recipephile

Vegan Thousand Island Dressing

My friend Crista, chef/owner of boon eat + drink are working on a few new sandwiches and were asked by a vegetarian friend to make a vegan sandwich.  She recommended a vegan reuben, which calls for thousand island dressing.  So we searched high and low and found ourselves a recipe for a vegan version.  We adjusted the recipe significantly.  This is pretty easy to make.

- 1 12 oz. jar of chili sauce

- The juice from 1 medium lemon

- 1 3/4 cups of vegan mayonaise

- 1/2 cup of dill relish

- 1 1/2 tsp onion powder

- 2 tsp siracha or chili garlic sauce

- 2 tbsp honey

Place all of the ingredients into a bowl and mix well.  Refrigerate for about one hour before using on a sandwich or salad.  You can place the leftover dressing into a storage container.  This recipe makes quite a bit.

Crista Luedtke of boon eat + drink and her Famous Brussels Sprouts

One of the most sought after appetizers in Western Sonoma County are the flash fried Brussels sprouts at boon eat + drink.  Crista opened boon eat + drink with much fanfare a few years ago and the restaurant, to this day, brings people from all over the Bay Area and beyond to feast on the restaurant’s famous beet salad, mouth watering truffle fries and everyone’s favorite flash fried Brussels sprouts.

Realizing that most homes lack the fryer need to make the actual boon version of this famed appetizer, Crista adjusted the recipe so it could be made at home.  

- 6 cups of Brussels sprouts (stem removed and cut in half)

- ¼ cup extra virgin olive oil

- 5 garlic cloves minced

- 1 lemon, juiced

- ½ tsp chili flakes

- 1 tsp salt

- 1/2 tsp freshly ground black pepper

Preheat oven to 450.  Toss Brussels sprouts with olive oil and place evenly onto a cookie sheet.  Roast sprouts for about 15 minutes.  They will be very crispy and some of the leaves will be burnt.  Do not discard the burnt leaves.  Remove from the oven. Using a mixing bowl toss the roasted sprouts with the remaining ingredients.

 

 

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