Pumpkin Pick-Me-Up

Pumpkin season is slowly coming to an end, to be replaced with peppermint, gingerbread and other equally delicious ingredients. If you’re like us, however, you still have a ton of pumpkin puree in your pantry, just begging to be used before autumn is officially over. We created this pumpkin smoothie the morning after Thanksgiving, trying to free us of our food coma. The smoothie is just a touch sweet from natural sweeteners, packed with Vitamin A from the pumpkin, and is very refreshing. You probably already have all the ingredients you need and it makes for a super fast breakfast. The pumpkin pie smoothie is also suitable for both vegan and nonvegan diets, and you can add protein powder to really make this a pumpkin powerhouse!

Click the Continue Reading button to get the recipe for this delectable drink!

Thanksgiving Series: Creamy Macaroni and Cheese

For the third and final part of our Thanksgiving series, we’re experimenting with an all-American classic: macaroni and cheese. This is a Thanksgiving staple in our house but can easily be enjoyed all year round. Nothing screams comfort food like a luscious bowl of mac and cheese. We grew up on Kraft (cringe) but lately have been venturing into more complex (and natural) recipes. Apologies to our vegan readers, but this week’s recipe includes three different cheeses and a from-scratch cheese sauce, obviously not vegan friendly. A vegan mac and cheese recipe is coming soon! Happy Thanksgiving, everyone! We are thankful to all of our readers who have been super supportive of the blog thus
far. Enjoy!

 

Click the Continue Reading link below to get started!

Thanksgiving Series: Green Bean Casserole

Green Bean Casserole is about as traditional Thanksgiving as you can get, so today I’m sharing my vegan version of the classic. There are two types of Thanksgiving diners; those who like Green Bean Casserole and those who don’t. It seems to be a pretty polarizing dish but I’m certain I can turn any non believer into a GBC lover with this recipe. For starters, it is much healthier than the traditional take on the dish. There is much less fat, no cholesterol, and I opted to use fresh green beans. This recipe is also really fast and easy, which is a must when there’s so many other things to be cooked and prepped; it only takes up oven space for about 10 minutes. This casserole is creamy and super flavorful and savory. The french fried onions add a nice crunch to the dish and it’s a great way to make your Thanksgiving a little more green.

Click the continue reading button below to see the recipe!

Thanksgiving Series: Pecan Pie

Every foodie’s favorite holiday is coming up already! We’ve started getting our Thanksgiving menu together and stocking up on the essentials. For the next week on Bacon and Brussels, Jess will be sharing her favorite vegan Thanksgiving recipes, mostly vegan takes on classic Thanksgiving dishes. Nikki will be sharing one of her favorite Thanksgiving recipes that is delicious all year around, as well as DIY name cards. Because you should always eat dessert first, we’re starting it off with a true Thanksgiving tradition, Pecan Pie. This pie is gooey and decadent and sure to please vegans and omnivores alike.

Click the continue reading link below to get started on this easy, delicious dessert!

Perfect Fall Cocktail: Boozy Apple Cider

Autumn is all about cozying up next to the fireplace on a brisk night, preferably with a cocktail and holiday music playing, of course. We love apple cider, and this week we use it as the base of the perfect fall cocktail. It is paired with the whiskey or bourbon of your choice, topped with a cinnamon sugar rim, and garnished with apples and a cinnamon stick. This cocktail is sure to make any fall dinner party (or cozy night in) complete. Also, all of the ingredients are vegan. Cheers!

Ingredients (for one serving):

• 2 oz. whiskey/bourbon, I used Maker’s Mark (Bulleit is also delicious)
• 4 oz. apple cider
• 1 1/2 tablespoons white granulated sugar
•  1/2 teaspoon cinnamon
• 1 orange, sliced into quarters
• 1 apple, sliced thin
• cinnamon sticks
• Ice

Note: You will have enough of the cinnamon sugar mixture and orange to make about four drinks, so you don’t need to increase those quantities for each serving.

First, mix the cinnamon and sugar in a small bowl. Pour the mixture on a plate or shallow bowl large enough to fit the glass in. Run the orange around the rim of each glass leaving a bit of juice. Place the rim in the cinnamon sugar mixture until well coated.

