We all know I love me some Brussels sprouts. Well, you would know if you have read my other recipe – BBQ Brussels Sprout Sando. I eat them very often. If I don’t know what to make one night for dinner.. Brussels sprouts it is. That is exactly what happened last night. The fiance was working and I was home, not feeling to hot, with the little one. This was the perfect opportunity to whip up some tasty ass Brussels. But sometimes you need a little more on your plate to fill that tummy of yours so you sleep tight at night.
This thought led my memory back to when we made Vegan Alfred (Fredo from here on forward), and we made so much we froze some for a later date! So, today, I share with you the Fredo recipe, mixed with the Brussels as well. Fabulous combination!
Brussels and Fredo
First, we will start with the Fredo…
Ingredients
2 and 1/2 cups UNSWEETENED Almond milk
1/3 cup coconut oil
3 tbs. white miso (this was a tricky one.. we found a tube of miso at our grocery store and it did the trick.. good luck!)
Salt N Pepa
About 3 cups of cauliflower heads all chopped up
3/4 cup raw cashews (chopped, or throw the bag against the counter a few times)
Your favorite box pasta
Sprinkle of parsley
Get started by combining almond milk, oil, miso, and a little bit of salt in to a very big saucepan and bring it to a cute little simmer over medium-high heat. Whisk it away to dissolve all of that miso. Next, stir in the cauliflower and cashews, reduce the heat to low-ish and cook, partially covered, until the cauliflower is very soft and falls apart when you poke it. Should take about 20 minutes.
As that cauliflower is cooking up, boil your pasta however the box says. That’s not my job here. Just save a half cup of the cooking water, please 🙂
You can also get started on your Brussels…
Ingredients
Some Brussels sprouts (however much looks like enough for you and maybe one other person… I could eat about 2 cups) – cut off the butts and chop them in half
Olive oil
Salt N Pepa
1 tsp. garlic powder
1 tsp. onion powder
Balsamic vinegar
Heat your oven to 400 degrees F. In a bowl, toss your chopped Brussels in the olive oil, SNP, garlic powder, and onion powder. Once fully coated in flavor goodness, throw them on a baking sheet and in the oven for about 20 minutes, tossing them in between. Once that are crispy brown, take them out and put them back in your same flavor bowl, add about a tbs or more of balsamic vinegar and give it a taste!
Now your cauliflower mixture is all soft N shit, you are going to puree it all up. We use our NutriBullet which I do not recommend. I would use a blender, adding a half cup of water, and making it all nice and creamy. Our NutriBullet worked though! Don’t judge. We do what we gotta do.
Anyways, so now you’ve pureed your cauliflower goodness and it looks like creamy Alfredo. Add that shiz to the pot with your now completely cooked and drained pasta of your choosing (we chose penne) and stir it up! Add a little bit of the reserved pasta water to get the smooth and creamy consistency you are looking for, and add Salt N Pepa to taste. Like I said in the beginning, this makes a ton of sauce so feel free to reserve the rest for another night.
Now in a large, yet single-person, bowl, fill half with your Fredo and half with your Brussels. I like to add a little red pepper flakes to my Fredo and some parsley. Cover your entire bowl with some DELICIOUS vegan parm, and YOU ARE WELCOME. Mix it all together.. Take a bit of this.. A bite of that.. Let the flavors combine.. Just dig it. I ate this one on the couch.. give me a break. I was sick!
Phatty Food 