Tuesday, September 30, 2014

Miso Roasted Brussels Sprouts

3 tsp toasted sesame oil
3 tsp rice vinegar
2 Tbs miso
1 clove garlic, minced
1 tsp sriracha chile sauce
1 lb Brussels sprouts, trimmed and halved
3 tsp toasted sesame seeds

1) Preheat oven to 450F. In a large bowl, whisk together the sesame oil, rice vinegar, miso, garlic and sriracha chile sauce. Add Brussels sprouts and toss to coat.
2) Spread Brussels sprouts on a baking sheet, and roast 20 minutes, or until coating looks dry, tossing every 10 minutes. Sprinkle with sesame seeds.

Review: I love roasted Brussels sprouts and I love miso, so I thought this would be AMAZING. However, the coating tended to stick more to the sheet than the sprouts, and it liked to burn. So, I didn't find much benefit to the sauce. It did add a little flavor, but I think it might be better to simply roast Brussels sprouts and then toss it with the sauce. Mmmm

Adapted from:

Saturday, September 27, 2014

Quinoa Bowl with Miso Cheeze Sauce

1 cup quinoa
1 sweet potato, diced
1/4 cup frozen chopped onions
2 cups frozen chopped broccoli
1 green bell pepper, diced
1 cup nutritional yeast
1 Tbs turmeric
1/4 cup gluten free flour
2 1/2 cups almond milk
2 Tbs yellow miso
2/3 cup salsa

1) Combine quinoa, sweet potatoes and 2 1/2 cups of water in a medium pot. Bring to a boil over medium-high heat. Reduce heat to low-medium, cover and cook for 15 minutes. The water should be fully absorbed and the sweet potatoes tender.
2) In another medium pot, combine onion, bell pepper, broccoli and 1/2 cup of water. Cover and heat over medium heat. Steam the veggies until broccoli is tender, about 10 minutes.
3) In a smaller pot, combine nutritional yeast, turmeric and flour. Pour in almond milk and stir to combine. Whisk in the miso. Cook over medium heat, stirring frequently, until sauce thickens - about 10 minutes. Stir in salsa.
4) To serve, bottom layer is quinoa mixture, topped with steamed veggies, pour on cheeze sauce.

Review: I attempted this recipe last week and discovered my almond milk was chunky - after I poured it in! The recipe sounded too good to not try again, so I scheduled it again for this week. I'm glad I did. The recipe I found made a ton of food last week, without the cheeze sauce, so I scaled back the ingredients. This made four large servings. In typing this, I also corrected a few things. I found the cheeze sauce to be too heavy on the turmeric and recommend using 1 Tbs (I used 2). I also used 3 cups of almond milk and it was just a little too runny. The 2 1/2 cups I recommend here should create a thicker sauce. Now, this definitely isn't a cheese substitute, but it's about as close as I'll get and it was tasty. The miso really adds a savory flavor that's not found in other sauce recipes I've found. Of course, I wish I could add miso to everything, it's one of my all time favorite things!!

Adapted from:

Wednesday, September 17, 2014

Vegetables with Miso Sauce

1 small red kuri or kabocha squash, peeled/seeded/diced
1 large bok choy, stems removed and leaves chopped
coconut oil spray
2 Tbs yellow miso
2 cloves garlic, minced
1/2 tsp light brown sugar
2 tsp sesame oil
1 tsp rice vinegar
3 Tbs toasted sesame seeds

1) Preheat oven to 375F. In a roasting pan, spray squash with coconut oil spray and toss evenly to coast. Roast for 30 minutes, or until tender.
2) Meanwhile, spray a medium sized skillet with coconut oil spray. Saute bok choy until wilted, 3 to 5 minutes. Remove from heat and set aside.
3) In a small saucepan, combine miso, garlic, brown sugar and 1/4 cup water. Bring to a simmer over medium heat. Cook 1 minute, or until miso dissolves and begins to bloom. Remove from het; stir in oil, vinegar and sesame seeds.
4) Drizzle miso sauce over vegetables and serve.

Review: Eek! It was a crazy night where I had a ton of chores to do along with making dinner. While my mind was scattered around the house, I missed the part of the directions that said to serve this over rice. Oops. I don't think it's necessary, however. This was tasty and filling. I loved the miso flavor and made the sauce a little thinner than I would have preferred. However, it wasn't super runny and seemed to cling to the vegetables. This was the first time I've tried kobacha squash. The flavor was very mild. It was quite a chore to get into it, however. The skin is very thick and plentiful. I feared I wouldn't have any squash left as I peeled away the dark green skin! I'd like to try this again with a red kuri squash (which I've also never tried).

Adapted from:

Tuesday, September 9, 2014

Smokey Tempeh Hash

8oz tempeh, cubed
1 Tbs olive oil
1/2 onion, chopped
1 green bell pepper, chopped
1 potato, diced
2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground chipotle pepper
salt to taste

1) Spread tempeh in bottom of large nonstick skillet. Add 1/2 cup water, cover, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Drain in colander and wipe out skillet.
2) Add olive oil to skillet and heat over medium-high heat. Return tempeh to pan along with onion, green bell pepper and potato. Saute 5 to 7 minutes, or until beginning to brown.
3) Sprinkle with paprika, garlic powder, onion powder and chipotle pepper. Saute 7 to 8 minutes, or until potatoes are browned and tender.

