Exploits of a Vegan Wannabe

I love Brussel sprouts. I love their hearty texture and pungent flavor. I really like the huge stalk they grow on and that they look like miniature cabbage. It seems like they are a polarizing edible, either you are a lover of the Brussel or an adversary. This dish could bring you to the dark side of Brussel lovin.

Last night I made a dish using shaved Brussel sprouts. We enjoyed this dish warm but because you leave the sprouts crunchy, it can also be chilled and served as a salad. It is brilliant green and fresh with summery flavors. Honestly,  I was on the fence at first about the Rosemary and peaches but I went for it and was so glad.  We had to stop ourselves from polishing off the entire pan. The combo was delectable and out of the ordinary….just like Brussel sprouts.

Shaved Brussels w/Peaches and Almonds

By: S. Duquet

Ingredients

4 C shaved Brussel sprouts ( you can shave them on a grater or chop them up with a knife)

1 1/2 tsp water

1 tsp liquid aminos

1/2 tsp finely diced fresh rosemary

1/2 tsp garlic powder

1 1/2 C fresh peaches diced (skin on)

3 Tbsp slivered almonds

Make it Happen

~Lightly spray a saute pan with cooking spray then add water,  liquid aminos, garlic, rosemary and Brussel sprouts.

~Saute over medium low heat just until sprouts are bright green. Add peaches and almonds and saute for a minute more or until sprouts reach the level of done that suits you. I kept mine al dente and it was crunchy in the most pleasant way.

~Remove from heat and serve immediately or chill and serve as a cold salad.

That’s it, I’m not kidding. It takes three seconds to prepare. I could not believe how phenomenal the peach, Brussels and rosemary were together. The almonds added  crunch and nuttiness giving  it an Asian flair. I am adding this to the list of new Summer faves for bringing and sharing with friends.

Have a delicious day.

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