Recipe: Vegan Brussels Sprout Fried Rice

As a kid, I loved fried rice. LOVED it. Which is kind of surprising considering I hated eggs. But I also hated vegetables, and fried rice is heavy on greasy-ness and light on vegetables. On a trip to Louisville last fall, I discovered a restaurant that makes amazing vegan fried rice, (what up, Heart & Soy) and I've been on a fried rice kick ever since. It's pretty much impossible to find vegan fried rice anywhere near my house, and when I saw Isa Chandra Moskowitz's recipe for BBrussels sprout fried rice, I knew I had to try it. I've made the recipe a few times since she first blogged about it, and I've made a couple changes to add some additional flavor.

Ingredients:

• 3 tablespoons refined coconut oil, divided
• at least 12 oz Brussels sprouts, trimmed and halved
• 2 large carrots, peeled and sliced (I cut each circle into fourths)
• 1/4 cup pine nuts
• 1/4 cup fresh basil
• 1 cup loosely packed fresh cilantro
• 1 cup finely chopped scallions
• 8 cloves garlic, minced
• 1 tablespoon fresh minced ginger
• 4 cups/1 bag frozen jasmine rice 
• 1/4 teaspoon red pepper flakes
• 2 tablespoons soy sauce or tamari
• 1 tablespoon fresh lime juice
• 1/2 teaspoon agave
• Sriracha to taste

Method:

1. Preheat a large heavy bottomed pan over medium-high heat. Saute the Brussels sprouts and carrots in 1 -2 tablespoons coconut oil for 10- 15 minutes, until Brussel sprouts are lightly charred. 
2. Add the pine nuts and cook for 5 minutes, tossing often, until toasted. 
3. Preheat another pan to medium heat and add 1 tablespoon coconut oil.
4. Saute the basil, cilantro, scallions, garlic and ginger for a few minutes. The herbs will wilt and everything will smell aromatic and wonderful. 
5. Add the herb mixture to the Brussels sprout mixture.
6. Add the rice, red pepper flakes and 1 tablespoon coconut oil and cook for about 5 minutes, tossing often.
7. Drizzle in the soy sauce, lime juice and agave. Cook for 3 more minutes or so, until rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!

I think adding spice to this recipe is key. We generally add more basil, cilantro, lime juice, soy sauce, and red pepper flakes to this recipe than what it calls for just so there's an added kick. No one wants to eat sad, bland, fried rice.

Recipe: Honey-less mustard roasted Brussels sprouts

After living in my new place for a couple weeks, I'm starting to settle into a routine of working out after work, showering, and then forgetting to eat or drinking martinis and then really forgetting to eat.  D'oh!  Anorexia is so 2005, so I need to start cooking again.  Stat.

Last night I mustered up a little bit of strength to try out a new recipe I found over at VegWeb for roasted Brussels sprouts with a sweet dijon mustard sauce.  It's supposed to mimic a honey mustard sauce, but since this is a vegan recipe, it uses agave nectar instead of honey.  Sounds fancy right?  Not so much.  This may be one of the easiest recipes I've tried out in awhile.  (by the way, another goal of mine for 2010 is learning how to cook simple food - I picked up Nava Atlas' cookbook - Vegetarian 5 Ingredient Gourmet - more to follow on that in subsequent posts)

I was trying to do a few things at once, so I really didn't follow the recipe.  But I don't think that matters.  The Brussels sprouts still turned out pretty well.

Ingredients:

- 1 package fresh Brussels sprouts (about 20-30)
- 1/4 cup dijon mustard
- 2 tablespoons agave nectar
- 1 tablespoon lemon or lime juice

- salt, pepper, garlic powder, and any spices you like

- cooking spray

Method:

1. Chop off stems of the Brussels sprouts and remove the outer leaves. Cut sprouts in half - it helps the flavor sink in.

2. The original recipe says to "spray the bottom of a baking dish w/ cooking spray."  I don't own cooking spray, and I'm running short on baking dishes, so I lightly greased a cookie sheet lined in foil. 

3. Major deviation from original recipe - I made the mustard sauce (by mixing mustard, agave, and lemon juice)  and tossed the Brussels sprouts in it before I put them in the oven.  Again, to try and lock in more flavor.  If you're not into that, feel free to make the mustard sauce and toss in the sprouts after they're done roasting.

4. Roast sprouts in oven at 400 degrees Fahrenheit for about 25 minutes or so, stirring every 5-7 minutes.

5. When the Brussels sprouts are roasted to your liking, take out of the oven and enjoy!  (or pour mustard sauce over if you haven't already done so)

I'm honestly not the biggest mustard fan, but I do love me some Brussels sprouts.  I think I still like roasting sprouts in oil, garlic, and soy sauce a bit more than I liked this recipe, but if you like honey mustard, or agave mustard, as the case may be, this is a good, relatively low calorie recipe to check out.

Recipe: Balsamic Brussels Sprouts

I've been on a Brussels sprouts kick lately. I can't seem to get enough of them. Much to my boyfriend's dismay. He doesn't share my love of the sprouts.

My new favorite way to cook Brussels sprouts is fast, relatively low cal, and tasty.

Ingredients:
1 lb Brussels sprouts
salt and pepper, to taste (and if you're me, you like a lot of salt "to taste")
3-5 tablespoons balsamic vinegar (adjust based on your taste preferences - I like me some balsamic vinegar)
1 tablespoon oil

Instructions:
1. Cut Brussels sprouts in half, toss in mixture of ingredients.
2. Bake face down at 375 for 25-30 minutes - turning once. (Normally you can tell when Brussels sprouts are done by their brown coloring, but the brown coloring from the vinegar can fool you! Make sure to cook them until they're soft and juicy.)

And voila! Tasty, nicely marinated Brussels sprouts.

My initial goal in making balsamic sprouts was to mimic the deliciousness of Melt's Brussels sprouts. This recipe is no where near as good as theirs, but I'd care to bet they use way more oil and other misc. things than I do...

If I could, I'd marry White Flower Cake Shop's brownies

I had another delicious White Flower Cake Shoppe brownie over the weekend. I had the chocolate coered cheesecake brownie. It was soo good. If you haven't tried one, you owe it to yourself to run out and buy one NOW. I hope to try the mocha version next weekend. Ahhh...gluttony.

Before my indulgence, I attempted to cook brussels sprouts. I learned that they're "brussels" sprouts and not "brussel" sprouts, and I also learned that I really like them. I followed this recipe that I found on allrecipes.com. I highly recommend them.