I found those high protein, low carbs spaghetti. They’re made with black bean flour and water. I was very intrigued by those and obviously needed to try them. The same brand also sells edamame noodles, with the same concept, using edamame flour and water, which are as good with a little more chewy texture. The world of pasta has evolved a lot in this last 10 years, using all different kinds of nutritious flours.

This dish is vegan and gluten free, I am neither vegan nor gluten free, but sometimes I like to eat light nutritious vegan meals with lots of flavors and delicious that make me happy and energized, so here is one.

Besides I love the contrast of the black spaghetti combined with the light green of the pesto. Aside from the fact, that this is a beautiful dish to look at, it’s packed with nutrition.

You can play around with its texture, adding more broth, or make it more creamy by adding more almonds.

Ingredients for 2-3

• 180 g black bean spaghetti
• 1 tbs olive oil
• 1/4 onion, chopped
• 1 lb Brussels sprouts, finely sliced
• 1/4 cup vegetable broth
• 2 tbs silvered almonds
• 1 meyer lemon (juice and zest)
• 3 tbs olive oil
• 3 garlic cloves
• salt and pepper

Preparation

Heat 1 tbs olive oil in a pan. Add onion and let soften. Add Brussels sprouts and broth. Cover with lid and let cook for a few minutes. The sprouts need to be still vibrant green and still a bit crunchy. Remove from heat.

Divide the sprouts in two equal portions. Let the portion to be used for the pesto to cool.

In a mixer, mix half the sprouts, mint, almonds, olive oil, garlic, lemon juice, salt and pepper. Mix until obtained a smooth consistency. If too thick add some broth. Add lemon zest at the end.

Bring large pot of salted water to a boil. Add spaghetti stirring regularly and cook for about 6 minutes and still al dente. When cooked, drain and rinse under cold water.

In a large bowl, mix spaghetti with pesto, and add the cooked Brussels sprouts left aside.

Mix well and eat cold or lukewarm.

I love soups and can eat them every day for one month, or I hate soup and cannot eat them for one month. We have a love/hate relationship depending on the moment. As we say in French “c’est tout ou rien!”  (it’s either everything, or nothing).

Obviously I am on my soup month and since romanesco are back on the shelves, it would be too bad not to use them. Romanesco is from the cauliflower family and originated in Italy. It can be prepared like cauliflower or broccoli and I find it quite delicious.

This soup is filled with greens, topped with smoked salmon, so a nutritious and light dish and a whole meal in itself. I blended half the soup and kept some vegetables that I mixed with it at the end, to get some velvety texture combined with chunks.

I added some crème fraîche at the end but this is optional. Crème fraîche acidity goes well with smoked salmon and adds a little finished touch. But if you want to keep it dairy free, skip the cream.

Ingredients for 4

• 1 small onion, chopped
• 1 tsp cumin seeds
• 1 romanesco, cut in florets
• 1.2 cups, diced in quarters
• 2 cups baby spinach
• vegetable broth (enough to cover the vegetables)
• salt and pepper
• smoked salmon, shredded
• crème fraîche (optional)

Preparation

In a large pot heat olive oil, add onion and cumin. Let cook stirring for a few minutes, until onion is translucent and cumin fragrant. Add the vegetables except for the spinach, and the broth. Adjust with salt and pepper.

When the vegetables are cooked, add spinach and let cook for another 5 minutes, until wilted but still green.

Remove soup from heat and remove two ladles of vegetables from the pot, draining the broth and set vegetables aside.

If there is too much broth in the pot, get rid of some otherwise the soup will be too watery. Using an immersion blender, blend soup to obtain a smooth texture. Add the vegetables you have put aside to the soup. Mix well.

Serve soup in plates, top with salmon and add some cream around. Sprinkle with some chopped spinach and serve hot.

]]> http://citronetvanille.com/blog/2015/03/romanesco-soup-with-brussels-sprouts-and-spinach-topped-with-smoked-salmon/feed/ 0 http://citronetvanille.com/blog/2012/05/mes-petits-choux-prosciutto-wrapped-brussels-sprouts-on-mache-salad-and-roasted-pepper-vinaigrette/?utm_source=rss&utm_medium=rss&utm_campaign=mes-petits-choux-prosciutto-wrapped-brussels-sprouts-on-mache-salad-and-roasted-pepper-vinaigrette http://citronetvanille.com/blog/2012/05/mes-petits-choux-prosciutto-wrapped-brussels-sprouts-on-mache-salad-and-roasted-pepper-vinaigrette/#comments Wed, 16 May 2012 02:40:15 +0000 silvia http://www.citronetvanille.com/blog/?p=14294 Mon petit chou – Choux de Bruxelles enrobés de prosciutto sur lit de mâche et vinaigrette de poivrons grillés

This is truly a fun way to eat Brussels sprouts. In case you thought they were a tiny intimidating or boring, or just unappealing, you can play with them so they become exciting. It’s true they tend to have a strong flavor, but I don’t find this “déplaisant” (literally translated into depleasing, a word that does not exist).

