Okay, this may not compete with that giant blanket that you can warp yourself in like a burrito or with that insanely brownie from .. (insert your favorite place) or with that cuddle from you cat. But hey, never said that I want to compete right?
Winter is here and that means.. Brussels sprouts are back in season! It may sounds a little bit weird but i’m looking forward to munch down these mini cabbages. Even as a kid I loved them. I have to admit I wasn’t a fussy eater. I ate whatever my parents put in front of me. So when I was younger I was already familiar with lot’s of different flavors, including that nutty, slightly bitter taste of sprouts. My mom chopped them in four and just threw them in the wok for a quick stir fry (what didn’t she stir fry). With some soy sauce, oystersauce, garlic and some onion she kept stirring till they turned golden brown. Served with some rice and my dad and I were happy campers.
In my memory most of my classmates and friends were telling how awful it was to eat them. I later found out that most of their moms was cooking the living daylight out of them until it wasn’t even recognizable as a sprout. It was just a pile of green, mushy, jelly that probably looked like that green slimy ghost that was floating around in Ghostbusters. I mean, no kid should be forced to eat that! It’s like eating buggers but bigger.
I know that this isn’t your first choice of vegetables but I promise that even the most fussy eaters will give this salad it a try. It’s bursting with different of flavors and textures that they won’t even notice that they are eating sprouts (that’s maybe a lie, a big one). Besides the lovely nutty flavor they are also high in vitamins C, K, manganese, potassium, folic acid and all of the other good stuff that our body needs. And we all want to keep those nasty cold viruses out of our system. So it is important to try and eat a lot of different vegetables.
One of my favorite recipe combines whole wheat pasta, crunchy brussels sprouts and a the most delicious vegan creamy sauce. I mean who doesn’t love creamy sauce. To give that little extra I added a few tablespoons of my favorite condiment (is it a condiment?); Nutritional yeast. Which give the dish that extra layer of flavor.
Two little notes before you jump in to this recipe.
1. Here is the recipe for the creamy sauce. It yields more than you probably need.
You will notice that the cashew cream will thicken in about 2 or 3 minutes. Could be a little longer
2. Omit the nutritional yeast if you don’t have it. No biggie.
Epic bowl of comfort
3- 4 persons
800 gr whole wheat pasta
1/2 kilo brussels sprouts (cleaned and in halves)
1 cloves garlic (minced)
3 pinches of salt
1/2 tsp nutmeg
3 tbs nutritional yeast
3/4 cup cashew cream (if you want more, go for it 😉
In a large pan boil water with a pinch of salt. When the water boils, add the brussels sprouts. Cook for about 10-15 minutes till there soft but still have that crunchy. When there done, strain and rinse with cold water. In the mean time you can cook the pasta. Cook the pasta according to the package till al-dente. Strain the pasta and cool it down with cold water to prevent them from sticking to each other. Set aside.
Grab a pan that is large enough to stir around the pasta. Heat a knob of coconut oil on medium heat. When heated add the Brussels sprouts and turn the heat little higher. Give them a toss and and a turn. Add the garlic and nutmeg. Give it a good shake and leave them there for about 5 minutes so the sprouts can get a little golden. Give it a good toss and add the cream sauce. When the sauce starts to thicken after 2-3 minutes, add in the spaghetti. Stir it, toss it or shake it to make sure that spaghetti also gets covered in the sauce. Take the pan off the heat, adjust to taste and stir in the nutritional yeast
Divide over the the plates and top it off with some extra yeast and some leftover cashew cream.
PS: I love to see what you guys made out of it! Use #bowlofcomfort to show me!