Friday, November 15, 2013

Virtual Vegan Potluck Autumn 2013

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.
Empire State Cranberry Sauce

12 ounces fresh cranberries
1 cup NY apple cider
1/2 cup NY maple syrup

Simmer over medium heat for 10 minutes, stirring occasionally (you'll hear the berries "pop"). Pour into a bowl and set aside to cool.
Next, make the bruschetta.
Brussels Bruschetta 

12 - 16 ounces Brussels sprouts
1 long baguette
1 package Treeline Treenut Cheese (or Tofutti Better than Cream Cheese)
1 tablespoon olive oil
Salt & pepper

Trim 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!

xoxo
R. Cowgirl

From Potlucks Past:
http://www.rubbercowgirl.com/2012/11/virtual-vegan-potluck-okonomiyaki.html?m=0

http://www.rubbercowgirl.com/2012/05/virtual-vegan-potluck-magical-mango.html?m=1

23 comments :

  1. This sounds lovely! I'm picky about brussels sprouts (I really want to like them more than I actually do...), but I think I'd enjoy them like this. Your simmering cranberry sauce looks beautiful.

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  2. This looks so delicious! I've only sampled that treeline cheese but I remember it tasting amazing! I love the contrasting cheesy flavor with the sweet cranberries. Oh and brussels sprouts are my favorite too.

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  3. My gosh, I love this use of brussels sprouts! Certainly makes a change from boiled sprouts as a side dish!

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  4. I have to make cranberry sauce zoo n so this one is totally getting saved to my options for menu!

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  5. Fantastic combination of flavors!

    Thanks for being a part of the 4th VVP and for helping me behind the scenes :-)!

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  6. That looks beautiful! I love how simple your cranberry sauce recipe is. That is definitely on my to do list. I have a little bit of a cranberry sauce obsession.

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  7. that is certainly autumnal! and lovely. dig your step by step instructions :)

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  8. I adore brussels sprouts and love that you've paired them with the sweet/tart cranberries. Definitely a Thanksgiving-worthy recipe!

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  9. I <3 brushetta, its just the cutest! Loving the cranberry/sprout combo!

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  10. Yum! I love Brussels sprouts! What a fun combination of flavors!

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  11. This sounds delicious and is beautiful! Can't wait to try it!

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  12. Brussels Sprouts and Cranberries! Sounds magical!

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  13. Oh yum! I am already a huge fan of Brussels Sprouts, no need to convince me! This looks perfect for Thanksgiving, thanks for sharing. Happy VVP!!

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  14. I usually pair brussel sprouts with pomegranate. the cranberry combo sounds delicious, White bean spread is a great alternative to those who cant find vegan cream cheese.

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  15. love the b sprouts and cranberries in one delicious bruschetta!

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  16. Gorgeous. I love Brussels Sprouts and this looks like a great way to eat them.

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  17. Mmm the cranberry sauce would be lovely with apple cider! I just use cranberries & maple syrup with a dash of balsamic vinegar. I'll have to try adding cider this holiday :)

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  18. I love "noshing," so bruschetta, especially with my beloved Brussels Sprouts, is a wonderful addition to my repertoire!

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  19. Great flavour combo! I'm glad that there's someone out there that shares my love of brussels sprouts. I've always wanted to try Treeline cheese, I'm really hoping it will be available here someday.

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  20. The combination of the treeline cheese and cranberries sounds really great! Nice recipe!

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  21. This looks great! Love the pairing of Brussels sprouts and cranberry!

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  22. Yum! I love brussels sprouts. Those bruschettas look awesome.

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