By all accounts, I am a lazy, lazy vegan. I barely make anything from scratch that isn’t intended to be eaten in a scratch-like fashion. You will not see me making my own bread, creating my own tofu, or doing anything that requires more than an hour in the kitchen. I also don’t like standing over the stove. If it’s going to take 40 minutes to cook, I better not be standing there just stirring a pot. My arms have other plans.
I worked from home today, took a yoga class, came home and showered. It’s Jesse’s month for Date Night, so I was told to be ready by 6:30. I had a hankering to grub, but I didn’t want to eat something that would be too filling. I primarily cook out of necessity and I had some sad looking brussels and half a hass avocado in the fridge that needed to be eaten. Enter, my lazy & delicious lunch.
Quinoa, Maple Brussels, and Avocado Aoili
Feeds: 1-2 hungry people (with leftover brussels + aoili for other noms later)
1/2 of quinoa
1 lb. brussel sprouts
1 T balsamic vinegar
1 T maple syrup
2 T canola (or other) oil
garlic salt + pepper to taste
1/2 hass avocado
1 T veganaise
1 t lemon juice (or more to taste)
1 t vegan worcestershire sauce
~1 t soy sauce or liquid aminos
Prep: 10 minutes
Cook: 30 minutes
- Preheat oven to 425 degrees.
- Get your brussels. If they are fresh, don’t sweat peeling off any mealy looking layers. If they are like mine, shed those outer leaves until they are nice and green. Cut the stem off and chop all brussels in half.
- Pour in balsamic, maple syrup, and oil into a largeish bowl. Whisk the liquids.
- Throw brussels in and coat. Show them some love.
- Line a baking sheet with aluminum foil and throw your brussels on there, giving a nice sprinkle of garlic salt and pepper. Place in oven and set a timer to 30 minutes, checking back every once in a while to shake those suckers up and make sure they get crispy all around.
- Next, cook quinoa to package directions.
- Then, throw your avocado, lemon juice, vegan worcestershire sauce, veganaise, and a smidge of liquid aminos or soy (optional) in a bowl and mush all around until it’s a nice guacamole-like consistency.
- Meanwhile, you can start blow drying your hair for your date tonight if you’re like me. I just kept swinging through the kitchen with each layer of dried hair, shaking up the brussels and making sure the quinoa didn’t over cook.
- Once the brussels are cooked to your liking, put quinoa, brussels and sauce in bowl. Devour.
I never post what I cook and eat because I always think it’s not fancy enough, but Jesse keeps encouraging me to share it on the blog since most of what I make is decently healthy and not very involved. It also tastes pretty good, too. I mean, look at how yummy and crispy those brussels are! Yeeeeeee.