The crisping of the  chickpeas was done in a bit of the smoked paprika oil, and then they were slathered with salt. This helped add that same crispy/smoky/salty flavor of the bacon. Since we were using ingredients based on what was on hand, a few of the original recipe’s  flavoring agents were removed from the line up. For this recipe garlic and onion were used to flavor the soup.  The Parsley Oil that was used for garnish for the original recipe looked spectacular, but two strong infused oils for one simple bowl of soup seemed excessive. To continue with his efforts to streamline the recipe, Kyle used some roughly chopped parsley to top the soup with some fresh herbal flavor.Once this recipe was streamlined, it only called for 5 or 6 ingredients, including olive oil, garlic and onion. It is amazing how, with only a small handful of household ingredients, one can create a dish with such strong flavors and textures!This soup recipe is really a great canvas for whatever garnishes you may have on hand. For subsequent batches, the soup was topped with toasted walnuts, a few slivers of finely sliced shallot and some diced up roasted butternut squash. Each new topping made the soup experience brand new, and each one was just as delicious as the last.

During the cooler weather, even if we are unaware of it, we take comfort in the rich flavors of the season. These dishes tend to evoke fond and warm memories, allowing us to get through the shorter days and longer nights. Anyway you choose to dress it up, this Vegan Chickpea Soup will make you feel snug and cozy on those chilly Autumn nights!

Adapted from The New Spanish Table. 

Vegan Chickpea Soup

 

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Ingredients

• ¼ cup plus 1 tablespoon extra virgin olive oil
• 1 teaspoon smoked paprika
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 cups cooked chickpeas (which came from about 8 ounces dried, or two 15-ounce cans), plus 1 one cup of their reserved liquid
• 2 cups vegetable broth or water
• Kosher Salt
• A handful of parsley leaves, roughly chopped, for garnish

Instructions

1. To make the Paprika Oil: Heat ¼ cup of the olive oil in a medium skillet or saucepan over low heat. Remove pan from the heat, stir in the paprika, and let the oil infuse for 30 to 45 minutes. When ready to use, spoon off the oil into a small bowl, leaving the paprika in the skillet - don’t worry if some of the paprika sneaks into your bowl! You’ll have more oil than you need for the chickpea soup, but this makes a great garnish for a wide variety of dishes.
2. Heat the remaining tablespoon of olive oil in a large pot over medium low heat. Add the onion and garlic and cook, stirring, for 2 to 3 minutes. Cover the pot and cook until the onions and garlic have softened, but not browned, about 5 to 7 minutes. Add most of the chickpeas (reserve about ½ cup for garnish!) and their liquid, along with the vegetable broth, and increase the heat to medium-high. Bring to a boil, cover the pot, then reduce the heat back to low. Simmer for 30 minutes.
3. While the soup simmers, make the Crispy Chickpea Garnish: heat 1 tablespoon of the Paprika-Infused Oil in a skillet (I just re-used the skillet in which I infused the oil, no need to clean it) over medium-high heat. Add the reserved chickpeas and cook, stirring once or twice, until they are golden brown, about 4 to 5 minutes. Remove from the heat, then season generously with kosher salt - the salty/smoky/crispy features will give these Chickpeas some vegan bacon vibes! Reserve for garnish.
4. Puree the soup in a blender until very smooth (I let it run for 1 full minute), and season with salt to taste. Portion into bowls, then garnish with a drizzle of the Paprika Oil and a sprinkle of parsley and Crispy Chickpeas.

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Kyle has had a slight obsession with Vegan Tahini Shakes sine we shared the recipe for Tahini Mocha Shakes back in June. He has been tinkering with the recipe all summer long to replicate the delectable shakes served at Goldie in Philly. First, he swapped some of the almond milk for a can of full-fat coconut milk. This substitution really increases the creaminess of the shakes.

Kyle also worked to really cut down on the added sugars to the recipe. By incorporating a banana to each batch of shakes he is basically creating a breakfast smoothie, right?

