Garlic Brussels Sprouts

For Try This Tuesday, another delicious recipe by Lauren Hallman, from the plant based magazine Thrive. Not everyone likes Brussels sprouts, in fact, most people are sure they don’t like this vegetable that resembles miniature cabbages. I love them, and any recipe that features them is sure to be a hit with me.

Garlic Brussels Sprouts

The recipe is easy to prepare, using fresh organic Brussels sprouts and pantry items at home.

Garlic Brussels Sprouts

I opted to use coconut oil and a plant based “butter” that can be purchased in the dairy section at most grocery stores. The brand I use is dairy free, made from olive oil. I found that I could probably use far less oil in the recipe. One could water sauté as well, and eliminate the oil completely.

I was preparing oven roasted potatoes, both sweet and regular, so I timed both recipes to finish at about the same time. I sautéed the garlic, Brussels sprouts, and onions for 20 minutes, then added a small amount of water, reduced the heat to low, and covered the pan. During the last five minutes of cooking time I uncovered the sauté pan, raised the heat slightly and finished cooking.

Garlic Brussels Sprouts

These Brussels sprouts were amazing! The garlic wasn’t too much, in fact, it was perfect. Greg is not a fan of this vegetable at all. When I asked him to try a bite at least, he countered that he already knew what they tasted like and declined. However, seeing the finished recipe he changed his mind and spooned a small helping onto his plate.

His verdict? He liked them! He was surprised how tasty these Brussels sprouts were and said he would eat them again if they were prepared in this way. That’s a huge win.

If you like Brussels sprouts, you will love this simple recipe. And if you are borderline about this veggie or think you don’t like them, perhaps giving this recipe a try will change your views about Brussels sprouts. I will definitely be making this recipe again.

Garlic Brussels Sprouts

Sweet & Savory Curry

I love curry. Fortunately, there are many plant based curry recipes available. I’ve enjoyed madras curried lentils and aloo matar. For Try This Tuesday, I tried another recipe from the most recent issue of Thrive Magazine. This yummy curry was created by vegan Lauren Hallman.

Sweet & Savory Curry

Here is Lauren’s easy to follow recipe:

Sweet & Savory Curry

Sweet & Savory Curry

These are all ingredients I keep on hand, in my cupboards and my wooden vegetable box. That makes this recipe a cinch to put together, and dinner was ready in under 30 minutes. I started a double batch of brown rice cooking in the pressure pot, before beginning the curry, so both would be ready about the same time.

To ease the process, I chopped and diced veggies, opened the can of chick peas and drained and rinsed them, and opened the coconut milk and tomato paste as well before beginning the cooking. Using a small glass bowl, I measured out the spices and combined them in the bowl, so I could dump them all in at once.

Sweet & Savory Curry

This curry lived up to its name. The sweet potatoes provided the “sweet” part, while the spices contributed the savory, without adding too much heat. Children would enjoy this curry dish.

I know I certainly enjoyed it! The recipe makes plenty of curry, enough to savor for a couple of meals at least. I topped my first bowl of curry with chopped cilantro and a squeeze of lime juice. For lunch today I added sliced avocado to my bowl.

This delicious and nutritious recipe goes into my Keep File!

Sweet & Savory Curry

Coconut Curry Sauce

I had fun today trying out my first recipe from the gorgeous Thrive Magazine that I purchased recently. I made notes as I thumbed through the publication, about all the recipes I wanted to create. First on my list was a coconut curry sauce.

Coconut Curry Sauce

This simple to make sauce, loaded with goodness and flavor, can be eaten over spiralized veggies, such as zucchini, or used with gluten pasta. It would be wonderful too added to stir fried veggies and brown rice or used as a dipping sauce for roasted potato wedges. This recipe was created by Julie Van Den Kerchove, a plant based chef in Belgium.

Coconut Curry Sauce

I purchased organic produce from Natural Grocers, as well as organic coconut milk. Full fat coconut milk is best, for the most flavor. Organic minced garlic and ginger in jars can be substituted for freshly minced.

After blending the sauce, I poured it into a mason jar and popped it into the fridge while I spiralized a zucchini and a yellow squash. I am in love with spiralized vegetables! They are easy to prepare, with an inexpensive spiralizer, and so good for me. I ended up with two bowls of veggie noodles.

Coconut Curry Sauce

I sliced a dozen cherry tomatoes in half, dividing them between the two bowls, and added hemp seeds. These provide protein and have a light, nutty flavor. After spooning coconut curry sauce over the raw noodles, I topped my meal with chopped cilantro.

This was so fresh and so delicious! I love curry in any form. This sauce is not too spicy. For more of a kick, increase the cheyenne pepper to taste. I have plenty of left over sauce to try in a variety of ways. I think oven roasted potatoes might be on the menu for tomorrow night, with a side of coconut curry dipping sauce!

Coconut Curry Sauce