I used to think that I didn't like brussel sprouts. Not sure where I got that idea since I don't think I ate them as a kid. When I had children, I thought I'd be a good mom and not make my children eat them. So, of course, they both now love them.
With all the vegan eating we've been doing this summer, Claire has introduced me to brussel sprouts, and I love them! Last night I made this recipe with toasted walnuts, and Claire and I had no trouble finishing the whole lot. To accompany the sprouts, Claire made a vegan capresi salad with fresh garden tomatoes, fresh-picked basil and tofu.
1 comment:
I didn't know brussel sprouts could be prepared any other way then boiled to mush coated with butter. Aah the memories. Can't wait to try this recipe!
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