The final tweak to the recipe came from “freezing” the shakes in the ice cream maker. This proves to make a smoother, creamier shake – further creating a more Goldie-like shake. The original recipe instructs you to freeze your liquid in an ice cube tray, then blend the cubes with a little extra almond milk to create the frappe treat. Both methods do work, but if one doesn’t own a super-high-power blender, the shakes can come out on the icy side.  But, of course, it is delicious either way, no matter which method proves to be more accessible for you.

To create an autumn-themed shake, Kyle added pumpkin puree, pumpkin pie spice, and a bit of dark brown sugar. This gives the shake a little pumpkin pie twist. It will surprise you how the tahini makes a delicious partner to the spiced pumpkin, generating a scrumptious frozen treat that can be enjoyed while we are still teetering between the warm and cool September weather.

For a subsequent batch, Kyle decided to add a shot of espresso to each shake, creating a PSL-Tahini Shake concoction that is mind blowing. That addition of the bitter espresso caused the pumpkin and tahini flavors to pop! This triple-threat frappe (tahini, pumpkin, espresso) is the treat everyone is going to want in their lives this autumn.

Enjoy your shake and stay-tuned for more pumpkin recipes to come this fall!!

Pumpkin Tahini Shakes

 

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Ingredients

• ½ cup plus 2 tablespoons tahini
• 1 cup pumpkin puree
• 1 medium banana, ripened
• ¼ cup agave nectar
• 3 tablespoons dark brown sugar
• ¾ teaspoon kosher salt
• 1 tablespoon pumpkin pie spice, plus more for garnish
• 1 teaspoon vanilla extract
• 1 13.5-ounce can coconut milk
• 1 cup plain unsweetened almond milk, plus more as needed
• Dairy-free whipped cream, for garnish

Instructions

1. Combine the tahini, pumpkin puree, banana, agave, brown sugar, salt, pumpkin pie spice, vanilla, coconut milk and almond milk in a blender. Process until smooth.
2. If using an ice cream maker, churn the mixture according to the manufacturer’s instructions until the consistency of a thick milkshake. If using a blender, pour the mixture into ice cube trays (you’ll need three standard-size trays) and freeze overnight. The next day, pop the ice cubes out of the trays into the blender. Pour in a little more almond milk to get the blender started and blend just until the ice cubes are completely broken down and the mixture thickens.
3. Pour the shakes into glasses and serve immediately, topped with dairy-free whipped cream and a sprinkle of pumpkin pie spice.

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Kyle found the recipe for these delicious shakes in Israeli Soul – a cookbook that has served us well. In the book, there are Vegan Tahini Shakes – a vegan, gluten free treat that is suitable for almost every dietary restriction. When Solomonov was developing the menu for Goldie, he wished to craft an indulgent, vegan shake that was just as creamy and satisfying as its dairy-full cousin.

Well, he found the answer. And the answer was….tahini. Yes, that’s right, the sesame paste. It provided both the nutty flavor and rich texture, creating a flavorful and creamy treat.

The genius of his at-home version of the recipe lies in making a batch of the tahini base for the shakes, then freezing it in ice cube trays. The cubes are then pureed with just enough almond milk to create a frappe texture without diluting the flavor of the tahini with ice or excess liquid. 

Israeli Soul includes several flavor variations of the tahini shake. Kyle naturally gravitated towards the coffee flavor. Who wouldn’t love a homemade Frappuccino? – only vegan-style! The flavor combination of the tahini and chocolate is a favorite for us and is very reminiscent of our Chocolate Tahini Bark and Tahini Chess Pie. So, Kyle incorporated some cocoa powder into the frozen tahini mixture. Chocolate + Coffee + Tahini= Summer Love!

For a subsequent batch, Kyle blended in half of frozen banana – I mean shakes are for breakfast too, right? The combination of the flavors was so heavenly that there is a strong possibility you will never want a regular milkshake ever again.

