I have tried eating brussel sprouts in the past - my mom and sister both have tried various recipes for family get-togethers. However, try as we might, we have never been crazy about them. I want to like them - they are so adorable! So, when I discovered fresh home-grown ones at the farmers market, I decided I needed to give them another try. These were petite and supposedly sweeter and less bitter. I had a recipe I had been wanting to try - Cornmeal Masala Crusted Brussel Sprouts (Veganomicon) - so I gave it a try. The first couple bites were good but different. They were not bitter and were quite pleasant. However, after I finished my meal, I was pretty tired of them! The crazy thing is, the last couple of days I have been craving them!! Ha! I guess I would try this recipe again and I think I will venture out and try some other brussel sprout recipes! Along with the brussel sprouts, I made fresh sweet corn, sweet potato fries (sweet potatoes tossed with olive oil, coarse sea salt, and cumin and roasted in the oven - a favorite in our house!!), and Crispy Sesame Kale (Vegan Yum Yum). A very yummy veggie-ful lunch!!
Cornmeal-Masala Roasted Brussels Sprouts (Source: Veganomicon)
8 T peanut oil
1-1 ½ lbs Brussels sprouts
2/3 cup cornmeal
2 T chickpea flour
1 t salt
1 t garam masala
½ t ground coriander
¼ t ground cumin
¼ t ground cinnamon
pinch of cayenne
Preheat the oven to 400. Prepare baking pan by pouring 2 T peanut oil onto it and spreading it around bottom of pan. Trim and wash sprouts, shake off excess water and pat dry. Cut any very large sprouts. Combine sprouts with a sprinkle of salt and 1 T chickpea flour, tossing to coat. In a small bowl, mix together the cornmeal, remaining chickpea flour, spices. Add remaining 6 T oil and mix together with your fingers to create crumbs. Add sprouts and toss to coat, pressing as much crumb mixture onto them as possible. Pour sprouts and crumbs onto baking sheet. Bake for 25-30 min or until the sprouts are browned and tender. Every 10 min during cook time, stir them around a bit to allow browning on all sides.
Crispy Sesame Kale (Source: Vegan Yum Yum)
1 head of kale, washed and deveined
1 T sesame oil
1 T sesame seeds
1 pinch of salt
Preheat oven to 375. Tear the kale into bite-size pieces and spread out evenly on a cooking sheet covered in foil and sprayed with cooking spray. Drizzle oil on top and then scrunch kale with your fingers until the oil is evenly distributed over the greens. Sprinkle with sesame seeds and salt. Bake in oven about 10 min or until the leaves are crispy but still dark green.
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