Natalie

About Natalie

Welcome to Are You Kitchen Me?! Where I write about food, healthy lifestyles, and post my favorite recipes!

Brussels Sprouts Au Gratin

A new classic to introduce at Thanksgiving this year- Brussels Sprouts Au Gratin is as comforting as the traditional casseroles with a fun new spin! They’re sprOUT of this world!

Brussels Sprouts Au Gratin | AreYouKitchenMe.com

Thanksgiving is next week and, unlike previous years, I don’t have a plan yet. Ah! I have an idea of what I’ll be making to bring to my parent’s big feast but the one thing I know for sure is this Brussels Sprouts Au Gratin.

Now, traditionally we don’t eff with the Thanksgiving meal. My family can be adventurous when the time is right but Thanksgiving is not that time. Our kitchen island spread always includes classic creamy mashed potatoes, traditional green bean casserole, sweet potato casserole, cranberry sauce, and of course a big bird. Leave it to me to inject some novelty into the classic table…

Brussels Sprouts Au Gratin | AreYouKitchenMe.com

When I transitioned from vegetarian to vegan, I started veganizing some of the classics so that I could enjoy the meal with my family. I also started to slide a few new recipes in here and there… And they’ve been a hit! Some of my additions have been Creamed Kale, Apple Quinoa Fall Salad, Mushroom Gravy, and Sweet and Spicy Brussels Sprouts. Not exactly traditional but I didn’t hear any complaints.

So I’m back with another NEW Thanksgiving recipe! The good news is, this dish feels like the creamy, comforting, ooey-gooey recipes we’re all used to at the holidays. No wisecracks about “rabbit food” around here!

Brussels Sprouts Au Gratin | AreYouKitchenMe.com

I picked up all of the ingredients for this recipe at my favorite grocery store, Lucky’s Market! Every Saturday after hitting up the Clintonville Farmer’s Market (which has its last market this weekend- *sobs*), we stop into Lucky’s for the things we couldn’t get from the farmers. Their slogan “Organic for the 99%” speaks to all the things I love about this brand. They are committed to healthy, organic food but at prices you can afford without a trust fund.

Lucky’s also happens to have the juiciest, plumpest, most perfect Brussels sprouts this time of year. Seriously, I skip over the dinky sprouts at the market every time to hold out for these. I also hold out for Lucky’s brand products- ALL with a high-quality standard and great pricing. For this recipe, I grabbed their crispy Panko Breadcrumbs to add a little crunch and texture atop the creamy base. Oh, and I use their app to earn rewards and save seriously good money!

Brussels Sprouts Au Gratin | AreYouKitchenMe.com

Do you cook traditional dishes for Thanksgiving? Try switching it up with creamy, dreamy, and deliciously healthy Brussels Sprouts Au Gratin this year and let me know what you think!!

Brussels Sprouts Au Gratin

Prep Time: 30 minutes

Cook Time: 1 hour

A new classic to introduce at Thanksgiving this year- Brussels Sprouts Au Gratin is as comforting as the traditional casseroles with a fun new spin! They’re sprOUT of this world!

Ingredients

  • 2 lbs. Brussels sprouts, trimmed + halved (3 lbs. before trimming)
  • 1 Russet potato, peeled + chopped
  • 3 cloves garlic, lightly smashed (mostly whole)
  • 1 cup raw cashews
  • 1 Tbs. salt
  • 1 Tbs. nutritional yeast
  • 1 Tbs. miso paste
  • 2 Tbs. refined coconut oil (optional)
  • Vegan Parmesan (store bought or from this recipe)
  • Lucky’s Panko Breadcrumbs

Instructions

  1. Add chopped potatoes, garlic, cashews, and salt to a pot and cover with 1½ cups of water. Bring to a boil over high heat then reduce to a simmer. Cook for 10 minutes, until potatoes are fork tender. Let cool.
  2. Meanwhile, heat oven to 425F and lightly grease an 8x8 or round baking dish.
  3. Add contents of pot (including the cooking water) to a blender with nutritional yeast, miso, and coconut oil. Blend until completely smooth, scraping the sides as needed. If the mixture is too thick to blend, add a few tablespoons of water and try again- you want it very thick though, as the sprouts release liquid when cooked.
  4. Add the Brussels sprouts and the blended mixture to prepared pan and toss to completely combine. (You could do this in a separate bowl and then transfer to the pan if you don’t mind dirtying another dish.) Top generously with breadcrumbs and vegan parmesan.
  5. Cover the baking dish with foil and bake for 45 minutes. Remove foil and bake an additional 10 minutes, until top it beginning to brown.
https://www.areyoukitchenme.com/brussels-sprouts-au-gratin/

Lucky’s provided me with gift cards in exchange for social media posts. As always, I would never promote brands or products I don’t love and truly believe in. Thanks for supporting the brands that make this blog possible!

