Thursday, September 25, 2014

Vegan MoFo VIII, Day 25: Garlic Orange Brussels Sprouts (and a giveaway!)


Garlic Orange Brussells Sprouts from Fusion Food in the Vegan Kitchen (page 125)
Tonight you get two recipes (from Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist!) for the price of one.  A wonderfully delicious recipe for brussells sprouts that makes a great side dish, plus a kick-ass recipe for Garlic Orange Sauce that tastes great on just about anything...tofu, seitan, brussells sprouts (duh) and works great as a dipping sauce for egg rolls and other finger foods.


In addition, I am also giving away a copy of this book to one lucky reader.  Open for anyone to enter, and I will ship internationally.  Just follow the prompts in the widget below.  And if you already have this book...would you mind doing me a solid and leaving a review over on Amazon?  I'd love ya for it.


Garlic Orange Brussels Sprouts
*Quick and Easy
*Nut Free
Don't like brussells sprouts? Please try these ones. They might just make you a believer.

2 tablespoons (30 ml) olive oil
1 shallot, thinly sliced
1 pound (454 g) fresh brussels sprouts, cut in half
1 cup (235 ml) Garlic Orange Sauce (below)

In a large frying pan, heat olive oil over medium heat.
Add shallots brussels sprouts cut side down in a single layer and saute, about 5 minutes, until fragrant and tender and edges of sprouts begin to brown.
Flip and cook another five minutes.
Add in sauce and toss to coat.

Yield: 4 servings




Garlic Orange Sauce
*Quick and Easy
*Low Fat
*Nut Free
Rich with orange goodness, and as spicy as you like it by adjusting the amount of red chilies, this sauce works well as a dipping sauce, as a glaze for any of your favorite proteins, or over rice and vegetables.

1 cup (235 ml) water
1 cup (235 ml) orange juice
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) rice vinegar
3 tablespoons (45 ml) soy sauce
2 tablespoons (12 g) orange zest
1/2 cup (55 g) tightly packed brown sugar
1 tablespoon (15 g) minced garlic
1/4 to 1 teaspoon red pepper flakes, more or less to taste
1/4 cup (32 g) cornstarch mixed with 1/2 cup (235 ml) cold water to make a slurry.

In a pot, stir together all ingredients except cornstarch slurry, and bring to a boil.
Reduce to a simmer and simmer 10 minutes.
Stir in slurry and remove from heat. Stir to thicken.
Keep warm until ready to use, or pour in to an airtight container and store in the refrigerator for up to two weeks until ready to use.

Yield: 3 cups (705 ml)










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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni