Shaved Brussels Sprout Salad With Pear, Cranberries + Vegan Parmesan

Shaved Brussels Sprout Salad

This salad is definitely a winner.  Who says you can’t make friends with salad?  I love fresh salads for lunch or sides, and frankly the bigger the better.  I wanted a little bit of everything in here; crunch, sweetness, cheesiness, and something that can be prepared ahead of time and thrown together later.  I think we all typically boil or roast brussels sprouts, but have you ever had these amazing little greens raw?  They have a similar texture to shredded cabbage, but much more flavourful.  Shaved brussels, chewy dried cranberries, toasted almonds, fresh pear, and vegan parmesan cheese make this salad irresistible.  By the way, I just recently discovered vegan parm, and boy oh boy is it ever delicious and the easiest thing to put together.  It has officially made its way as a topping to almost anything I eat!

You don’t need any fancy tools to shave brussels, it’s actually very quick and easy to do with your kitchen knife.  The best part is, you can do this and store the brussels in an airtight container in the fridge for up to a week and they will stay fresh and crunchy!

How To Shave Brussels Sprouts

Times have definitely changed from when I was a kid.  My son loves his vegetables, and yes, even brussels sprouts.  I think his new favourite way to have them is raw.  Kids like crunch, right?

So, here it is.

Shaved Brussels Sprout Salad

Makes approx. 6 side dish salads

Shaved Brussels Sprout Salad
Yields 6
Write a review
Print
Vinaigrette
  1. 2 tablespoons extra virgin olive oil
  2. 1 tablespoon pure maple syrup
  3. 1 tablespoon apple cider vinegar
  4. juice of 1 lemon
  5. 1 teaspoon dijon mustard
  6. 1 teaspoon fresh herbs (I used thyme, rosemary would work great as well)
Vegan Parmesan Cheese
  1. 1 cup unsalted cashews
  2. 1/4 cup nutritional yeast
  3. 1 teaspoon sea salt
Salad
  1. 5 cups shaved brussels sprouts
  2. 1/2 cup sliced almonds, toasted
  3. 1/2 cup vegan parmesan cheese
  4. 1/2 cup dried cranberries
  5. 1 pear, washed and sliced (I used red anjou)
For the Vinaigrette
  1. Directions: Place all ingredients into a mason jar, tightly secure the lid, and shake!
For the Vegan Parmesan
  1. Directions: Place all ingredients in a food processor and process for 20 seconds. I like the texture crumbly, but you can continue processing to a fine powder if you like. Store in an airtight container in the refrigerator.
For the Salad
  1. Directions: Wash brussels sprouts and trim off ends. Slice in half from top to bottom. Thinly slice each half using a sharp knife then fluff the shreds using your fingers, separating the shreds. Place shaved brussels sprouts onto a serving dish. Top with toasted almonds, dried cranberries, sliced pear and parmesan cheese. Drizzle with vinaigrette and serve. If you want to prepare the salad ahead of time, only add the pear right before serving. Enjoy my friends!
Love and Lentils http://loveandlentils.com/
Vegan Parmesan Cheese

 

Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad

IMG_4012-2

IMG_3990-2

Really, Really Easy Chocolate Mousse

As the title says, it simply doesn’t get easier than this recipe and let me tell you, it is a silky, smooth, decadent chocolate mousse.  It’s the chocolate mousse you would expect, made with not so typical ingredients.  No eggs, no heavy cream, no white sugar.  Instead, think high protein, dreamy chocolate dessert.  I hope you give this one a try, it’s too easy not to!

Really, Really Easy Chocolate Mousse Recipe

Makes 3-4 small servings

Ingredients:

  • 375 grams silken tofu
  • 3/4 cup dairy-free dark chocolate chips
  • 1 tablespoon cacao powder

Directions:

  • In a food processor, whiz the tofu until it is a smooth consistency.
  • Melt chocolate chips and add to the tofu, along with the cacao.  Give it another whirl.
  • Spoon into dessert bowls and chill in fridge for 1-2 hours.
  • Top with a few berries and enjoy!

IMG_0808-2