Rob is away this week for work. He likes to update me on his day-to-day life…. like what they serve for breakfast at work, especially when it is unusual like Brussels sprouts. I would be excited about that, too! I have had Brussels for breakfast once, when we used them in this curried dill tofu scramble. Turns out I had just made Brussels sprouts as a vegetable side and it was so good, I could possibly consider eating it for breakfast, lunch and dinner.
I mean it includes all good things: roasted Brussels sprouts, roasted sweet potato, both in a sticky tangy-sweet glaze courtesy of balsamic vinegar and maple syrup. I like how the nutritional yeast adds a tackiness to the marinade and thickens it up, helping it to coat all the vegetables. I opted to skip the dried cranberries and I excluded them purely on principle. I had a sneaking suspicion that fresh/frozen cranberries would be surreal in here. I included them in this Balsamic Curry Roasted Vegetable dish and their tart juiciness would have complemented the dish well.
The recipe is courtesy of Kristy’s new cookbook, But I Could Never Go Vegan!. I have been a long-time reader of her blog, where Kristy creates the creative recipes and her husband, Chris Turner, takes the most gorgeous photos. (You totally know he gets the credit for the top photo).
Kristy’s book is a cute foray into vegan cuisine. She aims to convince you that will not be lacking anything while munching vegan-style. Each chapter was created with recipes targetted to bust vegan myths: All Those Special Ingredients are Way More Expensive; I Could Never Give Up Cheese!; Where Would I Get My Protein?; Tofu Doesn’t Taste Like Anything; Vegan Cooking is Too Hard; Where’s the Beef?; Just Thinking about Salad Makes Me Yawn; What About Brunch?; Fake “Foods” Freak Me Out; It’s All Rabbit Food; Not Soup Again!; I’d Miss Pizza; Can’t I Be Pescatarian Instead?; My Friends Won’t Want to Come Over for Dinner; No Way. I’m Italian (or Southern/German/Mexican/French); But I Hate (Insert Vegetable Here); I Don’t Want to be Left Out at Potlucks and Family Get-Togethers; You Can’t Bake Without Butter Or Eggs; Wait, Is Chocolate Vegan?; But I Scream for Ice Cream.
Yeah, she definitely covers her bases! Her recipes span the simple and easy (see below) but also mostly on the elaborate side: Potato Sauerkraut Soup with Sausage Crumbles, Buffalo Cauliflower Calzones with Cashew Blue Cheese, Pretzel Dumplings with Mushroom-Sauerkraut Gravy; Salisbury Seitan Phyllo Pouches with Rosemary Mashed Potatoes. I may be wrong but I only recognize a few recipes from her blog: Spinach Artichoke Soup, Chickpea Sloppy Joes and Jackfruit Tuna Salad Sandwich. There may be others, but those were the ones I recognized and previously bookmarked. These sprouts and sweets are similar (and likely improved) from her Cheesy Maple Roasted Brussels Sprouts and Broccoli dish. I am certainly looking forward to cooking through these recipes. One can not help but to be inspired by the photography and recipes.
Recipes spotted elsewhere:
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about the hardest that prevents (or used to prevent you) from becoming vegan. The winner will be selected at random on December 15, 2014. Good luck!
Balsamic-Maple Brussels Sprouts & Sweet Potato
Author’s note: There’s no bigger hater of brussels sprouts than my husband. That said, he goes for seconds and thirds of this recipe. Roasting brussels sprouts is the key to converting nonbelievers, and coating them in a sweet, tart, and savory balsamic sauce is the key to bringing them back for more.
Olive oil spray
5 tablespoons + 1/4 cup (60 ml) balsamic vinegar, divided
3 tablespoons maple syrup
2 tablespoons extra virgin olive oil (Janet’s note: best to use a heat stable oil like melted coconut oil)
1 tablespoon liquid aminos
1/4 cup (20 g) nutritional yeast
18 to 20 brussels sprouts
2 large sweet potatoes, peeled and chopped into 1-inch (2.5 cm) pieces
1/3 cup (45 g) dried cranberries (Janet’s note: skipped, but I think fresh/frozen cranberries would be fabulous)
1/3 cup (130 g) chopped pistachios, optional (Janet’s note: skipped)
1. Preheat the oven to 400°F (200°C). Lightly spray a 9 x 13-inch baking dish with olive oil and set aside (Janet’s note: I needed 2 pans). Mix 5 tablespoons of the vinegar with the maple syrup, oil, liquid aminos, and nutritional yeast in a large bowl. Set aside.
2. Trim the brussels sprouts of any dirty, yellow, or wilted outer leaves and rinse. Trim the stems off and cut the bulbs in half lengthwise. Add the brussels sprouts and sweet potatoes to the large bowl. Toss to coat every piece with the sauce.
3. Pour the contents of the bowl into the prepared baking dish. Cover with aluminum foil. Bake for 20 minutes. Remove the foil, toss to recoat in the sauce, and bake, uncovered, for 20 more minutes.
4. Meanwhile, to make the glaze, bring the remaining 1/4 cup vinegar to a boil over medium (not high) heat in a small pot. When it begins to boil, reduce the heat and simmer for 3 to 4 minutes. Remove from the heat and let cool.
5. When the vegetables are tender and caramelized, add the cranberries, pistachios (if using), and glaze; toss to combine. Serve immediately.
Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. www.theexperimentpublishing.com
Top photo credit to Chris Miller