I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 ThatDudeCanCook | 2021-12-07 23:41:45 |  1,624,605 Views |
Once you try Brussels sprouts this way you can't go back
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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I bought a yard-long bunch of Brussels sprouts at the farmers market the other morning. For those of you who have never seen the spectacle of Brussels sprouts on the stalk it is something to behold. A thick straight stalk down the middle is punctuated by tight green Brussels sprout pom-poms. It looks fantastically prehistoric. And while it doesn’t fit quite as well in my market basket once I get it home the Brussels sprouts keep well this way—seemingly longer than on the stalk. I buy Brussels sprouts on the stalk when I can and usually get three or four sprout-centric meals out of each one by snapping off the buds as needed. In this case I combined shredded Brussels sprout ribbons apples garlic pine nuts (and tofu if you like) in a skillet with a dash of maple syrup. I know not everyone is a fan of Brussels sprouts but based on some of the emails you’ve sent me this recipe for golden Brussels sprouts seems like a well-received starter recipe for people who thought they didn’t like Brussels sprouts but actually do. You can start there and then make the leap to this recipe if you’re even slightly apprehensive. Or I’ll highlight a few other ideas below…
