Hey everybody! It's been a while, and I'm so happy to be back posting. If you don't follow us on instagram (you can here!) then you might've missed the craziness that was the last two weeks for us. First, we spent the first few days of the New Year snowshoeing and skiing all over Mammoth Mountain...and we got ENGAGED!! After 6 years together, we're so excited to take this next fun step. We're not planning a wedding until late 2017, but I will absolutely keep you guys updated. This past Friday I turned in the first copy of my completed cookbook manuscript to my publisher as well, which was both super stressful and a huge weight off my shoulders. Now I'm just waiting on feedback and corrections while I work on editing photos for the book! To top it all off, we spent the last two weeks moving into a cute little bungalow in Fullerton, about 35 minutes from where we'd been living in Long Beach. Now we're moved in, engaged, and the book has been submitted, so it feels like everything has fallen into place. And we're really happy! 
Since this is the first free day I've had in a while I wanted to share a simple, delicious recipe that has become a real favorite at our place. Brussels sprouts are one of those foods people love to hate, but I actually just really love them. Roasted, grilled, fried in vegan butter, sliced into a raw salad- it's all good. But if you're hesitant to try these vitamin-rich veggies, you should start with this super flavorful recipe. It comes together so easily and is great as a side dish, snack, or whole Meatless Monday dinner! These tiny cruciferous vegetables are packed with vitamin C + K and are far heartier than you'd imagine, so they'll keep you fuller longer than your average green veggie. Have I convinced you yet? Let's preheat the oven! 

INGREDIENTS
1/2 lb. brussels sprouts, trimmed
1 tablespoon coconut oil, melted
1 tablespoon miso paste
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon soy sauce or aminos
1 teaspoon sriracha

DIRECTIONS
Preheat the oven to 400ºF.

Wash and trim your brussels sprouts, halving the largest ones. Place them into a medium cast iron pan or oven safe baking dish. Set aside.

In a medium bowl, whisk together the coconut oil, miso paste, maple syrup, apple cider vinegar, soy sauce and sriracha. Drizzle the mixture over the brussels sprouts, tossing to coat evenly. 

Place in the oven and roast for 20-25 minutes, flipping about halfway through. Serve + enjoy! 

NOTES
Leftovers save in the fridge about 3 days. 

You know what's better than gravy that's ready in just over 5 minutes? ALMOST NOTHING. Gravy is like my lifeblood -  I could eat it slathered on just about any vegetable and I think it makes everything taste better. A good gravy, that is. I'm not much for store-bought packets, so whenever I want gravy I follow pretty much this exact recipe and whip up a batch to dump on everything. And since I've made it so many times, I've gotten pretty darn good at it. So good at it, I figured it was about time I shared it with you guys. And just in time for Thanksgiving! Kitchen time on Tofurkey Day is valuable, so who wants to waste it slaving over an hour long gravy recipe? NOT YOU! And sure as heck not me. So grab a pan, whip up a batch of this easy, flavorful gravy, and go smother some mashed potatoes in it. Or share it with our friends at the dinner table, if that's your jive turkey. Let's eat!

Looking for more Thanksgiving sides? Check out our Celeriac Mashed Potatoes, Lemon Miso Cranberry Sauce, and Homemade Tofurky! 

INGREDIENTS
2 tablespoons vegan butter
1/4 cup flour (AP or WW)
2 cups vegetable broth
1 teaspoon miso paste
1/4 teaspoon onion powder
1/4 teaspoon ground pepper

DIRECTIONS
In a small cast iron pan (or sauce pan, but we like the flavor and the way the butter browns a bit more in cast iron) melt the butter over medium heat. Once melted, stir in the flour. The mixture will be chunky.

Stir and let brown for 1-2 minutes, then pour in vegetable broth, miso paste, onion powder and pepper. Whisk vigorously until completely combined. Continue to cook over medium heat, stirring occasionally for 3-4 minutes, until the mixture is bubbling and thickening.

Turn the heat to low and simmer a few more minutes, until your desired gravy thickness is achieved. Serve immediately! 

NOTES
Makes about 2 cups.

If you don't have flour/ want to keep it GF, you can substitute cornstarch. Start with an equal amount and use more to thicken as needed.

Leftovers can be refrigerated up to a week in an airtight container. 

With just under a week left until Thanksgiving, we're rounding up the last of our favorites- the ones that are making the table this year. Part of our planning includes making a few dishes the night before the big day. It's considerably less stressful the morning of, and reduces the chances of an ingredient being forgotten in a dish
(which always happens, and is the worst).
I know by about 1 pm I'll be dizzy from whisking things into deliciousness. Hopefully by 3 pm I'll be enjoying a holiday libation and relaxing. When you prepare dishes like this ahead of time, though, you might even get to drink before 3.
Did we mention there are just 5 magical ingredients in this zesty, chunky sauce? Its vegan, gluten-free, and uses real maple syrup to sweeten things up. The secret ingredient, sweet white miso, adds a little earthy taste to the sweet maple undertones and chunky, tangy cranberries. The lemon compliments the cranberries beautifully and keeps the whole dish from being overly sweet. We hope it finds a nicy, cozy corner on your Thanksgiving table this year. You deserve to treat yourself to some of the easiest, best cranberry sauce you've ever had.

Ingredients:
1  twelve ounce bag fresh cranberries
1 cup water
3 tablespoons freshly squeezed lemon juice
1 cup pure maple syrup
2 tablespoons sweet white miso

Directions:
Rinse and drain cranberries.
In a large saucepan over medium heat, whisk together water, lemon juice, maple syrup, and miso until miso has completely dissolved. Add cranberries, bring to a boil, and cover. Cook, stirring occasionally, for about 10 minutes, until about 3/4 of the cranberries have popped open and the juices are beginning to thicken.  Turn heat to low and cook for 5 more minutes, whisking several more times. 
Remove from heat, let cool, and refrigerate at least two hours to set before serving. 
Garnish with grated lemon peel tendrils, a few whole cranberries, or a lemon twist. 
Can easily be made the night before and refrigerated until ready to be enjoyed. 
Store in a sealed container in the fridge for up to two weeks.
Enjoy!