You might be vegan if…

I  made the mistake of going grocery shopping and being hungry so when I saw the Brussels sprouts looking good, I ended up grabbing 2 pounds worth of them ! It sort of felt like the one of the first real moments where I thought “Oh boy, I know I’m vegan when I wanna eat and the Brussels sprouts are what I get a hankering for !”

Brussels Sprouts & Noodle Stir-Fry

Ingredients

  • 3 oz. dried whole wheat or multi-grain thin spaghetti (we used whole wheat spaghetti)
  • 2 Tbsp. extra-virgin olive oil
  • 1 cup thinly sliced red onion
  • 3 cloves garlic, minced
  • 12 oz. fresh Brussels Sprouts, trimmed and thinly sliced (we sliced them vertically)
  • 1 Tbsp. grated fresh ginger
  • ¼ tsp. crushed red pepper (we increased it to ½ tsp.)
  • ½ cup chicken broth (we used reduced-sodium chicken broth)
  • 2 Tbsp. reduced-sodium soy sauce
  • ½ cup shredded carrot
  • 1/3 cup snipped fresh cilantro
  • 3 Tbsp. slivered almonds, toasted

Directions

  1. Break spaghetti into 1-inch pieces (that’s what we did, more or less, it’s just hard to break the spaghetti into 1-inch pieces). Cook the pasta based off the directions on the package that they came in, draining the pasta afterwards. Place them in a container that you can put a lid on so the spaghetti stays warm.
  2. Take a large skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss the onion and garlic in, stirring for 1 minute. Now throw in the Brussels sprouts, ginger, and crushed red pepper, stirring for an additional minute. Pour the broth and soy sauce into the skillet and let the dish cook for roughly 2 more minutes or until the liquid is close to being fully evaporated, stirring now and then. Take the skillet off the heat.
  3. Add in the spaghetti you cooked earlier, along with the shredded carrot and cilantro, tossing to combine. Spread the almonds over the top and enjoy !

Makes 8 servings (as a side dish without the shrimp)

You can taste the ginger in this and there’s a little spice to this as well. The heat does build while you eat but it’s never overwhelming. The almonds add a nice crunch. Originally this was a side dish but they said you could make it a main dish by adding in 2 cups of chopped, cooked chicken breast or 2 cups cooked, shelled and deveined shrimp (we went with shrimp obviously) at the same time you’re adding in the broth. The shrimp really makes it a satisfying main dish.

Recipe source unknown.

Take care everybody !

Kung Pao Brussels Sprouts

Ingredients

  • 2 lbs. Brussels sprouts, cut in half*
  • 4 Tbsp. peanut oil or vegetable oil, divided (we used peanut oil) (accidentally used 4 Tbsp. for tossing the Brussels sprouts with but still used another tablespoon later on)
  • Salt and pepper (we used kosher salt & freshly ground black pepper)
  • 1 Tbsp. finely chopped fresh ginger**
  • 2 garlic cloves, minced
  • 2 green onions, chopped
  • 2-3 tsp. red chile paste (used 3 teaspoons) (used Thai Kitchen red curry paste)
  • 8-10 dried chiles de arbol*** (used 8 chiles)
  • 1/2 cup soy sauce (used reduced-sodium soy sauce)
  • 3 Tbsp., plus 1 tsp. sugar
  • 2 Tbsp. rice vinegar
  • 1/2 cup water
  • 1 Tbsp. cornstarch
  • 1 1/2 Tbsp. water
  • 1/4 cup finely chopped roasted peanuts

Directions

  1.  Preheat the oven to 425 degrees. Take a baking sheet out and line it with aluminum foil (makes cleanup a breeze later at the end).
  2. Now you’re supposed to toss the Brussels sprouts in 3 (used 4) tablespoons of oil before placing them on the lined baking sheet but we just put the sprouts on the lined baking sheet and tossed them in the oil there (saves you from cleaning up an additional item). Lightly season the Brussels sprouts with the salt and pepper.
  3. Stick the baking sheet in the oven to cook the Brussels sprouts for 20 to 25 minutes (20 minutes worked for us), stirring halfway through the cooking time.
  4. Take a saucepan out during the last 5-10 minutes of cook time on the sprouts and pour a tablespoon of oil into the saucepan. Set the heat to medium and wait for the oil to get hot. Toss in the ginger, garlic and green onion, cooking for one minute.
  5. Add the red chile paste, chiles de arbol, soy sauce, 3 Tbsp. sugar, rice vinegar, and 1/2 cup water to the saucepan, stirring to combine. In a small bowl, mix together the cornstarch and 1 1/2 tablespoons of water together, adding it into the saucepan afterwards. Bring the saucepan mixture to a simmer and let it cook long enough for the sauce to thicken. Try a little of the sauce and if you think it tastes salty but not very sweet, just mix in that last teaspoon of sugar (we didn’t have to).
  6. Drizzle the sauce over the Brussels sprouts and sprinkle with peanuts afterwards.

