I know, I know… I’m getting way behind here. But I’ve been busy preparing for the first Vegan Wellness Retreat, so it’s all good!
I didn’t choose to add this recipe for its ingenuity… as it’s fairly commonplace. And I didn’t choose it for its beauty… as it’s not that good-looking. I made it for its healing benefits. With so many around battling colds and the flu, even the healthiest of us need to keep strong, and this has sooo many great ingredients to help with that.
Wash and trim them and place in a baking dish. In a liquid measuring cup, add 1/8 cup of tamari (or soy sauce or coconut aminos or Braggs), then add water to make 3/4 cup. Sprinkle in lots of smoked paprika and garlic and give it a good stir. Pour over the brussels sprouts, cover the dish, and bake until soft, about 30 minutes at 375.
Make a great salad out of :
- chopped leeks
- chopped red onion
- chopped cucumber
- sliced radishes
- chopped celery
- chopped carrot
Very Oniony Dressing
- 3/4 cup water
- about 2″ coarsely chopped leek
- 1″ chopped ginger
- 1 clove garlic
- 2 tablespoons rice vinegar
- 1 tablespoon vegan worcestershire sauce (can omit or sub tamari)
- salt & lemon pepper to taste
Blend until smooth and drizzle (or pour!) over salad
Start with 2 cups of cooked rice (I used brown jasmine rice). To the cooked rice, add:
- curry powder
- nutritional yeast
- salt & pepper
- 1-2 tablespoons of coconut oil, melted
I didn’t give any amounts for these – add as much or as little as you like. Put the dried spices on the rice first, then pour the coconut oil over – this will help the spices to blend into the rice nicely when you stir it all together.
I plated these separately for photo purposes, but when I eat a meal like this, I tend to pile and mix it all up so the flavors all blend together. Either way, it tastes great and is so good for you!