The saltiness and sweetness of the cooked prosciutto contrasts quite well with the strong soft sprout. I think I must have consumed them in any shape and form, shredded, chopped, quartered, whole, roasted, steamed, pureed or any way they can be eaten, so I figured why not wrap them for a change. I rarely use meat when I cook, but in this case, I made an exception. You can use pancetta if you’d prefer, or thin bacon would work too. In France, sprouts are often combined with lard fumé (similar to bacon), like most types of cabbages.

Mâche being so tender, delicate and almost naturally “greasy” when you eat it, tones down the powerful flavor of the Brussels sprouts.

So give Brussels sprouts a chance, after all, they’re not really boring!

Ingredients for 2

For the Brussels sprouts

• 6 Brussels sprouts, cleaned
• 2 slices prosciutto, cut in 2 strips lengthwise
• 2 tbs olive oil
• 1 cup mâche salad

For the vinaigrette

• 1/2 red bell pepper, roasted, peeled and diced
• 4 tbs olive oil
• A few drops of lemon oil (to drizzle at the end)
• 1 tsp balsamic vinegar
• 1 garlic clove, peeled and crushed
• 1 tbs parsley, chopped
• 1 tsp basil, chopped
• salt and pepper

Preparation

Cook sprouts in salted boiling water. Drain and let cool. Wrap 1 strip of prosciutto around each sprout, and using a toothpick close the extremity so that it won’t open while cooking.

Heat olive oil in a pan, and cook wrapped sprouts until golden on all sides. Remove toothpick

For the vinaigrette, combine all ingredients together in a bowl, mix well.

Divide mâche on each plate, top it with three sprouts and pour vinaigrette on top, drizzle with some lemon oil. Serve at room temperature.

I have already made Brussels sprouts soup with cannelli beans a while ago, this is another version that is as good as the other one, just a little greener. I prefer Brussels sprouts in soups than as a side dish, I think their flavor gets smoother and more subtle. It has a velvety and creamy texture, with a nutty flavor from the mushrooms but very delicate. The weather forecast predicted a rainy week and season as a matter of fact and I am getting ready for some winter dishes and brussel sprouts being a winter vegetable, will be occasionally on my table this winter.

I know many people are not fond of Brussels sprouts, but I think it’s good to try new ways to prepare things. I like them, I am not crazy for them like I would be for artichokes but I like to make velouté with those cute little round balls.

I got a new cocotte Le Creuset (I think in the US it’s called Dutch oven), I had an old one that was too small. That’s wonderful to cook anything such as stews, sauces, soups, and I cooked the soup to celebrate its first use. I think every one who cooks has a cast-iron cocotte. It is indispensable in cooking. The advantages of enamel cast-iron pots is that they diffuse the heat evenly and are perfect for slow cooking, braising, roasting, etc…

Le Creuset line tends to be a little on the expensive side in the US, it’s not that cheap in France either but still cheaper than here, in my opinion, it’s worth it since those pots last a lifetime.

Ingredients for 4-5

• 1 lb Brussels sprouts, cut in halves
• 4 potatoes, peeled and diced
• 1 cup cremini mushrooms, roughly cut
• 1 onion, chopped
• 1 thyme leave
• 1 tbs olive oil
• 4 tbs crème fraîche
• 4 slices prosciutto (optional)
• 1 vegetable bouillon cube
• salt and pepper

Preparation

Wash the sprouts, cut the extra stem and remove the hard leaves from the outside.

In a large pot, heat olive oil, add onion and brown them. Add thyme and stir for another 5 minutes.

Add Brussels sprouts, potatoes and stir again to coat the vegetables with olive oil and onions. Add bouillon and water. For water quantity, I cover the vegetables with about 1 cm water showing above level of vegetables. That is the perfect quantity I use when making velouté. Adjust with salt and pepper.

Cook until all the vegetables are cooked. When cooked remove thyme branch, and blend using a blender or a mixer.

Serve with a small spoon of creme fraîche and a slice of grilled prosciutto.