Rated 5.0 stars by 1 users
Side Dish
Mediterranean
2 servings
15 minutes
25 minutes
2 cups chestnuts, blanched and peeled
1½ teaspoons olive oil
⅛ teaspoon crushed red pepper
½ cup organic green onions, sliced
4 cloves organic garlic, minced
1½ cups Sweet Baby Carrots, cut crosswise into thirds
1½ cups Brussels Sprouts, trimmed and halved vertically
¼ cup mirin or dry sherry
1 tablespoon Bragg Aminos or lite soy sauce
1 cup light soy sauce
1 teaspoon dried parsley
½ teaspoon ground coriander
½ cup nutritional yeast
1 tablespoon cornstarch
2 tablespoons water
Place chestnuts in boiling water for 2 minutes.
Remove a few at a time and allow them to cool slightly.
Use a paring knife to peel the shell from the nutmeat.
If shells are difficult to remove, boil for an additional 2 minutes.
Cover chestnuts and set aside.
Heat oil and crushed pepper in a 4-quart saucepan over medium-high heat for 1 minute.
Add green onions and garlic, and sauté 2 minutes.
Add carrot chunks; sauté 2 minutes.
Add Brussels sprouts, and sauté 5 minutes or until crisp tender.
Add mirin or dry sherry and cook 2 minutes.
Add chestnuts. Lower heat and simmer 3 minutes.
Add liquid aminos or lite soy sauce, soymilk, and next 3 ingredients; stir gently. Stir in nutritional yeast.
Blend together cornstarch and water in a small bowl; stir into the pan.
Simmer gently 5 minutes, and serve.
