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Vegan Brussels Sprout Crostini! Lemon-White Bean Spread topped with charred brussels sprouts and dried cranberry salad. A must-make for the holidays!
So much to be thankful for. It’s amazing isn’t it? When asked what we are truly thankful for, the list could go on for hours. Gratitude breeds gratitude. For starters, I’m thankful for my partner-in-crime BL, how often I’ve been able to see my family this year, my incredible nieces and nephew, new STL friends and the ability to do what I love. Even on the darkest days, when I turn my attention to the gifts that I have, I’ve overwhelmed with gratitude and love.
I’m excited to take a few days off and just be. We head to Wisconsin early tomorrow morning for to hang with BL’s side of the family. If history is any indication, our trip will include bowling, an old fashion (or five), board games in the basement and leisurely walks around town. I’m thankful that my in-laws provide such a welcoming retreat for us to hole up in.
But, before I go, I wanted to pop in with a quick appetizer idea for tomorrow! Last weekend, while in Louisville, I spent Saturday morning with my favorite guilty pleasure- watching a bit of Food Network while laying in bed. Gah, it’s the best. We don’t have cable or a TV in our bedroom so getting to do both sometimes feels like Christmas morning. And, it was the good kind of Food Network, with actual cooking shows. Am I the only one who cannot stand all of the reality/competition shows? Give me Ina, give me Giada, give me Alton. I don’t care about making dinner out of four odd, often disgusting ingredients or who makes the best cake in 60 minutes.
As I laid in my oversize robe, sipping hotel coffee and watching Giada, I was instantly inspired by her recipe du jour, charred brussels sprout crostini. Seemed like the perfect appetizer to kick off the holidays with, so I created my own plant-based version.
These little bites are super unique and a fun way to start any meal. Crispy bread topped with a creamy bean puree and charred, crispy brussels sprouts. Slightly sweet, tart and all around delicious. Make ’em!
Sending you lots of love this week. Of course, I’m thankful for you. To everyone who has ever showed up to this little space on the internet, thank you. To anyone who has ever tried one of my recipes, thank you. To those who have emailed me, tweeted at me, commented on a facebook post, liked one of my instagrams, thank you. From the bottom of my pasta-filled heart, thank you. xo
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Brussels Sprout Crostini! Lemon-White Bean Spread topped with charred brussels sprouts and dried cranberry salad. A must-make for the holidays! Adapted from Food Network.
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