Shredded Kale + Brussels Salad This simple salad was originally something I though might make it into my upcoming cookbook, Homestyle Vegan, but didn't make the cut. It's delicious and one of my favorite ways to get my greens in, but wasn't quite the caliber of comfort food I wanted in the book, so I'm serving it up here instead! I know what you’re thinking - so many GREENS! But I promise, this salad is a game changer. It’s incredibly simple to make but packs a ton of good-for-you ingredients and tastes incredible. We dress it in a light, tangy champagne vinaigrette that’ll leave you craving more. Looking for other salad inspiration? Try our Golden Beet Salad with Balsamic + Cashew Ricotta, Strawberry Walnut Kale Salad with Creamy Champagne Vinaigrette, or Mexican Wheat Berry Salad!  INGREDIENTS
Salad: 5 ounces (135 g) lacinato kale, rolled and thinly sliced 5 ounces (150 g) brussels sprouts, trimmed and shredded 3/4 cup (50 g) green onions, thinly sliced 1/2 cup (70 g) pine nuts Champagne Vinaigrette: 1/4 cup (60 ml) olive oil 1 small garlic clove 2 tablespoons (30 ml) champagne vinegar 1 tablespoon (15 ml) maple syrup 1 1/2 teaspoons (8 ml) lemon juice 3/4 teaspoon dijon mustard pinch each of salt + pepper DIRECTIONS Place prepared kale, brussels, green onions and pine nuts in a large bowl and toss to combine. Prepare the dressing by blending olive oil, garlic, champagne vinegar, maple syrup, lemon juice, dijon mustard, salt and pepper in a high-speed blender or food processor until creamy. Drizzle the dressing over the salad and toss to coat. Enjoy immediately! NOTES Don’t have any champagne vinegar? Use whatever vinegar you have on hand, instead! You can prepare the veggies and dressing separately ahead and dress as needed. Serves 4.
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Miso Roasted Brussels Sprouts 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.  |
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