14 May 2011

Shaved Brussels Sprout Pasta with Tempeh

Shaved brussels sprouts seem to be all the rage at restaurants lately, so I thought I'd try my hand at a dish I recently had at Terrene.  
I shaved the sprouts and some garlic and onions on a mandolin slicer and sauteed them along with cubed tempeh in a little olive oil.  The pink things you see are actually Japanese turnips, but I boiled them with some baby beets hence the colour.  I'm usually a fan of brown rice pasta, but in this case, I wish I would have used a more sturdy whole wheat.  Salt and pepper.  This isn't really a recipe I realize, but you get the idea.  Saute stuff and toss it with pasta.  Sprinkle parmesan on top.

3 comments:

mangocheeks said...

Shaved brussels, I guess its a great way to disguise them to appeal to the fussy veg eater, esp. those who don't like brussels.

I'm liking the idea very much.

Sarah said...

I might have to try that recipe. Looks GREAT. I have tempeh in the freezer that I bought a while back, but not know what it is, and having no idea what to do with it, it stayed in the freezer. We love sprouts. Do you think it would work with whole sprouts too?

e said...

Hi Sarah,

The best way to make tempeh the first time is to saute it til crispy on all sides in a little olive oil. Make sure to salt it! Perhaps Mangocheeks has another suggestion.