[dropcap]M[/dropcap]aple Sweet Brussel Sprouts with Cinnamon Tofu, Raisins and Almond Topping.
Foggy streets, blankets of snow
Cold and stormy November weather; the time for comfort, the time for home. Whirling smoke rises up from the chimney pipes while families gather and cuddle up around the warm and cosy fire place. How different are the early mornings: leaving the house in complete darkness, a blanket of thick white fog wrapping up the streets in mystery. The trumpets of the sky announce that extremer cold will set in soon and snow might be falling. November sucks up energy, which asks for highly nutritious, energizing meals.
Veggies of the season
Veggies of the season are full of beneficial nutrients of which your body can use extra at that moment. As for In Northern Western European regions, in November you should try to eat more of the following:
- green cabbage
Maybe not such a coincidence, but from Nov. 26th until Dec 2nd it’s National Sprout Week in the Netherlands. In response tot this event, I want to share my Brussel sprouts recipe.
About the recipe
The benefits of the recipe that I’m sharing with you is that it is highly nutritious (lots of vitamin C e.g.) and energizing. Besides, it is a vegan recipe and contains sweet potato instead of normal starchy potato. Moreover, while most people don’t like Brussel sprouts because of their bitter taste, I think this recipe will be a big surprise to your taste buds. I am sure even kids will like this sweet Brussel sprout recipe!
Maple Sweet Brussels Sprouts
with Cinnamon Tofu, Raisins and an Almond Topping
Prepping time: 20 minutes
Kitchen aid: 2 griddles, 1 boiling pan, cutting board
- 9 oz/250 grams frozen (decreases bitter taste) Brussels sprouts, cut in half
- 2 sweet potatoes (about 10 cm in length each), shaved, cut into slices
- 7 oz/200 grams (silken) tofu, cubed
- 1 tbs grated cinnamon
- 2 tbs maple syrup
- 4 tbs white almond shavings
- 4 tbs soaked raisins
- 2 tbs extra virgin coconut oil
- 0.5 tsp fine raw sea salt
- For 5 minutes, boil the sweet potato in a pan.
- Meanwhile, heat a griddle with coconut oil.
- Add the tofu and cinnamon and bake until the tofu gets a brown crust.
- In another heated griddle, bake the sweet potato in coconut oil and add a little salt and cinnamon.
- Just before the sweet potato becomes crusty, add the Brussels sprouts and stir fry for a couple more minutes.
- Turn the heat low and add the drained raisins
- Heat for another minute and meanwhile add maple syrup.
- Scoop onto plates and top with almond shavings and a little extra maple syrup.
Nutritional value per serving:
Kcal 559 Protein 19.2 Carbs 64.4 Fat 28.4