Brussels Sprouts with Caramelized Shallots and Tofu Bacon:

Brussel Sprouts                               8 oz                                        

Caramelized Shallots                        1 oz

Sea Salt                                            ½ tsp

Maple Syrup                                      1 oz

Vegan Butter                                    1 Tb

Black Pepper                                    1 tsp

Tofu/Tempeh Bacon (diced)               1 oz

Procedure:

1- in a pot, bring 3 qts of water to a boil. Add 1 Tablespoon of salt to it.

2- Trim the ends off of each brussel and cut in half.

3- Drop the Brussels in the boiling water and blanch for 2 minutes.

4- Take the Brussels and place them directly into an ice bath. This stops the cooking and keeps the sprouts green. Once cool, place them on a towel and allow them the dry.

5- Peel off any dry or damaged layers from the shallots. Then slice them ¼ inch thick (julienne).

6- In a sauté pan on medium high, add the butter and shallots. Allow them to caramelize. The secret…. low and slow.

7- Once the shallots began to golden in color, add the maple syrup and allow it to reduce and become think.

8- Add the Brussels the sauté pan, along with the other 1 Tbl of butter, salt and pepper. Turn heat up to high and sauté until the Brussels get a nice, brown sear to them.

9- Add the diced tofu/tempeh and cook for another 2 minutes.

**Serve with bread, parsley, or eat it right out of the pan like I do!!