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 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…)
Incorporate potatoes with sprouts and form into thin-ish cakes.
Bake 400 for 12 minutes.
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.