Roasted Brussel Sprouts with Shallots and Balsamic Reduction (GF, V)

Roasted Brussel Sprouts with Shallots and Balsamic Reduction (GF,V) by www.fernsandpeonies.com

Time: 1 hour

Ingredients:
1 1/2 lbs (24 oz) brussel sprouts, cleaned and halved lengthwise
1 1/2 tbsp. olive oil
3/4 tsp. course kosher salt
1/4 tsp. course black pepper

1 large shallot, de-skinned and cut thin

1/2 c. good balsamic vinegar


Directions:
Preheat oven to 425 degrees. Line pan with parchment paper.

In a large bowl, combine the brussel sprouts, olive oil, salt and pepper. Toss with clean hands and then spread out evenly onto pan, making sure not to crowd too much.

Bake for 15 minutes, remove from oven and turn. Then add shallots. Place back in oven and roast for an additional 25 minutes for a total of 40 minutes. With about 10 minutes left in the roasting, start the balsamic vinegar reduction.

In a small sauce pan over medium heat, bring the balsamic vinegar to a boil and reduce slightly to a low boil. Cook for 10 minutes, stirring with a wooden spoon often, until the vinegar has reduced in half and it shows a thick coating on the spoon.

Once the brussel sprouts are out of the oven, drizzle the balsamic reduction over. Let it sit for 10 minutes and then serve.

Serves 6.


Nutritional Estimations: Calories 87. Total Fat 1 g. Cholesterol 0 mg. Sodium 267 mg. Potassium 419 mg. Total Carbs 14 g. Fiber 4 g. Sugars 6 g. Protein 4 g. Vitamin A 20%. Vitamin C 161%. Calcium 6%. Iron 9%.

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Maple Roasted Sweet Potatoes

Maple Roasted Sweet Potatoes (GF,V) by www.fernsandpeonies.com

Time: 1 hr 15 minutes

Ingredients:
3 large sweet potatoes, peeled and cut into 2 inch wedges
2 tbsp. olive oil
3 tbsp. pure maple syrup
3/4 tsp. course kosher salt
1/4 tsp. course black pepper

Directions:
Preheat oven to 350 degrees. Line pan with parchment paper.

Combine all ingredients in a large bowl and with clean hands coat the potatoes evenly.

Place sweet potatoes on the pan on one of their sides. Drizzle any remaining liquid over them.

Bake for about an hour, turning once on each side (every 20 minutes). Depending on the size of your wedges, you may need to bake for less or more time. They are done when you can pierce them easily with a fork.

Serves 6.


Nutritional Estimations: Calories 141. Total Fat 5 g. Cholesterol 0 mg. Sodium 288 mg. Potassium 293 mg. Total Carbs 24 g. Fiber 3 g. Sugars 10 g. Protein 1 g. Vitamin A 246%. Vitamin C 4%. Calcium 4%. Iron 3%.

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Sauteed Wild Mushrooms with Thyme

Sauteed Wild Mushrooms with Thyme (GF,V) by www.fernsandpeonies.com

Time: 25 minutes

Ingredients:
8 oz. baby bella mushrooms, stems removed, cleaned and sliced
7 oz. shiitake mushrooms,
4 oz. oyster mushrooms
2 tbsp. vegan butter
2 tbsp. olive oil
1/2 tsp. course kosher salt
1/4 tsp. course black pepper
6 stalks fresh thyme, leaves removed


Directions:
In a large skillet, heat the olive oil and butter. Add the rest of the ingredients and sauté over medium to medium-low heat for approx. 15 minutes, stirring often with a wooden spoon until soft.

Serve hot as a side or over mashed potatoes.

Serves 6.


Nutritional Estimations: Calories 98. Total Fat 2 g. Cholesterol 0 mg. Sodium 207 mg. Potassium 190 mg. Total Carbs 8 g. Fiber 2 g. Sugars 2 g. Protein 2 g. Vitamin A 0%. Vitamin C 1%. Calcium 0%. Iron 3%.

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Rosemary Fennel Stuffing (GF,V)

Gluten-free and Vegan Rosemary Fennel Stuffing with Shiitake Mushrooms by www.fernsandpeonies.com

Time: 1 hr 30 minutes, divided

Ingredients:
8 slices Schar GF Artisan Baker White Bread, cubed
6 slices Schar GF Artisan Baker Multigrain Bread, cubed

1 c. sweet onion, diced
1 c. fennel bulb, diced
1/2 c. celery, diced
2 cloves garlic, minced
7 oz. shiitake mushrooms, rough chop
1 tbsp. olive oil
1 1/2 tsp. course kosher salt
1 tsp. course black pepper
1 tbsp. fresh rosemary, chopped
2 tbsp. fresh sage, chopped
1/2 c. fresh parsley, chopped
2 1/4 c. vegetable stock, divided, plus more as needed

Directions:
The night before, preheat oven to 200 degrees. Place the cubed bread on a pan and bake for 30 minutes. Remove from the oven and let it sit out, as is, overnight.

The following day, preheat oven to 350 degrees and lightly grease a casserole pan. In a skillet, sauté the onion, fennel, celery and half the salt and pepper with the oil for 6 minutes. Add the minced garlic, mushrooms, the fresh rosemary and sage, and the remaining salt and pepper. Add a little bit of water as needed if the pan becomes too dry, just to keep the mixture moist. Sauté another 6 minutes until soft and remove from heat.   

