This is such and easy and delicious side dish for Spring! To make grilled spring vegetables with miso-lime dressing, throw seasonal vegetables on the grill, then drizzle with a probiotic rich dressing! Feel free to use the same dressing on other seasonal veggies.Read More
These recipes for mason jar soups are perfect for packing for lunch! Batch cook on the weekends, store in the fridge, just add hot water, give it a good shake, and you're good to go! Try Italian zoodle with white beans and tomato broth, red lentil coconut curry and miso noodle.Read More
Maple miso glazed brussels sprouts were made for Thanksgiving...or every day of the week!
If you couldn’t already tell from my Instagram feed, I’m having a bit of a fall moment. I’ve always enjoyed the season - the changing colors, college football, finally being able to straighten my hair. While I’m not quite to the level of posting selfies in Uggs with a pumpkin spice latte in hand, I totally get the enthusiasm.
This year fall seems to be a little bit more magical than normal. When we left Columbia for Vietnam, it had been hot and rainy and dreary for the past couple weeks. When we got back, we were smack dab in the middle of fall. I missed the transition entirely, and I’m not sad about it in the least.
Obviously, we’re celebrating fall in the kitchen. Maybe in a few months I’ll start missing eggplant and heirloom tomatoes, but for now, I’m playing a game called ‘let’s see how many ways I can prepare Brussels sprouts.’ Come join me!
Brussels sprouts are a must have on Thanksgiving, right up there with mac and cheese and stuffing. Wow, I never thought those words would come out of my mouth. Brussels were far from my favorite vegetable growing up. Now they crack the top three.
These maple-miso brussies (my nickname, because we’re best pals and all) would make a lovely little addition to your Thanksgiving meal. Be sure to use pure maple syrup, not pancake syrup, which is simply sugar syrup with maple flavor. Bonus points for grade B pure maple syrup, which has a much deeper flavor.
Maple Miso Glazed Brussels Sprouts
- 1 lb Brussels sprouts, quartered
- 1 tablespoon extra virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- 2 tablespoons miso paste
- Large pinch red pepper flakes
- Heat olive oil in a large skillet on medium high heat. Add brussels sprouts and cook until lightly browned, about 3-5 minutes. Add 1/3 cup water, cover and cook until tender, about 5 minutes.
- While sprouts are cooking, whisk together maple syrup, red pepper flakes and miso paste in a small bowl.
- Taste the sprouts to make sure they're tender. Add glaze, stir to combine. Cook 1 minute then remove from pan to serving dish.
Switch up your usual hummus routine with this probiotic packed miso sesame green pea spread.
When it comes to food, I am most definitely not a creature of habit. Rarely do I ever eat the same thing twice, and if I do, it's almost always from a different cookbook.There's waaaay too many yummy dishes and gorgeous cookbooks in this world and I am damned and determined to work my way through as many as possible!
There's only one food I eat habitually - carrot sticks and hummus. I have three favorite flavors from Trader Joes that I cycle through each week - spicy red pepper, cilantro and jalapeno, and horseradish. Sensing a spicy trend? If you ever look inside my fridge and don't see a container of hummus, it's probably because I just ate it all, like, five minutes ago.
Yup, I could never get sick of hummus.
Except for the times when, you know, I kind of get sick of hummus. I know! What's wrong with me? How is it possible to get sick of perfect??
After meeting with my psychologist to confirm that everything's alright in the head, and I am simply in need of a non-hummus snack for a few days, I whip up a chickpea-free spread to enjoy with raw veggies or whole grain crackers. Peas, with their vibrant green color and creamy consistency, are one of my favorite chickpea stand-ins. I've tried a few different recipes, mostly riffs on the classic mint and pea combination, but this probiotic packed spread with Asian flavors was good enough to win a spot on the blog.
Looking for some more non-hummus spreads to switch up your snack routine? Here's a few more for inspiration:
Ajvar: Serbian Roasted Red Pepper Spread (Serious Eats)
Kale Basil and Mint Pesto (Jeanette's Healthy Living)
Vegan Chipotle Carrot Queso (Cookie + Kate)
Broccoli Stalk Salsa Verde (Nourish RDs)
Classic Cashew Cheese, Three Ways (Nutrition Stripped)
Miso-Sesame Green Pea Spread
Adapted from Food & Wine.
- 1 tablespoon sesame oil
- 2 scallions, chopped
- 1 tablespoon fresh ginger, chopped
- 1 jalapeno or serrano, seeded and minced
- 16-ounce bag frozen green peas, defrosted
- 2 tablespoons miso paste
- 2 tablespoons tahini
- Garnish ideas: shallots caramelized in sesame oil, sesame seeds, crushed chili flakes, five spice powder, cilantro, scallions
Heat sesame oil in a large skillet on medium-high heat. Add scallions, ginger and chili and saute until tender, about 2-3 minutes. Add peas and saute, 2-3 minutes until peas are warmed through.
- Scrape peas mixture into a food processor. Add miso and tahini and blend. Season with more salt if needed (although it shouldn't need any as miso is fairly salty). Serve with carrots or brown rice crackers.
Try these non-hummus dips: