There is something in the universe called bubble and squeak cakes.

And I made them.

But, I mistyped and hyped them as “bubble and squeal cakes” and it stuck.

A Brussels’ sprouts concoction that makes people giggle. WHO KNEW?!

bubble and squeak/l cake with cannelini cheese sauce

bubble and squeak/l cake with cannelini cheese sauce

bubble and squeal/k cakes:

  • 6 smallish Yukon gold potatoes, quartered
  • 2 TBS Earth Balance butter
  • 12 Brussels’ sprouts, halved, cored and shredded
  • 1/4 cup GFAP flour
  • 1/2 tea Old Bay seasoning

Boil potatoes until fork tender.

Shred Brussels’ sprouts and saute in garlic, a touch of olive oil, salt and pepper.

(Begin worrying a Brussels’ sprouts dish may not work at all, in terms of audience enjoyment.)

Drain potatoes and mix with a hand mixer with Earth Balance, salt and pepper.

(Begin to smell the sprouts and Old Bay, which smell nothing like sprouts, but rather meat-like and interesting… Hmm…)

Brussels' sprouts + Old Bay

Brussels’ sprouts + Old Bay

Incorporate potatoes with sprouts and form into thin-ish cakes.

Bake 400 for 12 minutes.

bubble cakes?!

bubble cakes?!

cannellini cheesy spread:

  • 1 can cannellini beans
  • 1/2 cup raw almonds
  • juice and zest of 1 lemon
  • 2 tea red wine vinegar
  • 1/3 cup nutritional yeast
  • 1 garlic clove, minced
  • 1/4 tea turmeric
  • 1/2 cup unsweetened non-dairy milk
  • 2 TBS olive oil

Mix all in food processor. Walk away. Walk outside. Scrap the sides of the food processor. Mix. Sit down. Make a list. Text your mom. Check your email. (This should process for minutes, not seconds. Walk away : )

Also, note: turmeric will stain anything in which it touches. Anything. Just ask my phone case.




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