Winter is one long ride on the struggle bus
It's only natural to crave warm food is it not? So I pulled this recipe from my vegan Thanksgiving dishes collection because it was one of my favorites and I had the necessary ingredients. At Thanksgiving, I served it as a side, but this time around I had a heaping plate of brussel sprouts topped with some great northern beans. My boyfriend is going to just looooove being in my company later this evening ;)
Sorry, that's not making anyone want to try this recipe. This dish was easily the favorite among all my omnivore family members, so why not give it a shot? Serve it as a side dish so you're not as smelly as I'll be later!
Ingredients:
2 lbs brussel sprouts, trimmed and washed
1.5 tbsp coconut oil
1 tbsp turmeric*
1/2 tsp red pepper flakes
pinch of salt
For the dressing:
1 tbsp pure maple syrup
3 tbsp balsamic vinegar
2 tbsp dijon mustard (I used Grey Poupon)
*The turmeric is optional because it doesn't really change the flavor much; I just happen to use the spice as often as possible. Supposedly it's great for your skin and anti-inflammatory among other things, and it adds a little color, so I use it liberally and often.
Directions:
- Heat coconut oil in large frying pan on medium heat
- Using the slicing attachment to your food processor, shred brussel sprouts
- Transfer the shredded sprouts to the pan, and stir to coat them in the coconut oil
- In a separate bowl, whisk together the balsamic vinegar, the syrup, and the mustard.
- Continue to stir brussel sprouts often. They will begin to cook down slightly
- After the brussel sprouts start to become slightly browned, add the dressing and mix thoroughly
- Add turmeric, salt and pepper
- Stir to combine
- Serve warm
Final product looks like this:
My meal in particular looked like this:
Topped with great northern beans and a side salad of tomatoes and red onion with a sprinkle of salt, pepper, and a few splashes of white balsamic vinegar.
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