Whether you’re making these for the big Thanksgiving table or a Tuesday dinner, these recipes give you a new way to look at Brussels Sprouts, Carrots, and Cranberries.
RECIPES BELOW!
KALE ROBOT makes vegetable heavy, allergy friendly recipes.
All recipes on the channel are always:
-Gluten Free
-Dairy Free
-Tree Nut Free (except for Coconuts)
-Sugar Free
These recipes are ALSO:
-Soy Free
-Shellfish Free
-Corn Free
-Egg Free
-VEGAN
This recipe CONTAINS:
-Alliums (onion in Salad Pie)
-Nightshades (Tomatoes)
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RECIPE
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SHAVED BRUSSELS SPROUTS SALAD
1 small bag Brussels Sprouts, shaved on a mandolin
1 knob of Ginger, peeled and sliced into batons
1 Shallot, minced
1/2 Green Chili, minced
1 tsp Urad Dal (black lentils)
1 tsp Chana Dal (yellow lentils)
1 tbsp Black Mustard Seeds
12-15 fresh Curry Leaves
6oz Water
Lime juice to taste
Coconut Fat/Oil
1) In a large sautee pan over medium-high heat, add a large dollop of coconut fat
2) Add urad dal and chana dal and fry for 3 minutes until toasted
3) Add mustard seeds. Once they start to pop, add green chili, shallot, ginger, and curry leaves
4) After about 3-5 minutes, add in the 6 oz of water
5) Allow the water to reduce until almost evaporated and add in the brussels sprouts and toss to coat
6) Cook for about 5 minutes and remove from heat
7) Season with salt and lime to serve
SLOW ROASTED CARROTS with SPICY SUNBUTTER
1 bunch good Carrots
3/4 cup Sunflower Butter (Organic Sunbutter)
1 knob of fresh Ginger, chopped
1 knob of fresh Turmeric, chopped
1/2 Green Chili, chopped
1/2 tsp Garam Masala
1/4 tsp Cardamom, ground
Pepitas
Fennel Seeds
Sesame Seeds
Nigella Seeds
Smokey Flaked Salt (Maldon)
Water
Coconut Fat
CARROTS
1) Preheat oven to 325 degrees
2) Toss carrots with coconut fat and kosher salt
3) Roast carrots in oven for 80 minutes until tender, then set aside
SPICY SUNFLOWER BUTTER
1) Grind ginger, turmeric, and chili in a blender or mortar and pestle until it’s a loose paste and set aside.
2) In a pan over medium-high heat, add a knob of coconut fat and fry garam masala and caradmom for 45-60 seconds to bloom.
3) Reduce heat to low and add sunbutter and smoked salt. Mix to combine.
4) Slowly add water and whisk until you have a smooth paste.
SAVORY CRANBERRY CHUTNEY
1 bag Cranberries
Mustard Seed oil
1 Star Anise
1 stick Cinnamon
2-3 Cloves
10 Black Peppercorns
1 knob Ginger, sliced into batons
10-15 Curry Leaves
1 tbsp Mustard Seeds
1 tsp Chili Powder
~1/2 cup Coconut Sugar or other sweetener
Water
1) In a sauce or sautee pan, add mustard seed oil and set over medium-high heat.
2) Add all ingredients to hot oil except for cranberries and coconut sugar
3) Cook for 2-3 minutes and add cranberries, stirring to coat
4) Allow cranberries to cook down until they become a paste, and then add water and whisk to form a sauce.
5) Add coconut sugar or other sweetener to taste
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