Celebrity Chef Chloe Coscarellis Personal Taco Recipe

Flipping through Chloe Coscarelli’s new volume, Chloe Flavor, you might not at first realize that all her recipes are vegan. There’s even a forward by celebrity cook Michael Symon, who is known for his meat-centric dishes. On the cover-up, it does say vegan but in very small letters and only after listing other food adjectives” saucy, crispy, spicy .”

And that’s obviously the phase, Coscarelli has shown time and again that vegan food can be delicious, flavorful and can appeal to a wide-range of people.

Her Brussels Sprouts Tacos are no exception.” When most people think of tacos, they think of carnitas or carne asada ,” she writes in her volume.” But I swear to the vegan divinities, these Brussels buds are so savory you’ll forget that they’re missing the meat .”

” I attained them with my friends Ann Marie and Susan, supposing we were just throwing together a quick, basic lunch, but it turns out these were drop-dead delicious ,” she continues.” Ann Marie took home the recipe and tried it on her son–if a six-year-old devotes two thumbs up to Brussels sprouts, you know you’ve worked a little magic .”

Whether or not you’re a vegan you’ll want to try this recipe this weekend. The mix of Brussels buds, roasted corn and chimichurri sauce is the perfect early springtime dish that is great on its own or can be paired with other brunch favorites. It’s also light enough to serve as party food but substantial enough to work as a meal.

Brussels Sprouts Tacos | By Chloe Coscarelli

For the Brussels Sprouts

1 Tbsp Vegetable oil

8 oz Shredded Brussels buds( about 2 beakers)

1 Tbsp Taco seasoning

. 25 tsp Sea salt

1 Tbsp Vegetable oil

2 beakers Frozen sweet yellow corn

. 25 tsp Sea salt

half a Jalapeno, seeded and minced

2 tsp Lime juice

1 tsp Agave nectar

. 25 cup Raw cashews

. 25 cup Water

. 5 beaker Chopped fresh cilantro

. 5 cup Chopped fresh flat-leaf parsley

. 25 cup Canola oil

3 Tbsp Lemon juice

2 Garlic cloves

2 Tbsp Agave nectar

. 25 tsp Ground cumin

1 tsp Sea salt

. 5 tsp Freshly ground black pepper

8 to 12 Small soft corn tortillas

Chopped fresh cilantro

Lime wedges

Pickled Red Onion*

To stimulate the Brussels sprouts: In a large skillet, heat the oil over medium-high hot. When it shimmers, add the Brussels buds, taco seasoning, and salt. Cook, stirring endlessly, for about 10 minutes, until the Brussels are slightly softened and charred. Meanwhile, construct the corn. In a separate big skillet, heat the oil over medium-high hot. When it shimmers, add the corn and salt and cook, stirring often, for 5 to 7 minutes, until charred. Remove the skillet from the hot and mix in the jalapeno, lime juice, and agave. Savor and adjust the seasoning. Construct the chimichurri sauce: In a blender or food processor, mix all the chimichurri ingredients until smooth. To assemble, heat a tortilla in a pan over medium-high heat or by placing it immediately on the burner over medium-low hot for about 20 to 30 seconds on both sides, using tongs to flip. Layer on some of the corn, Brussels buds, and a drizzle of chimichurri sauce. Repeat with the remaining tortillas and filling. Garnish each with cilantro, a lime wedge, and* Pickled Red Onion( below ), if desired.

Half a red onion, thinly sliced

Two-thirds-a cup Seasoned rice vinegar

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