Forks Over Knives – March 2019

Creamy Brussels Sprouts
with Sun-Dried Tomatoes
15 minutes lMakes 3 cups

Not into Brussels sprouts? This creamy,
comforting side dish might just change
your mind.

1 lb. Brussels sprouts, trimmed
and halved (4 cups)
1 cup thinly sliced leeks (white
parts only)
1 clove garlic, minced
¼ to ½ cup vegetable broth or
water
1 cup unsweetened, unflavored
plant milk, such as almond,
soy, cashew, or rice
2 Tbsp. unbleached all-purpose
flour
1 Tbsp. nutritional yeast
1 tsp. yellow mustard
1 Tbsp. finely chopped sun-dried
tomatoes (not oil-packed)
Sea salt and freshly ground
black pepper, to taste
1 Tbsp. finely chopped fresh
parsley

1. In a large saucepan cook Brussels
   sprouts, leeks, and garlic in vegetable
   broth over medium-low 10 minutes
   or until sprouts can be pierced with
   a fork, stirring occasionally. Do not
   overcook.


2. In a bowl whisk together milk,
   flour, nutritional yeast, and mustard.
   Stir in sun-dried tomatoes. Add to
   Brussels sprouts. Cook 3 to 5 minutes
   or until sprouts are coated and the
   sauce thickens, stirring frequently.
   Season with salt and pepper. Sprinkle
   with parsley.

From Darshana Thacker

roasted sweet

potato wedges

Roasted Sweet

Potato Wedges

30 minutes lMakes 12 wedges

The trick to making great roasted

sweet potatoes without oil is to steam

them before you put them in the

oven. This precooking step makes the

wedges tender, not chewy.

2 medium sweet potatoes

(1 ½ lb.), peeled and cut

lengthwise into 6 wedges

1 tsp. granulated garlic

½ tsp. ground cumin

½ tsp. chili powder

¼ tsp. sea salt

½ tsp. freshly ground black

pepper

1. Preheat oven to 425°F.
   Line a large baking sheet with
   parchment paper. Place potato
   wedges in a steamer basket
   in a large saucepan. Add water
   to saucepan just below basket.
   Bring to boiling. Steam, covered,
   7 minutes or until just tender.


2. Arrange potato wedges on the
   prepared baking sheet in a single
   layer. In a small bowl stir together the
   remaining ingredients. Sprinkle spice
   mixture over potato wedges.


3. Roast 15 to 20 minutes or until
   browned and tender, turning once
   halfway through cooking. Serve hot.
   From Del Stroufe

89