Brussels Sprouts with mustard sauce

Lately my husband has been enamored with mustard. There is a tang and a depth added to a dish with just the right amount of mustard in addition to the usual ingredients. Yes, there are patterns and habits in making vegan meals every day, and mustard quite simply adds a bit of spice to life! So when I was planning a fairly common combination of brussels sprouts, onion and mushrooms as a major side dish, I chose to add a stone ground mustard to the Bragg Liquid Amino, water and dash of black pepper. It was well worth it, and turned this one-pan dish into an instant favorite.






BRUSSELS SPROUTS WITH MUSTARD SAUCE

2 torpedo (or other pungent red) onions
10-12 medium button mushrooms
2-3 cups or 1.5 pounds Brussels sprouts
2 tsp Bragg Liquid Amino
2 TBLSP stone ground mustard of your choice
1/2 c water
dash freshly ground black pepper

Slice the onions in thin slices, separating the rings in the bottom of a wide non-stick pan.
Clean the Brussels sprouts (cut off the tough stem ends and peel away any yucky leaves, washing off any dirt), and slice them in half vertically - cutting through from the stem end through the floret.
Brush the mushrooms and cut in quarters if large enough, or in half if smaller (use more of them if they are small).

Layer the Brussels Sprouts over the onion layer, putting the mushrooms on top. Pour 1/2 c water, Bragg's, and mustard over all of this and cover with lid. Simmer for about 10-15 minutes, stirring once or twice. Then turn off and leave covered, allowing the Brussels sprouts to steam and soften further, while not overcooking the mushrooms.

You can serve just like this, or cook a couple minutes without the lid to further reduce the mustard sauce onto the veggies.

Marinated Tempeh with Sweet Potato Noodles

We came home from a social gathering and really needed some serious food after eating carrots and cherry tomatoes all evening. I had seen this coming and had boiled and started soaking some tempeh in a spicy marinade earlier in the day.  Phew! Dinner turned into a one-dish meal. Comforting, filling, and adding in just what we needed to close the day. You can definitely exchange the sweet potato noodles for rice or mung bean starch noodles, but if you have an Asian grocery nearby, the texture of the sweet potato noodles really adds something.  Dessert was a mandarin orange. There is a high sodium content in this due to the Tamari, Ume plum vinegar and Sriracha.


Marinated Tempeh with Sweet Potato Cellophane Noodles
1 package tempeh
1/2 bag sweet potato cellophane noodles (2 servings)
2 cups sugar snap peas, cleaned & de-strung
1 cup shitake mushroom caps, sliced
4 cloves garlic, crushed & chopped
2 Tblsp sriracha Vietnamese Chili Sauce
2 Tblsp Tamari
1 tsp Ume Plum Vinegar
1 tsp Balsamic Vinegar

1. Cut up and boil tempeh for about 10 minutes. Then put tempeh in a bowl with 2 tblsps sriracha chili sauce, a tablespoon of tamari and about 1 teaspoon balsamic vinegar. Let this soak, stirring the sauce over the tempeh chunks for several hours. You can even put it in the fridge for a while.

2. Water saute garlic with sliced mushrooms. Add snap peas, tamari and plum vinegar, stir, cover, stir, cover.

3. Add tempeh and soaking pepper sauce to wok, stir, cover, stir, cover. Meanwhile, boil water and cook the cellophane sweet potato noodles until clear and spongy.

4. Drain and rinse noodles, and add them to wok mixture, stirring them into the juices.  You might add more sriracha or tamari on the table.  You can definitely turn this into a meal for 4 by adding another vegetable dish and/or soup and salad.

spicy tempeh sweet potato noodles Nutrition Facts Serving Size: 1 Serving (400g) Amount Per Serving % Daily Value* Calories 694 35% Total Fat 11g 17% Saturated Fat 2g 11% Trans Fat Cholesterol 0% Sodium 1864mg 78% Total Carbohydrate 130g 43% Dietary Fiber 5g 18% Sugars 5g 0% Protein 23g 46% Vitamin A 2% • Vitamin C 65% Calcium 18% • Iron 41% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.courtesy of cronomieter. com using my data.