There was also a recipe in Israeli Soul for a whipped topping, from a can of coconut milk. Kyle did make the topping with the first batch of shakes (it is included in the recipe provided), and it worked great. However, there are many vegan whipped topping (coconut, etc.) options at grocery stores, so I say save the effort and buy the store option – no harm in that!

I will say, the mild coconut flavor of the topping really complements the nuttiness of the tahini and the bittersweet flavors of the coffee and chocolate. If you feel like going the extra mile and being extra shake-fancy (like Kyle) top the whole thing off with some chocolate covered espresso beans.

With or without topping, this frozen indulgence should be your go-to summer recipe – it will get you through the heat filled days with deliciousness!

Inspired by Goldie.
Recipe adapted from Israeli Soul.

Tahini Mocha Shakes

 

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Ingredients

• For the coffee syrup:
• 1 cup water
• 6 tablespoons regular ground coffee
• 3 tablespoons sugar
• For the coconut whip:
• ¼ cup confectioners’ sugar
• ⅛ teaspoon salt
• 1 (13.5-ounce) can coconut milk, refrigerated overnight
• For the shakes:
• ½ cup tahini
• ¼ cup cocoa powder
• ½ cup sugar
• ½ teaspoon kosher salt
• 3 cups plain unsweetened almond milk, plus more as needed
• Coffee syrup
• Coconut Whip, or store-bought coconut whipped cream
• Chocolate covered espresso beans, for garnish

Instructions

1. To make the coffee syrup: combine the water, coffee and sugar in a medium saucepan over medium-high heat. Bring to a boil, remove the pan from the heat, and let steep for 30 minutes. Place a coffee filter inside a fine-mesh sieve and set it over a jar. Strain the syrup into the jar. The syrup will keep, refrigerated, for up to 1 month.
2. To make the Coconut Whip (if using): whisk together the confectioners’ sugar, and salt in a large bowl. Scoop coconut cream solids into the mixing bowl (reserve remaining liquid for another use). Whisk constantly until soft peaks form
3. Combine the tahini, cocoa powder, sugar, salt, and almond milk in a blender. Process until smooth. Pour the mixture into ice cube trays (you’ll need three standard-size trays) and freeze overnight.
4. The next day, pop the tahini ice cubes out of the trays into the blender. Pour in a little more almond milk to get the blender started and blend just until the ice cubes are completely broken down and the mixture thickens. Add the coffee syrup and blend for a few more seconds.
5. Pour the milkshake into glasses and serve immediately, topped with Coconut Whip and chocolate covered espresso beans.

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A few weeks ago, Kyle found a recipe that fit the bill on Epicurious: Marinated Mixed Beans. The recipe was loaded with tangy vinegar and a generous variety of fresh herbs.  The beans are extremely flavorful without feeling like a complete gut-buster – since, at the moment, we are working on busting that gut.

Most bean salads can be quite appealing; however, Kyle was looking to evince the winter season with its flavors. Winter comfort food is the path that inspired him to transform the recipe into a warm and satisfying stewed dish. For those that are intrigued by the salad version – do not fear! Chilled leftovers would be equally delicious and would serve as an ode to the original vision of the recipe.

One of the great attributes of the recipe is that it lends itself to a lot of tinkering and experimentation based on the ingredients you have on hand. The recipe called for cannellini beans (but navy beans, black-eyed peas or chickpeas would work just as well), shallot (Kyle only had sweet onion), a mix of fresh chopped herbs (Kyle used a blend of parsley, rosemary, and thyme, but cilantro, mint and dill would also taste great) and crushed red pepper flakes (Kyle was out of red pepper flakes, but had harissa on hand – go figure- so he used that for a bit of heat).

The versatility makes this dish virtually foolproof. In fact, you could make this healthy recipe several times in one month without ever repeating the exact same meal! It is quite simple to prepare and has such a flexible ingredient list- making your New Year’s Resolution a little bit easier to uphold!

These beans are great as a side dish for some chicken or pork, or they can be served over some thick, hearty bread for a healthy vegan meal!