In a cocktail shaker, combine the whiskey, apple cider, and ice. Shake well. Pour into reserved glass.

Garnish with apple slices and a cinnamon stick. Turn on the holiday music and light the fireplace. Enjoy!

Cheesy biscuits: Two ways

It seems that with cooler weather comes more hearty, substantial food. San Francisco has been feeling extra blustery lately, and these biscuits make a great partner to a fall soup or even a pasta dish. They are so tasty you can even eat them for breakfast- with an egg or tofu scramble and some veggies. Jess’s jalepeno-scallion cheesy biscuits would go great with a vegan chili or your favorite pasta. Also, Nikki shows you how to make a cheddar buttermilk biscuit reminiscent of an American classic, Red Lobster Cheddar Bay biscuits.  Both recipes would make great additions to most dinners. In fact, they may not even make it to the table!

 

 Click the continue reading link below to see delectable biscuits, two ways!

Sugar and Spice

Every fall, our adorable mom sends us care packages full of seasonal baking accessories (thanks, mom!)- cupcake liners, sprinkles, you name it! This fall was no different, and one day after work we returned home to find an amazing care package packed to the brim. Growing up, the three of us would bake at least every week, always fighting over who got to lick the spoon. Our mom made baking a tradition for any occasion and it is still one of our favorite activities every time we are together. Now that Jess and I both live together in San Francisco and our mom is still back in San Diego, baking just isn’t the same without her! Her thoughtful care packages give us a way to include her in each cupcake and cookie even though she may be 500 miles away. We couldn’t wait to use these cute cupcake liners and fall sprinkles, and what better way to celebrate fall than with pumpkin cupcakes?! We are pumpkin obsessed around here, and wait patiently for autumn to arrive every year so we can use it in just about every recipe. This time, we include both vegan and non vegan versions with maple and cinnamon frosting. Enjoy!

Continue reading for both recipes!

Bacon and Brussels

Given our namesake, it is only appropriate that we share our favorite brussels recipes with you. Brussels sprouts are a staple in our house and offer rich nutritional value as well as delicious nutty flavor that both vegans and omnivores are sure to love. Jess prefers her brussels sprouts with a hint of lemon and a spicy kick, while Nikki prepares hers with every carnivore’s favorite: bacon. But even if we’re pressed for time during a busy work week, brussels sprouts can still be a quick and healthy side dish. Just drizzle the brussels with a little olive oil and salt and pop them in the oven (at 400 degrees) for 35-40 minutes. If you’re in the mood for something a little more adventurous, click the Read More link below to check out our favorite preparations of this hearty vegetable.

Click the link below to read about our favorite ways to prepare Brussels!

Fall Favorites

Growing up, fall in our house meant lots of baking with our favorite autumn ingredients. Our mom made peach crisp every fall and the crumbly, decadent peaches always left us wanting second helpings. This week, Jess shares a vegan, gluten-free crumbly peach crisp that is sure to be loved by vegans and non-vegans alike. Meanwhile, Nikki takes on a classic autumn favorite, apple pie, but adds her own unique twist. Enjoy!

Click the link below to check out both recipes!

Hello from the Authors!

Hello! Welcome to Bacon and Brussels, and thank you for stopping by! We are two sisters, one vegan and one omnivore, who love all things food and are dedicated to sharing our favorite recipes with you! Although we may have very different diets, we both share a love for perfecting new recipes and cooking together. Jess has been vegan for 3 years and vegetarian for 5 years. She is committed to a plant-based lifestyle and will be sharing delicious recipes that taste amazing and make you feel even better!  Jess is also available to answer any questions you may have about incorporating more vegan based foods into your diet. Nikki enjoys a more gluttonous aspect to cooking (extra bacon, butter, and cheese, please!) while still incorporating fresh, seasonal ingredients into every recipe. We will try to feature vegan and non vegan options of similar recipes, although occasionally we will feature single recipes catering to our vegan or non vegan readers. We hope you enjoy!
Best,
Jess and Nikki Hogan