Yahoo Finance Make Brussels sprouts with sofrito for an upgraded vegetarian dish
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Whether it’s the basics of cooking chicken or pasta, Caitlin Sakdalan of Be Fat Be Happy, has got you covered. Yes, even if you (or your friends) are veggie-inclined.
“In The Know users have been asking about making vegetarian dishes for their friends. It doesn’t have to be daunting,” she said. “Try recipes that you already know how to make and then substitute the meat you would normally put in. Add vegetables or your favorite meat substitute, like tofu.”
In this episode of In The Know’s Cooking Class, Sakdalan drops some easy ways to upgrade vegetarian dishes while cooking Brussels sprouts with sofrito. So if you’re looking to add a few more plant-based meals or sides into your rotation, tune in.
“Sofrito is a blended mixture of aromatic ingredients used as a base for different sauces. It pairs well with different vegetables, meats and rice, and is commonly found throughout the Caribbean and Latin America,” Sakdalan says. This version of sofrito hails from Puerto Rico, a recipe courtesy of her boyfriend.
Sakdalan kicks things off by blending yellow and orange bell peppers, onion, olive oil, garlic, cilantro, salt and pepper in a NutriBullet until it turns into a creamy sauce. Then she pours the mixture into a sauté pan with vegetable stock.
NutriBullet, $48.78 (Orig. $59.99)
After heating the sofrito, she adds the Brussels sprouts into the pan and let them cook for 10 minutes.
“When you’re cooking your vegetables, the greatest trick to get a really good texture is to go low and slow,” Sakdalan says. “This will really help with keeping the moisture in and getting the different textures and flavors you want.”
When the Brussels sprouts finish cooking, she places them in a serving bowl, adding a squeeze of lime and a sprinkle of salt.
“This is it. Perfectly tender, delicious, fresh and simple Brussels sprouts made even more amazing with sofrito,” Sakdalan says. Simple as can be.
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