brussel sprouts

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Vegan MoFo 2013:12 Maple Dijon Tofu Chops (w/ Trader Joe’s sprouted tofu) & Roasted Brussel Sprouts

Published September 23, 2013 by Vegan Derby Cat Party


So here’s a dinner that was going SO WELL, until I made a terrible mistake, and ruined the whole pot of beans. I thought it was a perfect meal for the new cooler weather: Apple Baked Beans, Maple Dijon Tofu Chops & Roasted Brussel Sprouts. Thankfully I was also trying out a delicious recipe from More Peas and Thank you for the tofu, and using my favorite way to cook the brussel sprouts, this baking method, so we still had a really nice dinner. But even after going so long without a kitchen mishap, it happened to me. We ate dinner whilst attempting to air out burned bean smell from the apartment.


These were the super promising beans from The Great Vegan Bean Book in the works. They were full of all kinds of yummy things, and smelled great.


Then came the fatal mistake… they were supposed to simmer for 1.5 hours, and I forgot to drop the heat. Yah… I was interrupted by a phone call, and simply glossed over the lowering. I think they made it a good 50 minutes before we smelled something burning. At this point I thought it was the brussel sprouts, which were already in the oven, but they looked good. Then I happened to check the beans, just to see how they were doing…


F A I L !


After the beans were put on to “simmer” I got the tofu ready so it could marinate for a while. I used two packages of Trader Joe’s sprouted tofu. The texture on the tofu was fantastic! I love sprouted tofu because it’s extra firm, and you don’t have to press it. It can be a bit spendy at Whole Foods (like what isn’t?) but it’s very reasonably priced at TJ’s (like everything else!). I cut each package in half widthwise & lengthwise to make 4 nice sized “chops”.


I decided to use my baking method for tofu rather than the broiling method in the original recipe, since I made my chops so thick.


These came out perfectly!


I used about 2 cups of whole brussel sprouts, but 3 would’ve been better!


Prepped them by cutting them in half, placing them face down, and misting with olive oil, and a sprinkle of salt & pepper.


Still a stellar dinner, despite the beans set back. I served the chops with applesauce, as directed by the recipe, and it was a lovely symphony of flavors. The sweet applesauce contrasted nicely with the smoky, [purposefully] singed brussel sprouts, and the tofu had wonderful flavor and texture. There were NO LEFTOVERS. At the end, Thomas was just standing over the sink, holding the last of the tofu chops in hand! (This is why I double the tofu for ANY recipe. There is always more than enough marinade, and Thomas is a Tofu Monster.)

So that’s another win for More Peas and Thank You. Great book. And it’s another non-win for the bean book. Though this one was totally my fault! The last recipe from it was under seasoned, so I was hoping for a win this time, but sadly, I think I will just buy a can of baked beans in the future like I originally told myself. We’ll see. The fate of that pot is still questionable.

How is your MoFo going? My parents get here tomorrow, YAY!!!!!!!!!!!! But I will try to get a couple of posts up this week. It’s their first time visiting the Pacific Northwest and we’re all very excited about their visit!


Maple Glazed Brussel Sprouts with Apples and Onions

Published December 18, 2012 by Vegan Derby Cat Party


Now, I’ve made roasted brussel sprouts before, but I recently had some at Mohawk Bend in L.A. that left me wanting to experiment. They do theirs with maple syrup, apples, and almonds, but I decided to try apples and onions in a maple dijon glaze here. The dijon is pretty subtle, but not integral to the dish, so I’d say it’s safe to leave it out if you’re not into mustard.

Maple Glazed Brussel Sprouts with Apples and Onions

2 lbs of brussel sprouts, ends trimmed, loose leaves removed, and cut in halves
olive oil
salt & pepper

1 large apple, chopped small
~1/2 large onion, chopped

3 tbsp. real maple syrup
1 scant tbsp. dijon mustard
1.5 tbsp. apple cider vinegar


1. Pre-heat oven to 450*F. Mist a large oven proof baking dish (preferably something heavy, like cast-iron) with olive oil and add prepared brussel sprouts. Mist with a little more olive oil and toss with a bit of fresh ground salt & pepper. Bake for 30 minutes, stirring halfway, or every 10 minutes.

2. Mist a large skillet with olive oil, and heat to low-medium. Cook apples and onions until the onions are translucent, about 7-10 minutes.

