farmers market feast

A bike ride to the local farmer's market on Hilton Head Island, SC yielded many organic and locally grown finds.  Armed with some brussels sprouts, shitake mushrooms, and sweet potatoes, I threw together a summery take on my very first post, Cold Night Comfort Food.

I followed the same recipe as the previous post for the brussels sprouts and mash.  Try getting a bite of both the sprouts and mash in the same mouthful.  The touch of maple syrup really brings both sides together nicely.  

For the sautéed  veggies I simple sautéed a 1/4 of an onion, about 8 mushrooms sliced thinly, and a handful kale with some olive oil per serving.

...and it all tasted SO FRESH!!!!

spicy brussels sprout & sweet potato ramen

I spent two and  half weeks in Providence, RI and ate a majority of my meals at locally sourced AS 220.  They had a great dish similar to this that also featured their delicious spicy housemade seitan.  I came up with this homemade take on the dish,  I just wish I had some of that spicy seitan to go with it.

Spicy Brussels Sprouts & Sweet Potato Ramen

Serves 1

• 1 package organic ramen
• 1 lb Brussels sprouts, trimmed and halved
• 1 medium sweet potato, cubed
• 1 Tbs coconut oil
• 1/4 cup vegatable broth
• Siracha to taste
• Salt and Pepper to taste

1. In  large skillet heat the coconut oil on medium high heat.
2. Sautee the Brussels sprouts and sweet potatoes until softened and browned on the edges.
3. Cook the ramen according to the package and drain.
4. Add ramen, vegetable broth, and Siracha to taste to the pan with with the vegetables and mix thoroughly.

cold night comfort food

This cold night comfort food trio is sure to fill you up and keep you warm on a cold night.  Savory baked tofu full of flavor, maple glazed roasted brussels sprouts packed with nutrients, and beta-carotene loaded sweet potato mash are connected with the flavor of pure organic maple syrup.  Even better, all of the ingredients are budget friendly.

Baked Tofu - Vegan Eats World: 300 International Recipes for Savoring the Planet

Maple-Roasted Brussels Sprouts

Sweet Potato Mash

• Two Medium - Large Sweet Potatoes
• Organic Pure Maple Syrup to taste
• Salt and Pepper to taste

1. Cube the sweet potatoes and boil til soft
2. Drain water from pot
3. Drizzle in maple syrup and season to fast
4. Use and immersion blender to "mash" to the sweet potatoes