Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

Recipe courtesy of 28 Cooks

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INGREDIENTS

• 16 oz brussels sprouts
• 1 small red onion, thinly sliced
• 6 cloves garlic
• 4 tbsp olive oil
• salt/pepper to taste
• 1 shallot, chopped
• 4 tbsp balsamic vinegar
• 1 tbsp chopped fresh rosemary

DIRECTIONS

1. Preheat oven to 425.
2. Combine brussels sprouts, onion, garlic, and 3 tbsp olive oil.
3. Season with salt and pepper and spread out on a greased cookie sheet. Roast 25-30 minutes until tender.
4. Meanwhile, saute shallot in remaining olive oil over medium-high heat, until tender.
5. Add balsamic vinegar and cook another 3 minutes.
6. Stir in rosemary and pour over brussels sprouts.

Caramelized Tofu

Caramelized Tofu

Recipe courtesy of 101cookbooks.com

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INGREDIENTS

• 7 - 8 ounces extra-firm tofu cut into thin 1-inch segments
• a couple pinches of fine-grain sea salt
• a couple splashes of olive or peanut oil
• 2 medium cloves garlic, minced
• 1/3 cup pecans, toasted and chopped (I used sliced almonds.)
• 3 tablespoons fine-grain natural cane sugar or brown sugar
• 1/4 cup cilantro, chopped
• 1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons

DIRECTIONS

1. Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes.
2. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes.
3. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
4. In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high.
5. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
6. Add tofu back and allow to warm through. Serve immediately.