Another facet to this dish’s versatility is that is can be easily transformed into a delectable brunch or breakfast-for-dinner meal. Just top the toast with a soft-boiled egg – DELICIOUS!

These Stewed Cannellini Beans are a quick and satisfying way to create hearty winter fare that also adheres to New Year’s Resolutions… until Valentine’s Day, when there are plenty of delectable chocolate treats to consume!

Inspired by Bon Appetit via Epicurious.

Stewed Cannellini Beans

 

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Ingredients

• ⅓ cup olive oil
• 1 medium sweet onion, finely chopped
• 4 cloves of garlic, minced
• 2 (15-ounce) cans cannellini beans (navy beans, black-eyed peas, or chickpeas would also work), rinsed
• 3 tablespoons red wine vinegar
• 1 cup vegetable broth or water
• ½ teaspoon harissa (or crushed red pepper flakes)
• 1 teaspoon Kosher salt
• ½ cup finely chopped herbs (I used a mixture of rosemary, parsley, and thyme; Bon Appetit also recommends dill, cilantro and mint)

Instructions

1. Heat the oil in a large stockpot over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until soft and fragrant (but not browned) about 5 minutes.
2. Add the beans, vinegar, broth, red pepper and salt and increase heat to medium. Simmer, stirring occasionally, until most of the liquid has been absorbed, about 5 to 8 minutes.
3. Remove from heat, then stir in the herbs. Serve over toast (or topped with an egg), for a hearty vegetarian meal, or serve alongside roasted pork or chicken.

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The Pumpkin Spice Latte has become such a ubiquitous fall drink. Once September arrives you will have a difficult time not tripping over a flannel-and-UGG-clad person carrying a PSL. We have a secret, well, Kyle has a secret….he never liked the Pumpkin Spice Latte. However, he does love everything else all pumpkin-ed up.

I’ll also admit, that I prefer my PSL with actual pumpkin in it. The only way to get that is to make it at home, and except for when you are entertaining, who has time in the morning to whip up a batch of PSLs. Not me, I know that. Kyle feels the same about the non-pumpkin PSL. It really only has gotten worse since Starbucks changed their recipe a few years ago. The blend of spices can taste just a bit off. We do have a idealized version of the PSL in cocktail form, but it is not always socially acceptable to down spiked coffee on a Tuesday morning. Kyle has created a “dry” pumpkin coffee beverage that does justice to his two favorite flavors.

Kyle’s first experience with oat milk was at La Colombe over the summer. They were serving up an Oat Milk Cold Brew, which was intriguing to Kyle. Oats in coffee? The flavor and texture of the Oat Milk Cold Brew was a pleasant surprise. The coffee had the richness of a brew that had been enhanced with cream or half-and-half, but was completely dairy-free, and the oat flavor was not that pronounced. Kyle had a couple of his friends (who were unaware of the contents of the coffee) sample the drink;  however, none of them could pick out the ingredients or the oat flavor.

This beverage piqued his interest in the oat milk trend, having him delve into to researching it a bit further. As it turns out, oat milk has become quite popular as a coffee additive worldwide. It provides a dairy-free option that doesn’t rely on other common allergens (soy, nuts) and offers a thicker, creamier consistency than most other dairy-free alternatives. Anyone (myself included) who has had coconut milk in their coffee can relate to the non-creamy latte sorrow.

As added bonuses, Oat Milk is quite easy to prepare at home and is way cheaper than making a batch of DIY nut milk. Just in time for the fall season, Kyle decided to take his first foray into making homemade oat milk. Which, as it worked out, coincided perfectly with the Pumpkin Spice Everything Season (which tends to get promoted earlier and earlier each year). He was psyched to do justice to pumpkin flavored coffee. After soaking and rinsing the oats (a very important step to avoid a gummy texture), he blended them with some real pumpkin puree, sweetener and some spices. Most oat milk recipes call for a second straining after you puree everything. Laziness ruled in this situation – he skipped the second straining. There weren’t any tiny bits of oats left over in the milk, so he feels like he made the right choice.  Just an FYI, to ensure your oat milk is gluten free, double check the label of your oats. This is for your peace of mind to be sure that there was no cross contamination with wheat ingredients.

