Wednesday, January 30, 2013
Brussels Sprouts & Tempeh Hash with Brazil Nut Parmesan & Avocado
Hashes are a universally accepted dish for all meals, any time of the day. While usually made with potato, this hash uses thinly sliced brussels sprouts as the base. Use a food processor with a shredding attachment to process the brussels the fastest but a box grater will work too.
Two Years Ago Today White Bean Soup with Smokey Tofu & Rosemary Oil
Shredded brussels sprouts, caramelized onions, garlic and smoked maple tempeh served with creamy avocado and homemade parmesan made with brazil nuts and almonds.
Brussels Sprouts & Tempeh Hash
3 tbl extra virgin olive oil, divided
1 yellow onion, small dice
2 garlic cloves, minced
1/2 lb brussels sprouts, shredded
salt and pepper
1/4 tsp red pepper flakes
8 oz smoked maple tempeh, medium dice
1-2 avocados, halved
Saute the onion and garlic in 2 tbl of olive oil until caramelized and tender, 7 minutes. Add the garlic and shredded brussels sprouts. Season with salt and pepper to taste and add the red pepper flakes. Cook 3-4 minutes until the sprouts have softened. Add the tempeh and the remaining 1 tbl of olive oil. Saute until the tempeh is golden brown.
Serve with avocado halves and sprinkle the top with plenty of brazil nut parmesan.
Brazil Nut Parmesan
1/4 cup nutritional yeast
1/3 cup slivered almonds
1/4 cup brazil nuts
1/4 tsp salt
Combine all of the ingredients in a food processor and blend for 20-30 seconds until the mixture is finely ground.