TRADITIONAL SODA BREAD

Ingredients:

• 3 1/2 cups of all-purpose flour, or other flour,
• 3/4 teaspoon Baking Soda,
• 1/2 to 1 teaspoons Sea Salt, or Table Salt,
• 1 1/2 cups Buttermilk if dairy, or lemon added to a plant-based milk alternative such as almond milk if pareve,
• 1/2 cup to 1 cup dried currants (optional),

Directions:

1. Heat oven to 425 degrees Fahrenheit.
2. Sift flour into bowl, and mix with other dry and shifted as needed ingredients.
3. Add buttermilk and currants (optional) to the dry mixture, and stir until evenly mixed
4. Turn out into a lightly floured surface, and knead into a round loaf.  Cut the top of the loaf, approximately 1/2 inch deep, with a "X" into the dough. Place into a buttered or greased baking sheet, or an oiled skillet or buttered skillet.
5. Bake for 35 to 45 minutes; or until the loaf is golden brown.  
6. Cool on wire rack.

BRUSSELS SPROUTS SALAD

Ingredients:

• 1 pound Brussels Sprouts,
• 1.5 teaspoon lemon juice,
• 1 teaspoon ground mustard,
• 1/2 shallot, minced,
• Salt and pepper
• 3 tablespoons olive oil,
• 1.5 ounces vegan parmesan cheese, or nutritional yeast,
• 1/4 cup sunflower seeds 🌻, toasted,

Directions:

1. Trim and halve each brussel sprout, and slice very thin; or thinly shred in a slicer.

2. Whisk together lemon juice, olive oil, shallot, ground mustard, salt, and pepper. Mix with thinly sliced or shredded brussel sprouts.

3. Gently add-in nuts, and kosher and meat-free cheese alternative.

4. Serve

* Makes 4 Servings*