Brussels Sprouts and Chestnuts In a Savory Sauce
By Marie Oser


2 cups Italian Chestnuts blanched and peeled 
1 1/2 teaspoons Olive Oil 
1/8 teaspoon Crushed Red Pepper 
1/2 cup Organic Green Onions sliced 
4 cloves Organic Garlic minced 
1 1/2 cups Sweet Baby Carrots cut crosswise into thirds 
1 1/2 cups Brussels Sprouts trimmed and halved vertically 
1/4 cup Mirin or dry sherry 
1 tablespoon Bragg Aminos or lite soy sauce 
1 cup Light Soy Sauce 
1 teaspoon Dried Parsley 
1/2 teaspoon Ground Coriander 
1/2 cup Nutritional Yeast 
1 tablespoon Cornstarch 
2 tablespoons Water 


Place chestnuts in boiling water for 2 minutes. 

Remove a few at a time and allow them to cool slightly. 

Use a paring knife to peel the shell from the nutmeat. 

If shells are difficult to remove, boil for an additional 2 minutes. 

Cover chestnuts and set aside. 

 Heat oil and crushed pepper in a 4-quart saucepan over medium-high heat for 1 minute. 

Add green onions and garlic, and sauté 2 minutes. 

Add carrot chunks; sauté 2 minutes. 

Add Brussels sprouts, and sauté 5 minutes or until crisp tender. 

Add mirin or dry sherry and cook 2 minutes. 

Add chestnuts. Lower heat and simmer 3 minutes. 

Add liquid aminos or lite soy sauce, soymilk, and next 3 ingredients; stir gently. Stir in nutritional yeast. 

Blend together cornstarch and water in a small bowl; stir into the pan. 

Simmer gently 5 minutes, and serve.