Did you know that Meatless Monday is a movement?
Yep, sure is! It’s in effort to improve our health and the health of our planet. You can find all sorts of information (and recipes) at meatlessmonday.com. There are a lot of bloggers on board with this movement along with the likes of Bob Harper, Simon Cowell, Al Gore, Yoko Ono and even Mario Batali!
Since everyone else is doing it, we figured we should too. So, we’ll now be featuring meat-free recipes every Monday. I love this idea. Ever since my vegetarian summer, I eat considerably less meat and am always on the hunt for great recipes. Hopefully we can inspire you to incorporate some meatfree goodness into your weekly menu as well.
Tonight’s dish was recommended by my friend, Meghan, and comes from one of my favorite cookbooks, “Moosewood Restaurant Cooking for Health”. This was the perfect dish as I had the last of my brussels sprout crop from the garden to use.
So, I know there are a lot of brussels sprouts haters out there. I do believe that some people just don’t like them and I’m fine with that. I also think there is a population of people that think they don’t like them, but either have never actually tried them or have had them prepared badly (think mushy). I have now made brussels sprouts in a variety of ways that might convince some skeptics that they are not so bad…if not quite awesome. This would be one of those ways.
Brette claimed it one of his favorite preparations for brussels sprouts and I agree. The mustard in the dish really gives it some snap. It calls for dijon, but I’m now wondering how a whole grain mustard might taste. I might have to give that a whirl next time. The dressing was super delicious.
I served it over some quinoa to bulk up the protein and make it a complete meal. It would also make a great side dish for Thanksgiving or any other occasion when you want to impress people.
Quinoa with Roasted Brussels Sprouts and Pecans
Brussels Sprouts from Moosewood Restaurant Cooking for Health
Note: the quinoa and the brussels sprouts take about the same amount of time to cook. This meal takes about 30 minutes total to put together, making it a snap for a weeknight.
For the quinoa:
2 cups veggie stock or water (the stock gives it a lot more flavor)
1 cup quinoa, rinsed
Bring the stock or water and quinoa to a boil in a sauce pan. Lower heat, cover, and let simmer until the liquid is absorbed, about 15 minutes.
For the sprouts:
1 pound brussels sprouts
1 1/2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons minced red onion or shallot
1 teaspoon dijon mustard
1 tabelspoon lemon juice
1 1/2 tablespoons olive oil
salt and pepper
1/2 cup toasted pecans or walnuts
Preheat oven to 375.
Cut off the bottoms of the sprouts and remove any yellow or dry outer leaves. Cut the sprouts in half lengthwise and toss with the olive oil and salt. Place them cut side down on a lightly oiled or sprayed baking sheet. Bake until just tender and lightly browned on the cut side, 12-18 minutes depending on the size of the sprouts.
While the sprouts are roasting, make the dressing: In a serving bowl, whisk together the red onions, mustard, lemon juice, and olive oil. Stir in the roasted sprouts and salt and pepper to taste. Sprinkle with toasted nuts right before serving.
Do you participate in meatless Mondays? Are you a brussels sprouts enthusiast?