Today I did my big grocery shop for the week and also for Thanksgiving. As I grabbed some brussels sprouts to make on Thanksgiving, I realized I wanted some right away, so I got two packages. You know you're a vegan when you make spur-of-the-moment produce purchases because you can't wait a few days to sink your teeth into some brussels sprouts.
For a 10-oz. package of sprouts -- chop off the stems, cut the sprouts in half, toss with olive oil, salt, and lots of black pepper, and roast at 400F for 17-18 minutes. You don't want to cook them too long or they'll start to stink! They should be crispy on the outside, buttery and tender on the inside.
I was never any good at delayed gratification. But why not eat these little green orbs twice in one week? They are super high in vitamin C and vitamin K, and a good source of fiber.
Then, Tony wanted to cook out one last time before the weather turns arctic, so I had him grill me a couple of eggplants, to make baba ganoush. Since he loves baba ganoush (yet hates eggplant in every other form), he obliged me.
3 cloves garlic, peeled
2 Tbsp. lemon juice
1 Tbsp. tahini
1 Tbsp. olive oil
1 tsp. salt
1 tsp. paprika
Poke several holes in the eggplants with a fork, and grill them* on all sides until the skins are completely blackened and charred and the eggplants have collapsed. Set aside in a shallow dish until cool, allowing the bitter juices to drain out. When cool, scoop the flesh into food processor and discard skins. Add the garlic, lemon juice, tahini, salt, and paprika, and process until smooth and creamy. Spoon the baba ganoush into a serving dish and drizzle with the olive oil, and more paprika if desired.
* Or bake at 400F for 45 minutes or until they have collapsed.