Tuesday, August 9, 2011

A Slight Riff on Ricki's Shredded Brussels Sprouts with Edamame

The Monster and I really enjoyed this dish. I added cubed and sauteed tofu as per Ricki's suggestion and that was our dinner. Nice to have another brussels sprouts recipe in my repertoire...since I usually just roast them whole to nut brown with olive oil and kosher salt.

I was just short on the edamame called for in Ricki's recipe, so I also added in ~3/4 cup of frozen green peas. Use 'em if you got 'em I say. I was also tempted to brave the heat and go pick some basil in the back yard to add in...but dint! The Monster gave his bowl a dousing of Sriracha hot sauce, but I liked it just fine as it was. Next time I make this I'll add in a bit of fresh thyme...I just happened to use all of mine earlier in the day roasting mushrooms. :-)

If you'd rather, you can leave out the tofu and serve just the veggies with an alternate protein source. Fyi, I've since made this dish a second time using finely shredded Savoy cabbage for the Brussels sprouts and it was great.

Ricki's Shredded Brussels Sprouts with Edamame and Tofu:
(only slightly adapted from Ricki Heller's recipe on Diet Dessert and Dogs)

If adding tofu:
~1 Tbs. olive oil
1 block of extra-firm tofu (not silken); drained and pressed in a towel to dry somewhat, cubed and sprinkled with kosher salt and a nice shower of garlic powder

3/4 cup edamame; boiled 5 minutes if frozen
1/2-3/4 cup frozen green peas; thawed

1 Tbs olive oil
2-3 cloves garlic; minced
1 lb brussels sprouts; trimmed, cut in half and shredded

zest of 1/2 a lemon...zest before juicing :-)
juice of half a lemon
salt to taste

Heat 1 Tbs olive oil in non-stick skillet over med-high heat.
Saute cubed tofu until golden on several sides.
Set tofu aside and carefully wipe out skillet if necessary.

Boil your edamame and thaw the peas while the tofu sautes, then set aside.

Heat 1 Tbs olive oil in non-stick skillet over medium heat.
Saute garlic for 2 minutes, stirring constantly.
Add shredded brussels sprouts and a touch of salt and saute until bright green and just starting to soften. Taste some and see if it's done enough for you.

If it is, then add in the edamame, tofu, and peas, stirring to warm through.
Remove sprout mix from heat and mix in lemon zest and juice, adjusting salt if needed.


Ricki said...

I love the "riff" on this recipe! I didn't try the tofu, so glad it worked out so well. And peas would be a stellar addition! Thanks so much for the feedback and for linking up. (And if I may be so bold, this would be a great recipe to link up to my Wellness Weekend event as well--starting Thursday evening and running through to Monday on my blog!) :D

Erndog said...

Ack! Ricky, I'd love to link up...but it said the "linky tool is now closed". Hm. And it really is your recipe too. ;-)