WOW, Thanksgiving, or as I refer to it, Vegansgiving, is just around the corner. My plan this year is to make a few easy-to-freeze items ahead of time to help eliminate some stress and perhaps even take in a few minutes of the Macy’s parade!
These vegan corn muffins are easy to make and practically foolproof. A few notes are to place the mini muffin pans on top of a cookie sheet with sides when baking which will eliminate dry, brown bottoms on the muffins. Also, make sure to cool completely before freezing in an airtight container.
Brussels sprouts are a part of the cabbage family and date back to 1000 B.C. They were cultivated and gained popularity in Brussels and Belgium during the 13th Century.
Brussels sprouts are low in calories and an excellent source of Vitamin C, Vitamin A, Vitamin B-6, and Magnesium.
They generally absorb the taste of the first seasoning used in cooking them. If you are looking for a savory taste, I recommend starting the process by parboiling them in salted water. And, if you prefer a sweeter taste, start with water seasoned with sugar, maple syrup, agave, or another sweetener.
Caution should be used to not overcook Brussels Sprouts. When they become gray-looking it tends to give them a super-strong pungent smell and taste.
The frying for this recipe can be done in a pan, deep fryer, or for a healthier option, an air-fryer.
I heart cauliflower. It is one of the most versatile foods on the planet. It can be boiled, baked, fried, sliced, diced, riced! I hope you enjoy this tasty and ridiculously satisfying dish.