Category: sprouts

Honey Roasted Brussels Sprouts

Brussels sprouts. Known only to some as “that food in movies that kids never eat,” Brussels sprouts have gotten a bad rap over the years, possibly due to the fact that people have been cooking them the wrong way. However, there is a reason that they’ve been experiencing a resurgence – and you’ll probably see them make an appearance a lot more often this Thanksgiving, Christmas & holiday season. These miniature cabbages of joy are sprouting up everywhere from upscale restos to food network kitchens. New age foodies have learned that when prepared and heated correctly, these little green powerhouses make for a tasty, tender, buttery dish. Now, what I’m about to say may shock you, so brace yourselves – YOU DON’T HAVE TO ADD BACON! I know, I know. Forget what all those other foodie sites & food network stars tell you. The secret to brussels sprouts that taste good ISN’T bacon. The secret is proper cooking time. To me, bacon is a cop-out. You’re basically adding it to mask the flavour that you don’t like. Thing is, if you make these little babies properly, they’re so delicious on their own that you don’t need the bacon at all. In fact, bacon would only distract from the natural tastiness. Before we get started, let me give you a few other pointers that’ll help amp up your brussels sprouts game in the future.

3 Things not to do with brussels sprouts:
1. Do not boil the living daylights out of them.
2. Do not boil the living daylights out of them.
3. Do not boil the living daylights out of them.

Great! Now that we’ve got that covered, remember: do not boil your brussels sprouts. This is a surefire way to make sure you’ll never eat them again. They become soggy, bitter, and truly unpalatable.

3 Things you should do with brussels sprouts:
1. Leave whole & steam them.
2. Finely chop & pan-fry them.
3. Half, glaze & roast them.

Today, I’m going to show you how to glaze and roast the tastiest brussels sprouts you’ve ever had.
So heat up your ovens, and get your sprout show on!

Oven Roasted Brussels Sprouts with Honey Glaze
an original recipe by allison sklar

ingredients
2 cups brussels sprouts, chopped in half, woody bottoms removed
2 tbsp honey
3 tbsp oil
1/4 tsp cracked black pepper
1/4 tsp salt
1/4 tsp cayenne (optional)

In a medium sized bowl, whisk together honey and oil until homogenous. (If you’re having trouble stirring, it helps to heat the honey slightly in the microwave.) Add salt, pepper & cayenne. Toss brussels sprouts to coat. Transfer to greased baking dish (8″square should do the trick!). Roast in preheated oven at 400F for 30 to 40 minutes, stirring half way through. They are ready when golden and very tender.

The Un-Burger (Roasted Portobello Burger with Sprouted Seeds & Avocado)

Summertime – a season that is synonymous with renewal and resetting. School is out, and, if you’re lucky, work has slowed down. The sun shines more often, casting an upbeat vibe that engulfs the entire city. The winter doldrums have passed, and it is time to come out of hibernation and dive into new ventures and discoveries. Days are longer, skirts are shorter, smiles are wider. Tucked away is the crock-pot, and rolled out is the Barbecue. Food is lighter, and refreshment is at the top of the priority list. What better way to refresh and renew than to eat live, raw vegan food? Now, I’m not talking about a 100% raw diet. While that might appeal to some, it is certainly not for all (for many different reasons that I won’t get into here.) However, incorporating more raw vegan components into your daily diet is almost certain to make you feel pretty darn good.

Eating live food is a stepping stone to hitting that refresh button on your body. Some benefits of eating raw: raw food is cool. Not hipster-cool, but literally cool – temperature wise! Eating cool foods more often is said to reduce inflammation in the body and reduce stomach irritations. Furthermore, many raw foods are known to contain certain good-for-you enzymes that are lost in cooking. There is a lot of conflicting information out there about raw diets, and a lot of bias, as there often is in the agricultural industry. However, as with anything, in moderation, there are definitely benefits to eating this way.

My first experience with full-out raw vegan was at a restaurant earlier this week called Crudessence. What intrigues and attracts me the most to this dietary choice is the incredible creativity that goes into preparing such meals. For example, I went in asking myself, what would a “wrap” possibly be made out of? Seaweed and rice paper! Well of COURSE that stuff is raw – but I never thought of it that way before. This experienced opened me up to trying even more new things. I started sprouting my own seeds. I tasted nutritional yeast (surprisingly delicious, slightly reminiscent of tempura flakes). And, I made quite a few rice paper and seaweed wraps.

