If, after Thanksgiving and Christmas–or whatever winter holidays you celebrate–you can’t look another Brussels sprout in the face, you might want to try this tasty redux.
To make this quick and very light lunch or appetizer, I simply processed together about a half cup each roasted Brussels sprouts and roasted cauliflower, 2 tablespoons unsweetened non-dairy milk, 1 teaspoon olive oil, 1 teaspoon maple syrup, 1 teaspoon fig infused balsamic vinegar, a tiny bit of onion powder, and sea salt and freshly ground black pepper to taste.
To serve, I swirled it on a plate and topped it with a couple tablespoons each dried cranberries and pistachios, 1 tablespoon maple syrup, sea salt and a few sprouts.
It was delicious and satisfying on cucumber slices. And it looked festive without looking like a rehash of holiday meals and hors d’oeuvres.
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