There is nothing I love more in this food world than Brussels Sprouts.
To prepare mine, I cut the ends off which normally has a chunk of stem remaining. Then, I slice the sprout in half and remove a layer or two. Now they are ready for a rinse. After rinsing, I coat them with oil, salt and pepper.
Roast them at 400F until they are tender. Eat them as is, or dress them with a vinaigrette. I love pairing roasted sprouts with a sweet honey mustard. I usually make the dressing by putting spoonful of dijon, with a generous amount of honey, a splash of vinegar, and a healthy amount of olive oil… I know what you are thinking, where are the exact measurements!? I fail here. I will do my best to work on one. But, I will tell you this: every time I attempt to measure something, it is never as good as making it off the cuff.
I bought a package of vital wheat gluten over a year ago…and I am now getting around to making Isa’s homemade seitan. It was much easier to make than I had thought. I will definitely be making this again in the future. I served the seitan with braised Brussels sprouts and cheezy roasted cauliflower. The combination of vegetables, sauce, and protein created a plate of deliciousness.
– 3 Tbls nutritional yeast flakes
– 1/2 c cold vegetable broth
– 1/4 c soy sauce
– 2 Tbls fresh lemon juice
– 1 Tbls olive oil
– 2 cloves garlic, pressed
For the simmering broth:
– 4 c vegetable broth
– 4 c water
– 1/4 c soy sauce
1. Add the broth ingredients together and bring to a boil
2. While broth is heating up, add the seitan ingredients together. Kneed for a few minutes
3. Tear the seitan protein into 3 pieces. Kneed each piece. Let it sit until the broth is boiling
4. Add the seitan pieces to the boiling broth, slightly cover and reduce heat to a simmer. Cook for 45 minutes, while turning seitan a few times
5. Remove from heat, let sit for 15 minutes. Then, I let my seitan sit out before putting it in the fridge/freezer for later
Braised Brussels Sprouts
– Reserved broth
– Brussels sprouts
– 1 onion, diced
1. Cut ends off brussels and add to a pan with chopped onion and enough broth to cover half of the brussels
2. Loosely cover the pan with aluminum foil. Roast at 400F until brussels are tender
– Cauliflower florets
– 1 c unsweetened non-dairy milk
– 1/2 c Daiya vegan cheddar cheese
– 2 1/2 Tbls nutritional yeast
– 1 tsp dijon mustard
1. Roast cauliflower with brussels, at 400F until tender
2. To make the sauce, bring milk to a simmer, add remaining ingredients. Once it thickens, remove from heat. Salt and pepper to taste
3. When cauliflower is tender, add sauce to cauliflower florets. I used a small portion of florets and had a lot of sauce left over
Soup and salad is so boring. So, to mix it up, I did soup and brussels for dinner. The soup was pre-made and unfortunately much too sweet for me. I used Pacific brand Butternut Squash soup. I doctored it up the first night with roasted squash and rice, and it was good. But having it just plain I found to be barely edible. Maybe my taste buds are going through a phase.
The brussels sprouts were just dandy. I coated them in oil, pepper, garlic salt and nutritional yeast; and roasted at 450 F until tender and crisp.
To complete the meal, I had a slice of bread with a white bean spread.
I’ve been on a roasting kick lately and after grabbing an abundance of vegetables from the farmer’s market, I decided the quickest and easiest way to lighten my load was to roast a bunch! I roasted broccoli (following my best broccoli ever recipe), brussels sprouts and red peppers. I coated the sprouts in some oil and sprinkled garlic salt, pepper and Bragg’s amino acids. The red peppers were cut in half (length wise), seeds and stem removed, and coated with oil.
At 400 F, the sprouts cooked the longest, for about 35 minutes, while the red pepper cooked for about 15-20 minutes and the broccoli was done after about 12 minutes. Just a word to the wise: use some kind of liner for the pan, I have two blackened baking pans now from all this roasting!