Grilled Zucchini Rolls

I try to have a vegetable with most meals. Sometimes it gets repetitive so creativity is a must. I saw Ellie Krieger make these one day when she still had a show on the Food Network. I modified them a small bit by using kale instead of spinach and I’m not a fan of parsley so took that out. You can definitely make more or less depending on how many people are eating.

2 zucchini, sliced lengthwise into 1/4 inch slices
1 tablespoon of olive oil (or olive oil spray)
1/2 teaspoon of sea salt
Pinch of black pepper
1 ounce of reduced-fat goat’s cheese
1/2 teaspoon of lemon juice
1 cup of raw kale
1/3 cup of fresh basil leaves

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender. In a small bowl combine the goat cheese and lemon juice, mashing with a fork. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few kale leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Brussels Sprouts Soup

One of my favorite winter soups to whip up is made with a vegetable I only discovered about 5 years ago. Growing up my mom made brussels sprouts but they were soft, soggy, and covered with cheese. When I lived in the East Village of NY I went to a vegetarian restaurant (at the time I was eating Vegan) and discovered roasted brussels sprouts. They basically roasted them in olive oil, salt, garlic, and mustard powder. From that day on I was in love with this new vegetable. Last winter I was thinking of soup ideas and thought of making a cream of broccoli or asparagus but only had brussels sprouts in the fridge. And this is when this was born! Oh, and did I forget to say that it’s vegan?!

1 pound of Brussels sprouts
Goya Sazon with Azafran packet (or comparable seasonings)
2 tablespoons of minced garlic
2 tablesppons of olive oil
2 tablespoons of earth balance butter
4 cups of vegetable stock
1 can of light coconut milk (Trader Joe’s brand is great!)
1 tablespoon of curry powder (or more depending on taste)
Salt to taste
Cayenne pepper to taste

Chop up Brussels sprouts into halves or quarters. In a large sauté pan, sauté garlic with olive oil and Sazón with Azafrán packet. After about 3 minutes add the majority of the Brussels Sprouts (leave about 3-4 cut up sprouts for garnish) and toss so that sprouts are mixed in well with Sazon. Add the entire container of broth and simmer for about 25 minutes. Spray the remaining Brussels sprouts with olive oil spray and bake in the oven for about 25 minutes or until nicely browned for garnish. Once the simmered sprouts are tender, take off heat and cool for about 15 minutes. Place in blender with the broth and liquefy. Return liquid mixture to pan (or pot depending on depth of pan). Add roughly half a can of light coconut milk (add more or less depending on taste). Add cayenne and salt to taste. Add tablespoon of curry powder. Add more of coconut milk, cayenne, salt, curry, etc based on taste. Serve and add roasted Brussels sprouts as garnish (Can also use triscuits). Should make about 4-5 servings.