Some of my absolute favorite recipes come from the need for creativity.
I always joke about how empty our refrigerator and pantry get at the end of the month but it isn’t usually as bad as it sounds, just a lot of odd, seemingly incohesive ingredients. It really leaves me relying on my ability to scrape things together. Usually, I do what my mother used to call “the big shop” at the beginning of every month and then a little shop towards the end which leaves us with spending right around $400 a month to feed our family of five. We rely on a lot of deals and being a budget-friendly vegan, a lot of frozen vegetables. Cue the frozen Brussel sprouts.
- Orzo noodles.
- Olive oil.
- Cherry tomatoes.
- Brussel sprouts.
- Earth Balance butter.
- Garlic powder.
Let’s get started!
- Boil water and cook your Orzo until it’s al dente, drain, drizzle with olive oil.
- Squeeze the juice from 1/4 lemon into the pot, and sprinkle lightly with black pepper. There is no specific measurement here! We all prefer different amounts of salt and pepper so it’s best to season to your own personal taste than to trust someone else’s judgment (if you and the kitchen are hardly friends and you really don’t know what to do, a few shakes from the shaker is good).
- Now set those delicious noodles aside and grab a pan.
- Heat your pan on medium-high with a couple tablespoons of Earth Balance butter, then add frozen Brussel sprouts, salt, and garlic powder.
- While your Brussel sprouts sauté cut a handful of cherry tomatoes in half and place them into the pot of noodles.
- Once your sprouts have caramelized a little bit, scoop your pasta and tomatoes into the pan and remove from heat.
- Let those noodles soak up some of the good stuff out of the pan before you serve, stirring to prevent sticking.
- Top with a smidge of salt and enjoy!
Know a Brussel sprout fan? Share this recipe or make it for your next big dinner to really wow your friends and family.
As always, thank you all so very much for reading!
I hope you have a wonderful Wednesday.♥