Vegetarian Blog for the Lazy

• 1 large, crisp apple, cut into bite-sized wedges
• 1 lemon, juice only
• a couple pinches of fine-grain sea salt
• a couple splashes of olive oil
• 2 medium cloves garlic, minced
• a scant tablespoon of maple syrup
• 1/3 cup pine nuts, toasted and chopped
• 12 ounces (3/4 pound) fresh brussels sprouts, washed and cut into 1/8-inch wide ribbons
• optional- 4 ounces extra-firm wildwood brand tofu cut into tiny-inch cubes

Soak the apples in a bowl filled with water and the juice of one lemon, remove seeds.

Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts – gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts. This isn’t a dish you want sitting around, the flavors change dramatically after ten minutes or so, and I think that is part of the reason brussels sprouts get a bad rap. Even I don’t like them after they’ve been sitting around.

Serves 2 – 3 as a main, 4 as a side

From 101 cookbooks.com

• 6 large red new potatoes, skin semi on
• 2 large turnips, peeled
• 1/2 cup half and half (or whole milk)
• 8 tablespoons butter, melted (1 stick)
• Salt and pepper to taste
• 1/2 cup low fat sour cream (or to taste, I used much less)

Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15-20 minutes or until fork-tender. Drain.

Whip cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don’t overbeat them; a few lumps are nice).

Add hot cream, butter and sour cream. Season with salt and pepper to taste.

Whip again until blended.

Adjust thickness by adding more cream, if desired.

serves 6 – 8 people

Adapted from a Paula Deen recipe, Food Network