Need Some Help? The Basics Recipes! Vegan Nutrition Behind The Scenes
Create Your Own Vegan Brussels Sprouts Recipe
Every Brussels sprouts recipe features a delectable little vegetable that people either seem to love or hate; there's usually no in between. It took me years before I would try Brussels sprouts because I was the most picky eater EV-ER. I didn't like the smell of them, and they looked like little mini brains, which sort of scared me!
But one day, after a lot of coaxing, I finally gave them a try. The heavens seemed to open and a choir of angels started singing. Absolutely and totally delicious. I'd like to share with you some tips that will help you to cook up your Brussels sprouts so you, too, can enjoy these yummy little morsels.
Beware that some harvests tend to be very "buggy" and the little critters really like to burrow inside. So it's important to choose Brussels sprouts that are firm and tight -- the more compact the better.
Choose small to medium-sized veggies as they tend to be more flavorful. Uniform size allows for uniform cooking. Look for a bright-green color and a heavier weight, comparatively. Avoid heads that are soft, yellowed, have dark spots or a dark-colored end, or whose leaves are opening up.
How To Clean and Prep Brussels Sprouts
Fill a bowl with clean, filtered water. Add 2-3 Tablespoons of lemon juice (or any other edible acid such as vinegar) which will help to clean your veggie more thoroughly. By the way, don't skip this step -- it's very important, especially with Brussels sprouts which could be harboring potential insects.
Remove loose outer leaves and discard. Cut the tail of each head right up to the base of the veggie which will allow the outer leaves to fall off exposing any teensy hiding critters. Soak in the prepared water for 10 minutes or so. (The edible acid will kill any bugs.) Rinse.
Your veggie is now ready to be used in any Brussels sprouts recipe.
At this point you can use your veggie in any way you'd like as you prepare to create your very own Brussels sprouts recipe. If you'd like to leave it whole, be sure to cut a tiny "X" in the base for more even cooking.
Create your very own Brussels sprouts recipes with some of your favorite ingredients from this list of foods that match perfectly with Brussels sprouts.
Almonds Apples Apple Cider Vinegar Bacon, vegetarian (Eat sparingly -- this is not a health food.) Bread Crumbs Butter, non-dairy (I like Earth Balance) Caraway Cardamom Carrots Cheese, non-dairy (especially Parmesan, Swiss and Monterey Jack) Chestnuts Cream, non-dairy Dill Garlic Ginger Grapefruit Green Onions Hazelnuts Lemon Maple Syrup Miso Mushrooms Mustard Nutmeg Onions Oranges Parsley Pecans Pepper, Black Peppers, Sweet Pine Nuts Pistachios Rice Rosemary Salt Savory Shallots Sour Cream, non-dairy (Eat sparingly -- this is not a health food.) Sugar Thyme Vinegar Walnuts Wasabi
Brussels Sprouts Helpful Hints
Brussels sprouts are at their healthiest and most beautiful when they're in season -- fall and winter.
In the midst of creating your Brussels sprouts recipe, you may notice a rather unpleasant odor. This occurs, usually, when boiled. To avoid, wrap a piece of bread in cheesecloth and add it to your pot.
"I make something that I call Brussels Sprout Hash. I like to slice the Brussels in half, then julienne the halves. Then I saute them in a skillet with shallots in a bit of butter (non-dairy, like Earth Balance or Smart Balance) until they are just starting to caramelize.
At this point, I add a couple of tablespoons (or more depending on your preference) of pure maple syrup and saute for a couple more minutes. Finish off with toasted, chopped pecans, a little salt and pepper, and DEVOUR.
This dish is great for vegetarian Thanksgiving and Christmas!"
Every Brussels sprouts recipe features a delectable little vegetable that people either seem to love or hate; there's usually no in between. It took me years before I would try Brussels sprouts because I was the most picky eater EV-ER. I didn't like the smell of them, and they looked like little mini brains, which sort of scared me! 
"I make something that I call Brussels Sprout Hash. I like to slice the Brussels in half, then julienne the halves. Then I saute them in a skillet with shallots in a bit of butter (non-dairy, like Earth Balance or Smart Balance) until they are just starting to caramelize. 
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