Creamed Kale And Brussel Sprouts

Oh how I love fall.  And better yet, oh how I love fresh fall vegetables and farmer's markets.  Today I decided to head over to a local farmer's market with my son-in-law, daughter and my new grand baby girl. I was thrilled to hear they were going on an outing for fresh foods, especially since my son-in-law is quite the meat and potato kind of guy.  While I was there, I picked up some delicious vegetables, including fabulous looking brussel sprouts and kale.  I really wanted a dragon fruit but it was $10.00 for one fruit.  Yikes.  Maybe next time I'll make a purchase of dragon fruit but this time, not only did I have limited cash on hand, but I've never priced a dragon fruit so I can't be sure that's a great deal.  But if you ask me, Dragon fruit seems quite pricey!
With Fall almost here and the holiday's coming soon,  I can only imagine this dish below at my Thanksgiving Table or better yet, on my table once a week.

 

Creamed Kale and Brussel Sprouts

3 kale leaves (Stocks removed and chopped)
1- 1/2 cup brussel sprouts, cut in half
2 Tbs agave syrup
2/3 cup cream from the top of a can of coconut milk ( I open my can,  leave the lid up slightly and let it set up over night in the refrigerator. Even two days later and you'll have nice cream.)
4 Tbs vegan butter
1 tsp flour mixed with 2 Tbs left over water from boiling your kale and sprouts

In a large pan over high heat, boil kale and sprouts in water, making sure the water is just to the top of the veggies. Boil for about 20 minutes.

  Cool slightly.  Add just the drained veggies to a food processor with the agave, cream and butter, reserving 2 Tbs water for the flour mixture.  Pulse for about 3 minutes until the veggies are looking fine but still have a bit of texture.

 

  Put the mixture in another pan over high heat and boil.

 

 

 

 Add the flour mixture to the pan and stir until it starts to thicken, about 8 minutes, stirring constantly.

 Serve immediately.  This dish has a nice nutty texture and a beautiful slight crunch,  which is perfect for fall and winter.
Serves about 3-4 people as a side dish.

Pistachio Pudding

Lately I've been dreaming about what recipes to make for Fall. Obviously, I wanted something nutty, robust in flavor and sweet.  Desserts happen to be the easiest for me so I thought I'd start there. I went through my pantry for a little bit of inspiration and found a large bag of Pistachios. I decided I'd like to try my hand at a homemade pistachio pudding. Not only is this a great dish with a lot of flavor but this would be the perfect dessert for a St Patrick's Day Party or dinner too. But I'm so excited about this dish, I may make it as palate pudding, small bites, for after my Thanksgiving Day Dinner and right before dessert.  Two desserts...I like!

Pistachio Pudding
Ingredients:
1 can of coconut milk (preferable one with a lot of cream on the top)
2 cups pistachios
1 cup sugar
1/4 tsp vanilla
1/4 tsp almond extract
2 tsp corn starch

To begin, I took the sugar and pistachios and blended them in a blender.  I added the rest of the ingredients and blended again until well mixed. I put the ingredients into a pan on the stove over low heat and stirred until it started to bubble.  (Be cautious, this will burn if you don't stir frequently.) I immediately poured it into small individual bowls to chill for at least four hours.