fab. vegan recipe of the day: ‘Spaghetti with Brussels sprouts and onion’

Posted on November 21, 2012


Today (21st November), Vaishali posted an item on her Holy Cow! web-site which includes a fab. vegan recipe titled ‘Spaghetti with Brussels sprouts and onion’.

‘… I am always on the lookout for easy and nutritious weeknight recipes that can do double duty as unfussy brown-bag lunches. And you can’t beat today’s recipe on both counts.

I came across this recipe in the Washington Post, and I didn’t really have to do anything to veganize it– the writer suggests butter (easily replaced) and cheese, but the cheese is optional and then only to pass around at the table. Trust me, this dish does not need it.

I loved this recipe all the more because it uses a veggie that tends to be underused in general and in my kitchen– Brussels Sprouts …’

Whole-Wheat Spaghetti With Brussels Sprouts And Onions
(From this recipe)
1 box whole-wheat spaghetti (I used the kind that’s thinner than average spaghetti but thicker than angel-hair). Break the spaghetti into two- or three-inch pieces and cook according to package directions. When done, drain, remove to a bowl, and mix in 1 tsp of extra virgin olive oil.
16 ounces of Brussels sprouts, cut in half, then thinly sliced
2 large onions, thinly sliced
1 tsp extra virgin olive oil
1 cup white wine
1/4 tsp sugar
Salt and pepper to taste

Heat the oil in a large saucepan. Add the shredded onions and cook over medium-low heat, stirring frequently, for about 10 minutes or until the onions start to lightly brown.

Add the Brussels sprouts and cook, stirring, for about five minutes.

Add the white wine and cook until most of the wine has evaporated but there’s still some moisture left in the sauce. Stir in the sugar.

Add the vegetable mixture to the bowl with the pasta. Season with salt and pepper. Stir to mix and serve hot …’

Read the item in full and the recipe, view images and add your comment online at www.holycowvegan.net/2012/11/spaghetti-with-brussels-sprouts-and.html


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