In a large bowl, mix the dried bread cubes, vegetable mixture, the fresh parsley, and 1 cup of the vegetable stock to start. Add an additional 3/4 cup until the mixture is moist but not soggy, reserving about 1/2 a cup of the stock for later.

Place stuffing mixture in the casserole pan and bake for 20 minutes. Remove from the oven and evenly pour over the other 1/2 cup of vegetable broth and return to the oven for an additional 15 minutes, baking for a total of 35 minutes.

Serves 6.


Nutritional Estimations: Calories 263. Total Fat 5 g. Cholesterol 0 mg. Sodium 789 mg. Potassium 222 mg. Total Carbs 52 g. Fiber 8 g. Sugars 7 g. Protein 4 g. Vitamin A 15%. Vitamin C 13%. Calcium 6%. Iron 11%.

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Basic Cornbread Muffin (GF,V,Refined SF)

Moist and delicious basic cornbread muffins. This recipe is gluten-free, vegan, and refined sugar-free—but no one will ever know it. Read the blog at www.fernsandpeonies.com

Time: 45 minutes

Ingredients:
1 c. yellow cornmeal
1 c. all purpose gluten-free flour blend
3 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum powder (unless your gf flour blend already contains)
1 tsp. kosher salt

1 c. unsweetened non-dairy milk (I like almond milk)
1/2 c. pure maple syrup
1/2 c. coconut oil, melted
 
Directions:
Preheat oven to 350 degrees. Using a 12 muffin tin pan, either grease each tin lightly with coconut oil or use paper muffin liners.

In a large bowl, add all dry ingredients and combine. Then add wet ingredients and stir until a thick consistency forms, making sure all lumps are broken up.

Using your medium size levered ice cream scooper, scoop one level scoop per muffin tin. Then add the second scoop to each muffin. Using wet fingers, gently flatten each muffin.

Place in the oven and bake for 20 minutes. Do not over bake.

Makes 12 muffins.

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Balsamic Broccoli Rabe with Piquante Peppers (GF,V)

Gluten-free and vegan Broccoli Rabe cooked with balsamic vinegar, garlic, and piquante peppers — major additction alert! Find the recipe and more gluten-free and vegan recipes at www.fernsandpeonies.com

Time: 20 minutes

Ingredients:
1 tbsp. olive oil
1 bunch of broccoli rabe
3 cloves of garlic, thinly sliced
1/2 tsp. kosher salt
1/4 tsp. corse ground pepper
1/4 tsp. crushed red pepper
7 piquante peppers (olive bar marinated variety or Peppadew jared), sliced
1 tbsp. balsamic vinegar
3/4 c. water, divided

Directions:
Rinse your broccoli rabe and cut a few inches of the stalk off. Shake off excess water.

In a large skillet, heat the olive oil over medium heat and sauté the broccoli rabe, 1/4 c. of the water and the salt, black pepper and crushed red pepper for about 4 minutes, stirring frequently. Add the sliced garlic and piquante peppers and cook for 4 minutes, again stirring frequently. Add the balsamic vinegar and another 1/4 c. of the water, cover the skillet, lower the heat and cook for 3 minutes. Uncover, add the last 1/4 c. of water, stir and then cover and cook for a final 3 minutes.

Serve immediately.

Serves 4.

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These Sweet Potato Scones are baked with caramelized onions and sage and are the perfect addition to your holiday dinner or with a hot spicy cup of tea. Find this vegan, gluten-free and refined sugar-free recipe and more at www.fernsandpeonies.com

Time: 1 hour

Ingredients:
1/2 a large sweet onion, sliced thinly
10 sage leaves, rolled and cut into thin ribbons
1 tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. course ground black pepper

1 c. organic sweet potato puree
2 1/2 c. all purpose blend gluten-free flour (I like cup4cup Wholesome Blend)
3 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. kosher salt
1/2 tsp. course ground black pepper
1/2 c. cold vegan butter, cut into1/2 in. cubes
1/2 c. unsweetened non-dairy milk (I like almond milk)
 
1/4 c. gluten-free flour for shaping loaf


Directions:
On very low heat, caramelize the onions, sage leaves, olive oil, salt and pepper for 20-25 minutes, stirring frequently.  Set aside.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large food processor, process the rest of the ingredients (with the exception of the additional flour for shaping). Pulse until it starts to come together and process for 15-20 seconds. You may need to scrape down the sides. Do not process too long, just until it looks like everything is incorporated.

Turn out onto your floured board and add the onion and sage mixture to the dough, mixing a few turns with your clean hands (you can also just process this caramelized mixture with the rest of the ingredients if you don’t want left whole in your scones). Sprinkle a little extra flour on top once you have incorporated the caramelized onions. Gentle form your dough into about a 10 inch round and then flatten to a 1 - 1 1/2 inch thick disk. You will notice your dough is actually nice and airy and easy to work with. Add a little more flour if it is too sticky. Once you have formed your disk, take a large, sharp knife and cut in half, then half again and then each quarter in half to give you 8 scones.

Gently lift each (I used my large knife here) and put on the lined baking sheet. Bake for 30 minutes. Wait 10 minutes, then move to a cookie rake to cool.


Makes 8 scones.

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