Brussels Sprouts! and other good stuff

Another Vegan Tuesdayimgp3258

I never bought or cooked brussels sprouts until this week. I don’t know why. Maybe childhood trauma? I don’t think so. I was never forced to eat anything. Anyway, up until this past Sunday I’ve been eyeing the brussels sprouts for sale at the farmers’ market and they had been eyeing me back. {This is usual behavior for me at the farmers’ market. Vegetables tend to eye me especially ones I’m scared to buy.} I had enough of the staring and bought a bunch. I’m glad I did. Not only are they delicious, they contain a bunch of good stuff too–vitamins a and c, folic acid, and lots of fiber.


In the February 2009  issue of Vegetarian Times there is a yummy recipe for Brussels Sprouts with Walnuts and Dried Cranberries.

  • 1/2 cup coarsely chopped walnuts
  • 2 teaspoons olive oil
  • 1 1/2 pounds brussels sprouts, trimmed and halved
  • 2 cloves of garlic, minced
  • 2 medium shallots, halved and sliced
  • 1 cup water
  • 1/4 cup coursely chopped dried cranberries
  • 1 tablespoon agave syrup
  • 1 tablespoon walnut oil
  • Salt and fresh ground pepper to taste
  1. Heat a large skillet over medium-high heat. Add walnuts to dry pan. Stir occasionally, until walnuts are nice and toasty about 3 to 4 minutes. Remove walnuts and set aside.
  2. Wipe out pan and add olive oil. When hot, add brussels sprouts and saute, stirring occasionally, until they start to brown–about 5 minutes. Add garlic and shallots and cook for another minute.
  3. Add water, cranberries,  and agave. Partially cover pan and reduce heat. Simmer for 5 to 7 minutes until most of the liquid has evaporated.
  4. Transfer to serving bowl and stir in walnut oil and toasted walnuts. Season with salt and pepper.

I also made another recipe from Veganomicon, Israeli Couscous with Pistachios and Apricots. You can find the recipe here.


This was my first time eating and cooking Israeli couscous, which is different not only size from regular couscous but also texture. I loved it and definitely will had it as a pantry staple. I realize most of my dinner recipes I  have been blogging about lately are some sort of grain-y product, with nuts, and fruits/veggies. For some reason, these are the types of recipes that are calling out to me. 😛



Beautiful eggs

Lately I’ve been buying our eggs at the local farmers’ market on Thursday nights. They are so pretty, but even better they are super yummy and fresh. I love the multi-colored shells and their yolks are the most brilliant yellow-orange and very firm. I haven’t been able to go the last couple of weeks.

I bought two cartons tonight instead of my usual one. I don’t want to be without these! When I was expressing my love for these eggs to the farmer he told me he sings to the chickens every morning and “that’s why they taste so good.” Awww.