Buffalo Jackfruit Wonton Cups

Football season is upon us and it’s time for noshing on all the best game-day grub! Get your snack table Super Bowl–ready with a plate of addictive Buffalo Jackfruit Wonton Cups!

I was born into a football family. Being from Columbus means I came out of the womb bleeding scarlet and gray. Buckeyes or die. Every year for the better part of my life, my family has hosted multiple football watch parties and neighborhood get-togethers. And as much as we love watching football, the snack table tends to be the star of the show. Of the cornucopia of tasty treats laid out to feast on, dips of all sorts might just be the most popular snackage.

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

Between hummuses and beer cheeses and onion dips, one of the most ubiquitous bowls of gooey goodness is buffalo chicken dip. But I have a confession. I have never had said spicy condiment. I became a vegetarian longgg before I came around to spicy foods so that Venn diagram just never overlapped. But now that I’m grown up and enjoy melting my face off with hot sauce from time to time, I can only imagine what I’m missing.

But imagine no more! After a couple less-than-great trials, I finally came up with a buffalo “chicken” dip that I like. And by like, I mean have been sneaking spoonfuls of it every time I walk past the fridge… Safe to say, I’m officially on the buffalo bandwagon.

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

The fiery hot and silky smooth sauce that makes up the bulk of this recipe might just be one of the best things I’ve ever put in my mouth. Because it would be weird to dip my body into a vat of it, here are some of the ways I’m dreaming of using it…

  • As a dip of veggies
  • Coating noodles for a spicy mac & cheeze
  • Draped over a baked potato
  • Packed into a burrito
  • Topped with vegan cheese and baked into a bubbly dip
  • Slathered over nachos
  • Tossed with jackfruit and jammed into a muffin tin…

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

After Twin Dragon sent me an assortment of their 100% natural Asian wrappers, I’ve been dying to tuck some goodies into a wonton cup for a little bite-sized treat. And there’s no better time for finger food than at a football watch party, amiright?? I especially like that this recipe doesn’t require any skill or finesse, like folding and crimping and tucking. Just squish the vegan, non-GMO wrappers into the muffin tin holes ands you’re halfway there! P.S. You can purchase JSL Foods Twin Dragon products at your local: Albertsons, Shaw’s,
Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper’s, or Gelson’s !

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

We’re in the throws of football season and there’s no better time to start prepping your most super recipes for Super Bowl Sunday! February is right around the corner and trust me, you’re friends will devour Buffalo Jackfruit Wonton Cups before the final touchdown is called.

Buffalo Jackfruit Wonton Cups

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 20-24 cups

Football season is upon us and it’s time for noshing on all the best game-day grub! Get your snack table Super Bowl–ready with a plate of addictive Buffalo Jackfruit Wonton Cups!

Ingredients

  • 20-24 Twin Dragon wonton wrappers
  • Vegan ranch dressing, + sliced green onions, for topping
  • Buffalo Sauce:
  • 1 cup cannellini beans, rinsed
  • 1½ cup cashews, soaked at least 2 hours or overnight
  • 2 Tbs. nutritional yeast
  • 2 tsp. apple cider vinegar
  • ½ cup non-dairy milk
  • ½ cup hot sauce
  • Jackfruit “Chicken”:
  • 1 14oz. can jackfruit in brine (NOT in syrup)
  • ½ yellow onion, thinly sliced
  • ½ cup vegan chicken broth (I use Edwards & Sons bullion cubes), or vegetable broth

Instructions

  1. Begin by preparing the jackfruit. Drain the liquid from the can, slice any hard bits off the large pieces, and chop them into smaller pieces. Use your fingers or a knife to “shred” the stringy part of the jackfruit. Place all pieces on a towel and pat to dry.
  2. In a large pan over medium-high heat, add a splash of oil or broth and onions. Sauté for 5 minutes, until softened. Add jackfruit to the pan and toss for a few minutes to dry further. Then add broth and sauté until most of the broth has been absorbed. Set aside to cool slightly.
  3. Meanwhile, prepare the sauce. Add all of the sauce ingredients to a blender and blend until completely smooth, one to two minutes, scraping down the sides as needed.
  4. Mix sauce with jackfruit and stir to combine.
  5. Preheat oven to 400F and lightly brush two muffin tins with oil or spray with baking spray. Place a wonton wrapper over one hole of the muffin tin and press down gently to fill the cavity, folding as needed. Repeat to line 20 cups but have a few wrappers ready in case you have extra filling.
  6. Use a spoon to place a heaping Tbs. of filling into each cup and lightly press down to smooth the top. Distribute all filling between cups but do not overfill.
  7. Bake cups for 12 minutes, rotating once, until corners are browned. Drizzle with ranch and sprinkle with green onions. Enjoy warm. Store leftovers in an airtight container and reheat in the oven until crisp.
https://www.areyoukitchenme.com/buffalo-jackfruit-wonton-cups/

John’s Vegan Chili

My sweetie rarely gets the chance to cook in our kitchen, but I always love it when he does! John’s Vegan Chili is one of my favorite foods out there and we eat it all year long!