And then, I made this: The Un-burger. Now, it is not completely raw, as I roasted the mushrooms. (Portobellos should not really be eaten raw due to possible carcinogens that are killed in the cooking process. Which brings me back to the point of how a 100% raw diet is not ideal.) In making this, I found a place to incorporate both my sprouted beans AND my nutritional yeast. Ok, and I added some Veganase. So I guess this isn’t REALLY all that raw at all… BUT it is vegan. And it is DE-LI-CIOUS.
Make it and see for yourself!

Roasted Portobello Burger with Sprouted Seeds & Avocado
note: I sprouted my own seeds for this. Very easy, and very tasty. So much fresher than the sprouts that come already packaged at the store! I use the hemp sprouting bag as I find it’s the quickest method, and it yields the best results. For more information about sprouting, visit Sproutman’s website, full of useful tips and tricks! 

what you’ll need
for the burgers:
2 portobello caps
2 tsp grapeseed or olive oil
pinch salt, freshly ground pepper
for the topping:
1 avocado, cubed
1 cup arugula (aka roquette/rocket)
2 tsp nutritional yeast (optional, but delicious!)
1/4 cup sprouted seeds/beans
2 tbsp Vegenaise or mayonaise

how to do it
Preheat oven to 350F. Rub portobellos with oil, sprinkle with salt and pepper. Wrap in parchment (creating a papillote) and place in shallow baking dish. Cook for approximately 20 minutes, or until desired tenderness is reached. Toss beans, avocado and nutritional yeast together. Divide greens over two plates and place burgers on top. Spread each burger with Vegenaise/mayo and top with mixture.
Eat and enjoy!

Three Minute Masterpiece

Rice wraps.
If you haven’t done so already, I strongly urge you to get on the bandwagon.

Light and easy to work with, rice wraps are a fail safe go-to anytime that I need a quick-fix meal. Thanks to their neutral taste, they can be stuffed with pretty much anything that you desire. I could imagine them filled with any savory meal that you’d normally eat as a salad – for instance, some seared strips of steak and raw spinach. Or, for the vegetarian, tofu, ginger, carrots and sprouts. You can even venture to the complete opposite end of the spectrum and make desert rolls, filling them with a fruit salad and dipping them in chocolate. When I make them, my preference has generally been sushi-inspired. The other day, I had a fishepiphany – why don’t I make a bagel-inspired one? I am from Montreal afterall…

Ah! There she is – the above photo was taken pre-wrap, of course. A true beauty: avocado, alfalfa sprouts, Coho smoked salmon, cream cheese and toasted sesame seeds. As a bonus, since the rice papers each contain only 45 calories and 0 grams of fat, I was able to enjoy all of the best parts of my Sunday morning bagel, without any of the usual carby guilt. 
My favorite part about these wraps is that they look ridiculously impressive – and only take a couple of minutes to throw together. For real: this little baby took me three minutes total! A three minute masterpiece…. I’ll now title this blog post accordingly. 

Rice Wraps

An original recipe by Allison Sklar
what you’ll need
  • Rice paper (available in the Asian/Sushi section of the supermarket, or in any Asian food shop)
  • any combination and/or all of the following:
  • 1/2 avocado, sliced
  • 1/4 package shredded pollock (or real crab meat, if you swing that way)
  • 4 slices smoked salmon
  • 1/4 cup alfalfa sprouts
  • 1 tbsp cream cheese
  • 1 tbsp mayonnaise mixed with a few drops cayenne pepper sauce (spicy mayo)
  • soy sauce, or more spicy mayo for dipping

how to do it 

Thoroughly wet rice paper on a large plate with warm water. Let soak for about 3 minutes or until soft enough to work with. Place on a dry plate for 30 seconds. Place ingredients in the middle of the wrap. Fold in ends, then wrap like you would a tortilla. (Let sit for a few minutes to dry if it is too wet. Wrap should not be slippery, but slightly sticky.) Cut in half and EAT!