Monthly Archives: November 2015

Roasted Brussels Sprouts

Raise your hand if your parents prepared brussels sprouts by steaming/boiling them… <raises hand>. Luckily, we have all learned that method is the way to sabotage perfectly delicious cruciferous vegetables. You just gotta roast ’em.  The key to delicious brussels sprouts are ensuring there is enough oil to coat them, and cooking them long enough for them to become tender inside yet crispy on the outside… with a healthy dose of sprinkled salt.

I’ve had them fried, shredded raw in salads, boiled, and even the Momofuku way, but this is still my favorite way to prepare them. And better yet, I’ve received many compliments on the way I prepare them!

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Vegan Nutella Brownies

These brownies are like JEM. They are truly truly outrageous. Especially for being egg-less and butter-less. But don’t shy away from these vegan brownies because you can be eating baby orangutans… slight exaggeration about #nutellagate- you know, the crisis over the  orangutans and the deforestation caused by palm oil harvesting. Well the good thing is that Nutella is using only palm oil that has been certified by the Roundtable on Sustainable Palm Oil and uses only .3% of the world-wide palm oil production. Phew. I was getting worried because the alternate Nutellas out on the market is much less to be desired. So these brownies are truly guilt-free!

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