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!
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
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!
Leftovers save in the fridge about 3 days.
Its almost game time! The Superbowl is hours away, and to be honest, I don't really understand the game. But I love getting together with friends and picking a random team to cheer on while I munch away the afternoon. We're attending a party tonight and bringing a snack that'll win over fans from any team: Buffalo Sriracha Hummus! Spicy and tangy, it tastes like buffalo wings- cruelty free style. We've been dipping with celery, cauliflower, and tortilla chips...we'll be lucky if we have any left to bring to that party tonight! Inspired by Vegan Yack Attack's Buffalo Chickpea Mac n' Cheese (how good does that look?!), we are lovin' this protein packed addition to our snack rotation. Its perfect for parties or eating all by yourself, and makes a great sandwich spread, too! We recommend doubling the recipe to make it party-sized (6 or more dippers).
1-15 ounce can chickpeas, drained
1/2 teaspoon cumin
3/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon sea salt
3 cloves garlic
2 tablespoons tahini
2 tablespoons Sriracha hot sauce
1 tablespoon lemon juice
1/2 cup roasted peppers (roasted reds are great, but a jarred mix is fine too!)
2 tablespoons olive oil
Blend everything except olive oil together in a food processor or high speed blender. Once well combined, add olive oil and mix again. Pour into a dipping-friendly container and serve with a drizzle of olive oil and cayenne or some fresh cilantro. Saves up to two weeks in an airtight container in the refrigerator. Great as a dip or sandwich spread!