Vegetal Side Dish Feast Ala Sharon
I love side dishes when they get the attention to detail they deserve. So why not make a holiday meal out of elevating just the side dish? No sooner spoken than done! Here’s three that once seen need no further introduction. I’ll take some of each please!
The Animal-Free Menu
CAULIFLOWER with Lobster-style Butter Sauce
GREEN BEANS with Fresh Tomato Caesar Sauce
BRUSSEL SPROUTS with Sweet Mustard Horseradish Sauce
We’re cooking the fresh vegetables in hot water due to contamination concerns during the Corona-COVID pandemic, Listeria and Salmonella being the two we hear about most often on the news. So let’s prepare this Vegetal Side Dish Feast.
- Since each vegetable has different cook times, we cook them separately, using the same pot and broth.
Get the BROTH going first:
12 c. water
4 T. extra virgin olive oil
1 T. salt
2 T. SPICE TIME Imitation Chicken Bouillon
1 T. onion powder
1 T. garlic powder
2 t. dry mustard
1 T. granulated sugar
1 T. dried basil
2 t. poultry seasoning
1- Place water and remaining broth ingredients in extra-large soup pot. Bring to boil.
Make the SAUCES next, so they’ll be ready when the veggies are cooked:
LOBSTER-STYLE BUTTER SAUCE
half extra virgin olive oil and half melted margarine – 4 T. of each
2 T. fine chop pickled garlic – marinating whole or chopped peeled garlic cloves in water with a little light-colored vinegar keeps them fresh longer and mutes the harsh flavors, making the garlic more amenable when using fresh
1/4 c. Key West Lime Juice – Nellie & Joes
1 T. vegan yeast
1 t. dry mustard
1/2 t. turmeric
1/2-1 t. salt or to taste
fresh grind black pepper to taste
handful of fresh pickled carrot matchsticks – same goes for the carrots as the pickled garlic – keep them handy in the refrigerator for whenever you want to add fresh carrot matchsticks to a dish
1- In small skillet heat oil/margarine, garlic and lime juice over low heat.
2- Transfer to bowl and whisk into the liquid, the remaining sauce ingredients.
3- Add cooked cauliflower buds, toss and plate.
FRESH TOMATO CAESAR SAUCE
8-3/4 oz. bottle daiya Creamy Caesar Dressing, at room temperature
2-4 oz. FOLLOW YOUR HEART DAIRY-FREE PARMESAN SHREDS
couple squirts bottled lemon juice, or use fresh to taste
fresh grind black pepper to taste
1 lb. fresh diced ripe tomatoes
1- Place cooked green beans in large bowl. Top with sauce ingredients. Toss, and plate.
SWEET MUSTARD HORSERADISH SAUCE
1/3 c. prepared yellow mustard
3 T. Balsamic vinegar
3 T. light brown sugar
1 t. smoked paprika
2 t. prepared horseradish
1/2 t. salt
1- Whisk all sauce ingredients in bowl.
2- Add cooked Brussel sprouts, toss and plate.
3 lbs. fresh cauliflower head minus leaves and stalks – wash, core and break into buds – not too big, not too small
2 lbs. 7 oz. fresh Brussel sprouts – slice bottom disk off, remove damaged petals, wash and cut in half from top to bottom if extra-large; if small leave whole
1-3/4 lbs. fresh string beans – wash, remove tips (I didn’t and wished I had)
Into the boiling broth:
1- Insert prepped cauliflower and boil till fork-tender.
2- Using large slotted spoon, lift from water into bowl.
3- Place prepped string beans into the water. Cook till as tender as you like, then lift with tongs out of the boiling water into bowl.
4- Place prepped Brussel sprouts into the water and cook till as tender as you like. Using wire mesh strainer dip into water and remove sprouts to bowl.
5- Turn water off.
6– Sauce each vegetable with their respective sauces, plate and serve.
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