J’s Brussel Sprouts______________________________________________________
(I don't even like brussel sprouts...and then I had these. Apple juice and dijon mustard, people.)
· Wash, prepare, and half the brussel sprouts.
· In a large lidded pan, melt 2 tablespoons earth balance (vegan margarine), and place the brussel sprouts in facedown and cook until slightly brown on the underneath (5-7 minutes).
· Pour in just enough apple juice to cover them, then cover and simmer with the apple juice until you can poke them with a fork and they’re just tender. Take care to not overcook.
· Drain and return to pan in a small amount of earth balance and add in some fresh or dried thyme, sauté all together, then add a ½ tablespoon of Dijon mustard (small amount/couple squirts) and a sprinkle of sugar (or agave or maple syrup - I used a baby dab of maple syrup today), and salt and pepper to taste.
If fried in coconut oil, the tempeh won't splash, and it gives the outside a nice taste. Cut the tempeh into approximately 1" x 1" x 3" pieces (or as desired) and fry until light golden (barely) brownish in color. Today, I scanned the fridge and found an organic low-sodium teriyaki sauce and added it and some fresh finely chopped garlic at the end for a finishing saute before serving.
I served the brussel sprouts and tempeh with a side of quinoa cooked in vegetable stock, not water (veggie stock is clarifying and adds more flavor - it also promotes a cooling response and L's has "burning" symptoms, in the Chinese tradition), and L asked for a green onion garnish on her quinoa. I need to start taking pictures, don't I? As for the healing potential of this meal, it represents a good balance of soluble/insoluble fiber. Tempeh is high in protein, contains omega-3's, and due to the fermentation process particular to tempeh, contains a (healthy) mold that produces an antibiotic reaction in the body (free of any chemical toxins). Brussel sprouts are higher in protein per ounce than even broccoli and kale. And they make you smile when they're on your plate because they're so darn cute. Quinoa is higher in calcium per serving than milk. Milk is not a good source of calcium. Let's collectively dispel that myth once and for all. But back to quinoa...here's a quinoa fact for the day: quinoa is not actually a true grain, botanically. But because of its strength, we use it as one. An ancient staple food of the Incas, it was called "the mother grain" (thank you, Paul Pitchford).
Here's a few links for things referenced in this post: