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Vegan for the Holidays

Vegan for the Holidays has sold out its first printing.
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Vegetarians in Paradise
 Vegetarian Cooking with Zel

Vegan for the Holidays offers a banquet of taste treasures any time of year. I'm delighted to share one of my favorite recipes from the book. The recipe is for making Brussels sprouts a sensation at your dinner table.

But, if Brussels sprouts are not on your favorite list, choose a different vegetable and give it the same treatment. At recent shopping trips to the farmers' market, you were probably seeing heaping bushels of gorgeous fresh Brussels sprouts. They're members of the cruciferous family, a standing that means they're highly nutritious and packed with vitamins, minerals, and antioxidants. Brussels sprouts are delicious simply steamed, but give them a little something extra and you'll love them even more.

Add a little Seoul style to the dinner table with a platter of Brussels sprouts bathed in an exotic blend of seasonings. Plan ahead and partially cook the Brussels sprouts a day ahead. Then, moments before serving, toss them into a skillet and infuse them with the taste of the Far East.

Brussels Sprouts Seoul Style


Yield: 8 to 10 servings

    2 pounds (1 kilo) Brussels sprouts

    3 tablespoons Tamari or soy sauce
    3 large garlic cloves, crushed
    1 tablespoon plus 1 teaspoon maple syrup
    1 tablespoon sesame oil
    1 green onion, chopped
    1 teaspoon toasted sesame seeds plus 1 teaspoon for garnish
    Pinch cayenne

  1. Fill a 4 to 6-quart (4 to 6 liter) saucepan two-thirds full with water. Cover and bring to a boil over high heat. Meanwhile, trim the Brussels sprouts stems and discard. Cut the sprouts in half lengthwise. Plunge the sprout halves into the boiling water in batches and boil for 1 1/2 minutes. Use a slotted spoon to transfer them to a bowl and repeat the process until all the sprouts are tender. Drain any excess water from the bowl and set aside.
  2. Combine the Tamari, garlic, maple syrup, sesame oil, onion, 1 teaspoon of the sesame seeds, and cayenne in a large, deep skillet. A few minutes before serving, bring the sauce to a boil and add the Brussels sprouts. Cook and stir constantly for 1 to 2 minutes to coat the Brussels sprouts and heat them through.
  3. Transfer the sprouts to an attractive serving platter or bowl and garnish with a sprinkle of the remaining 1 teaspoon of toasted sesame seeds, if desired.

Click here for past cookingwithzel@home.comeonin recipes

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