*This is what a Brussels sprout looks like after it’s been halved and a small cut’s been made into the core (don’t they look like little baby cabbages?)

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**We wanted to show what ginger looks like and how we peel ginger. Using a spoon to peel makes it so much easier to get the skin off the ginger:

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***There are so many peppers out there, dried or fresh. We wanted to show you this picture of our chiles de arbol so you’d know what to look for:

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This is the finished product:

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This was actually the first recipe we ever fixed involving Brussels sprouts and it was scrumptious ! This recipe has made us excited to see Brussels sprouts in any recipe. The Brussels sprouts were tender but still had texture and the sauce was sweet with just a tiny bit of heat. You take a bite of the chiles de arbol though and you’ll have your heat ! That pepper is really spicy so just take a small bite of it the first time you try it to guage how much you can handle in one bite. The peanuts don’t actually add any flavor as far as we could tell but it did add another texture to the dish which is really nice.

We think we got this recipe from Spicy Southern Kitchen.

We weren’t paid in any way to mention Thai Kitchen or Spicy Southern Kitchen.

Take care everybody !

Mac and Cheese with Bacon and Brussels Sprouts

Ingredients

  • 1 pound Brussels sprouts, stemmed and halved
  • 1 tablespoon olive oil (we used extra-virgin olive oil)
  • 6 slices bacon, cut into ½-inch pieces
  • ½ cup diced yellow onion
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 ½ cups whole milk
  • 2 teaspoons kosher salt
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon crushed red pepper
  • 1 cup grated Parmesan cheese
  • 1 cup shredded sharp white Cheddar cheese
  • 8 ounces rotini pasta, cooked

Directions

  1. Preheat the oven to 425 degrees. Take a rimmed baking sheet out and line it with parchment paper. Add the Brussels sprouts to the lined baking sheet, pouring the olive oil over them afterwards, tossing them around to ensure the Brussels sprouts are coated in the oil.
  2. Stick the baking sheet in the oven for 15 minutes or until the Brussels sprouts look like they’re beginning to caramelize. Leave the Brussels sprouts off to the side for now.
  3. Take a large skillet out and set the heat to medium. Once the skillet’s hot, add the bacon in and let it cook for 8 minutes or however long it takes for the bacon to get crisp. Using a slotted spoon, take all the bacon out of the skillet and place it on a paper towel-lined plate for it to drain on. Leave 4 tablespoons of the bacon grease in the skillet. Toss the onion and garlic into the skillet, stirring constantly for 3 minutes or until they look softened. Now add the flour into the skillet, whisking continuously for 1 minute. Whisk in the milk, continuing to stir after it’s all poured in for 5 minutes or until the mixture looks thickened. Stir in the salt, mustard, and red pepper, taking the skillet off the heat once those three ingredients are incorporated.
  4. Add the cheese to the skillet, stirring until the cheese has completely cooked. Now mix in the pasta, Brussels sprouts, and bacon and serve immediately.

Much like when you eat macaroni and cheese, we decided you can never have enough, which is why we have so many pictures of the mac and cheese !

We love Brussels sprouts but this was the first time we’d ever had it in a macaroni and cheese dish or with bacon and it’s now another way we enjoy eating them ! The pasta was perfect for catching the sauce with, the bacon gave the dish a nice crisp texture and of course we enjoyed the roasted Brussels sprouts being in there !

Recipe source unknown.

Take care everybody !

Roasted Brussels Sprouts

Ingredients

  • 1 lb. of Brussels sprouts
  • 4 Tbsp. peanut oil
  • Salt and pepper (optional)
  • Gochujang sauce (you can usually find this in the asian or ethnic section of your grocery store) for dipping (optional) (we used Annie Chun’s gochujang sauce)

Directions

  1. Preheat oven to 425 degrees. Take a baking sheet out and line it with aluminum foil (for easy cleanup).
  2. Trim Brussels sprouts and cut in half, making a small incision in the inner core afterwards.
  3. Put Brussels sprouts on the lined baking sheet and toss them with the peanut oil. At this point you could season the Brussels sprouts with the salt and pepper but we didn’t. Make sure all the Brussels sprouts have the cut side facing down on the sheet before moving onto the next step.
  4. Stick the baking sheet in the oven for 20 to 25 minutes, flipping the Brussels sprouts over half-way through. For us, we flipped ours over after 10 minutes and they were done after an additional 5 minutes in the oven. Serve immediately with the gochujang sauce (if you’re using it).

This is such a wonderful way to enjoy Brussels sprouts. If you’re going to introduce someone  to Brussels sprouts, we think roasting is the way to do it.

We weren’t paid in any form to promote Annie Chun’s.

Recipe source unknown.

Take care everybody !