eat your veggies!

"Brussels Sprouts are low in fat and sodium, high in dietary fiber and are cholesterol-free. They also contain high levels of naturally occurring vitamin C and specific health-promoting compounds called glucosinolates with antioxidant properties, and proven health benefits in the area of cancer prevention. Brussels Sprouts have three times the level of vitamin C of an orange. Unlike most vegetables, Brussels Sprouts are rather high in protein, accounting for more than a quarter of their calories."

(More info here. And here.)

Basically, they're a perfect food for vegans and vegetarians (and the rest of you out there -- you're important, too!). And I'm more than happy to share this soup recipe with you all. I invented it myself -- using random ingredients from the freezer and pantry.

As always, adventure is the name of the game.

It's important to taste test everything before you serve to your friends and family. Brussel sprouts are tricky with their bitter flavor, so modifications are most certainly needed. I've provided some suggestions, but to each his/her own taste.

This recipe goes out to one of my best friends -- Lindsey. She's the world's biggest fan of brussel sprouts. And she's getting MARRIED this weekend to yet another one of my good friends. So, I'll try to post something more very soon, but I'll be partying down with her.

TGIF :)


What you'll need . . .

• 16 ounce bag frozen brussel sprouts
• 1 can garbanzo beans
• 1/4 cup soy sauce (we used low sodium because we added salt later)
• 2 cups water
• 1 tablespoon olive oil
• 2 cups rice milk (or soy milk or just milk)
• 1/4 cup coconut flour (but I imagine regular would work, too)
• 1 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 tablespoons sesame seeds
• 2 tablespoons Earth Balance (or butter, if you're so inclined)
• Pepper to taste
  

Method . . .

1.) Cook brussel sprouts according to the microwave directions (usually, I put them in a microwave-safe bowl with 1/4 cup water for 7 min). You may also cook them according to the stove top directions on the bag.
2.) Combine the water, soy sauce, oil, ginger, cinnamon, and salt, and cook over medium heat until simmering in a large stock pot.
3.) Once the brussel spouts have cooked, pour them into a blender -- along with the garbanzo beans and water mixture. Blend until smooth.
4.) Pour out only half of the mixture into your original pot and add to the blender the coconut flour, 1 1/2 cups of the rice milk. Blend until smooth . . .
5.) Add that mixture along with the sesame seeds to the stock pot and cook on medium heat until warm and well blended.
6.) You may wish to add the additional 1/2 cup of rice milk and the Earth Balance, pepper, more salt, etc. to taste. We found it helps get rid of the bitterness of the brussel sprouts.
7.) Also, for a yummy accompaniment -- serve with wheat-free vegan cornbread (recipe here).



In other veggie-related news, I'm going to take part in Post Punk Kitchen's VeganMoFo -- the Vegan Month of Food. It starts in October, so I'll be sharing lots of wonderful vegan recipes from my archives. We're talking more soups, more sandwiches, cakes and cookies, as well as other crazy concoctions I've not yet tried.

It's quite exciting. And you'd like to join in on the fun, just visit the link above and comment on the post with your blog address. There are only a few guidelines, but -- of course -- what you post must be vegan, and you should shoot for at least 20 posts (approx. one each week day) for the entire month of October.

So: Keep checking back for more vegan food!