Brussels Sprouts Stir-Fry and Gingered Carrot Sticks

This meal was absolutely delicious!! It took less than 30 minutes to prepare, which made it even more delightful! haha! The stir-fry can easily be adapted to your tastes by adding or subtracting veggies (just don't take away those yummy brussels sprouts!). I served it over rice, but you could serve it over noodles instead.

Brussels Sprouts Stir-Fry and Gingered Carrot Sticks

Brussels Sprouts Stir-Fry

Ingredients

1 pound brussels sprouts, ends trimmed and halved
2 cloves garlic, minced
4 green onions, chopped
1/2 red bell pepper, sliced
4 ounces mushrooms, stems removed and sliced
15oz. can baby corn, rinsed, drained, and chopped into bite-size pieces
1/3 cup water
2 tbsp. soy sauce
2 tbsp. seasoned rice wine vinegar

1 tbsp. sugar

Directions

Spray a large skillet with a light coating of oil. Heat over medium-high heat, and add the garlic and green onions; stir and cook for one minute. Add the brussels sprouts, turning them cut-side down. Cook until lightly browned, about 3 minutes.

Add the red bell pepper, mushrooms, and baby corn, and stir well. Add the water, vinegar, soy sauce, and sugar and cover tightly. Reduce the heat and cook until the brussels sprouts are tender but not overdone, about 5 minutes. (Add a little more water if necessary.)

Add more soy sauce or rice wine vinegar to taste and serve hot.

Gingered Carrot Sticks

Ingredients

3 large carrots

1/4 tsp. sesame oil
fresh ginger, cut into 4 thin, quarter-sized slices
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon white sugar

Directions

Peel the carrots and cut them into matchsticks about 3-inches long. Combine the soy sauce, vinegar, and sugar, and mix to combine.

Heat the sesame oil in a non-stick skillet over medium-high heat. Add the ginger, and stir-fry for about a minute. Add the carrot sticks and cook, stirring, for 2 more minutes. Add the soy sauce mixture and cook until most of the liquid has evaporated.

Drizzle lightly with soy sauce before serving.

ENJOY!

Pumpkin Black Bean Casserole

This has become one of our favorite winter dishes. It is incredibly fast and easy to make: just mix and bake! The best part-- just like any casserole, it makes great leftovers for lunch the next day! WARNING: This dish does not look "pretty" by any means, but do not let looks fool you; it is DELICIOUS!

I told you it wasn't a pleasing sight... but trust me, it's awesome!

Just after baking.

Pumpkin Black Bean Casserole

Ingredients

1 15 oz. can black beans (rinsed and drained)
1/2 cup frozen corn
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 1/2 teaspoons chili powder (to taste... I add more, but we love spicy foods)
15 oz. can tomatoes, drained and liquid reserved

1 pound pumpkin (about 1/2 one small pumpkin) or any winter squash (butternut, acorn, etc.)

3/4 cup soy milk
1/2 cup nutritional yeast
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon mustard powder
1/2 teaspoon paprika

Directions

In a large bowl, combine the black beans with the next seven ingredients and set aside.

Cut the pumpkin in half. Set aside one half for another use and peel the other half. Cut it into very thin slices about 1/4-inch thick and 2 inches long.

Preheat oven to 425F. Spray a 2-quart casserole dish with oil. Lay one-third of the pumpkin slices in the bottom of the dish, and sprinkle lightly with salt and pepper. Cover with half of the bean mixture. Repeat layers with another third of the pumpkin and the remainder of the beans. Finish with the final third of the pumpkin slices.

In a blender, combine the reserved tomato liquid (about 1/2 cup) with the soymilk and remaining ingredients. Blend well and pour over the pumpkin. Cover tightly, and bake for 30 minutes. Remove the cover and bake for 20-30 minutes, until sauce is thick and bubbly and pumpkin is tender.

ENJOY!