When you cook shaved Brussels sprouts, they develop a caramel-licous sweetness – very un-BS-like. I'm sure that, if blind-folded, non-foodie taste testers trying shaved BS [!] might not even suspect which vegetable they were consuming. I dressed the sweet seared shavings in a creamy fusion Curry-Dijon Sauce: it may sound like an unlikely combo but the smooth, deep flavors of Caribbean curry powder complement the kick of Dijon mustard, especially when tempered in a silken tofu base. Topping it with a layer of toasted pecans adds yet another element of earthy complexity. Plus, the crunch is nice.
PAN-SEARED BRUSSELS SPROUTS WITH CREAMY DIJON-CURRY SAUCE Serves 1 to 4
Pan-Seared Brussels Sprouts
- 5 cloves garlic
- 1 1/2 inch piece of ginger, peeled and finely chopped
- 1 small onion, quartered
- 7 cups shaved Brussels sprouts [Thinly slice them yourself with a mandoline or if you're lazy like me, Trader Joe's sells them already shaved]
- 1 T olive oil
Creamy Dijon-Curry Sauce Makes a healthy cup. Use the rest as a veggie or Buddha bowl topper.
- 12.3 oz container of silken firm tofu [aseptic container, not refrigerated tofu. That is too grainy for this recipe]
- 1 T Veganaise or other vegan mayo
- 1 tsp Caribbean curry powder [not Indian]
- 1 T Dijon mustard
- 2 tsp brown mustard seeds
- Salt and pepper, to taste
- Plus 1/4 cup crushed, toasted pecans, for topping
Mix all sauce ingredients in the food processor until creamy. [Okay, now you can clean it.]
Toss BS [!] with about 1/4 cup of the sauce. Sprinkle with toasted pecans and enjoy.