3. Whisk together maple syrup, dijon mustard, apple cider vinegar and a little bit of salt & pepper.

4. Pull brussel sprouts out of the oven, and reduce heat to 375*F. Carefully mix in apples and onions, and drizzle with glaze. Return dish to oven to bake for and additional 10 minutes. Broil on high for 3-5 minutes until there are brussel leaves that look charred and crispy.

Unfortunately, the prep was not all smooth sailing…


I’m still getting to know my Seattle kitchen appliances, and it appears that I overloaded the garbage disposal with brussel sprout ends. Fortunately, Thomas came to my rescue…


In no time he had found the offending clogged pipe and cleared the problem. It was mostly brussel sprouts and some onion skins. Oops!


Here are the trouble makers all pretty and ready to head into the oven.


And here they are all nicely roasted and glazed! 🙂

Reheating was pretty much the same as the last part… 10 minutes at 375*F, and 5 minutes under the broiler on high to crisp them back up! Enjoy!!

Simple Oven Roasted Brussel Sprouts

Published November 23, 2011 by Vegan Derby Cat Party

Four ingredients. Not very different from what I found all over the place online. Just a little less oil & salt! I didn’t roast them as long as I should have (only 20 minutes), because it was the last of the 4 dishes I made last night, and we wanted to eat. They were still good, but I just reheated them for 12 minutes at 425*F and they were super toasty and delicious.

Simple Oven Roasted Brussel sprouts

1.5 lbs small brussel sprouts
2 tbsp. extra virgin olive oil
1/2 tsp. sea salt
fresh ground pepper to taste, I used smoked pepper


1. Pre-heat oven to 425*F and prepare a cookie sheet.

2. Wash sprouts and trim off the brown ends. Remove any yellow or unappealing looking leaves, and cut in half.

2. Place sprouts in a large bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss with hands to coat. Place cut side down on a cookie sheet and bake for 20 – 30 minutes. They should be nicely browned and just starting to blacken on top; this is the where the toasty sweet flavor comes from, but keep an eye on them so they don’t burn up!

Nutrition Facts: 133 Calories, 7.3g Fat, 0mg Cholesterol, 333mg Sodium, 15.2g Carbs, 6.5g Fiber, 3.7g Sugar, 5.8g Protein. Vitamin A 26%, Vitamin C 241%, Calcium 7%, Iron 13%.




Veganomicon’s Tamarind Lentils, Curry Tofu and Cornmeal-Masala Brussel Sprouts w/ Basmati rice

Published August 16, 2011 by Vegan Derby Cat Party

So I decided to hit up Veganomicon for some new recipes last night. First, I found the Tamarind Lentil recipe. Then I turned a couple of pages and found the Curry Tofu recipe that suggested I serve both together with some basmati rice. Somehow I ended up in the back of the book and found some meal plans, one of which was for an entire Indian meal with the addition of Cornmeal-Masala Brussel Sprouts. I’d never made basmati rice before, but it turns out brown basmati rice cooks the same as brown rice.


How to cook Basmati Rice

rice:water  ratio is  1:2   (ie. 1 c. rice : 2 c. water)

Directions:Put both into a pan and raise to a boil. Let it boil for a couple of minutes, drop to low, cover and simmer for 45 minutes. Check to see if water remains, and if so check in 5 minute increments. Fluff with a fork before serving.


The Tamarind Lentils were easy to prepare and absolutely AWESOME. They brought all the dishes together, and the brussel sprouts were good slathered in some of their sauce. I will definitely be making these over and over again. This dish had so much yummy flavor.


I tried to buy fresh brussel sprouts at WF and the only ones they had were HUGE, so I was just going to skip it, but then I found a bag frozen petite ones, and figured, why not?! That being said, my results of the Cornmeal-Masala Brussel Sprouts were probably not typical, especially since I further strayed from the recipe by using a mix of yellow & blue cornmeal & cutting the fat down to a few sprays of olive oil instead of 8 tablespoons of oil. For being a vegetable I grew up hating, they turned out pretty well. They were toasty on the outside and kind of mushy on the inside (which I totally realize is from being frozen) but they mixed in with the rice and lentils very well.


The Curry Tofu was super easy to make and so well seasoned. I cut the tofu into cubes so I could quick press it, and get it going. The best part was that the tofu & sprouts could cook together, because the oven temp (400*F) and timing (25-30 mins) was the same for both! We killed all this delicious tofu in this 1st meal, which was kind of a bummer, because it was so good. We both got to eat leftovers of lentils, rice and sprouts on day 2. The sprouts reheated really well in the toaster oven on the convection setting at 400*F for 5-7 minutes.

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