Crispy Sweet and Sour Brussel Sprouts

As I mentioned last week, I had TWO delicious dishes at Ama in Hanalei. The Burmese Salad and then this dish, their Nuoc Cham Brussel Sprouts. Since Nuoc Cham contains fish sauce, this is my best attempt to not only re-create but to veganize this insanely good appetizer.

Crispy Sweet and Sour Brussel Sprouts - makes a great appetizer portion for 2 or 3, an air-fryer was used for this recipe. An oven can be used as a substitute. See instructions below.

• 3 cups rinsed and trimmed Brussel Sprouts cut in half lengthwise

• 1/3 cup de-stemmed cilantro

• 1 Tb chopped fresh mint

• 2 Tbs chopped salted and roasted peanuts

• 1 red Thai chili sliced

• 1 tsp avocado oil

• 1/3 cup pickled onions - recipe follows

• 3-4 Tbs ginger dressing - recipe follows

  Pickled Onions - makes a large batch. I store this in a 32oz Mason jar in the fridge

• 1 large red onion, thinly sliced into half-moons

• 1.5 cups white vinegar

• 3/4 cup water

• 3 tsp salt

• 1.5 Tbs cane sugar or coconut sugar

• 10 black peppercorns

  This is a great condiment to have on hand in the fridge. Pickled onions go great on so many things! Especially Asian-inspired salads and Mexican food.

  *Slice a large red onion into half-moons and place in a large Mason jar. Add peppercorns.

  *In a small saucepan, add vinegar, water, salt, and sugar, and then bring to a simmer over low heat. Once sugar is dissolved, pour the liquid over the sliced onions and then cover. Place the sealed jar in the fridge to chill. Pickled onions should keep for a couple of weeks in the fridge.

  *It’s best to make the pickled onions at least a day ahead

  Ginger Dressing - makes a little over 1/2 cup of dressing

• 1/4 cup avocado oil

• 1/4 cup rice wine vinegar

• 1.5 Tbs cane sugar or coconut sugar

• 1/4 tsp salt

• 1 Tb grated fresh ginger

  *Mix/shake all the ingredients until the sugar is dissolved.

  Brussel Sprout Base

  *Rinse, trim, and cut Brussel sprouts lengthwise and toss with 1 tsp avocado oil in a medium mixing bowl.

  *Make the ginger dressing. You should have plenty of leftovers. This goes well on so many things. cold rice vermicelli bowls, rice bowls, Asian-inspired salads, and a tofu marinade just to name a few. The ginger dressing will last in a jar in the fridge for at least 1 week.

  *If using an air fryer, pre-heat to 400F. Once preheated, toss the Brussel Sprouts in the air-fryer and fry for 8-9 minutes. I check the Brussel Sprouts about every 2-3 mins and shake the tray until they look crispy, golden brown, and tender. Careful, not overcooked. If using an oven, pre-heat to 400F. Place Brussel Sprouts on a parchment-lined cookie sheet and roast for 20-25 minutes until crispy, tender, and golden brown.

  *Once the Brussel Sprouts are done, place them back in the mixing bowl and add cilantro, mint, peanuts, pickled onions, and chili pepper ( optional ) and toss with the ginger dressing. Serve immediately.

Sweet Potato Quesadillas

Years ago, my husband and I spent A LOT of time at the Sea House Restaurant on Napili Bay enjoying their amazing Happy Hour. Back in the day, they had this incredible “small plate” menu and everything on it was between $5 and $7 bucks! For Maui, this was an absolute STEAL and during the Great Recession, it was very much appreciated. I have a post about the Sea House Happy Hour on my old blog HERE if you would like to check it out. Sorry in advance for my poor quality blog pics back in 2010 but the food was seriously AMAZING!

My favorite item on the Happy Hour menu was the Molokai Sweet Potato Quesadilla and OMG, it was so freaking good!

Over the years, the menu at the Sea House has changed. ( Don’t get me wrong, it’s still a great place for Happy Hour ) but they no longer have my favorite quesadilla (sad face). But to be completely honest, I wouldn’t be able to eat it anymore because it contained cheese. Luckily, it’s been pretty easy to recreate this quesadilla at home. Over the years I figured out a delicious way to veganize it and make it a whole lot healthier in doing so.

Here’s my updated version below. Enjoy!

Molokai Sweet Potato Quesadillas - Make 4 - 5 small quesadillas

• 1 large purple sweet potato ( Molokai or Okinawan ) a regular sweet potato or yam would work as well. Cubed, steamed, and then mashed.

• 1/2 small onion, diced ( I used a sweet Maui onion )

• 2 cloves garlic, minced

• 1/2 bell pepper, diced

• 1 cup shredded spinach

• 1/2 tsp chili powder

• 1/4 tsp salt

• juice of 1/2 lime

• 1/4 cup chopped cilantro

• 1/2 cup shredded vegan cheese ( Violife is good ) This is totally optional. I opted out today.

• 4-5, 6” corn, cassava flour ( pictured ) or regular flour tortillas

Toppings

• guacamole

• salsa fresca

• vegan sour cream ( homemade version HERE )

• hot sauce

• cilantro/chives

To prepare

*Peel sweet potato, cube, and steam in a steamer basket until easily pierced with a fork ( about 15 minutes ). Remove from heat and then mash cubed sweet potato with a potato masher or fork until “creamy” ( you may add a little water if need be ) then set aside.

*In a large non-stick skillet on med-high heat, saute diced onions, minced garlic, and diced bell pepper in about 1 Tb of water until translucent ( about 5 minutes ) You may use 1 tsp avocado or coconut oil instead of water if you prefer. Next, sprinkle on 1/4 tsp salt, 1/2 tsp chili powder, squeeze on lime juice, add 1 cup of shredded spinach, and 1/4 cup of chopped cilantro and saute for about 1 minute ( or until greens are wilted ). Remove from heat and then fold the cooked veggies into the sweet potato mash. Taste and sprinkle in more salt if needed.

*Heat tortillas on a hot grill pan or skillet until soft. Remove from heat and then place about 1/2 cup of the sweet potato and veggie mash on one half of the tortilla. Add a sprinkle of vegan cheese if desired here. Then fold tortilla over mixture and place back on grill or skillet until the quesadilla crisps up a bit ( about 2 minutes ). Flip and grill the other side of the quesadilla.

*Remove quesadilla from heat and plate with desired toppings.