When I first moved to Brooklyn I was eating a bagels all the time. Of course, it didn't help that I was living close to the best bagel store in the borough complete with a million varieties of flavored tofu cream cheese made in-house and cheap day-old dozens. In an attempt to save my body from utter collapse, I committed to cutting back on my bagel intake and am proud to say that I have done quite well. Every now and then though, on rainy days filled with the Sunday blues, I do relish in the jaw-weakening joy-filled land of Brooklyn bagels. Here is today's story.
1 sesame bagel (toasted and smeared with earth balance)
Saute the below in a medium sized frying pan over medium heat. Make yourself some good coffee while you're at it.
1/2 yellow onion (diced)
2 cloves garlic (minced)
1 Tbs. olive oil
1 cup brussels sprouts (quartered and trimmed)
1 field roast (or otherwise) vegan sausage (sliced)
splash of soy sauce or Braggs (if you are still using that stuff!)
freshly ground pepper
Assemble and open wide!
May 22, 2011
I have made my seventh and final move of this year. Woosh! There is an expansiveness to my new space that is very welcome and soon the kitchen will be in complete working order. Unfortunately, my computer is counted among the very many losses of the last few months, so you will have to bear with me as posts are guaranteed to be sporadic.
These Blackberry Apple Bars came into being at a friend's house last weekend. I was going to make a pie, but due to a lack of supplies threw together these super- easy and hassle-free bars. I imagine they would be delicious with any fruit filling (peaches would be great!).
To make, spread the oil pie crust dough in the bottom of a large rectangular baking pan. Poke with a fork and bake at 400 for 10 minutes. Prepare your fruit as necessary and sprinkle with a half-cup sugar and a tsp of cinnamon and flour. You may also choose to omit the sugar depending on the sweetness of your fruit. Top with a crumble and bake for 40ish minutes, until browned on top. You can find recipes for both the oil pie crust and crumble by searching the blog at the bottom of the page.