Welcome to the Virtual Vegan Potluck! Today food bloggers around the world are linking up for this semi-annual extravaganza created by Annie at An Unrefined Vegan. You're at the start of the Appetizer course, so get yourself a cup of tea or coffee, get comfortable and get ready to start pinning, because I guarantee you will discover dozens of delectable new recipes.
I wanted to bring something seasonal to the Potluck, so I invented a very Autumnal appetizer to share with you today. Please enjoy:
This appetizer is perfect for Thanksgiving (or for Thanksgiving leftovers!) Brussels sprouts are one of my most favorite vegetables, and when complemented by savory cashew cream cheese and sweet-but-tart cranberries, they are irresistible. If you've shied away from Brussels sprouts in the past, give mine a try - you might change your mind. :)
First, make the Cranberry Sauce. My cranberries came from Canada, but the other ingredients are New Yorkers, so I decided to name my recipe after the Empire State, where I live.
Brussels Bruschetta12 - 16 ounces Brussels sprouts1 long baguette1 tablespoon olive oilSalt & pepperTrim the stems from the Brussels sprouts, remove the outer leaves and wash them well. Use a sharp knife to slice them in halves or quarters, then shred them as finely as possible. Toss the shreds in a large bowl with a drizzle of olive oil and a little salt and pepper.Heat up your oven for the bruschetta. (I used the "low" setting on the broiler.) While the broiler heats, slice the baguette. Spread each slice with cream cheese and place it on a baking sheet. Top the toasts with the shredded Brussels sprouts (the easiest way to do this is to use your fingers) and bake under the broiler for about ten minutes, or until they are nice and crunchy. Every oven is different, so keep an eye on the bruschetta while it toasts. Spoon a bit of the cranberry sauce onto each slice. Serve hot!
My taste-testers and I devoured this bruschetta, but don't eat your fill yet - there is much more potluck ahead! Next up is a Spinach and Artichoke dip from Glue and Glitter...
...or go back for more Fried Cheese Balls at Vegan, Gluten Free and Delicious!
A million thanks to An Unrefined Vegan and to Vegan Bloggers Unite for bringing us all together! My thanks also go out to each and every participant - keep saving the world one bite at a time! To all who read this post, I wish you good health and a healthy appetite!
From Potlucks Past: