Apple Cider Brussels Sprouts

As a kid, I hated Brussels sprouts with a passion (as well as a multitude of other vegetables). I can remember gagging as I forced those wretched vegetable down my throat, because I knew I couldn't leave the dinner table until they were all gone. Fortunately, since childhood I've developed an appreciation for almost all vegetables, Brussels sprouts included. This recipe is from Vegan Yum Yum cookbook.

1 1/2 pounds Brussels sprouts
3 tbsp. olive oil
1 cup apple cider or apple juice
4 tbsp. Earth Balance margarine
1 tsp. Dijon mustard
1/4 to 1/2 tsp. salt
1 tbsp. all-purpose flour

Trim the ends off of the Brussels sprouts, remove loose and blemished leaves and then halve.

Heat the oil in a very large saute pan, allowing the pan to get really hot, but not smoking. Place the Brussels sprouts in, cut side down and let them cook for 1 to 2 minutes until seared with some color but not cooked through. Turn down the heat to medium low, add the apple cider and cover. Cook for 4 minutes, or until just tender; a knife inserted in the stem should go in with a little resistance, and the Brussels sprouts should be bright green. Remove them from the pan with a slotted spoon and place them into a large bowl, leaving the liquid behind in the pan. If a couple of stray leaves remain that's fine.

Turn 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. If the pan is too hot when you add the flour, you'll get a lumpy sauce no matter what, because the flour cooks and forms lumps instead of disolving. 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.

Creamy Sweet Pea Pesto Pasta

This sauce was inspired by a Sweet Pea Pesto dish that used to be on the menu at one of my favorite Walla Walla Restaurants, the Green Spoon. It always sounded so good, but the knowledge of how all that cheese and dairy would leave my stomach feeling made me pass it up every time. I'm not sure what the original tasted like, but this plant-based alternative is pretty tasty.

1 cup cashews
2 tbsp. nutritional yeast
Juice from half a lemon
1/2 tsp. smoked salt
2 tsp. dijon mustard
1/4 tsp. paprika
4-6 cloves of garlic
Pepper to taste
2 tbsp. Earth Balance margarine
1 1/2 cups fresh peas (thawed frozen peas will work too)
Big bunch of pea sprouts (cut off the green part to use as a garnish)

Place cashews in blender or food processor and cover with water. Blend until smooth, add more water as necessary to achieve a sauce-like consistency. Add the lemon juice, salt, dijon mustard, paprika, garlic cloves, butter and pepper and blend until thoroughly combined. Add the peas and pea shoots and blend until smooth. If the sauce is too thick, add a small amount of water until desired consistency is reached.

Pour the sauce into a saucepan and cook on medium-low heat for 5-10 minutes. Stir constantly to ensure that sauce doesn't burn. Serve with your favorite pasta, garnish with pea sprouts and enjoy!