Shredded Brussels Sprouts with Cream

The Shredded Brussels Sprouts with Cream recipe (page 74) was a big hit. Miriam gives us a lot of variations for many of her recipes, so I substituted coconut milk for cream.  It is a very easy recipe especially if you use a food processor to shred the sprouts. John said it was his favorite recipe for Brussels from my cooking repertoire.  I found the effects of eating this recipe very cooling. It clearly was good for reducing pitta.

Pumpkin Cookies

I told John I'd bake him some cookies on the first day it got below 70 degrees. So last night it got down to 64 and today we are having Pumpkin Cookies. The recipe is on page 432. They have pecans, candied ginger and raisins in them. They are definitely a fall feast of flavors with ground cinnamon, nutmeg and cloves. The texture is different because of baking without eggs but they held together perfectly.

Cornbread

 I used the cornbread (page 360) recipe with a round pan that I preheated. I like the crusty edges heating the pan gives to the bread. I made the alternate recipe with only 3 tablespoons of sugar and red bell peppers. The recipe is very easy and quick... I served it with collards and black eyed peas for New Year's Day.

Garam Masala

Heaven's Banquet has a section in the back of the book entitled Herb and Spice blends. Here you'll find recipes for many classic combinations such as Garam Masala, Five-Spice Powder and flavored oils. Today I made the Garam Masala (page 566) recipe for the "Delicata Squash Sag" I was making. I liked it so much better than the commercial blends I've tried because it's fresh.

Fruit Crisp

The Fruit crisp is absolutely the best tasting crisp I've ever made. I used the apple filling and the oatmeal topping but Miriam gives us lots of choices and I'm sure I'll wear these pages out. Yummy and so good for vata and pitta.