Questa settimana è San Valentino e così cosa c'è di meglio da dire “Ti amo” che con una deliziosa, fatto in casa, pasto cruelty-free?
Invece di mia solita lunga lista di idee mix e il menu partita, this time I’m making a specific menu so you can spend less time reading through recipes and more time coming up with romantic gestures, gifts and activities for your someone special.
Most of the items are gluten-free but I added one seitan dish in case your honey can eat gluten. My Tommy eats gluten-free with me all the time even though he doesn’t have to so once in a while I like to make him seitan which he loves. I also added one entree that has neither gluten nor soy (if you use coconut butter spread and raw parma) so there is an entree choice for everyone!
1 lb. baby Brussels sprouts
1 Tbs. olio di cartamo
1 spicchio d'aglio, tritato
Un pizzico di peperoncino
2 Tbs. pomodori secchi, chopped
1 can artichoke hearts in water, scolati e sciacquati
Sale e pepe qb
Steam the Brussels sprouts until they are tender. When they are cooled, cut them into halves. Heat the oil in a pan over medium heat. Sauté the garlic and red pepper flakes. Add the chopped sundried tomatoes and cook for about 2 minuti. Add the Brussels sprouts and cook on both sides until they are browned and crispy. Cut the artichoke hearts into quarters and add to the pan. Cook until the artichokes are also slightly browned and crispy. Aggiungere sale e pepe a piacere. Godere!
Wishing all of you a Happy Valentine’s Day!
Gli “V” Parola: Ditelo. Mangia. Live it.