I’ve made Brussels Sprouts before, even having it listed 3 other times on my little food tag list over there, ———————————–>
I only ever put general ideas, not recipes. Even though I’ve put up plenty of recipes, Vegan Ronin is about the FEEL of food. Letting meals come organically (except desserts; not a lot of improvising with the core science of fats and starches and what not). So here are more ideas for Brussels sprouts! We have them for a few more months in season, so enjoy!
- Last post for mustard glazed sprouts, as well as how to clean and cook different cuts of them.
- I like to steam whole BS (hee hee), and add them to a hot pan of margarine with fresh minced garlic and a sprinkle of salt. Stir around until golden.
- Another treat is halving (or quartering big BS), and putting them in a pan, raw, with a little bit of veggie oil. When nearly cooked, add a big spoonful of Chinese black bean sauce and heat through.
- I like to wrap BS in dough and bake them for an extra butter-y treat (no really, look at my Brussels Bites!)
I found this great BS flavor match extensive list at VeganCoach.com (it has a lot of other BS tips as well!):
Apple Cider Vinegar
Bacon, vegetarian (Eat sparingly — this is not a health food.)
Butter, non-dairy (I like Earth Balance)
Cheese, non-dairy (especially Parmesan, Swiss and Monterey Jack)
Sour Cream, non-dairy (Eat sparingly — this is not a health food.)
THERE IS NO WHERE FOR YOU TO HIDE NOW, BRUSSY! MWAHAHAHA