Review: Not sure how this dish was supposed to end with the potatoes browning, as my tempeh was nearly burned and my potatoes were still a little raw! However, a little time in the microwave and my dish was edible! This was tasty and pretty easy to make. I made this dish smoky with the smoked paprika and chipotle, instead of regular paprika and cayenne as the recipe originally called for, but that's my preference.

Adapted from:

Sunday, September 7, 2014

Rosemary Berry Punch

1 bunch rosemary
1 pint blackberries
1 bottle merlot
raspberry or blackberry liquor

1) Drop 5 blackberries and 1 sprig of rosemary (broken in half) into each of 6 rocks glasses; muddle.
2) Add ice, if desired, then fill each glass with 4oz merlot; stir.
3) Top with a splash of berry liquor.

Review: This recipe originally called for raspberry liquor, such as Chambord. However, I hate raspberries. So, I figured I would try to hunt down blackberry liquor instead. I put it off, as I still had all of my booze in my in-laws' basement as it didn't fit in our cars for the move. Last weekend, we brought the booze (and the rest of the misc crap we stored away in their basement) back from CT. Oddly, I didn't have a single bottle of merlot, but had a little bottle of blackberry liquor! I guess it was a stocking stuffer from last Christmas. Pretty random, but it totally worked out. I looooved this drink! It has a strong rosemary flavor, with the merlot perked up by blackberries. It'd make a great party drink, but will just be my drink du jour for the week.

Adapted from:

Pan Roasted Vegetables & Beans

3 Tbs olive oil
20oz baby bella mushrooms, quartered
salt and black pepper
2 zucchini, chopped
1/2 onion, chopped
3 cloves garlic, minced
1 15.5oz can pinto beans, rinsed and drained
1/4 tsp crushed red pepper

1) Heat 1 Tbs of the oil in a large skillet over high heat. Add the mushrooms and 1/4 tsp salt and cook, stirring occasionally, until some liquid is released, 5 to 7 minutes. Transfer the mushrooms and liquid to a medium bowl; reserve the skillet.
2) Add 1 Tbs of the remaining oil to the skillet. Add the zucchini and 1/4 tsp salt and cook, tossing once, until brown and crisp-tender, 3 to 4 minutes. Transfer to the bowl with the mushrooms; reserve the skillet.
3) Add the remaining Tbs of oil to the skillet. Add the onion, reduce heat to medium-high, and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 30 seconds.
4) Add the beans, crushed red pepper, mushrooms, zucchini, 1/2 tsp salt and 1/4 black pepper to the skillet and cook, stirring, until the beans are warm, 1 to 2 minutes.

Review: This was tasty, but not very filling. I have a lot of food, but am still hungry. Argh. This is a great side dish - not a main dish.

Adapted from:

Wednesday, September 3, 2014

Sicilian Swiss Chard Over Quinoa

2 cups vegetable broth
1 cup quinoa
2 tsp olive oil
1 lb Swiss chard, leaves cut into ribbons, stems chopped
1/2 yellow onion, chopped
16 kalamata olives, quartered
1/2 tsp red pepper flakes
3 cloves garlic, minced
3 Tbs pine nuts, toasted

1) Bring broth to a boil in medium saucepan. Add quinoa and bring mixture to a simmer. Reduce heat to medium-low, and simmer, covered, 12 minutes. Remove from heat, uncover, let stand 5 minutes, then fluff with fork.
2) Meanwhile, heat oil in large nonstick skillet over medium heat. Add chard stems, onions and olives. Saute 10 minutes, or until onion and chard stems are soft. Stir in chard leaves and red pepper flakes; saute 6 minutes, or until greens are tender. Stir in garlic.
3) Divide quinoa among 4 shallow bowls. Spoon chard mixture over top, and sprinkle with pine nuts.

Review: I loved that the garlic was the last ingredient. It added so much flavor and heat! This was incredibly flavorful!! The savory chard, tangy olives, yummy pine nuts and full garlic . . . I was happy to have leftovers for the next two days!

Adapted from:

Monday, September 1, 2014

Thai Red Curry Lentils

2 Tbs olive oil
1 onion, diced
2 cloves garlic, minced
1 inch fresh ginger, minced
2 Tbs Thai red curry paste
1 10oz can coconut milk
1 cup dried red lentils
2 cups water
1 zucchini, cut into half moons
1 10oz can baby corn, drained
1 4oz can sliced water chestnuts, drained

1) Heat olive oil in a large skillet over medium heat.
2) Saute onion, garlic and ginger until onion begins to soften, about 4 to 5 minutes.
3) Add curry paste. Saute for a minute longer.
4) Add coconut milk, lentils and 1 cup of water. Stir to combine.
5) Add zucchini, baby corn and water chestnuts.
6) Reduce heat to medium and let simmer for 20 minutes, adding remaining water as necessary.
7) Serve over rice or quinoa.

Review: I served this over quinoa, because I have lots on hand. It was okay, but would have been much better over jasmine rice! I also used all of the 2 cups of water and it was ultimately too much. Follow the directions and only add more than the 1 cup if it's really necessary. I also thought this was light on the curry flavor and will double the paste next time. I really like Thai red curry, though.  ;)

Adapted from: