Integrity is a funny concept. It’s something we must strive to maintain to be considered a normal human, but let’s get real here: it’s not easy. Sometimes we’re pulled, pushed, twisted in all sorts of different directions by outside factors, consciously and unconsciously. We get a little convoluted. Now, it’s normal that our friends/family/loved ones/life have a certain influence on us, but I think we should only soak in a little bit of that, and maintain ourselves in the best way that WE see fit. Integrity is specific to you, and you only. There’s only one you in the world, and I kinda like being my “integral” self.

The same goes for vegetables. Vegetables taste really, really, good when they are left alone and cooked properly, when they’re allowed to maintain who they really are. Now of course they need a just a little bit of help from things like spices, herbs, and seasonings. But they’re best when their flavor really shines through, above all else.

The other day I made these brussel sprouts, which were simply succulent. They are Thai inspired, and the coconut milk serves more as a tenderizer while they braise rather than hitting them with coconutty flavor. You can tell it’s there, of course, but it’s not like HEY, COCONUT IS PRESENT! It also has some spices and dried chiles, but those old looking, wrinkly things are later removed, they just provide a little hit of heat. Those flavors do not dominate. What does dominate though is the humble brussel sprout, in its cute little cabbagey glory.

It stays true to itself, just like you should. Absorb little bits of what you hear and experience, but don’t let it overpower you and soak into you entirely. Maintain yourself. Let yourself be your highest priority. Trust me, it’ll work out for the best. It’ll also taste really good.

Coconut Milk Braised Brussels Sprouts

Adapted from Mark Bittman’s How to Cook Everything Vegetarian

Note: when you add the spices to the pan, make sure the pan is not too hot. Because mine was, and it started raining mustard seeds all over my stove and shirt. You just want to heat them a little bit.

When you prepare the Brussels sprouts, rinse them, then nip just a little bit of their end with a paring knife and remove the outer leaves, then cut them in half.

It’s imperative that you season here, the salt really brings out flavor.

I served this on top of brown rice, added some sriracha, and it was the perfect lunch or dinner.

Ingredients

2 tablespoons ghee

1 tablespoon yellow or black mustard seeds

2 dried chiles

1 tablespoon garam masala or curry powder

1 – 1 1/2 pounds Brussels sprouts, trimmed, outer leaves removes, and cut in half

Salt and freshly ground pepper

1 cup coconut milk (I used lite – it worked fine)

Chopped fresh cilantro, for garnish, optional (I didn’t use)

Directions

Put the oil in a heavy skilled with a lid over medium/low heat. When just a bit hot, add the mustard seeds, chiles, and spice mix, and cook, stirring, for about 30 seconds. Add the Brussels sprouts, cut down side, along with a good pinch of salt and a liberal sprinkling of pepper. Cook, undisturbed, for 5 minutes.

Stir, then add the coconut milk (if it’s very thick, add about 1/4 cup water). Bring to a gentle boil, then cover and cook until the Brussels sprouts are tender, about 10 minutes. Uncover and, if necessary, raise the heat to high to thicken the mixture a bit. Taste and adjust the seasoning, then garnish if you like and serve.