It’s almost time. In less than one week I will finally be in Paris! Over the course of the next two months, I will be backpacking throughout Europe. I can already taste the warm flaky croissants and fresh baguettes from Paris, paired with the world’s most sublime cheeses. I can already smell the smoky porchetta in Rome, slowly roasting over a spitfire for hours. I can hear the clanking of wine glasses filled with spicy Tempranillo from the vineyards of Spain. In order to prepare for the onslaught and debauchery of pure carbs, rich fatty meats and lots of alcohol over the next two months, I am amping up the veggie content in my diet here at home.
One of my favorite veggies are brussels sprouts. Often times, eating only veggies for a meal leaves me feeling hungry too quickly. However, because brussels sprouts are so hearty and packed with fiber, I end up feeling full and satisfied. Not to mention, they are packed with potassium and B-vitamins, which are essential for veggie-lovers. I also used some portabello mushrooms, which I love for their meaty texture.
I have a confession. Recently, I’ve been playing with the idea of vegetarianism. I’ve always loved veggies, and rarely cook meat for myself anyways, so it seems like it would be an easy transition. Plus, I’ve been hooked on watching those anti-meat documentaries. They’re like potato chips, you just can’t stop at one! The American diet is so dependent on meat, that it must be mass-produced, spawning a slew of ethical and sanitary concerns affecting not only the animals, but our environment and our health. Don’t worry, I won’t be converting anytime soon, there is no way that I’ll be missing out on jamón ibérico in Spain!
Back to these delicious veggie tacos. Simply sautée some brussels sprouts with baby portabello mushrooms to make the filling. Warm up some corn tortillas. I like to warm mine directly over an open flame on the stove. As for the cheese of choice, I use feta which is low-fat and offers a nice salty kick. Red bell peppers and thinly sliced red onions add some color to the mix, and there you go, you’ve got yourself a veggie taco fiesta!
Brussels Sprouts Veggie Tacos
yields: 2 tacos
5 brussels sprouts, quartered
4 baby portabello mushrooms, thinly sliced
2 cloves garlic, minced
2 corn tortillas
Thinly sliced red bell pepper and red onion, for garnish
Crumbled feta cheese
Heat 1 tablespoon of olive oil in a pan. Sautée mushrooms for 1 minute, then add brussels sprouts and garlic. Sautée until brussels sprouts are tender, tossing frequently. Tip: I like to add a tablespoon of water and place a lid over the pan and allow the brussels sprouts to steam and cook faster. Warm tortillas. I like to place mine directly over an open flame to get nice and charred. Top tortilla with a spoonful of feta cheese, followed by brussels sprouts and mushroom mixture. Top with thinly sliced red bell pepper and onion to garnish.