for 4-5 minutes, stirring frequently.  Add cream and bring back to a boil for another 1-2 minutes.  Serve warm over rice.

I have been using brown basmati rice to accompany our Indian meals.  In place of the water, I use a 50/50 combination of coconut water and pineapple juice to add more flavor.  A dash of salt and pepper also livens things up a bit.  Enjoy!