Does your weekly meal plan feel stuck in a rut?
We all feel like we’re eating the same thing from time to time.
But we can make any dish feel fresh and scrumptious again by changing the flavor profile.
For instance, if you have a pizza night, you can switch out the toppings. If you’re tired of classic pizza, you can use the toppings on a different base—for instance, by using a flatbread, pita bread, or toasted baguette. The options for changing the flavors are endless.
I like to reinvigorate my meals with seasonal ingredients. For instance, in the fall, I use caramelized vegetables, tart fruit, and smoky goodness—comforting food for the crisp weather. In early spring, I look to arugula, asparagus, and peas for inspiration.
When you change the flavors, your meals become more varied and interesting.
Are you ready to change the flavors for your next pizza night? Try my scrumptious seared Brussels sprouts & apple flatbread with smoked tofu. And let me know what you think in the comments below.
In this Recipe
Searing the sprouts in a cast-iron skillet caramelizes them which draws out their sweetness and adds a tasty crunch.
And my secret to perfectly thin apple slices? A mandoline food slicer.
If you’ve never used a mandoline before it can feel intimidating. But, if you follow a few safety guidelines, like always using the safety guard and wearing a cut-resistant glove, you’ll love how quickly and easily you can prep consistently sized vegetables.
Make Ahead-of-Time
Roasting garlic mellows out the sharp flavor and draws out the sweetness. Once roasted, the garlic is spreadable and adds a delicious nutty flavor to bruschetta, soups, sauces, and pasta.
Make roasted garlic ahead of time and store it in an airtight container in the refrigerator for 3 days.
Specialty Ingredients
Smoked baked tofu is found in most grocery stores wherever meat substitutes are sold. Another option is to bake your own tofu and smoke it for 1-2 minutes with a portable smoker. Or, use liquid smoke before you bake it.
Seared Brussels Sprouts Flatbread with Green Apples & Smoked Tofu
Ingredients
- 2 Flatbreads about 8” wide x 10” long
- 1 Pound Brussels Sprouts thinly sliced + leaves
- 3 Tablespoon Olive Oil + more for brushing
- 1 Tablespoon Maple Syrup
- ½ Granny Smith Apple cored and thinly sliced
- 4 ounces Smoked Baked Tofu thinly sliced
- 1 Small Garlic Bulb roasted
- ¼ Red Onion thinly sliced
- ¼ Cup Almond Ricotta
- 1 pinch salt to taste
- 1 pinch ground black pepper
- pinch Chile Flakes to garnish
- 1/2 Fresh Lemon Juiced
Instructions
- Roast the Garlic: Preheat oven to 400° F. Slice off the top of garlic and drizzle with olive oil. Wrap in foil and roast for 30-40 minutes until cloves are tender.
- Remove garlic from oven and turn the oven temperature up to 450° F.
- Prepare Fruit & Vegetables: Trim the stems from the sprouts’ bottoms and remove any leaves with dark spots. Slice lengthwise into quarters or thirds, depending on size. Keep any green leaves that slide off while slicing the sprouts.
- Remove the skin from the red onion and slice in half. Cut in half again and thinly slice ¼ of the onion.
- Core the green apple and slice in half. Thinly slice the apple and place the pieces into acidulated water to prevent browning.
- Sear the Brussels Sprouts: Heat 2 tablespoons of oil in a cast-iron pan over medium-high. Put the sliced sprouts in a single layer into the pan and sprinkle with salt and pepper. Cover with a splatter screen, if desired. Work in batches to avoid crowding.
- Allow the sliced sprouts to cook without interruption for about 2 minutes until they start browning. Stir and cook 2-3 minutes more until they are brown and tender.
- Transfer Brussels Sprouts to a medium-sized mixing bowl and toss with maple syrup. Add the sliced green apples to the bowl and toss with 1 tablespoon olive oil. Taste, and adjust salt and pepper if needed.
- Bake the Flatbread: Place your flatbread onto the bottom side of a baking sheet and brush with olive oil. If using your own dough, lightly sprinkle some cornmeal onto the baking sheet before transferring the dough.
- With the back of a spoon, smash the roasted garlic into a paste and smear it over the flatbread, leaving a ½-inch border.
- Distribute the Brussels Sprouts, smoked tofu, onion, apple, and ricotta over the flatbread’s top, leaving a border. Bake homemade dough 10-15 minutes until the crust is browned. Pre-made flatbreads may take as little as 6-7 minutes. Refer to your flatbread packaging as cooking times may vary.
- Use tongs to slide the flatbread from the pan to a cutting board and slice. Serve with red chile flakes and lemon wedges.
TIPS
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