Editor's note: Here's a recipe from the new cookbook Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking, with Rich Landau's commentary.Reprinted by permission of the publisher, The Experiment. Available wherever books are sold in July 2013.

BRUSSELS SPROUTS were one of my personal challenges when we opened Vedge; I was never very fond of them. But as we prepared to open a vegetable restaurant, I vowed to prepare any vegetable, even ones I didn't like very much, in ways everyone could enjoy.

This recipe is a result of that effort, and I can honestly say that I now love brussels sprouts. It has everything to do with the way we shave them. That texture, mingling with the creamy, tangy mustard sauce, recalls a warm Caesar salad to me. On our menu since we opened, this dish is one of our most popular.


1/2 cup vegan mayo

2 tablespoons whole-grain mustard

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 pound brussels sprouts, 2 or 3 layers of outer leaves removed and cores cut off

2 tablespoons olive oil

2 teaspoons minced garlic

To make the sauce, whisk together mayo, mustard, 1 tablespoon water, a half-teaspoon salt and a half-teaspoon pepper in a small bowl. Set aside.

Run the brussels sprouts through the slicer blade of a food processor or carefully shave on a mandoline.

Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning.

Add the remaining half-teaspoons salt and pepper, then allow the brussels sprouts to sear for 4 to 5 minutes, stirring occasionally so they brown evenly.

Transfer to a serving dish, drizzle the mustard sauce on top and serve. Serves 2 to 3.