Shredded Brussels Sprouts & Kale with Miso-Dijon Sauce (WFPBNOGF)*
Prep Notes
This is one of my favorite quick and easy meals that doesn't taste quick and easy. I often use this recipe as a base and toss in other goodies I have on hand for the week, like carrots, garbanzo beans, and zucchini.
Yields
4 Servings
Ingredients
12 brussels sprouts
3-4 leaves kale, stems removed (If you are desiring more greens, add them! I do!)
2 green onions, sliced
2 teaspoons toasted sesame seeds
Pinch of freshly ground pepper
For the Miso-dijon sauce
1 tablespoon chickpea miso (any light, soy-free, gluten-free miso will do and, in a pinch, any miso will do)
1 teaspoon Dijon mustard
2 teaspoons water
1/4 teaspoon wasabi (powder or tubular packaging of wasabi works) (optional)
1/4 teaspoon dulse flakes (optional)
Directions
1. Wash and slice brussels sprouts into strips. If you have a food processor, save time by running your sprouts through the shredder blade. Place in a large glass bowl.
2. Wash kale and remove stems. Roll up leaves lengthwise and chiffonade into thin strips.
3. Slice green onion and set aside.
4. In a small bowl, mix together sauce ingredients. Set aside.
5. Heat skillet to medium-high and place sliced onion, shredded kale, and brussels sprouts into pan. Sear veggies for 2-3 minutes and then stir. Sear for another 3 minutes and then stir. Repeat one more time and remove from heat.
6. Fold in sauce and top with sesame seeds and freshly ground pepper. Serve warm.
Notes
- It's best to add the Miso-Dijon Sauce after you cook your veggies, since heat destroys the beneficial bacteria that aid digestion and strengthen immunity.
- try adding shredded carrots and/or toasted walnuts to the mix.
- Store leftovers in an airtight container in the fridge and reheat on the stovetop.
Credit
The China Study All-Star Collection/Recipe by Heather Crosby