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New York Times

Brussels Sprout Sliders

Brussels Sprout Sliders

If Thanksgiving meal scheming is still taking place in your head, I’m recommending these sliders fill a spot on your menu.

If not, save them for your next holiday gathering. Just don’t forget them.

Brussels Sprout Sliders

Know once you do bring this dish into creation, forget isn’t even possible. NY Times inspired, this recipe makes brussels sprouts one memorable app. If you think like I do, the name alone could’ve told you that.

Brussels Sprout Sliders

As soon as I saw the word “sliders” paired with “brussels sprouts”, this went on the must-make list. Genius!

The New York Times Well blog never fails to round up a solid number of inspiring recipes for its annual “Vegetarian Thanksgiving”. It’s a feature I look forward to every year, and one from which I almost always put to use.

This year, it has me thinking, what other endless combinations of veggie-driven sliders can I create? Thanks for the excellent idea, New York Times. This blog post goes out to you, as does one of the “thank you’s” I’ll be voicing in my head on Thanksgiving.

Brussels Sprout Sliders

These surpassed my expectations, and held together rather easily with the help of a few toothpicks. I did modify the recipe to double the marinade intended for both the sprouts and the tempeh.

Maybe I gave the sprouts too heavy of a dip, but I quickly ran out of the liquid magic that infuses them with flavor in the oven. Perhaps you could give them a lighter coating. Although, I suggest you just double the marinade as suggested below, and allow them to enjoy a nice soak. I found this method to create a rather delicious solution.

Brussels Sprout Sliders Slightly salty, slightly smoky, slightly tangy from that grainy, textured mustard, this is a recipe that layers on all of the best flavors destined to make brussels sprouts a star.

If you didn’t think brussels sprouts could be addicting, then give this a try. Report back because I want to hear the results. Although, I’m pretty sure I already know the answer.   Continue Reading…

Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing

Soba with Tofu

This one’s for the tofu lovers. And the tofu haters. A gingery marinade and bake in the oven yields tofu that’s anything but slimy and bland. Perfectly crisped on the edges, this flavorful rendition serves as a great introduction to the ingredient.

I picked this recipe up off of the New York Times Recipes for Health column, which as I’ve expressed before, generally churns out tons of great ideas. It’d been awhile since I made a sesame soba noodle dish, so I decided to give this one a go.

Every time I eat soba noodles, I’m pretty sure I decide that I like them better than traditional Italian pasta. They are extra nutty from the buckwheat in which they’re derived, and have this chewy texture that won’t ache your jaw like an al dente pasta might do. Soba is also unusually smooth on the outside and lends itself well to both cold and hot dishes. For instance, I enjoyed this recipe under both circumstances.

While I’m on this PR pitch for soba noodles, let me also mention the variety is also lower in calories and carbs than traditional wheat pastas, and contains a lower glycemic index. This means your blood sugar is less likely to spike than with wheat pasta (particularly non-whole wheat varieties). Blood sugar spikes ensue energy crashes, the food hangovers we’d all like to avoid.

So have I sold you yet? Do you want to make your own soba noodles and crispy tofu? This New York Times recipe is another winner. For an extra satisfying punch, I recommend topping your plate with a drizzle of sesame tahini and Sriracha if you enjoy some heat.

Soba Noodles

Continue Reading…

Southern Skillet Black-Eyed Peas and Cauliflower

Skillet Black Eye Pea and Cauliflower

The New York Times does a beautiful roundup of vegetarian Thanksgiving recipes every fall. It’s rare that I get around to utilizing any of these ideas before Christmas, but they generally serve just as well for the days that follow. Regardless of the time frame, I strive to produce a couple of these each year in my own kitchen, even if it’s just for a self-serving dinner. This year, I started with this saucy black-eyed pea and cauliflower dish. Considering New Years Day already passed, I guess that makes me extra late on making this, but I’m putting my faith in the fact that black-eyed peas can bring be good luck all year around.

I was really impressed with the results of this recipe. Once again, the New York Time’s Well blog doesn’t fail. The dish reminded me of a slightly lighter, tangier version of baked beans, which surprisingly worked really well with the black eyed peas. I upped the cauliflower in this too, which lightened it up a bit further.

I’m not sure the combination reminded me of the holidays, or at least the dinners that are traditional in my family, but it did hold a spicy heartiness that definitely spoke of wintertime. I love the sweet variance that just a small dose of cinnamon can lend to a dish.

NYT’s suggests serving with biscuits. I would conquer, or a crusty slice of bread. Although, the recipe’s sauciness could lend itself to everything from rice to grains, too. A dab of yogurt on top also makes a nice compliment to the dish.

Skillet Black Eye Pea and Cauliflower

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