down the heat a bit more and add the margarine, mustard, and salt. When the margarine is melted, sprinkle in the flour and whisk until smooth. * Turn up the heat and keep whisking until the sauce is thickened, another couple of seconds. Pour the sauce over sprouts, toss, and serve immediately.
* Note: If the pan is too hot when you add the flour, youâll get a lumpy sauce no matter what, because the flour will cook and form lumps as soon as it hits the pan instead of dissolving evenly and then thickening to form a smooth, silky sauce. I recommend waiting for the pan to cool a bit, or you can whisk the flour into a small amount of water or apple juice, so that the flour is moist before you add it to the pan. The most important step is to keep whisking until the sauce is smooth and thick.
Ingredients
1½ pounds Brussels sprouts, trimmed and halved
3 tablespoons vegetable oil
1 cup apple cider or apple juice
4 tablespoons Earth Balance margarine
1 teaspoon Dijon mustard
¼ to ½ teaspoon salt
1 tablespoon all-purpose flour
Candied Lime Sweet Potatoes
T his is just a simple candied sweet potato dish, but the addition of lime really makes it special. You can throw fresh parsley on the top, or if youâre feeling a bit less traditional, fresh cilantro. I think people forget sometimes that the cut of the vegetable you choose is really important for the overall texture and flavor of a dish. This dish will almost definitely work without slicing the sweet potatoes so thin, but the delicate candied rounds give it an elegant appearance and uniform texture. Every bite becomes infused with the sweet lime syrup. I used a Japanese mandoline that allowed me to quickly slice the sweet potatoes evenly and efficiently. If I was working with only a knife, I wouldnât attempt to get slices this thin and accurate. Thicker coins or chunks will work just as well, but if you have a mandoline, this is the perfect dish to use it for. The slicing disc of your food processor will also work.
Candied Lime Sweet Potatoes
Makes 4 servings
step 1 Preheat the oven to 400 ºF. Slice the sweet potatoes thin, aboutinch, with a mandoline or a food processor.
step 2 In a bowl, mix together the sugar, molasses, salt, lime juice, lime zest, and ginger to form a paste.
step 3 Coat the sliced sweet potatoes well with the lime sugar mixture.
step 4 In an oiled casserole dish, arrange the coated slices in overlapping rows in one layer. Dot with margarine, sprinkle with pepper, and cover the dish tightly with two layers of aluminum foil.
step 5 Bake for 30 minutes, then remove foil and bake uncovered for an additional 10 minutes. Itâs okay if it looks a little watery when you remove the foil; itâll reduce and form a nice glaze during the rest of the baking.
step 6 To finish, turn on the broiler and broil until the tops of the sweet potatoes are brown. Remove, sprinkle with black pepper and parsley or cilantro, and serve immediately.
Ingredients
2 sweet potatoes, peeled
½ cup sugar
1 teaspoon molasses
½ teaspoon salt
1 tablespoon fresh lime juice (no bottled stuff!)
Zest from 1 small lime
½ teaspoon minced ginger or ¼ teaspoon ginger powder (optional)
Earth Balance margarine, for dotting
Black pepper, to taste
Parsley or cilantro, for garnish
Coconut Lime Tofu
T his simple baked tofu is easy to prepare with ingredients you probably have on hand. Itâs a great addition to salads, sandwiches, noodle dishes, or anything else you can dream up.
Coconut Lime Tofu
Makes 1 block
step 1 Preheat the oven to 400 ºF. Oil an 8-x-8-inch baking dish.
step 2 Cut tofu into 8 equal pieces as follows: Lay the block in front of you, widthwise. Cut into 4 equal slabs. Lay each slab on its side and cut in half, lengthwise, forming a skinny rectangle (see photo).
step 3 Add the coconut milk, soy sauce, lime, sugar, and lime zest to a blender or food processor and blend well.
step 4 Add the tofu to a casserole
* Note: If the pan is too hot when you add the flour, youâll get a lumpy sauce no matter what, because the flour will cook and form lumps as soon as it hits the pan instead of dissolving evenly and then thickening to form a smooth, silky sauce. I recommend waiting for the pan to cool a bit, or you can whisk the flour into a small amount of water or apple juice, so that the flour is moist before you add it to the pan. The most important step is to keep whisking until the sauce is smooth and thick.
Ingredients
1½ pounds Brussels sprouts, trimmed and halved
3 tablespoons vegetable oil
1 cup apple cider or apple juice
4 tablespoons Earth Balance margarine
1 teaspoon Dijon mustard
¼ to ½ teaspoon salt
1 tablespoon all-purpose flour
Candied Lime Sweet Potatoes
T his is just a simple candied sweet potato dish, but the addition of lime really makes it special. You can throw fresh parsley on the top, or if youâre feeling a bit less traditional, fresh cilantro. I think people forget sometimes that the cut of the vegetable you choose is really important for the overall texture and flavor of a dish. This dish will almost definitely work without slicing the sweet potatoes so thin, but the delicate candied rounds give it an elegant appearance and uniform texture. Every bite becomes infused with the sweet lime syrup. I used a Japanese mandoline that allowed me to quickly slice the sweet potatoes evenly and efficiently. If I was working with only a knife, I wouldnât attempt to get slices this thin and accurate. Thicker coins or chunks will work just as well, but if you have a mandoline, this is the perfect dish to use it for. The slicing disc of your food processor will also work.
Candied Lime Sweet Potatoes
Makes 4 servings
step 1 Preheat the oven to 400 ºF. Slice the sweet potatoes thin, aboutinch, with a mandoline or a food processor.
step 2 In a bowl, mix together the sugar, molasses, salt, lime juice, lime zest, and ginger to form a paste.
step 3 Coat the sliced sweet potatoes well with the lime sugar mixture.
step 4 In an oiled casserole dish, arrange the coated slices in overlapping rows in one layer. Dot with margarine, sprinkle with pepper, and cover the dish tightly with two layers of aluminum foil.
step 5 Bake for 30 minutes, then remove foil and bake uncovered for an additional 10 minutes. Itâs okay if it looks a little watery when you remove the foil; itâll reduce and form a nice glaze during the rest of the baking.
step 6 To finish, turn on the broiler and broil until the tops of the sweet potatoes are brown. Remove, sprinkle with black pepper and parsley or cilantro, and serve immediately.
Ingredients
2 sweet potatoes, peeled
½ cup sugar
1 teaspoon molasses
½ teaspoon salt
1 tablespoon fresh lime juice (no bottled stuff!)
Zest from 1 small lime
½ teaspoon minced ginger or ¼ teaspoon ginger powder (optional)
Earth Balance margarine, for dotting
Black pepper, to taste
Parsley or cilantro, for garnish
Coconut Lime Tofu
T his simple baked tofu is easy to prepare with ingredients you probably have on hand. Itâs a great addition to salads, sandwiches, noodle dishes, or anything else you can dream up.
Coconut Lime Tofu
Makes 1 block
step 1 Preheat the oven to 400 ºF. Oil an 8-x-8-inch baking dish.
step 2 Cut tofu into 8 equal pieces as follows: Lay the block in front of you, widthwise. Cut into 4 equal slabs. Lay each slab on its side and cut in half, lengthwise, forming a skinny rectangle (see photo).
step 3 Add the coconut milk, soy sauce, lime, sugar, and lime zest to a blender or food processor and blend well.
step 4 Add the tofu to a casserole
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