Literally a Plate of Sprouts
So, winter is here! How do I know? Well, my veg box has been mostly sprouts for the past month, which means it's nearly C*******s! Let's get this vile year gone, shall we?
Now, I'm a bit famous for making sprout dishes that disappear before the main event. Basically, I bloody love Brussels and am on a personal mission to make everyone else love them too. So, for tonight's dinner, I literally served a plate of sprouts. As the dinner. There was no hiding them or pushing them to the side, they were the star billing and, by gosh, did they shine! There aren't any left to tell the tale but each little sprout went out in a blaze of glory and surrounded by sounds of satisfied destruction.
Be warned, this isn't the quickest recipe I've ever made, (helloooo! Sprout picking is involved) but it is still well easy, so at least you won't need any special skills to make a dish that disappears down disbelieving diners digestive tracts. Mmmm... alliteration.
Anyway, to add a bit of texture and some salty flavour that the more evil amongst you may relate to the devil incarn-ivores (bacon), I topped my sprout gratin with marinated and baked, crunchy chickpeas. It was the greatest thing I've ever done. Well, today, anyway.
Eat my sprouts!
serves 2 greedy buggers as a main, more on the side
for the sprouts
4 handfuls of Brussels sprouts, halved with outer leaves picked
1 red pepper, diced
1 medium carrot, grated
500ml Koko milk or one you prefer
1 tbsp corn flour
1 tbsp of Koko spread or whichever is your favourite
1/3 tub of Sainsbury's dairy free original soft gary (cheese)
salt & pepper
for the crunchy chickpeas
1 tbsp sesame oil
1 tbsp tamari or liquid aminos
1 tbsp nooch
1 tsp liquid smoke
2 tsp maple syrup
1 tsp garlic powder
1 tin of chickpeas, drained
salty & pepper
Violife Prosociano (optional)
- Preheat your oven to gas mark 6 and set a large pan of salted water on to boil.
- Parboil your sprout halves for 5 minutes or until slightly tender. Drain, transfer to a baking dish and mix in the carrots and pepper. Season, drizzle with sesame oil and pop in the oven for 20 minutes, or until starting to brown.
- Mix all of the chickpea ingredients together in a bowl, coat well and set to one side to marinate while you get on with the rest of this wind-inducing business.
- In a saucepan, on a low heat, make a roux with the cornflour and Koko spread. Keep whisking - no burning it!
- Add in your Koko milk, season and stir as it gently warms.
- Stir in your dairy free cream cheese, and keep on a low heat until a thick glossy white sauce appears before your eyes.
- Once your sprouts are roasted, pour over your beautiful white sauce and mix. Pop the lot back in the oven for around 25 minutes or until golden and bubbly.
- With about 15 minutes cooking left, lay your marinated chickpeas out on a baking tray and pop in the top shelf of the oven for around 15 minutes or until crunchy!
- Take both things out and combine them to serve.
- Top with some vegan parmesan.
- Force feed them to your children until they like it.
- They will love it.
- If they don't, send them back. They're clearly defective.
- That's how kids work, right?