“Today there has been so much talk of things exploding into other things, so much that we all become curious, that we all run outside into the hot streets and hug.” – Wendy Xu
For the dijon cashew cream: let a cup of cashews soak over night. Sautee a couple of scallions and three sliced cloves of garlic in a bit of olive oil, then add them to the soaked cashews in a blender. Don’t use the water the cashews were soaked in, use fresh water and cover it until it’s about an inch above the cashews. Put it on a liquify setting and let it go a looooong time, until it’s silky. Add dijon to your taste (I use a couple of heaping spoonfuls) and turmeric to make it a sunny yellow.
For the sprouts: cut them in half (I use a Trader Joe’s package of whole Brussels sprouts–I don’t remember the weight of the package) and sautee cut side down in olive oil, letting them get a lovely, deep brown. Add about a 1/2 a cup of liquid: mostly veggie broth with a bit of wine and a tablespoon of molasses mixed in. You want the sprouts to be cooked but not mushy. This may take some adjustments depending on your pan size, et cetera. Add salt as necessary. Douse with a little balsamic at the end, leaving them in just long enough to get a nice glaze. Place the sprouts on the dijon sauce.