Is it Brussel or Brussels? Auto-correct has no answers for me.
ANYWAYS. I’m not going to bother with the apologies for the lack of postings and excuses. I’ve had shit to do.
We are FINALLY FINALLY….FINALLY out of our tiny apartment and (drumroll please) living with my mom! Hey-yo! Rich and I are living the dream in the burbs! No seriously, it’s actually kind of awesome. Rich texted me at work the other day and said he took Linden to a park and they went on a zipline. We used to take her to a park that was full of abandoned toys which is a nice way of saying garbage. She literally went from playing in garbage to playing in an eco-playground fantasy with a zipline.
I definitely mourned the move from the city but three days later I’m saying ‘I went into Vancouver and….it’s so busy!’. It’s been so great. Like I’m not ready for a Costco membership and a closet full of Kirkland clothes but don’t be surprised if next month I’m preaching about how I live in them because they’re so practical and comfortable.
PLUS because now we have a legit kitchen table we’ve constantly been having family and friends over to cook for. It’s been awesome.
I’ve also fulfilling a dream of hosting my own Vegan Secret Supper Club! Come visit me in the burbs and get your ticket here! I’ve been perfecting the menu so come experience the Richmond dream and taste my cooking!
It just occurred to me that I could put these Brussel Sprouts on the menu…only one way to find out if I do.
I whipped these up tonight and they were so tasty and super easy.
Blend in the blender:
- 1/4 cup of oil (I used grapeseed)
- 2 cloves of garlic
- dash of salt
- 1/4 cup fresh oregano
- Juice of 1/4 of a lemon
- 1/2-1 tbsp of nutritional yeast (depending on how ‘cheesey’ you want it)
Then when everything is super smooth add:
- 3 tbsp fresh almonds
Only blend for a few seconds to chop up the almonds
Toss with one bag (I think it was a pound) of Brussel Sprouts cut in half.
Pop in the oven at on ‘low broil’ for like 20 minutes or enough time to finish 1.5 glasses of wine.