OK, it is though. I went through a few ideas before landing on this one: baked sweet potato with a sheetpan bake consisting of brussels sprouts, red onions, and chickpeas, plus balsamic added to the permissible oil-salt-pepper seasoning. Ooooh, what I wouldn’t have given for ONE MORE ingredient spot so I could use friggin’ garlic….
Tag: brussels sprouts
Sweet potato gnocchi with brussels sprouts and tarragon cashew cream sauce
A mighty fine selection from Isa Does It, which I have made before but wanted to revisit. The process of making gnocchi is really fun, but time consuming. And I don’t think I’ve perfected it, by any means, but it is pretty good. Nuked the sweet potatoes – a starchier Japanese variety with purple skin…
Brussels sprouts, two ways
Ah, the joy of transforming leftovers. Last night I braised some brussels sprouts in a broth with white wine, garlic, and red pepper flakes. We are it with brown and wild rice, mushroom-dill gravy, and baked tofu. The gravy and the tofu all got eaten, but I had a good serving of brussels and rice…
Brussels sprout fried rice with chickpeas and mushrooms, topped with cilantro-parsley-garlic coulis and avocado, ‘cause why not?
The dinner in progress includes: – French green lentils and farro cooked together with thyme – Cremini mushrooms stuffed with walnut bread crumbs, basil, olive oil, and a little lemon zest – Brussels sprouts with green garlic – Sauteed baby chard and arugula with green garlic and lemon
Red wine-almond cheese reduction over roasted brussels sprouts, russet potatoes, and homemade snausages Sauce was a healthy pour of red wine, three dollops of fresh almond milk cheese (Kite HIll), three cloves of garlic, a pinch of thyme, and a sprinkle of red pepper flakes pureed in the VitaMix, then simmered down with a scoop…
Winning at veganism with a slightly modified brussels sprout fried rice from The PPK* and ginger beer tofu from Salad Samurai. * http://www.theppk.com/2014/02/brussel-sprout-fried-rice/
It started with a stalk of sprouts
I don’t usually like to get the stalks of brussels sprouts because the damn things already so much work to prep, but it called to me. I cradled it like a baby–a silent, green, nodule-covered, leafy baby. Mmm. And now you know too much about how my brain works. So I prepared the brussels, starting…
Vegans Need Sauce 