The Pumpkin Spice Oat Milk mixed perfectly in both hot and ice coffees, providing a delicious fall flavor. Your morning cup of coffee just got a new acronym, the PSOMC (Pumpkin Spice Oat Milk Creamer). If you love your Pumpkin Spice Lattes –  no worries, indulge away – but now that there is a dairy-free and gluten-free option, everyone can enjoy some pumpkin flavor in their coffee!

Pumpkin Spice Oat Milk Coffee Creamer

 

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Ingredients

• ½ cup rolled oats (make sure to use certified gluten-free oats if going gluten-free)
• 2 cups water, divided
• ¼ cup pumpkin puree
• 2 tablespoons maple syrup
• 2 tablespoons dark brown sugar
• ½ teaspoon vanilla extract
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Dash ground clove
• Dash ground allspice
• Pinch salt

Instructions

1. In a small bowl, combine oats and ½ cup of water. Let stand for 15 minutes.
2. Strain the oats, discarding the used water, and rinse thoroughly - this step is step is important to prevent the coffee creamer from having a gummy texture. Once the water runs clear, you’re good to move forward.
3. Combine oats, remaining 1 ½ cups water and the rest of the ingredients in a blend. Puree on high speed for at least 1 to 2 minutes - until mixture is completely smooth. Most oat milk recipes call for a second straining at this point to ensure a smooth texture - I skipped the second strain and didn’t notice any bits of oats in this creamer. Transfer to a sealable container and refrigerate until ready to use.

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Fresh watermelon has definite thirst quenching powers. With the endless stretches of the hot & humid summer days, the flavor of watermelon really hits the spot.

Kyle used Emeril Lagasse’s recipe, which he discovered on Epicurious, based on its simple ingredient list – watermelon, lime and sugar! With only a minor tweak to Emeril’s recipe – he used the blender to incorporate the sugar into the watermelon puree instead of whisking it together. Sometimes whisking does not completely dissolve the sugar into the liquid. In the end you can be left with a weird sludge with half-dissolved sugar at the bottom of the pitcher – using the blender helps avoid this issue.

Kyle definitely enjoys his drinks on the tart end of the spectrum. Due to his tartness love, he reduced the amount of sugar called for in the recipe. By eliminating a bit of the sugar – which is an ingredient that can cause thirst-  he was hoping to quench one’s thirst, not add to it.  If the level of tartness in this drink is a bit too much for you, just add a bit of water (1/4 to 1/2 cup should do) to dilute the acidic pop of the lime juice. This is a better solution than just adding more sweetener to balance the sour notes from the lime.

The drink is a slightly sour, barely sweet, but incredibly refreshing summer beverage. The Watermelon Limeade is so simple from its ingredient list to its preparation, it is a win-win recipe.

I am sure you have noticed that the Watermelon Limeade does not have any alcohol on the ingredient list. However, there is no reason you can’t add it. Emeril recommends adding a silver tequila, turning the beverage into a Watermelon Margarita. In the end,  rum, vodka, or gin would all make a delicious combination with this recipe. It is most definitely alcohol-friendly.

Kyle’s favorite addition to this drink is gin – no surprise there! Just add equal parts of the limeade and tonic water to a shot of gin. This creates the ultimate summer G&T cocktail. Cheers!

Adapted from Emeril Lagasse via Epicurious.

Watermelon Limeade

 

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Ingredients

• 8 cups cubed watermelon (seeds removed), or 1 quart watermelon juice
• ⅓ cup sugar
• 1 cup freshly squeezed lime juice (from about 6 to 8 limes)
• Lime slices, for garnish (optional)

Instructions

1. Place the watermelon cubes and sugar in a blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard the solids. You should end up with about 1 quart of watermelon juice.
2. Add the lime juice to the watermelon juice and sugar mixture. Taste, and add ¼ to ½ cup of water if the mixture is too tart. Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled.
3. Serve over ice, with lime slices for garnish.

