Roasted Broccoli & Tofu with Creamy Miso Dressing

Adapted from a recipe in Bon Appetit. 

Ingredients
½ lb. brussels sprouts
2 tsp. coriander seeds
2 small heads of broccoli (about 1 pound total), cut into large florets
1 14-oz. block firm tofu, drained well, torn into bite-size pieces
5 tbsp. extra-virgin olive oil, divided
1 tsp. Aleppo-style pepper or other mild red pepper flakes
Kosher salt
⅓ c. green olives, pitted, coarsely chopped
¼ c. plus 2 tablespoons fresh lemon juice, divided
½ c. hemp seeds
2 tbsp. white miso
1 tbsp. almond butter
2 tsp. toasted sesame seeds, plus more for serving
Parsley leaves with tender stems, for serving

Directions
Preheat oven to 425 degrees. Cut off stems from brussels sprouts; discard. Place outer leaves, along with broccoli and tofu into a large bowl and toss with 2 tablespoons of oil, add crushed coriander and pepper, and toss to combine; season with salt. Finely slice inner brussels sprout cores and transfer to a medium bowl. Coarsely grind coriander seeds in spice mill or with mortar and pestle.

Add broccoli and tofu mixture to baking sheet. Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30–35 minutes. Let cool.

Meanwhile, add olives, 1 tablespoon of oil, and 1 tablespoon of  lemon juice to sliced brussels sprouts and toss to combine. Season with salt.

Purée hemp seeds, almond butter, miso, 2 teaspoons of sesame seeds, remaining 5 tablespoons of lemon juice and 2 tablespoons of oil, and ¼ cup water in a blender until smooth. Season with salt.

Spread some dressing on bowls or plates. Toss roasted vegetables with sliced brussels sprouts and arrange over dressing. Top with sesame seeds and parsley.

Serves 2.

Sweet & Spicy Halloumi-Style Tofu Sandwich

A veganized recipe from The Spruce Eats.  

Ingredients
For the Roasted Squash:
1 small delicata squash, seeds removed and cut into rings
1 tbsp. olive oil
1 dash cinnamon
2 to 3 pinches salt
1 tbsp. agave or maple syrup
3 dashes cayenne pepper

For the Raspberry Harissa Jam:
1 tbsp. raspberry jam
1/2 tbsp. harissa paste

For the Brussels Sprouts Slaw:
1/2 c. Brussels sprouts, shredded
1 tbsp. parsley, chopped
1/4 tbsp. olive oil
1/4 tbsp. sherry vinegar
1/4 tbsp. agave or maple syrup
1/4 tbsp. mustard
1 lemon, juiced
1 pinch salt
1 pinch garlic powder

For the Sandwich:
2 slices rosemary sourdough bread
2 oz. tofu, sliced and seared until crispy
1 1/2 tbsp. raspberry harissa jam
1 tbsp. vegan mayonnaise

Directions
Toss delicata squash rings in olive oil, cinnamon, salt, agave or maple syrup, and cayenne pepper. Arrange evenly on a baking sheet and bake for 30 minutes or until tender and beginning to caramelize.

For the Raspberry Harissa Jam:
Mix raspberry jam and harissa paste and set aside to meld. 

For the Brussels Slaw:
Place shredded sprouts in a large bowl. In a smaller bowl, whisk together olive oil, sherry, agave or maple syrup, mustard, lemon, salt, and garlic powder until combined. Add the wet mixture to the sprouts and stir to coat. Set aside.

For the Sandwich:
Toast your bread. Smear one side with mayo and top with Brussels sprouts slaw, the seared halloumi-style tofu, and the roasted squash. Smear the raspberry harissa jam onto the remaining piece of bread and place it on top. Serve immediately. 

Makes 4 sandwiches.

Pan-Roasted Brussels with Miso Caramel & Almond Farro Pilaf

Ingredients
¾ c. farro
8 oz. Brussels sprouts
2 carrots
2 scallions
3 garlic cloves
1 lemon
4 oz. baby spinach
¼ c. turbinado sugar
1 tsp. tamari
2 tsp. cornstarch
1 tbsp. white miso paste
¼ c. sliced almonds
2 tsp. sesame seeds
1 tbsp. + 2 tsp. vegetable oil
Salt and pepper
Heat of some kind, like red pepper flakes or sriracha

Directions
Add the farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Drain and return the grains to the saucepan, off of the heat, and cover to keep warm.

Trim and quarter the Brussels sprouts. Peel and chop the carrot into “fries.” Thinly slice the scallions, keeping the green and white parts separate. Peel and mince the garlic. Halve the lemon and cut one half into wedges.

Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Once hot, add the quartered Brussel sprouts and carrot “fries” and cook, turning occasionally, until charred in places and fork-tender, about 8 to 10 minutes. Transfer to a plate. Add the spinach and a pinch of salt to the skillet and cook until wilted, about 3 to 5 minutes. Transfer sautéed spinach to a bowl.

Return the unrinsed skillet to medium heat to begin miso caramel. Add ¼ cup water and sprinkle the sugar evenly over it. Cook, gently swirling skillet occasionally (do not stir) until the sugar melts and the mixture smells of caramel, about 3 to 5 minutes. Add just the scallion whites, minced garlic, heat of choice, and 2 tsp vegetable oil. Cook until fragrant, stirring constantly, about 30 seconds.

