I’m so happy to say that as of this month, I am one of Vegan Life Magazine‘s affiliated bloggers! For such a relatively young magazine, Vegan Life is doing an awesome job at filling a gap in the plant-based market. Which, as summed up by their slogan, is all about “bringing vegan into vogue“. Something I can certainly get on board with!
In return for a generous free digital subscription to the mag, my role is to deliver one blog post every month commenting on my favourite stuff in each issue. As this month’s was of course the amazing CHRISTMAS issue, it was kind of hard to decide what I would focus on, as it was simply brimming with mouthwatering recipes, product news and updates all conducive to having a merry Christmas.
But seeing as I’ve not been paying much attention to festive food lately, I thought this could be the kick up the butt I needed. For this post, I’ve decided to feature two sprout recipes – maple roasted sprouts with pumpkin seeds, and a beautifully colourful buckwheat, sprout and cranberry salad. I must say, my mouth was salivating as I as putting these dishes together. Granted, I am a sprouts fan BUT, if you’re not, these recipes might certainly convert you. Especially the maple-roasted sprouts, which smell absolutely divine!
Take a look below for the recipes, AND be sure to check back soon to hear more of my favourite highlights from this month’s issue.
Maple Roasted Sprouts with Pumpkin Seeds
900g brussel sprouts
100ml vegetable stock*
1/2 tsp sea salt
1/2 ground black pepper
2 tbsp maple syrup
30g pumpkin seeds
- Preheat the oven to 200°C.
- Peel the outer leaves from the sprouts and trim the bottoms. Rinse them all in a colander and slice in half.
- Place on a lined baking tray, drizzle with a bit of the veg stock, sprinkle with salt and pepper and toss to coat.
- Bake for 25 minutes until sprouts are brown and tender.
- Drizzle with the maple syrup, toss to coat and scatter on the pumpkin seeds. Roast for another five minutes.
These roasted sweet sprouts would be delicious served with either a salad, some mashed potatoes or as part of you usual roast. They’d also look beautiful on a buffet table.
*Note: The recipe calls for 2 tbsp olive oil for roasting, but as I don’t cook with oil, I used veg stock instead. This also makes them extra tasty 😉
Warm Brussel Sprout Salad
560g brussel sprouts, peeled & trimmed
100ml vegetable stock
170g dried buckwheat
80g chopped dried cranberries
3 tbsp chopped parsley
85g toasted chopped walnuts*
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp lemon juice
Salt & pepper, to taste
- Preheat the oven to 200°C.
- Half or quarter the sprouts and lie on a lined baking sheet. Drizzle with a bit of the veg stock and plenty of salt and pepper. Toss to coat and roast for 25 minutes.
- Combine the dried buckwheat with around 2 cups (235ml) water. Bring to the boil and simmer for 10 minutes.
- Make the dressing by whisking the balsamic vinegar, lemon juice and maple syrup together in a bowl.
- Once the sprouts and buckwheat are cooked, combine in a bowl and fold in the cranberries, walnuts, parsley and dressing.
- Add salt and pepper to taste, and enjoy! This salad is amazing served hot or cold.
*Note: I actually didn’t have any walnuts in the house, so I used pine nuts instead. You could use any nuts of choice.