RECIPE Made this up tonight... Brussels sprouts in chipotle mustard dressing

[Guest guest]

DH loved it. Next time, I will double the vinaigrette. Those who

like it actually spicy will need to add lots more heat - it wasn't

even hot for me.

 

Braised Brussels sprouts in chipotle mustard vinaigrette (serve over

brown basmati rice)

 

2 pounds Brussels sprouts, outer leaves removed, washed and drained

1 pkg tempeh, thawed and cut into 1/2 " cubes

 

chipotle mustard vinaigrette:

 

3 tbsp cider vinegar

good pinch sea salt

pinch black pepper

1 tsp minced garlic

heavy shake onion powder

3 tbsp chipotle mustard (Silver Spring brand, just happened upon it in

the grocery store a couple of weeks ago - turns out its not very spicy

though - add some ground dried chipotle)

1/3 c olive oil

1/4 c water

 

Put all the vinaigrette ingredients in a lidded jar and shake very

well to emulsify. Put the Brussels sprouts in a large skillet on

medium heat, and pour the dressing over. Cover and let braise for a

few minutes, until just becoming tender. Add the chunks of tempeh and

cover; let cook until sprouts are completely tender and tempeh has

absorbed most of the liquid. **At this point, I would add a second

batch of vinaigrette and heat through, so you have a bit of a sauce

when you put it over the rice.