Saturday, May 12, 2018

Dreamy Brussels Sprouts

Dreamy Brussels Sprouts
Nom Yourself Cookbook by Mary Mattern

2            cups Brussels sprouts (washed, trimmed and halved or quartered)
1            tablespoon vegan margarine
1/4         cup chopped Vidalia onion (or red onion)
1/4         cup vegan sour cream (store bought) or coconut sour cream (recipe below)
2            teaspoons stone-ground mustard
1/2         teaspoon kosher salt
1            tablespoon pure maple syrup
1/4         teaspoon ground black pepper

Preheat oven to 350 degrees F.

Trim the stems of the Brussels sprouts and any out leaves.  Wash them and then halve lengthwise or cut into quarters. 

In an 8x8” baking dish, place the Brussels sprouts, vegan margarine, onion, Coconut or vegan sour cream, mustard, kosher salt, ground black pepper and maple syrup.  Toss until well coated.

Bake for 20 minutes, then let cool and serve

Coconut Sour Cream

1            cup coconut cream, refrigerated
1 and 1/2            tablespoons organic apple cider vinegar
1            tablespoon freshly squeezed lemon juice
1/8            teaspoon kosher salt

Whisk the coconut cream, apple cider vinegar, lemon juice, and kosher salt together in a medium bowl.

Transfer the coconut sour cream to a jar or use right away.  Keeps for up to 3 days in fridg.

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