Starting this post on a slight homage to Super Bowl-bound Seattle Seahawks led by resident good-guy Russell Wilson. Still with the bitter taste of defeat on my tongue, I’ll still root for the Hawks since cheering for New England is not an option.
After the previous Sunday’s long run of 14 miles causing quite the mental consternation for me, I am happy to report yesterday’s 15-miler proved quite the opposite. Breaking my vow of no headphones, I donned a pair for the 2.5 hour journey, listening to two NPR Ted Radio Hour shows and one Pop Culture Happy Hour. Two things I learned:
1) Japanese bakeries in the United States actually invented the fortune cookie. During World War II when fear-monger and hate from the rest of the country led to Japanese internment camps, the Chinese ended up picking up the cookie market, forever cementing in the short-sighted minds of Americans that these treats were part of the traditional Chinese food experience.
2) The story of David and Goliath isn’t as epic as first told (or, repeatedly told). David was a skilled slinger, and the stones found in the particular region were much denser than traditional rock. Based on calculations, the force of the rock coming from David’s slingshot was likely equivalent to a .45mm bullet. Additionally, there is evidence Goliath had acromegaly, a form of giantism caused by the growth of a bengiun tumor on one’s pituatory gland.
Andre the Giant had acromegaly
Shifting from giantism to giantly good eats, I was surprised to find a recipe in the January/February 2015 Health magazine that: 1) was vegan; and 2) was simple. I have seen a shift to include more recipes in publications that are plant-based, which is great. I also received the latest Cooking Light in the mail:
It might be time for us to part ways, CL. It’s not you; it’s me.
So, Health magazine earns a win on this Brussels Sprouts salad. The instructions call fr you to break the sprouts up into thin ribbons. You may certainly do that. I got out the ol’ food processor and shredded away. Or, if you’re really short on time, you can purchase Brussels Sprouts pre-shredded from stores like Trader Joe’s.
Shredded Brussels Sprouts with Apples and Mustard Seeds
Prep Time: 20 minutes; Cook Time: 20 minutes
1/2 cup raw pecans
16 ounces Brussels sprouts
2 Tbsp. cider vinegar (I substituted red wine)
1 Tbsp. plus 1 tsp. honey (I substituted agave nectar)
1 small shallot, minced
1 Tbsp. brown mustard seeds (I used mustard seeds)
3/4 tsp. fine sea salt
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil
1 sweet-tart red apple such as Braeburn or Pink Lady, cored and diced
1) Preheat oven to 350F. Arrange pecans in a single layer on a baking sheet. Toast, shaking pan once or twice, until golden brown and fragrant, 8 to 10 minutes. Let cool on a cutting board for 5 minutes and then coarsely chop.
2) Thinly slice Brussels sprouts crosswise in 1/4 inch rounds. Remove any woody stems that remain and using your fingers, break up Brussels sprouts into thin ribbons. (Or, use your food processor to shred away).
3) Make dressing: whisk cider vinegar, honey, mustard seeds, shallot, salt and pepper to taste.
4) In a large skillet, warm oil over medium heat. Add shredded Brussels sprouts: saute, stirring, until soft but still retaining some crunch, about 5 minutes. Add dressing and cook, stirring to combine for 1 to 2 minutes longer. Remove from heat. Toss apples and pecans with sprouts. Serve immediately.
Oh yes, this is a warm salad. Great texture, tang, and crunch. I really cannot get enough B. sprouts in my life, and this will be a go-to, especially to complement a heartier protein or grain dish. Like this:
The vegan Hoppin’ John recipe to come. Until then, reflect on the reason why many of us have today off: Dr. Martin Luther King, Jr. and his historic contribution to the Civil Rights Movement. I have Selma on my must see movie list. After watching 42 and 12 Years a Slave already this weekend, I still can never claim to have a full understanding or even comprehension of what transpired (what still transpires) in our world. But, I must stay present in it, must continue to learn, and then must continue to do what I can to transform the institutions and cultural norms that feed this vicious cycle of powerlessness, of fear, and of hate.