Butch Femme Planet - View Single Post - Vegan/Vegetarian Thread (discussion, recipes, laughs)

Hollylane · 02-17-2013, 01:04 PM

My test kitchen (me tossing things around) created a winner last night!

Dirty Brussels
by Hollylane

16 oz Brussels Sprouts
Big handful of shredded cheddar (animal enzyme free)
2 small handfuls of grated Parmesan cheese
1 tbs salted butter
Pinch of salt
Pinch of pepper
Pinch of cayenne pepper (learn from my mistakes, when pinching cayenne, make sure you wash your hands afterward, and keep your cayenne pinchers out of your eyes)
1/2 cup 1/2 & 1/2
1/3 cup of fine, seasoned bread crumbs (I get some great bread crumbs from my local whole foods bakery)
1 tbs EVOO
1 tbs crushed almonds

Cook Brussels (this could mean steam, roast, grill, however you like them texturally, will be the way that you cook them. I was feeling lazy, and I steamed them this time) until done. Set aside.

Mix together bread crumbs, EVOO, 1 small handful of Parmesan cheese, and crushed almonds. Set aside.

In a sauce pan bring 1/2 & 1/2 to a rolling boil, stirring constantly. Reduce heat, then add remaining Parmesan cheese, shredded cheddar, butter, salt, pepper, and cayenne pepper. Stir constantly until smooth. Remove from heat, and add Brussels, stirring until well combined.

Pour Brussels and cheese sauce into a small glass baking dish, and top with bread crumb mixture. Broil until topping is golden brown.

02-17-2013, 01:04 PM	#596
Hollylane Practically Lives Here How Do You Identify?: . Preferred Pronoun?: . Relationship Status: . Join Date: Jun 2011 Location: . Posts: 11,495 My Photo Gallery Thanks: 34,694 Thanked 26,359 Times in 5,875 Posts Rep Power: 21474862	My test kitchen (me tossing things around) created a winner last night! Dirty Brussels by Hollylane 16 oz Brussels Sprouts Big handful of shredded cheddar (animal enzyme free) 2 small handfuls of grated Parmesan cheese 1 tbs salted butter Pinch of salt Pinch of pepper Pinch of cayenne pepper (learn from my mistakes, when pinching cayenne, make sure you wash your hands afterward, and keep your cayenne pinchers out of your eyes) 1/2 cup 1/2 & 1/2 1/3 cup of fine, seasoned bread crumbs (I get some great bread crumbs from my local whole foods bakery) 1 tbs EVOO 1 tbs crushed almonds Cook Brussels (this could mean steam, roast, grill, however you like them texturally, will be the way that you cook them. I was feeling lazy, and I steamed them this time) until done. Set aside. Mix together bread crumbs, EVOO, 1 small handful of Parmesan cheese, and crushed almonds. Set aside. In a sauce pan bring 1/2 & 1/2 to a rolling boil, stirring constantly. Reduce heat, then add remaining Parmesan cheese, shredded cheddar, butter, salt, pepper, and cayenne pepper. Stir constantly until smooth. Remove from heat, and add Brussels, stirring until well combined. Pour Brussels and cheese sauce into a small glass baking dish, and top with bread crumb mixture. Broil until topping is golden brown.