Brussel Sprouts and Cranberries
Prep. Time
10 minutes
Cook Time
20 minutes
Servings
4-6 plates
Difficulty
Easy
Gluten-Free, Soy-Free, dairy-free, egg-free, Nut-Free
This salad is really simple to put together, but as it combines the earthy crunch of Brussels sprouts with the sweet tartness of dried cranberries, it's an impressive and unusual side dish for any occasion. I usually toss in a simple dressing, and top it with crunchy nuts. It’s an easy, colorful and flavorful way to enjoy a healthy salad!
Ingredients
12oz (340g) Brussels sprouts (frozen or fresh), sliced to 4 pieces, each
1/2 cup sweetened dry cranberries (craisins), rinsed
For the dressing
2 tbsps soy sauce (for a GF recipe, check that its labeled as free of this allergen)
1 tbsps lemon juice
2 tbsps silan
2 tbsps olive oil
1 garlic clove, minced
Instructions
Trim the ends of the brussel sprouts and remove any damaged outer leaves. Slice each to 4 pieces or so (you can also slice them thinly if you prefer).
On a nonstick pan, with 1 tbsp of vegetable oil of your choice, toss the brussel sprouts in and add a sprinkle of salt.
Add the silan, soy sauce and minced garlic.
Stir fry for 10-15 minutes on medium heat.
Add the craisins, and mix for another minute.
Once they get a crisp and golden outer color, throw them in a mixing bowl.
Notes
Optional: add crushed nuts as a topping (this recipe is marked as 'nut-free' when served without this topping).
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!