I ate at BJ’s for the first time, while I was visiting Daytona Beach recently. I shared some Roasted Brussels Sprouts with a fellow student and they were so good, I wanted to try to make them, the first chance I got. Here’s my variation of this side dish.
1 lb Brussels Sprouts, rinsed and sliced in half
1 tbsp Olive Oil
salt and fresh ground pepper to season
2 tbsp sriracha
2 tbsp honey
2 tbsp lime juice
Preheat oven to 375 degrees,
Rinse and slice the Brussels Sprouts. Drizzle some olive oil, season with salt and fresh ground black pepper.
Roast the Brussels Sprouts for 45 minutes to an hour.
Meanwhile mix the dressing ingredients in a bowl.
Drizzle the dressing before serving. I think BJ’s also deep fries the roasted Brussels Sprouts briefly before serving, which I didn’t do.
This is a confluence of three ideas.
I loved Ronit’s idea to bake falafel and have been wanting to try.
I just didn’t have all ingredients. I followed Elaine’s idea to use a combination of Sadia and Ronit’s recipe.
I topped it all off with my variation of Elaine’s Hemp Sauce.
Hemp has been my favorite grain/seed in recent years. I use it often in cereal, smoothies, soup , and salads. And even love to toss some in curries and more.
I haven’t yet tried to make butter or sauce with it. So Elaine’s recipe was perfect to venture in that direction!
1/2 cup hemp
a handful of parsley and cilantro
a little water
some lemon juice
salt to taste
Place the hemp, jalapeno, parseley and cilantro in a blender. Add water and blend into a smooth sauce. Season with salt and lemon juice.
Serve with some fresh baked Falafel!
Next time I would love to try hemp with sun-dried tomato!
I am a great proponent of one pot meals. So Vangi bath is great! It is even better if I can replace white rice with Quinoa. This makes 2-3 servings if you are on a diet.
1/2 cup quinoa
1 Japanese eggplant, cut into 1 inch pieces
1 small yellow onion sliced
1 jalapeno sliced
a touch of turmeric
a dash of asafoetida
1-2 tsp olive oil
1 tsp cumin seeds
1-2 tsp Vangi Baath mix or make your own
1-2 tbsp tamarind juice
1 tsp grated coconut
1-2 tsp toasted cashews or peanuts (optional)
Salt to taste
cilantro to garnish
Bring one cup water to boil and cook the Quinoa as per instructions. Set aside.
Meanwhile heat oil in pan. Add turmeric, asafoetida, cumin and fry for a minute. Add sliced onion and jalapeno and saute for 2-3 minutes until golden. Add chopped eggplant and fr for 10-15 minutes till cooked. Season with salt, add tamarind juice and cook for another 2-3 minutes.
Season with Vangi bath mix or home made curry powder, grated coconut and mix well.
Combine with Quinoa, garnish with some chopped cilantro and top with some toasted nuts such as cashews or peanuts.