Shaved Brussels Sprouts and Arugula Salad

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I’m a total fan of Brussels Sprouts. They are healthy, crunchy and can be served quite a few ways.

At a restaurant this week I had a Shaved Brussels Sprouts salad. It was good, but I knew I could do something a bit better! (If I say so myself!). So tonight I tried, and succeeded.

It’s topped with sweet golden raisins, creamy, salty Roquefort chunks and crunchy pine nuts. It’s simple, tasty and healthy! It went perfectly with my Chicken Sheet Pan dish I made.


Start off by thinly slicing your Brussels Sprouts, after slicing the core off of course. Allow some to be super thin and others to have a bit more thickness to them.

Then just mix the other ingredients and toss with the Dijon Vinaigrette dressing. Sprinkle with some golden raisins and pine nuts and you’ll have a super delicious crunchy salad you should surely enjoy!

One tip: Get a GOOD quality Roquefort. It should be salty, and somewhat creamy, but still be able to be sliced or crumbled. (Coulet Roquefort at Heinen’s is what I love).

Shaved Brussels Sprouts and Arugula Salad

Tossed in a homemade dijon vinaigrette dressing
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 15-20 Brussels sprouts, sliced thinly (core sliced off first)
  • 1/2 c Sliced red cabbage
  • 1 c Arugula
  • 1/2 c Golden raisins
  • 3 oz Chunk of Roquefort or Bleu Cheese (Coulet Roquefort is my favorite)
  • 1/2 c Olive oil
  • 1/2 c White balsamic vinegar
  • 1 tsp Dijon mustard
  • Dash Salt and Pepper
  • 1/4 c Toasted pine nuts (optional)

Instructions
 

SALAD

  • Slice of the core of each Brussels spout, then thinly slice or shave each one.
  • Slice about a 1/2 cup of red cabbage.
  • Add 1 cup arugula.
  • Place in refrigerator to keep cold while you make the dressing.
  • Add dressing.
  • Add the raisins and pine nuts and crumble some Bleu or Roquefort cheese on each salad.

DIJON VINAIGRETTE

  • In a Ninja food processor or blender, add 1/2 cup olive oil, 1/2 cup white balsamic vinegar, 1 tsp dijon mustard and 1 small chunk of fresh Bleu or Roquefort cheese.
  • Add a dash of salt and pepper and blend.
  • Toss the dressing into the salad mix.
Keyword Brussels Sprouts, Salad
Adam LapsevichShaved Brussels Sprouts and Arugula Salad
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Super Delish Black Bean Soup

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Yesterday when I was making the chicken burger (with pretzels and sunflower seeds), I was also making a small pot of black bean soup. I never made it before but had a taste for it after reading the vegan cookbook that Christine had bought me.

I do a lot of research when I want to make something different. I try and find at least 4 or 5 recipes and then decide which bits and pieces of different recipes appeals to me… then of course, I “adamize” – which basically means, I make it my own but adding or removing ingredients or change up the way I make it. That’s exactly what I did with the black bean soup recipes I came across.

Even Better the Second Day

Today I heated up a bowl of the soup and one of the chicken burgers and have to say, the soup was even better today! The flavors had time to seriously meld overnight.

This black bean soup recipe is only 3 points on Weight Watchers Green, and is 100% vegan. I added a daub of sour cream though. If you’re looking for a healthy, low point, low calorie meal that is filling and tasty, give it a try.

Super Delish Black Bean Soup

A spicy, rich, and tasty healthy meal. Low in WW Points too!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Ethnic, Lunch, Soup, Vegan, Vegetarian
Cuisine Dinner, Lunch
Servings 4 people

Ingredients
  

  • 1 tbsp Olive oil
  • 2 cloves Garlic, pressed
  • 1 Onion - Small
  • 3 Scallions
  • 1/2 c Red and/or Red/Green Pepper
  • 2 cans Black beans with liquid - Reserve 1/2 can
  • 1 Bay leaf
  • 1/2 inch Jalapeno
  • 1 tsp Cumin
  • 1/2 tsp Oregano
  • 1 tsp Red Wine Vinegar
  • 1 tsp each Salt, Pepper, Red Pepper Flakes

Instructions
 

  • Using a food chopper or processor, mix all ingredients, except for oil and beans
  • In a saute pot, heat olive oil and saute the vegetables until soft, about 3-4 minutes
  • Add 1 1/2 cans of black beans to the pot.
  • Take remaining 1/2 can of beans and puree in the food chopper or processor to thicken, and then add to soup.
  • Simmer on low about 20 minutes uncovered. It should thicken a little. If too much, add a touch of water.
  • Serve topped with optional cilantro, jalapeno, or sour cream.
  • Keep any leftovers in the refrigerator overnight for even a better soup tomorrow!
Keyword Black Bean Soup
Adam LapsevichSuper Delish Black Bean Soup
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