Dinner Bowl #35

 

Here we have mashed sweet potatoes with (vegan) miso butter (recipe from Dishing Out Health), spiced lentils (recipe from I Heart Vegetables), and brussels sprout fritters with a Dijon mayo dipping sauce (recipe from Labeless Nutrition).

Now we're starting to look a bit more...pantry challenge. But this was delicious! I wanted a more savory sweet potato mash, so this recipe was perfect. And the lentils were very easy to make. Usually I cut such recipes in half, but I made the full batch of lentils so I could save some for some future, tired version of myself.

The fritters posed a little more of a challenge, because the original recipe calls for the now-discontinued Follow Your Heart Vegan Egg powder. That was a blast from the past! I remember trying it when it first came out. But of course, JUST Egg displaced all the other things like that. It was weird stuff, as I recall--a powder you mixed with water and then scrambled. But here it was meant as a binder, so first I tried adding ground flax seeds. But it wasn't holding together well, so I added a little chickpea flour mixed with water and that did the trick. I otherwise made the recipe as written.

To shred my brussels sprouts, I trimmed them and sliced them in half, then put them cut side down and cut them in very thin slices. It was a little tedious but worked well, and it was one of many ways I am enjoying that huge bag of brussels sprouts I have in my fridge.

I didn't have sour cream or unsweetened yogurt, so I just made my own kind of Dijon dipping sauce with vegan mayo and the two types of Dijon mustard called for in the original recipe. It was good with the fritters.

I don't think there is a vegetable out there that I wouldn't eat in fritter form, honestly! Fritters make all veggies taste amazing.