The Lazy Smuf has a a great new recipe that we enjoyed today. We used red onions instead of the shallots, and sprinkled a few on top as garnish. I do hope you give it a try and enjoy it.

Serving Size: 4

Ingredients:

• 1 lb. Brussels sprouts
• 1-2 pears, peeled and cut
• 1/3 cup walnuts, toasted and chopped
• 2 tablespoons walnut oil
• 1 tablespoon fine olive oil
• 1/2 teaspoon Dijon mustard
• 1 tablespoon sherry vinegar
• salt and pepper to taste
• Balsamic vinegar as garnish

Directions:

1. Cut the Brussels sprouts in half.
2. We preferred to steam them, but roasting is also good.
3. Chop the walnuts, and toast in a dry frying pan.
4. Prepare the sauce by mixing the oils, vinegar and mustard with sat and pepper.
5. Depending upon the size of the pears, you will need 1 large or 2 small-medium.
6. Peel the pears, and cut in medium bite sized chunks, discarding the seeds and core.
7. When the Brussels sprouts are cooked, place in a bowl, drizzle the sauce over and mix well.
8. Add the pear pieces and place in a serving dish.
9. Sprinkle the walnuts over the top and drizzle with balsamic vinegar.

Get a head start and make them soon, so that they have time to soak up all the yummy flavorings. We found this tasty recipe at the Lemons and Lavender Blog. We made it a week ago and just enjoyed them last night. Wow were they a hit! Very yummy indeed. We only did 2 things differently. We steamed the Brussels sprouts lightly and added a bit of sambal oelek to the marinade.

Serving Size: 4

Ingredients:

• 1 lb. Brussels sprouts
• 2 tablespoons fine olive oil
• 1 tablespoon lemon juice
• salt and pepper to taste
• 1/4 cup pistachio nuts

Directions:

1. Clean the Brussels sprouts and cut a small X on the bottom (stem side).
2. Place in a steamer and steam for 5-8 minutes until soft but still retaining their color.
3. Meanwhile, blend the olive oil, lemon juice, salt and pepper together and chop or slice the pistachios.
4. When the Brussels sprouts are ready, place in a serving dish and drizzle the olive oil mixture over them.
5. Sprinkle the pistachios on top and serve.

Serving Size: 2

Ingredients:

• 12-14 per person Brussels sprouts per person
• 10 walnuts, ground
• 2 Tbs. walnut oil
• 1 Tbs. light brown sugar
• 1 Tbs. maple or agave syrup
• 1/2 tsp. salt
• 1/4 cup soy cream or soy milk
• walnuts, chopped

Directions:

1. Place the walnut oil in a small saucepan.
2. Grind the 10 walnuts to a powder (I used a coffee grinder).
3. Put the ground walnuts in the walnut oil, and bring to a low heat.
4. Add the brown sugar syrup and salt.
5. Heat until it becomes a smooth mixture.
6. Add the soy cream or milk and mix well.
7. Season to taste with additional salt or brown sugar.

Meanwhile:

1. Clean the Brussels sprouts and cut an X on the bottom stem part.
2. Steam the Brussels sprouts for 5-8 minutes until they are soft, but still bright green.
3. Put the caramel sauce in a small dipping bowl and garnish with the chopped walnuts.
4. Serve the Brussels sprouts with the caramel sauce as a dip.

We have really enjoyed the February issue of Vegetarian Times. We found many vegan recipes, as well as many others that we can easily make vegan. This recipe looked so inviting, I just couldn’t resist it, and we found it to be as good as all of our other Brussels sprout recipes. The only thing I did differently, was to steam the Brussels sprouts rather than to stir fry them. This recipe is really a keeper, and I’m glad to see that there are still 4 stalks of Brussels sprouts growing out in our garden, despite the fact that we’ve had below freezing temperatures since December.

Serving Size: 4

Ingredients:

• 250 grams (10oz) Brussels sprouts, bottoms trimmed, cut in half
• orange, zest and juice
• pinch of chili flakes
• 1 teaspoon corn starch
• knob of soy margarine
• pinch sugar
• salt and freshly ground black pepper

Directions:

Steam the sprouts above boiling water for 5-8 minutes.

To make the orange chili sauce:

1. Zest the orange.
2. Juice the orange.
3. Place the orange juice plus the corn starch in a sauce pan, mix well and bring to heat.
4. Add the orange zest, chili flakes, butter and seasoning. (reserve a bit of zest as garnish.
5. Stir until thick and clear.
6. Remove from the heat.

When the sprouts are soft, but still bright green, remove and place in a serving dish.
Drizzle the orange chili sauce over the sprouts and place the zest around.

Notes:

adapted from chef Leslie Waters of Ready Steady Cook, BBC

Serving Size: 4

Ingredients:

• 2 Lbs. Brussels sprouts
• 3 Tbs. soy margarine or Earth Balance
• 1 large red onion, thinly sliced
• 1 Pomegranate, seeded
• Salt and pepper

Directions:

1. Wash and clean the Brussels sprouts.
2. Remove dark damaged outer leaves and slice in half.
3. Steam the Brussels sprouts until soft. Take care to not over cook them as they loose their bright green color. It will only take 5-10 minutes to steam them.
4. Meanwhile, thinly slice the red onion.
5. Melt the soy margarine in a small pan and sauté the onion until soft and glassy.
6. Open the pomegranate and remove the seeds, carefully remove the white bits also.
7. When the sprouts are done, place them in a bow.
8. Drizzle the sauteed onions over them and mix well.
9. Season to taste with salt and pepper and once again toss to mix.
10. Serve the sprouts garnished with pomegranate seeds.

Notes:

Inspired by

http://www.cdkitchen.com/recipes/(…)

Serving Size: 2

Ingredients:

• 500 grams Brussels sprouts, cleaned and halved
• 2 red onions, finely sliced
• 2 apples, finely sliced
• lemon juice
• 1 Tbs. olive oil
• 1/2 cup vegetable bouillon
• 1/2 cup dry white wine

Directions:

1. Clean the Brussels sprouts and cut them in half.
2. Slice the red onions finely.
3. Place the Brussels sprouts in a steamer and steam until al dente.
4. Meanwhile.
5. Saute the onion in the olive oil until the onion becomes glassy.
6. Pour the vegetable bouillon and wine over the red onions and allow the ingredients to mix and cook down to half the amount of liquid. Remove from the heat.
7. Slice the apples finely into a bowl with a bit of lemon juice so that they keep their color.
8. Place the Brussels sprouts in a serving bowl.
9. Pour the onion, bouillon wine mixture over the sprouts and mix well.
10. Add the apples and once again mix.
11. Season with salt and pepper to taste.

Notes:

A nice red apple would help this too, but the green looks so nice with the Brussels sprouts I chose the green Granny Smith apple.

Brussels Sprouts with Bananas

Ingredients:

• 500 grams Brussels sprouts
• salt
• 2 tbs. oil
• 1 tsp. ginger , ground
• 2 tsp. soya sauce
• 2 tbs. coconut flakes
• 3 bananas

Directions:
Did you know that freezing Brussels sprouts takes the bitterness away? So, I usually buy the Brussels sprouts fresh, clean them and then put them in the freezer. I often use them the next day, or keep them on hand throughout the winter.
Steam the cleaned Brussels sprouts for 10 to 15 minutes.
Peal the bananas and cut them in 1” pieces.
Heat the oil in a non stick frying pan and fry the bananas golden brown. Take care to not over cook the bananas or they’ll become too soft and mushy.
Make a sauce using the soy sauce and ginger and a pinch of salt.
Put the Brussels sprouts in a bowl and pour the sauce over. Sprinkle the coconut flakes over the sprouts and mix.
At the last minute, add the fried bananas and gently mix together. Serve as a side dish

Carrot Cashew Loaf

Ingredients:

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbs. oil
• 450 grams carrots, cooked and pureed
• 225 grams cashew nuts
• 115 grams breadcrumbs
• nutmeg
• sage
• sugar
• salt & pepper
• 1 pkg. yeast

Directions:
This is a lovely meal, rather elegant.
I use it as a holiday meal as it is quite rich.
Preheat oven to 375 (F.)
Cook the carrots until soft. (I prefer to steam them)
Saute the onions and garlic in the oil.
When the carrots are tender, drain and transfer to a food processor or mixer.
Puree the carrots and cashews. You may need to add the rest of the carrot water so it is easier to puree.
After pureeing, add the onions, garlic and sage.
Add the remaining spices and bread crumbs and the yeast, and a pinch of sugar to feed the yeast.
Blend until the mixture is smooth.
Place in a greased baking dish or loaf pan and bake for 1 hour.
Let cool a bit before serving so it firms up. Otherwise it may crumble when you serve it.
It tastes great hot or cold.