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When one ponders the thought of the traditional chickpea and tahini -based dip and spread, dessert is really one of the last things that will come to mind. So, he browsed over the ingredient list for the dessert hummus. It was all fairly simple – chickpeas, coconut oil, cocoa, vanilla and sugar. So, instead of buying the product, Kyle started researching what would be needed to create a batch of his own. Unbeknownst to him there have been recipes for chickpea-based dessert dips on the internet for a few years. AND – the owners of the Dessert Hummus company actually appeared on Shark Tank!  Well, you can’t expect him to always be up-to-date on the newest recipe trends!

The method is as simple as pureeing everything together in the food processor before serving, much like the more traditional, savory hummus. However, “hummus” and “dessert” are two terms that just sound odd together, our recipe has the title “Vegan Brownie Batter Dip” to reflect the final result’s rich texture that is achieved with dairy- and grain-free – ingredients for a satisfying and guilt-free treat!

A little bit of guess-and-checking was done with the ingredient amounts before getting the flavor and consistency just right. It is hard to believe that a can of chickpeas was transformed into a dip that resembled a cross between brownie batter and chocolate cookie dough. The texture of the dip definitely improves after spending a couple hours in the fridge- it thickens a bit and any leftover graininess from the chickpeas is greatly diminished. One can find many dessert-hummus-type dips just by doing on online search. This was a first try with this type of recipe and is definitely an entry point and it can be adapted in a number of ways.

Kyle took a batch of this Brownie Batter Dip and blended in 1/4 cup of smooth peanut butter for a peanut butter fudge dip that was ridiculous spread on bananas. The extra fat from the peanut butter helped to fully smooth out the dip, upping its cookie-dough qualities. The trials with this dip included indulging with strawberries, bananas, and pretzels  (for a tasty sweet-and-salty combo). Using any number of fresh fruits will be just as scrumptious. Or, just grab a spoon and eat it as you would when fulfilling any guilt-free cookie dough cravings. Enjoy!

Vegan Brownie Batter Dip (AKA Dessert Hummus)

 

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Ingredients

• 1 - 15.5 ounce can chickpeas (preferable salt-free) drained and rinsed
• ½ teaspoon baking soda
• 1/ 2 cup dark brown sugar
• ¼ cup unsweetened cocoa powder
• 3 tablespoons coconut oil
• 1 teaspoon vanilla extract
• ¼ cup strong coffee
• Pinch of sea salt
• To serve: bananas, apple slices, and/or pretzels.

Instructions

1. Place the chickpeas and baking soda in a medium saucepan. Cover the chickpeas with 1 inch of water and bring to a boil. Reduce heat to low and simmer mixture for 10 minutes. Remove from the heat, strain the chickpeas, and rinse them well under cold running water.
2. Combine all ingredients in the food processor and blend for a full minute or two. Transfer to a serving bowl and refrigerate for 1 to 2 hours to set up before serving.

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This recipe features the flavorful punch of  fresh, seasonal citrus – it is refreshing and delightful, allowing us to dream of warmer weather during these chilly winter months.

After our Pear Shrub and Peach Shrub, Kyle has been a tad obsessed with the sour-sweet combo that the vinegar, sugar, and fresh juice imparts on drinks and cocktails.  In this concoction the bitter tartness of the grapefruit balances the sweetness of the blood oranges (and, well, the combo just looks cool and is so darn pretty!).

The previous two shrubs utilized the cold method – in which you macerate your chopped fruit with sugar overnight, then add the vinegar and infuse for about a week before straining and using – which is great, but it does involve a week-long wait for your shrubby deliciousness. The only drawback, really.

