A healthy eating specialist at WFM Columbus Circle and WFM Union Square in NYC, Kelly Dupuis believes in eating foods without labels (an ear of corn, a ripe tomato). As a proponent of plant-based diets, she eschews packaged substitutes offering a quick fix. For Kelly, it's all about cooking from scratch. In her weekly column, Comfort Food - Refreshed, Kelly doesn't just adapt her favorite comfort foods to her plant-strong lifestyle, she reimagines them in original recipes with a wink to the past.
This week, Kelly rediscovers a member of the cabbage family -- and shows us how to make the most of it.
Photo by James Ransom
Through my healthy eating adventures, I’ve come to understand that knowing what I like, cooking what I like, and eating what I like, is extremely important to my success. Sweet potatoes, kale, apples, heirloom tomatoes, whole wheat pasta, farro, satsuma mandarins, black lentils -- these are foods I love. Unapologetically and without effort. But, in my healthy eating adventures, I’ve also come to realize that revisiting foods that I don’t have an impulse to love, is also extremely important to my success. Enter the Brussels sprout. For those who love Brussels sprouts, and for those who don’t, read on -- this is for everyone.
Quite frankly, I felt a little left out a while back when all my grown-up friends suddenly started saying “Oh, I love Brussels sprouts now. Roasted with garlic. So delicious!” I was like, Huh? Sorry? I still found the texture of roasted Brussels sprouts not so great. With all those layers, and the bite weirded me out. The roasted garlic thing didn’t fix it for me, either. Sorry. No dice. Because I’m a teacher, I decided to re-approach this vegetable with fresh eyes (and tastebuds). Sometime last fall, I picked up a Brussels sprout, squeezed it, smelled it, peeled away a layer -- and suddenly, I got it. This Brussels sprout is cabbage!
It’s part of the cabbage family, at least. So, I decided I would treat the Brussels sprout as such. I got to shredding, because I love a shredded veg. Here’s how you work the shred on your sprout:
Here are a few shredded Brussels sprouts recipes I’ve been jamming with as of late. Raw. Sautéed. Roasted. All shredded.
I will now let you know my favorite way to eat this re-discovered gem. Asian Shredded Brussels Sprouts Slaw. Shallot, ginger, garlic, edamame, carrots, and of course, shredded Brussels sprouts. Soy, honey, lime juice, sesame seeds, almonds and mint -- it’s so delicious atop a big bowl of brown rice, with maybe some baked tofu. Carnivores may choose to put it atop certain shredded meat sandwiches. It even works as a filling for tacos (sriracha required). I’m telling you, I’ve reconsidered the Brussels sprout to the point that it’s one of my fall favorites. It’s the adventure of healthy eating, and it keeps my tastebuds on their toes.
Asian Shredded Brussels Sprouts Slaw
1 shallot, diced
1 inch ginger, minced
2 cloves garlic, minced
1 pound shredded Brussels sprouts
1 cup shelled edamame (from freezer case)
1 cup shredded carrots
2 tablespoons low sodium tamari
1 tablespoon honey
1 tablespoon fresh squeezed lime juice
1/4 cup slivered almonds
1 tablespoons sesame seeds
2 tablespoons chopped fresh mint
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Like this post? See Kelly's topic from last week: Cauliflower Spanish "Rice"
Kelly Dupuis is a healthy eating specialist at WFM Columbus Circle and WFM Union Square who delights in transforming comfort classics into deliciously satisfying and fun plant-based dishes.