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Shaved Brussels Sprout Salad with Vegan Coconut Bacon

Shaved Brussels Sprout Salad with Vegan Coconut Bacon

There’s this new spot that opened up in Philadelphia last year called COOK, designed for cooking demonstrations and classes. It features a 16-seat bar that sits in front of a workspace and large open range, with mirrors that hang above for the audience’s viewing. Here, foodie experts and chefs come to hold tastings and learning sessions. And the audience watches/joins in/eats, depending upon the night’s topic. The place is an absolute gem.

Brussels Sprouts

A newfound friend recently invited me to a vegan Thanksgiving class being held there, which would bring me my first COOK experience. By the end of the experience, I was entirely smitten. I do hope this means more nights there to come.

The event was held by a sweet lady named Rachel who owns Miss Rachel’s Pantry, a vegan catering and delivery service as well as a communal table styled restaurant. During the session, she whipped up recipes like cashew brie with toast, winter veggie stuffed seitan roast, and the recipe I bring you today. As the cooking transpired, the audience tossed out questions while COOK’s event host poured an endless supply of wine. Rachel’s responses were incredibly warm and so was the night.

Coconut Flakes

For me, this salad was definitely the highlight of the menu. I had only ever had coconut bacon once or twice before, and the raw brussels sprout concept was entirely new to my taste buds. Together, they make a combination that gives memory to a salad.

This is a bowl of leaves that’s far, far more than just a salad. With the toasty sunflower seeds, sweet and tart cranberries, and smoky coconut-y bacon, theres a huge depth of flavor going on here, all complimentary to the earthy, cabbage-like flavor of the brussels sprouts.

Brussels Sprouts

COOK often sends you the recipes from their events, which is awesome because I had been planning to recreate this recipe since my last bite. I whipped it up yesterday for a lovely Friendsgiving, and plan to make it again for my family’s own Thanksgiving. When a salad gets rave reviews at a party, you know its worthy of remaking and eating twice within a week’s time. If you don’t get around to it for Thanksgiving, I recommend you bookmark this for later. Thanks Rachel!

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Arugula, Apple and Tempeh Bacon Sandwich with Caramelized Onions

Arugula, Apple and Tempeh Bacon Sandwich

Most times of the year, when I go to the grocery store, 75% of my basket is filled with fruit and vedge. However, lately I’ve been swimming in honeycrisps and butternuts and greens from the farmer’s market where I work. My grocery trips have been minimized, and my produce budget even more so.

Now when I go to the store, I end up with a basket that looks nothing like myself.

tempeh_apple (3 of 3)

I am a people-watcher. I love the art of observing others. So when going stir-crazy in the Whole Foods check-out line, I’m watching. I’m analyzing what the people in front of me plan to make for dinner. I’m picking out recipes for them in my mind, and I’m judging — er, I mean guessing — their lifestyle and personality traits. All from the items cruising their way to the cash register.

I, of course, am also seeking out my future husband. I’m scanning the lines in search of the handsome guy who’s buying figs and sweet potatoes, brazil nuts and oatmeal, and ingredients you can actually cook with. If you need to find me, I’ll be in that line. And hopefully exiting it with dinner plans. Just kidding.

Lately, however, trips to the grocery store have been scarce, and the farmer’s market is my new best friend. From it, I was able to pick up the fresh fall arugula and apples that compose this meal. Complimented by the rich flavors of caramelized onion, curry and parsley, this creates a surprising and satisfying sandwich. I love adding a sweet crunch in unexpected places, and here the apples carry this out beautifully. Choose your favorite eating variety, and make sure to thinly slice.

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