This Grapefruit-Blood Orange shrub instead uses the hot method –  in which you make a simple syrup with sugar and water, then boil it with your chopped fruit before straining and serving. This method yields the finished shrub in under 30 minutes, allowing you to enjoy your drinking vinegar whenever the craving strikes. Kyle further accelerated this process by juicing the citrus instead of simmering pieces of chopped grapefruit and orange  in the simmering syrup. Once the syrup had cooled, he strained out the citrus zest and thyme that it was infused in it, then he added the juice and vinegar, and – voila!  – the shrub was ready to go! There was no week-long waiting and infusing.

If you are in the market for a refreshing “mocktail”, you can just add the shrub to some sparkling water. Of course, if a stronger libation is what you are looking for, add in a shot of vodka or gin. An ounce or so of the shrub also further elevates the traditional gin and tonic. For a more complex cocktail, shake 1 1/2 ounces of gin, 1 ounce  of  the Grapefruit Blood Orange Shrub, 1/2 ounce elderflower liqueur  and the juice of half a lemon with ice in a cocktail shaker. Strain into a martini or coupe glass and top with a splash of club soda. If your occasion calls for maybe a fancier beverage, or, if you are just in that kind of mood, top it with some sparkling wine instead! This was our cocktail of choice on New Year’s Eve. The great thing about shrubs is that you can create your own delicious cocktails without too many ingredients, just simple, fresh and tasty. Cheers!

Grapefruit Blood Orange Shrub

 

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Ingredients

• 2 large grapefruits
• 4 blood oranges
• A handful of thyme sprigs
• 1 ½ cups sugar
• 1 ½ cups water
• 1 ½ cups white wine vinegar

Instructions

1. With a vegetable peeler, remove 4 to 5 strips of zest each from one grapefruit and one blood orange. Add citrus zest, thyme sprigs, sugar and water to a medium saucepan. Over medium high heat, bring to a boil, then remove pot from heat to cool to room temperature.
2. While the thyme syrup cools, juice the grapefruits and oranges. (You should get about 1 cup each of grapefruit and orange juice).
3. Pour thyme syrup and citrus juice through a strainer into a large bowl. Add the white wine vinegar and stir to combine. Cover and refrigerate until ready to use.
4. To make a Shrub Spitzer, fill a glass with ice, then pour in 1 to 2 ounces of the Grapefruit Blood Orange Shrub. Top with club soda. If desired, spike with 1 ½ ounces vodka or gin.

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Our many versions include:  shredded and crispy-fied, shaved raw in a salad, and roasted in flavor-packed fish sauce vinaigrette. However, for us, this may be our new favorite way to cook and eat them. Kyle first served these for Thanksgiving and was so excited to share the simple recipe for them, but then the Holiday Recipes took priority in December. Now he finally ready to present them to you!

Adapted from an Ina Garten recipe, the original ingredient list contains only 4 items – including salt and pepper – supporting the idea that simple, uncluttered recipes can be just as delicious as complicated and fussy ones. Here, the Brussels Sprouts are left whole, tossed in “good” olive oil (this is an Ina Garten-ism) and sprinkled with salt and pepper, and roasted in a high temperature oven. Kyle wasn’t sure about the quality of his olive oil, but the dish turned out spectacular, nonetheless, so, score!

The outsides of the brussel sprouts turn dark and crispy, while the insides become soft and somewhat creamy.  The contrast in textures combined with the generous amount of salt yield a wonderfully tasty and interesting side dish.  Ina likens the seasoning to that of a salty French fry, and, once you taste them you won’t be able to argue with that analogy. From now on, one can eat them as a  “healthy” alternative to French fries…you will want to inhale the entire bowl..

Kyle went back and decided to take a cue from the first Brussels sprouts recipe on the blog, which were inspired by the Brussels Sprouts appetizer from the Purple Pig in Chicago. He added some thyme sprigs and lemon zest to the dish for an extra layer of flavor. However, the simplicity of the original recipe may inspire you to just season with the sea salt and cracked black pepper. You can always experiment once you have consumed an entire bowl of the Brussels sprouts – they are great either way.

This recipe will serve well as a side dish or just a healthy, scrumtious snack. It will be a welcome addition to a dinner party or to dive into during movie night!

