Nov 10, 2015
Roasted Brussels Sprouts ‘n’ Hummus Sammich, a.k.a. “The Boojum”
Have you heard about the legend of Boojum? Chances are, if you’re not native to the North Carolina Smoky Mountains, you haven’t. Eagle Nest Mountain stands at the southern edge of the Balsam mountain range and was once home to the luxurious Eagle Nest Hotel, built in 1900. Guests at the hotel soon began to hear the story of a strange creature who lived in the area. The thing was not quite a man and not quite an animal—it stood about eight feet tall and every inch of its body was covered with shaggy grey hair, except for its human face. Kinda like the Big Foot of the Smoky Mountains!
|The Boojum! Legend has it that he collected gems, liked pretty ladies and brewed his own spirits!|
So, I’m calling this sandwich “The Boojum” in honor of the legend and the only sandwich I can eat when I’m in town… and because I like saying it. Boojum.
- 12 oz. Brussels sprouts (try to find small ones)
- 3-4 cloves chopped garlic
- 1 cup hummus (see recipe for classic hummus here)
- 1 tsp balsamic vinegar
- 1 tsp tamari or other low-sodium soy sauce
- 1 TBS gomasio (or sesame seeds)
- vegan cheese of your choice (optional)
- small amount of oil for roasting (optional)
- bread of your choice
- Chop the sprouts into small pieces. You want them small enough to be able to stay ON the sandwich and have it be easy to eat.
- Steam or parboil the Brussels sprouts until just tender.
- Toss with the garlic and lay them on a parchment-lined baking sheet.
- Broil until the sprouts and the garlic have a little color—about 10 minutes. If you use oil, give them a very light coat before broiling.
- Put a layer of hummus and ½ of the sprouts on each sandwich. Top with cheese if using and pop it under the broiler for a few minutes to melt the cheese.