Seasonal Recipe of the Week
Do you like Brussels sprouts? I love them. I like them simply boiled or oven roasted or sometimes sautéed with bacon and finished with a little balsamic vinegar. But in that great vegan cookbook Veganomicon, I found a great new way to make Brussels sprouts. Check it out:
Ingredients
8 tablespoons peanut oil
1 and 1/2 pounds Brussels sprouts
2/3 cup cornmeal
3 tablespoons chick pea flour
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
pinch Cayenne pepper
lemon wedges (optional)
Procedure
Preheat oven to 400. Prepare a large baking pan by pouring in 2 tablespoons of oil and spreading it around. Trim, wash, and dry Brussels sprouts. Slice the large ones in half. Put sprouts in a large bowl and sprinkle with 1 tablespoon of the chick pea flour, and some salt. In a small bowl mix together the cornmeal, remaining chick pea flour, salt, garam masala, coriander, cumin and cayenne. Pour in 6 tablespoon of peanut oil and mix together with your hands to form moist crumbs. Now add the Brussels sprouts, toss to coat, and press on as much crumbs as possible. Pour the coated sprouts and extra crumbs into the prepared pan and roll them around so they get coated with the oil. Bake for 25 to 30 minutes, or until the sprouts are browned and tender. While cooking, using a wooden spoon turn the sprouts in the crumb coating. Serve hot with the extra crumbs on top and garnish with lemon wedges.
