Meatless Monday: Sautéed Brussels Sprouts and Cashews

This entry was posted on Apr 17, 2017 by Charlotte Bell.

meatless mondayBrussels sprouts are among my fave veggies. They are often considered fall and winter vegetables. But there’s no reason we can’t have one last hurrah with them in the springtime as they fade from the produce shelves.

As part of the brassica family, which also includes kale, cabbage, bok choy, broccoli and cauliflower, Brussels sprouts are anti-cancer and anti-inflammatory. They’re also loaded with fiber.

Even veggies, such as root vegetables, that are associated with winter can be lightened in the cooking. Sautéing and stir-frying are great, quick ways to make winter veggies feel and taste like spring.

Today’s Meatless Monday sauté is quick, simple and nutritious. Flavored with cumin seeds, its scent suggests East Indian cuisine. Depending on the type of sprouts you use, you may want to add them to the dish at the last minute. The pea sprouts I used this time were on the delicate side, so I added them raw when the stir fry was essentially done. Heartier sprouts, such as sunflower, bean, lentil and more mature pea sprouts, can be cooked according to the recipe.

This sauté is great served over rice. I personally love brown basmati rice, so I used it in this dish, but use whatever is your favorite. This recipe comes together pretty quickly once you’ve chopped the veggies, so it’s a good idea to make the rice ahead of time.

This recipe comes from Vegetarian Cooking for Everyone by Deborah Madison.

Meatless Monday: Sautéed Brussels Sprouts and Cashews

  • 6 Brussels sprouts, trimmed and sliced into 1/4-inch strips
  • 6 ounces sprouted lentils, peas, adzuki, or other firm sprouts
  • 1 1/2 Tbsp sesame or mustard oil (I used coconut oil this time around)
  • 1/4 tsp cumin seeds
  • 3 garlic cloves, finely chopped
  • 1 bunch scallions, including 2 inches of the greens, chopped
  • 1 small onion, quartered and thinly sliced
  • 1/2 cup toasted cashews (Toast these in the oven or toaster oven on 350° for about 8-10 minutes. Keep an eye on them to make sure they don’t burn.)
  • Salt
  • 2 Tbsp lime juice to taste
  1. Steam the Brussels sprouts until barely tender, then rinse and set aside.  Steam the sprouted beans until they’re tender, 3-5 minutes. (Again, skip this step if you’re using more delicate sprouts.)
  2. Heat the oil in a wok, add the cumin seeds, and fry until they’re aromatic and lightly browned.  Add the garlic and, as soon as it begins to color, add the scallions and onion.  Stir-fry until the onion is translucent, 3-4 minutes.  Lower the heat and add the Brussels sprouts, sprouted lentils, and cashews.  Cook, uncovered for 1 minutes or until heated through.  Remove from heat and season with salt and lime juice to taste.
  3. Serve over rice.

Serves 2.

About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.