Remove skillet from the heat and slowly whisk in ¾ cup water, tamari, cornstarch, white miso paste, and a pinch of pepper. Return the skillet to low heat and simmer until the miso caramel has thickened, about 3 to 5 minutes.

Add half the scallion greens, juice of half the lemon, sautéed spinach, almonds, sesame seeds, and a pinch of salt and pepper into the cooked farro, stir, and divide between wide, shallow bowls. Top the almond farro pilaf with the pan-roasted Brussels sprouts and carrots and miso caramel. Sprinkle with the remaining scallion greens and serve with lemon wedges.

Autumn Bibimbap

Ingredients
1/2 c. sushi rice
2 rainbow carrots
6 oz. Brussels sprouts
1 tbsp. gochujang
1 cucumber
1 scallion
1 garlic clove
2 tbsp. vegan mayo
2 tbsp. sesame oil
6 oz. baby spinach
1 tbsp. sesame seeds
4 oz. vegan kimchi

Directions
Preheat the oven to 400 degrees. Combine the sushi rice, 1 1/4 c. water and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes. Remove cover and allow rice to cool.

Peel and slice the carrots. Trim and quarter the Brussels sprouts. In a small bowl, mix the gochujang with 1 tbsp. water to make a glaze. Transfer the Brussels to a baking sheet and toss with the gochujang glaze, 1 tsp. vegetable oil, and a pinch of salt. Toss the sliced carrots with a little oil and add to the other side of the baking sheet. Roast the vegetables until tender, about 14 to 16 minutes.

Thinly slice the cucumber and scallion. Peel and mince the garlic and add to a small bowl with the vegan mayo, 2 tsp. of the sesame oil, a pinch of salt, and 2 tsp. of water. Mix the sesame aioli to combine.

Place a large nonstick skillet or cast iron pan over medium-high heat with just 1 tsp. of sesame oil. Add the spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, transfer to a plate, and sprinkle with 1 tsp. of sesame seeds.

Fluff the cooked rice with a fork. Return the skillet to medium-high heat and add the remaining sesame oil. Once hot, add the rice, press into an even layer, and cook until the bottom begins to crackle and brown, about 10 minutes.

To serve the bibimbap family style, pile the rainbow carrots, gochujang Brussels, sliced cucumber, sesame spinach and kimchi directly onto the crispy rice in the skillet. Drizzle with sesame aioli and sprinkle with scallion and remaining sesame seeds.

Serves 2.

1 serving = 500 calories

Brussels Sprouts and Soba Noodles with Ginger-Honey Sauce

Ingredients
1/2 lb. Brussels sprouts (broccoli works well, too!)
1 medium shallot, diced
1 tbsp. olive oil
4 oz. buckwheat soba noodles
1" ginger, peeled and pureed (or squeezed from a tube)
1 tsp. sesame oil
1-2 tbsp. rice wine vinegar
1-2 tbsp. honey or agave
pinch of salt

Directions
In a food processor, shred Brussels a few at a time. Add shallot and continue to shred. Heat olive oil over medium heat and add shallot-Brussels mixture. Cook until sprouts are tender.

Add ginger to food processor and pulse until ginger is in fine pieces (if necessary). Add oil, vinegar, honey/agave, and salt, pulsing until combined. Taste and add more vinegar or honey/agave to taste. Add to Brussels sprouts and cook for 1 to 2 minutes.

Bring a pot of water to a boil, add soba noodles and cook according to package directions. Drain and add to sprouts.

Serve with toasted sesame seeds.

Tangy Fried Brussels Sprouts

Ingredients
Brussels sprouts, quartered
neutral frying oil
1 part Sriracha sauce
1 part honey
1 part lime juice

Directions
Mix the Sriracha sauce, honey and lime juice until homogeneous. Heat up 1/4 to 1/2 inch of oil in a deep frying pan. Toss constantly, frying sprouts until crispy. The sprouts will go from undone to done very quickly. Take the sprouts off the heat and spread out on paper towels to absorb excess oil. Finally, coat the sprouts in the dressing.

Brown Butter Brussels Sprouts Pasta with Hazelnuts

Ingredients

6 tbsp. butter

8 oz. whole wheat pasta

1/2 c. hazelnuts

1 tbsp. olive oil

2 cloves garlic, minced

1 tbsp. shallot, minced

2 c. chopped Brussels sprouts, stems removed

1/3 c. Parmesan cheese

Salt and freshly ground black pepper, to taste

Directions

First, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; set aside.

Bring a large pot of water to boil. When the water comes to a rolling boil, add a little salt, then add the pasta. Cook pasta to al dente, cooked through but still a little firm. When the pasta is done cooking, drain and set aside.

Meanwhile, in a small sauté pan over medium heat, toast the hazelnuts until they become lightly browned and fragrant, about 5 to 7 minutes. (You can also toast the hazelnuts in the oven at 350 degrees for 8 to 10 minutes — watch closely to prevent burning.) Place the toasted hazelnuts on a towel and rub together to remove the skin. Roughly chop the hazelnuts and set aside.

In a large pan, heat the olive oil over medium-high heat. Add the garlic and shallot and cook for 2 minutes. Add the Brussels sprouts and cook until tender, about 5 to 7 minutes. Stir in the pasta and hazelnuts. Pour browned butter over the pasta and sprouts. