Shaved Brussels Sprouts with Whole Grain Mustard Sauce

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Shaved Brussels Sprouts with Whole Grain Mustard Sauce

Ingredients
  • 1 cup vegan mayo
  • 4 tbsp whole grain mustard
  • 2 tsp Salt
  • 2 tsp freshly ground pepper
  • 2 pounds Brussels sprouts
  • 4 tbsp olive oil
  • 4 tsp garlic minced
Instructions
  1. Trim stems of Brussels sprouts, remove 2 or 3 outer leaves.
  2. To make the sauce, whisk together the vegan mayo, mustard, 2 tablespoons water, 1 tsp of the salt and 1 teaspoon of the pepper in a small bowl. Set aside.
  3. Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandolin.
  4. Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning. Add the remaining half teaspoon of salt and half teaspoon of pepper, then allow the Brussels sprouts to sear for 4-5 minutes, stirring occasionally so they brown evenly.
  5. Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve.
Ingredients
  • 1 cup vegan mayo
  • 4 tbsp whole grain mustard
  • 2 tsp Salt
  • 2 tsp freshly ground pepper
  • 2 pounds Brussels sprouts
  • 4 tbsp olive oil
  • 4 tsp garlic minced
Instructions
  1. Trim stems of Brussels sprouts, remove 2 or 3 outer leaves.
  2. To make the sauce, whisk together the vegan mayo, mustard, 2 tablespoons water, 1 tsp of the salt and 1 teaspoon of the pepper in a small bowl. Set aside.
  3. Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandolin.
  4. Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning. Add the remaining half teaspoon of salt and half teaspoon of pepper, then allow the Brussels sprouts to sear for 4-5 minutes, stirring occasionally so they brown evenly.
  5. Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve.

Brussels Sprouts baked with Sriracha

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Brussels Sprouts baked with Sriracha

Ingredients
  • 1 1/2 pounds Brussels sprouts
  • 1/2 cup extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 2 tbsp sriracha or more to taste
  • kosher salt
  • freshly ground pepper
Instructions
  1. Preheat the oven to 400 °F. Trim stems from sprouts, cut the sprouts in half.
  2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the Brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.
  3. Spread the Brussels sprouts on a baking sheet, cut sides down. Pour any extra olive oil mixture on the pan and tilt the pan around to distribute it.
  4. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.
Ingredients
  • 1 1/2 pounds Brussels sprouts
  • 1/2 cup extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 2 tbsp sriracha or more to taste
  • kosher salt
  • freshly ground pepper
Instructions
  1. Preheat the oven to 400 °F. Trim stems from sprouts, cut the sprouts in half.
  2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the Brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.
  3. Spread the Brussels sprouts on a baking sheet, cut sides down. Pour any extra olive oil mixture on the pan and tilt the pan around to distribute it.
  4. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.

Butternut Squash Soup

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Butternut Squash Soup

Ingredients
  • 2 lb (1 kg) Butternut Squash peeled and cut into cubes
  • 1 tbsp (15mL) olive oil
  • 1 tsp (4mL) Salt
  • 1 large onion
  • 3 tbsp (45mL) butter or olive oil
  • 3-4 cups (750 mL - 1L ) poultry broth
  • 2 tbsp (30 mL) fresh ginger peeled and finely chopped
  • freshly ground pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Using a chef's knife and a cutting board, cut squash in half lengthwise.
  4. Brush both squash halves with 15 mL (1 tbsp.) olive oil.
  5. Sprinkle with half the salt.
  6. Place both halves on baking sheet, flesh-side down, and bake for 45 minutes or until tender.
  7. Let cool for 10 minutes. Use a spoon to scoop out stringy part and seeds and set aside.
  8. Fry onion in butter or olive oil in a saucepan over medium heat for 10 minutes, stirring occasionally.
  9. Add squash flesh, 750 mL (3 cups) poultry broth, the ginger, and remaining salt.
  10. Bring to a boil and simmer on low heat for 10 minutes.
  11. Purée soup in a blender. Season well with pepper, taste, and adjust seasoning as needed.
  12. Add a little broth if necessary.
  13. Serve the hot soup in shallow bowl with chosen toppings.
Ingredients
  • 2 lb (1 kg) Butternut Squash peeled and cut into cubes
  • 1 tbsp (15mL) olive oil
  • 1 tsp (4mL) Salt
  • 1 large onion
  • 3 tbsp (45mL) butter or olive oil
  • 3-4 cups (750 mL - 1L ) poultry broth
  • 2 tbsp (30 mL) fresh ginger peeled and finely chopped
  • freshly ground pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Using a chef's knife and a cutting board, cut squash in half lengthwise.
  4. Brush both squash halves with 15 mL (1 tbsp.) olive oil.
  5. Sprinkle with half the salt.
  6. Place both halves on baking sheet, flesh-side down, and bake for 45 minutes or until tender.
  7. Let cool for 10 minutes. Use a spoon to scoop out stringy part and seeds and set aside.
  8. Fry onion in butter or olive oil in a saucepan over medium heat for 10 minutes, stirring occasionally.
  9. Add squash flesh, 750 mL (3 cups) poultry broth, the ginger, and remaining salt.
  10. Bring to a boil and simmer on low heat for 10 minutes.
  11. Purée soup in a blender. Season well with pepper, taste, and adjust seasoning as needed.
  12. Add a little broth if necessary.
  13. Serve the hot soup in shallow bowl with chosen toppings.