What three endless food supplies would you take if you were going to be stranded on an island? (Imagine your nutritional needs have been met, these are a bonus!)
Big shout out to all you bloggers out there posting, gramming, tweeting, and facebooking like mad. You’re working hard to put interesting content out there and spark the interests of non-vegans, and it’s totally working. You’re all doing great! Also, let me just take a moment to give some kudos to the VeganMoFo team. These prompts are so awesome; this year has been my favorite MoFo yet. I thoroughly enjoy reading everyone’s responses to the daily prompts. They seem to add a personalized touch that MoFo has never had before.
Speaking of prompts: today’s is my favorite. I mean if I were stranded on an island and could have three endless food supplies, those supplies would obviously be my most favorite things in the world, right? Three things that I could imagine eating for every meal, for the rest of my days? That’s easy. It literally took no time at all to form my list. It wasn’t difficult to narrow it down to three. There was no ties. Nothing like that. My three foods are so obvious that even BandMan could name them without me revealing the list: brussels sprouts, cashews, and sriracha.
Brussels sprouts are, and always have been, my favorite vegetable. Even as kid, I loved them so much. I loved them so much that when I got older I got an annual Costco membership solely for the purpose of being able to purchase 2lb bags of brussels sprouts for under $5 all year round. I have since cancelled my membership, as I know eating out of season can be not so healthy for me, or the environment, and the bsprouts were the only reason why I went there.
Nowadays, at the beginning of brussels sprouts season, I have a bsprouts smorgasbord – all the foods I dreamt about over the spring and summer get made for my annual bsprouts party. Then when the season is coming to an end, I buy as many as I can (I’m talking 5lbs or more) and mourn the loss of my most favorites until the cold weather comes back.
Cashews are just simply the best nut. They make the best milk, they taste great raw, roasted, seasoned, blended, and just about any other way you can imagine dressing them up. I, like most vegans (and non-vegans) I know, love, Love, LOVE cashew cream sauce. It’s a vegan’s secret weapon because it can be savory or sweet and basically make everything it touches taste better.
Sriracha is my MVP. It’s the bee’s knees of condiments. I’m only mildly addicted to it. I just keep a bottle at home, a bottle on my desk, and a to-go bottle in my back pack. NBD. I just love the stuff.
Today I’ve combined my three favorite food supplies into something really simple and spectacular: Smokey Roasted Brussels Sprouts with Sriracha-Maple Cashew Cream Sauce. I’m not going to pretend that this is first time I’ve combined all these ingredients (cashew creamed brussels sprouts with sriracha are the shit), but I feel like today I get bonus points for this prompt, because not only are these three food supplies that I could eat for the rest of my meals, but this specific meal hits my most favorite flavor profile: sweet & spicy.
I wanna know what your preferred flavor profile is…
Smokey Roasted Brussels Sprouts with Sriracha-Maple Cashew Cream Sauce
The BSprouts1 lb brussels sprouts, woody ends chopped off
1 tbsp olive oi
smoked salt, to taste
- Preheat to 350
- Toss the bsprouts in olive oil and roast until tender, about 30 minutes. I like mine well done so I usually roast mine until the fallen of leaves turn black and crispy (the chips are the best part), usually about 40 minutes.
- Sprinkle with smoked salt (a little goes a long way)
The Sriracha-Maple Cashew Cream1 c cashews, soaked
1 c water
1 tbsp maple syrup
sriracha, to taste
- Blend together the cashews and water until creamy. Add in some S&P and thicken over medium heat.
- Once it’s to a consistency that is pleasurable to you mix in the maple syrup and all the sriracha your little vegheart desires.
Do you love Brussels Sprouts too? Well then check this out!
Tomorrow I'm going to make a dish using all seasonal produce.
ICYMI: Here's MoFo'n Day 20: I veganized an old family recipe: King Ranch Casserole
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All the love,