It's been crazy busy since Christmas with mock exams coming up and I'm starting a new job tomorrow (scary stuff) so this is the first chance I have had to post anything. I would like to say to all those who are trying to eat healthier in the new year the key point is to make sure as few things as possible are processed or out of a pre-prepared packet. This is how I do brussels sprouts and for any one who claims to not like them-this will definitely change your mind!
Ingredients:
10-15 sprouts, thinly sliced (shredded)
2 soy 'bacon' rashers
2 handfuls pine nuts
1 clove garlic, peeled
1 knob vegan butter
Salt and pepper
10-15 sprouts, thinly sliced (shredded)
2 soy 'bacon' rashers
2 handfuls pine nuts
1 clove garlic, peeled
1 knob vegan butter
Salt and pepper
Method:
1.Melt the butter in a frying pan and fry off the soy bacon, when it starts to crisp up, add the pine nuts to the pan and toast for a few minutes.
2. Add in the sprouts to the pan and season with salt and pepper- put the garlic clove on the end of the fork and use this to stir the sprouts.
3.Cook the sprouts for 5-10 minutes until al dente, stiring every few minutes to infuse the dish.
4.Serve up as a side dish and enjoy! Cassidy xx
1.Melt the butter in a frying pan and fry off the soy bacon, when it starts to crisp up, add the pine nuts to the pan and toast for a few minutes.
2. Add in the sprouts to the pan and season with salt and pepper- put the garlic clove on the end of the fork and use this to stir the sprouts.
3.Cook the sprouts for 5-10 minutes until al dente, stiring every few minutes to infuse the dish.
4.Serve up as a side dish and enjoy! Cassidy xx
