Book of Yum: Gluten free Vegetarian Thanksgiving 4: Mushroom Socca Tartlet and Apricot Brussels Sprouts
Gluten free Vegetarian Thanksgiving 4: Mushroom Socca Tartlet and Apricot Brussels Sprouts
Posted in Blog Event, Blog News, Brussels Sprouts, Dairy Free, Fellow Food Bloggers, Holiday, Party Food, Party Menu, Soy Free, Thanksgiving, Vegan, beans | 2 Comments »
Welcome to Episode 4 in our Gluten Free Vegetarian Thanksgiving Series. Today Kim of Welcoming Kitchen shared a creative recipe for a Mushroom Socca Tartlet that would be a wonderful entree in any holiday meal. Kim used all whole ingredients, even grinding her own chickpea flour from dried chickpeas to make the socca. My favorite part of this recipe is probably the fresh herb infused oil. Not only does it look beautiful but it sounds like it would taste simply divine. All of the recipes at Kim and Megan’s site are free of the eight common allergens (dairy, eggs, soy, tree nuts, peanuts, wheat, fish, and shellfish), gluten free, and vegan. Not only that, but they have a series of cookbooks out, and the latest released in June Welcoming Kitchen: 200 Delicious Allergen- Gluten Free Vegan Recipes
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For my contribution, I thought I’d share an unusual but absolutely recipe for delicious apricot glazed brussels sprouts. In my opinion, brussel sprouts are an unfairly maligned vegetable. If they are prepared right, they can be really, really tasty.
Here are some lovely blog recipes for Brussel Sprouts.
I tried the first three recipes and they were YUMMY!
Elana’s Pantry Gluten Free Chestnuts with Brussel Sprouts
Gluten free Bay Roasted Brussels Sprouts
Gluten free Bay Lemon Dijon Roasted Brussels Sprouts
Gluten free Fat Free Vegan Brussels Sprouts with Basil and Garlic
Simply Recipes Hashed Brussel Sprouts with Lemon
1 lb- 1 1/2 lb. brussels sprout
olive oil
dried dill to taste
salt
pepper
1/2 cup apricot jam (i use a no-sugar variety)
1 tbsp. fresh lemon juice
lemon zest, if desired
Clean sprouts and shake off water, or fold in a towel. Cut in half, horizontally, and place in medium to large bowl, drizzling with olive oil. Season with dill, salt, and pepper and place flat on cookie sheet. I think that it is easiest if you put them all one way, either flat, cut side face down or round exterior face down. Place in 425 F oven and bake for 15 minutes and then check. If one side is nicely browned, turn over. Otherwise, put back in oven for another 10-15 minutes or until browned on one side. (This will depend on size of the brussel sprout) When this one side is brown, turn the sprouts over and bake for 5-10 minutes or until done to your preference. I like them more done than my DH- My favorite part is the crispy, paper-like exterior. yum! He likes them lightly browned but not papery. To each their own.
While sprouts finish browning, put your jam, lemon juice, and zest in a heavy bottomed, small soup pot. Bring to a simmer and let it come to a liquid like texture. Then turn off the stove and reserve glaze.
When brussel sprouts are done, put in a pretty, medium sized serving bowl and drizzle generously with glaze, stirring if necessary. Serve and enjoy!
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