“Dan för Dopparedagen”as we say in Sweden

The day before Christmas - or at least in Sweden! Yes, tomorrow is the big day in Sweden and even if you don’t celebrate tomorrow, or at all, I just wanted to check in and wish you all a wonderful, happy and healthy Christmas! I hope you are able to celebrate Christmas with your loved ones or at least be able to have a good cosy time in some kind of way. I also wanted to give you one last minute Christmas recipe tip that is so simple to make, vegan but also a great, fresher dish to add to the Christmas table. The Christmas food (at least in Sweden) is very often rich, fatty and consisting of a lot of meat. Break off all of that thick, rich food with this delicious brussels sprout salad with pomegranate seeds, roasted hazelnuts and a delicious homemade tahini dressing. You just have to try this out!

THIS RECIPE IS:

• Vegan

• Gluten Free

• Simple to make

• Great salad to add to the Christmas table

• Full of flavor

• Great salad to eat in general during winter, taking advantage of seasonal ingredients

Brussels Sprouts with Pomegranate, Roasted Hazelnut and Tahini Dressing

INGREDIENTS

500 g brussel sprouts

1 tbsp vegan butter

approx 3 tbsp pomegranate seeds

40 g hazelnuts

1 tbsp creamy tahini

3 tsp lemon juice

1 tsp agave syrup or maple syrup

Salt and a lil bit of black pepper

Water after taste

HOW TO MAKE:

• Trim and clean the Brussels sprouts.

• Fill a big skillet with water and a little bit of salt, and bring to a boil. Add the Brussels sprouts and let them cook for approx 7 minutes.

• Meanwhile, roast the hazelnuts in a frying pan without any cooking oil for a few minutes. Be cautious they don’t burn so be sure you stir around now and then.

• When the hazelnuts are done, you will see that the peel starts to fall off easily. You can do it by hand when they have cooled a bit of rub them with a kitchen towel. It’s ok if some of the hazelnuts still have some peel left on.

• Combine tahini, lemon juice, syrup, salt and a little bit of black pepper into a dressing. Add just a splash of water to the dressing to a wished texture and stir around to a creamy texture. Add more water if you want it more runny, but be careful you don’t add too much.

• When the Brussels sprouts are done, drain them under cold water. Heat up a frying pan with a little bit of butter and fry the Brussels sprout in the butter so they get some nice color. Ps. This step can be excluded if preferring boiled Brussels sprout.

• When the Brussels sprouts are done, place them in a bowl. Add pomegranate seeds, the roasted hazelnut, drizzle over the tahini dressing and finish with sea salt on top.