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.
My mom used to make a Chocolate Amaretto Cake when I was young but I have not been able to veganize it…until now.
I searched the web for some vegan chocolate cake recipes and combined the best ingredients from my mom’s recipe, my ideas, and a few variations I found online.
Even though I am not a huge fan of chocolate, this cake is ridiculously moist and delish!
Pairing it with the chunky peanut butter frosting makes it even more delightful.
I try to make as many varieties of food as possible and recently had the request for a hearty salad. Sitting in my pantry was some polenta that was about to expire so there was my first ingredient. I have not done that much with seitan so I decided to try to incorporate it, along with pan-fried tofu.
The various flavors of the lemon, tamari, teriyaki, and maple syrup all complement each other and each bite is an in-mouth party for your taste buds.
Up until now, I have not attempted to make my own seitan, so for now, I would recommend Sweet Earth Seitan.