Forbidden Brussels Sprouts

I love meals that you can start and walk away from. I had some kale and mung bean sprouts that desperately needed to be consumed. I had no idea what I was going to make but I knew I wasn't in the mood to throw a lot of effort or time into it.

I started some forbidden rice. I love the color, texture, flavor and health benefits of forbidden rice. It really adds a contrast of color! I walked away and then about 20 minutes later thought Brussels Sprouts and Tofurkey sounded good so I tossed some in our steamer and off I went.
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15 minutes later the kitchen had steaming hot food dying to be eaten. Keeping the kale and mung bean sprouts in mind, I spread them down to create a nice bed of health.

I had a cheese alternative in the fridge so sprinkled some on top. Yum!

The Brussels Sprouts and Tofurkey smelled wonderful. The cheese instantly melted and attached itself to the tofurkey. It was meant to be.

I took a 1/2 measuring cup, packed the rice in, and then flipped it over to make a beautiful mound of rice.

Add some ripe serrano peppers on top! I chose a "V" for Vegan!

Add a drizzle of soy or tamari sauce, a sprinkle of black pepper and red hot chili flakes and dig in!

Ingredients:

• 1 cup Forbidden rice - pre-cooked in rice cooker
• 2 Tofurkey links
• 1 cup or so fresh Brussels Sprouts
• Handful - fresh mung beans
• Handful kale - de-stemmed and chopped
• Sprinkle vegan cheese
• 4 ripe sorreno peppers
• To taste: Soy Sauce, Black pepper and red pepper flakes

Prep:

1. Begin Forbidden Rice in rice cooker w/filtered water
2. Place the tofurkey links and Brussels Sprouts in the steamer, allow to cook for 15-20 minutes.
3. Spread fresh mung bean sprouts and kale in bowl, add "cheese", add the cooked Brussels Sprouts and Tofurkey links - slicing if desired.
4. Take 1/2 cup of forbidden rice and place on top. Decorate with peppers, sauce and spices. Dig in!!!

Ennnnjjjjooooooy!
Christa