2012 has been a pretty remarkable, confusing, kinda scary, sometimes magical and at times heartbreaking year. While 2013 will always be the year our book comes out and maybe when we finally take that trip to China, 2012 will be a year in my life that kinda felt like five. Ever have one of those years? The ones that make you a whole new person. For better or worse — you’re just not the same. I’ve been making an informal list in my head of events that have made this year unique — mostly because I like making lists but also to help me wrap my head around it. See all types of notable things happened. New York City was hit by a Hurricane. I mean it wasn’t the first time this has ever happened… but that sentence still seems like part of the plot to some Bruce Willis epic blockbuster with a message on global warming. An extremely wealthy mega-mogul tried to hold an unnamed non-profit hostage unless the president sent him personal information in an attempt to prove some paranoid conspiracy to take over the world… it was as awkward as this sentence and also felt a little like a plot point in a bad movie. Then North Korea claimed to have found a secret lair of unicorns*. So yeah. 2012 has been an unusual year.
On a personal note, we wrote a book. We went to Istanbul. We launched a newer and prettier blog with pretty new nerdy chickens across the top by the wonderful Josh Hooten from Herbivore Clothing Company. And of course, we almost became parents this year. Which brings me to this recipe.
It might seem weird to say a Tofurky recipe has come to mean so much to two people but it has. The first international trip Dan and I ever took together was to Budapest, Hungary back in 2008. We visited a park full of old communist propaganda art. We celebrated May Day at this huge festival. We saw the most adorable little cars in the world. We ate vegan goulash and drank huge beers. We also learned how much Hungarians love Paprika**– which is a lot. It was a pretty phenomenal week that has made a home in our hearts. So during my recent recovery and losing our daughter, making a recipe that not only uses one of our favorite foods – Tofurky and uses the flavors of one of our very favorite places… well it became the best thing to happen to us during what has been the worst time in our lives.
Before 2008, I wouldn’t have thought I’d have such strong feelings for neglected little ol’ paprika but I do. This spice made from ground peppers comes in as many different flavors and colors as there are snowflakes***. Some are sweet and some bring the heat. For this recipe we used smoked paprika which is more of a Spanish style from what I can tell but as you may have figured out… I’m a sucker for smoke.
Smoky Hungarian Holiday Roast and Vegetables
1 Vegan Holiday Roast, defrosted (we recommend using Tofurky for this one for sure)
1/2 pound Brussels Sprouts
1/2 pound Small Red Potatoes, cut in half
1/4 cup Olive Oil
2 Cloves Garlic, minced
Olive Oil Cooking Spray
4 Cloves Garlic, minced
1/4 cup Margarine, melted
1 tablespoon Olive Oil
2 tablespoons Smoked Paprika
1/2 cup Dry White Wine
Dash of Liquid Smoke
1 1/2 teaspoons Oregano, dried
2 tablespoons Braggs Liquid Amino Acids
1 tablespoon Fresh Parsley, diced
Preheat oven to 350. Whisk together all the baste ingredients. In a large bowl, mix Brussel Sprouts, Potatoes, 1/4 cup of Olive Oli and 2 cloves of Garlic until your vegetables are completely coated.
Spray your dutch oven or casserole dish with cooking spray and place your Holiday Roast in. Then using a baster or ladle, cover your Holiday roast with baste. Place your vegetables around your Holiday Roast. With a spoon, pour 1-2 spoonfuls of baste over the top of your Holiday Roast.
Cover with foil and bake for 30 minutes. Check on it a few times to pour a little more baste over the top. After 30 minutes, take off the foil and pour a little bit more baste over the top. Put your uncovered Holiday Roast back in the oven to bake for another 30 minutes or until your Potatoes are tender.
Serve in large portions with some good beer and bread.
*How have we not talked about this sooner?
**One of the best things we brought home was actually Paprika flavored vodka. Try it with apple juice if you ever get a chance.
***Yes – I’m exaggerating. Please don’t send me data and statistics on snowflakes. I will accept pictures of baby animals knocking over snowmen.