I must be making up for lost time these days for not eating my brussel sprouts as a kid. They got such a bad rep and all they were trying to do was provide us with heaps of folic acid, Vitamin C and K + beta-carotene. My only introduction to them before I began experimenting with them myself, involved eating them basically plain, just lightly steamed. Which even now doesn’t sound all that appetizing. As with most vegetables, it’s all about what you do with them. We all know a vegetable hater or two I am sure, but with a little creativity and some serious flavour, I think anyone can be converted.
I remember back when I was first teaching myself how to cook after I began eating a vegan diet in a very “meat-and-potatoes” kind of family. I would search for the perfect recipe, review it like 100 times, begin cooking, and check back in every step to make sure I was doing it just right. SO stressful. As time has progressed and my confidence in the kitchen has grown, I now rarely use a recipe. I look at the recipes of others for inspiration or ideas for flavour combinations but I have a really hard time playing by someone else’s rules step by step. Recipes are an amazing place to start but it wasn’t until I freed myself from the stress of recipes (or should I say stress-ipes) that I truly started to fall in love with creating food. Cooking is now my greatest form of creative expression and I never feel more in the flow than when I am creating something out of nothing in my kitchen. I encourage you to take every recipe you encounter as only a guide, and play around. Trust yourself enough to try new things. Add a little of something extra, swap this out for that.. Cultivate a sense of empowerment in your kitchen, because while recipes work, nobody knows your tastes better than you.
This recipe has such Autumn flavours to it, and is one you may want to put aside for the upcoming holiday season (even thought it is WAY too early to be talking about that). I really like using a thinly sliced or shaved consistency of the sprouts instead of their typical whole or halved version. While bacon is a common pairing with brussel sprouts, I found the walnuts added a similar crunch and flavour profile, while the dressing adds a bit of zest. Plus avocado. Enough said.
Warm Brussel Sprout + Avocado Salad
2 cups brussel sprouts, whole
1/2 red onion, thinly sliced
1 tbsp pumpkin seeds
1 tbsp walnuts, crumbled
1/2 avocado, diced
1 tsp coconut oil
Apple Cider Tahini Dressing:
1/4 cup apple cider vinegar
3 tbsp tahini
2 tbsp water
Juice of 1 lemon
2 tbsp nutritional yeast
1 tbsp olive oil
1. Thinly slice the brussel sprouts lengthwise or use a mandolin so they have a shaved texture.
2. Combine all ingredients of dressing into a blender and whiz up until smooth.
3. Heat coconut oil in a frying pan over medium heat, and add the brussel sprouts. Stir and cook on medium heat for 5 minutes, then add in the sliced red onion, pumpkin seeds and walnuts.
4. Stir in the diced avocado in the pan. I like to mix it in to heat it up slightly, but if you prefer cold avocado, then allow the salad to cool and mix in after.
5. Toss with a desired amount of dressing.
6. Feast away.
Try out the recipe and let me know what you think! Comment in the section below or post a photo and tag @manifeastnutrition <3 Bon manifeast my friends!