Spices are the original superfood. They’re packed with amazing medicinal properties that can decrease the risk of illness — all in one small, tasty package. Enter this antioxidant-rich vegan Brussels sprouts recipe. It’s loaded with turmeric and garlic which makes it, not only the perfect dinner companion to just about anything, but an immunity-boosting powerhouse. (And we could all use a bit more of that right now.)
Nutritionist Rachel Beller’s book, Power Spicing: 60 Simple Recipes for Antioxidant-Fueled Meals and a Healthy Body: A Cookbook is full of simple spicy recipes. The book is full of learnings about why Beller uses the spices in any given recipe and dives deep on their unique benefits. Since spices affect everything from mood to metabolism, we’re always hungry to learn more.
Reprinted from Power Spicing. Copyright © 2019 by Rachel Beller. Photographs copyright © 2019 by Teri Lyn Fisher. Published by Clarkson Potter, an imprint of Penguin Random House, LLC
Vegan Creamy Brussels Sprouts Caesar
1½ Tbsp avocado oil or extra-virgin olive oil
2 pounds Brussels sprouts, cores removed and thinly sliced (about 6 cups)
¼ tsp granulated garlic
¼ tsp granulated onion
¼ tsp ground turmeric
½ tsp dried parsley
pinch of sea salt
⅛ tsp freshly ground black pepper
crushed red pepper flakes, to taste
¼ cup plus 2 Tbsp Vegan Caesar Dressing
1 cup raw sunflower seeds or pumpkin seeds
Heat the oil in a large skillet over medium high heat. When the oil is shimmering, add the Brussels sprouts and cook, stirring frequently, for 4 to 5 minutes, or until they are just beginning to wilt. Reduce the heat to medium-low and cook for 3 minutes more.
Add garlic, onion, turmeric, parsley, salt, black pepper and red pepper flakes. Stir until the Brussels sprouts are evenly coated.
Transfer the Brussels sprouts to a large bowl, add the dressing and sunflower seeds, and toss to combine. Serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 2 days.