Crispy Roasted Brussels Sprouts

 

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Ingredients

• 2 pounds Brussels sprouts
• 3 tablespoons olive oil
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 to 5 sprigs of thyme
• Zest of 1 lemon.

Instructions

1. Preheat the oven to 400 degrees F.
2. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Turn them out on a baking sheet and toss with the olive oil, salt, and pepper. Scatter the sprigs of thyme on top of the brussels sprouts.
3. Roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly. Remove from the oven and discard thyme sprigs. Sprinkle with the lemon zest and more kosher salt (Ina like these salty like french fries - I can’t disagree) and serve.

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The wish was to highlight a side dish that was loaded with flavor without being a complete gut-buster like so many dishes on Thanksgiving. Since we all completely stuff ourselves with turkey, stuffing, heavy sides, and, maybe, wine and/or cocktails, this recipe provides a lighter option.

Food & Wine offered a recipe for Miso Glazed Carrots that provided the perfect starting point for a delicious holiday dish that requires little maintenance and preparation. With all the prep that goes into your holiday meal, why not try something a tad easier and less overwhelming?

Instead of using only carrots, this recipe incorporates some parsnips and beets to offer an array of autumnal veggies that are welcome at any Thanksgiving meal. The miso glaze, prepared by simply whisking some white miso with a bit of garlic, sugar, and olive oil, adds a complex, savory flavor that really stands out among other roasted vegetable dishes.

The Food & Wine recipe was a good source of inspiration, but things get complicated. Their recipes instructs you to first blanch the vegetables in a pot of boiling water, transfer them to a hot skillet to brown them, then move them to the oven to roast.  Now, if you are keeping a tally of how many different cooking methods are in that side recipe, it is three. Two too many for a side dish, especially when they’re are other dishes (like Spatch-cocked Turkeys, Stuffings, Green Bean Casseroles, Potato (and parsnip!) Mashes,  and Cranberry Sauces) that also need your attention.

So, Kyle simply roasted the veggies in the oven, adding the miso glaze halfway through cooking to avoid burning them. The resulting root vegetables were beautifully caramelized on the outside and crisp-tender on the inside – all with one cooking method!

The savory, umami flavors of the miso glazed complement the roasted sweetness of the root vegetables. The final product appears like it took much more effort than something you could throw together while your turkey rests.

Once you do the taste test for this dish you will experience how the flavor and texture of the roasted root vegetables allow them to stand with the other side dishes on Thanksgiving with confidence. In fact, they compliment a wide array of other Thanksgiving veggie side dishes, such as the traditional green bean casserole.

So carry on with your Thanksgiving meal preparations, and then, add a few more items to the shopping list, you will enjoy being able to serve Miso Roasted Root Vegetables at your holiday table. Have a wonderful Thanksgiving!

Adapted from Food & Wine.

Miso Roasted Root Vegetables

 

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Ingredients

• 3 pounds root vegetables (I used a mix of carrots, parsnips, and beets), peeled
• ¼ cup olive oil, divided
• Salt and pepper
• ¼ cup white miso paste
• 1 tablespoon dark brown sugar
• 2 cloves garlic, minced
• 2 tablespoons rice vinegar
• 2 tablespoons thinly sliced scallions

Instructions

1. Preheat the oven to 450 degrees F. Peel your root vegetables and cut in half lengthwise (for larger veggies, cut into quarters lengthwise).
2. On a baking sheet lined with foil or parchment paper, toss the root vegetables with 2 tablespoons olive oil. Season generously with salt and pepper. Roast the vegetables for 20 minutes.
3. Meanwhile, in a small bowl, mix the miso, brown sugar, garlic, rice vinegar and remaining olive oil. Remove the baking sheet and toss vegetables with miso-oil mixture.
4. Reduce the temperature to 350 degrees and return the vegetables to the oven. Roast for about 10 to 15 minutes, until the vegetables are glazed and golden brown.Transfer the veggies to a serving dish and garnish with scallions.

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