BY JOANNE BRUNO
We are entering dangerous territory this week. There are baked goods to be baked and cookie doughs to be taste-tested and little pancakes made of grated potatoes to be fried. And then, of course, lurking abashedly in a corner, there’s that super-slinky-down-to-here dress we want to wear to a New Year’s party a week later.
We are screwed. Not really; we just need to get more light, vegetable rich meals into our diet this week than normal, starting with this garbanzo bean and Brussels sprout saute. It’s super simple and can be whipped up in-between batches of cookies on a weekday night. I used Field Roast sausage for this dish, which is a vegan sausage made entirely of grains and vegetables, but any sausage, vegetarian or otherwise, can be used.
Holiday fifteen? Psshhhh. Not this year!
Serves 4, adapted from The Food Matters Cookbook
1 tbsp olive oil
2 1/2 links Field Roast Italian sausage (or about 8 oz of any Italian sausage)
2 tbsp minced garlic
red pepper flakes, to taste
salt and black pepper
1 lb brussels sprouts, shredded in a food processor or roughly chopped
1/2 cup white wine, veggie broth, or water
2 cups cooked garbanzo beans or one can, drained
- Put the oil in a large skillet over medium heat. When it’s hot, crumble the sausage into the pan and cook, stirring occasionally, to break the meat into relatively small bits, until browned, 5 to 10 minutes. Add the garlic and chile flakes and sprinkle with salt and pepper. Cook and stir for another minute or so.
- Add the Brussels sprouts and wine to the skillet and cook, stirring frequently, until the sprouts are tender but still a bit crunchy, 5 to 10 minutes.
- Add the beans and cook, stirring occasionally, until they are heated through, just a minute or 2. Taste and adjust the seasoning.
Photos: Joanne Bruno
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