With ‘holiday season’ just a few weeks away, throughout November and December I’ll be sharing a series of plant based communal and holiday table focused recipes. So much of a holiday -those familiar smells, flavors, memories, that specialness – is strongly tied to our family’s traditional plates and holiday favorites, but it’s often those favorites that leave our bellies too full and our jeans a little too snug. Don’t let the holidays put a damper on your nutrition needs or your ability to shine your brightest- look no further.[line][line]
I’d never been much of a Thanksgiving ‘turkey person’, even long before the days of vehement plant eating and an appetite for conscious wellness. Ever drawn to my mom’s sweet potato mash (with charred and bursting) marshmallows and hints of orange rind, bowls of richly roasted root vegetables, my beloved pumpkin pie – I’d always gotten cozy with ‘the sides’. Overwhelmingly vibrant and understatedly grand, today I am so excited to share a new (and favorite) holiday side- impressive enough to warrant ‘main course’ status- my Roasted Brussels Sprouts & Kale Caesar Salad. Made with crispy baguette croutons, creamy, creamy tahini and dijon mustard based caesar dressing, sweet bartlett pears, and nourishing brussels roasted to near perfection, this simple seasonal salad is not one to be missed. Brussels not only pack a huge (and perhaps acquired) flavor punch, but contain sulforaphane, a chemical believed to contain anti-cancer properties, and are also a great source of belly filling plant based protein and fiber and immune boosting vitamin C. I serve my vegan salad topped with thick slices of avocado, extra croutons, and followed by a healthy sized slice of pumpkin pie.
Roasted Brussels Sprouts & Kale Caesar Salad [line][line]
Roasted Brussels Sprouts
1 ½ pounds brussels sprouts, tough stems removed, shredded
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon ground pepper
Preheat oven to 425 degrees F, rack in the middle.
On a parchment lined baking sheet toss brussels, olive oil, salt, and pepper until brussels are well covered. Place in oven and roast for 15 minutes or until brussels are tender and browned. Remove from heat and set aside. Allow brussels to cool to room temperature.[line]
1 mini day-old baguette (about ½ pound), cut into bite-sized cubes
3 cloves garlic, peeled and minced
2 tablespoon olive oil
While brussels are cooling, preheat oven to 400 degrees F, rack in the middle.
On a parchment lined baking sheet toss baguette, garlic and olive oil until baguette is well covered. Place in oven and bake for 15 minutes, or until croutons are dry and crusty. Set aside and allow to cool to room temperature.[line]
Adapted from: Isa Chandra Moskowitz, Post Punk Kitchen, Classic Vegan Caesar
¼ cup sesame tahini
6 tablespoons filtered water
juice of one lemon
2 cloves garlic, peeled
¼ cup nutritional yeast
2 teaspoons dijon mustard
¼ teaspoon sea salt
In a high-speed blender, blend all ingredients until well combined and smooth. Set Aside.][line][line]
Roasted Brussels Sprouts & Kale Caesar Salad [serves 8, generously]
1 recipe Roasted Brussels Sprouts (see above)
1 bunch (about ¾ pound) red kale, tough stems removed, finely chopped
2 medium bartlett pears (about ¾ pound), rustically cubed
1 recipe Baguette Croutons (see above)
1 recipe Caesar Dressing (see above)
In a large serving bowl gently toss all ingredients until well combined. Serve and enjoy!
Nutritional Information [per serving = 2 cups]
270 Calories, 36g Carbohydrates, 12g Fat, 9.6g Protein, 7.7g Fiber, 7.2 Sugar