John's Vegan Chili | AreYouKitchenMe.com

I do most of the cooking in our house. Listen, I’m not complaining. Cooking is my passion and I love making our daily meals. I’m also a huge control freak and don’t often give John free reign at the stove. But every so often he asks to take the wheel and I never regret it. The kid makes a mean (vegan) grilled cheese. Grills mushrooms like a boss. Knows his way around a butternut squash. And makes the BEST vegan chili.

John's Vegan Chili | AreYouKitchenMe.com

Chili has always been the ultimate comfort food to me. My family served it over spaghetti topped with shredded cheese and cornbread. The perfect layers of carbs and hot, spicy, hearty stew. It’s everything you need in one bowl. Nowadays, I keep things a little simpler and serve our vegan chili with some fresh, cooling cilantro and crunchy oyster crackers.

John's Vegan Chili | AreYouKitchenMe.com

John started making vegan chili a few years ago for his office’s annual chili cook-off. He spends hours perfecting his recipe and we’ve already made three test batches this year. Unfortunately, he hasn’t taken the #1 award yet, but I’d say the fact that his CEO is a meat aficionado is probably a factor…

John's Vegan Chili | AreYouKitchenMe.com

That said, we think the “meat” in this recipe is perfect! We’ve tried a few different options (included Beyond Meat patties which was a disaster) and our favorite is always the Gardein beefless crumbles. Most other frozen crumbles are pretty good too, though!

John's Vegan Chili | AreYouKitchenMe.com

Don’t be intimidated by the long ingredient list! If you have everything prepped and ready to go (mis en place, if you will), the recipe doesn’t take too much time at all. And every ingredient adds to the layers of complex flavor, just ask John. I asked him if we could simplify it at all and he said, “yeah, if you want it to suck.”

So there you have it friends, vegan chili that doesn’t suck.

John’s Vegan Chili

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: a shiz ton of chli, probably serves 15...

My sweetie rarely gets the chance to cook in our kitchen, but I always love it when he does! John’s Vegan Chili is one of my favorite foods out there and we eat it all year long!

Ingredients

  • 2 onions, diced
  • 2 red bell peppers, diced
  • 2 green bell peppers, diced
  • 4 cloves garlic, minced
  • 1 28oz. can diced tomatoes
  • 3lbs. fresh tomatoes, diced (or 2 additional cans)
  • 1 package Gardein beefless grounds
  • 2 Tbs. olive oil (or broth or water)
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 3 Tbs. chili powder
  • 2 tsp. smoked paprika
  • 1 tsp. cumin
  • 1/8 tsp. coriander
  • Pinch of cayenne pepper (or more to taste)
  • 2½ Tbs. sea salt, plus more to taste
  • Black pepper to taste
  • 2 Tbs. tomato paste
  • 1½ Tbs. soy sauce
  • 1 Tbs. barbeque sauce
  • 1 Tbs. ketchup
  • 1 tsp. Worcestershire sauce
  • 5-10 dashes hot sauce (optional)
  • 1 can each, pinto beans and dark red kidney beans, rinsed and drained

Instructions

  1. Before you begin cooking, I recommend getting all of your ingredients out and prepared. Chop the veggies, open the cans, and even measure out all of the spices into a small bowl. This will make the cooking process a breeze!
  2. Heat the olive oil in a very large pot over medium heat. Add the onions and sauté for 5 minutes, until beginning to soften. Add peppers and sauté for another 3 minutes. Add garlic and stir for 30 seconds.
  3. Once vegetables are beginning to soften, add your spices (garlic powder through salt). Toast them for 2 minutes, tossing frequently. Add the Gardein beefless crumbles and cook for another 5 minutes.
  4. Add canned and fresh tomatoes, tomato paste, soy sauce, bbq sauce, ketchup, Worcestershire sauce, and hot sauce. Cover with lid and simmer for 30 minutes. After 30 minutes, taste and adjust seasonings as needed.
  5. Add beans and simmer without lid for 15 more minutes. Serve with lots of cilantro or other fresh herbs and oyster crackers!

Notes

I actually think chili is better after a day or two so feel free to make this in advance. Just let it cool completely before storing in the fridge in an airtight container.

https://www.areyoukitchenme.com/johns-vegan-chili/

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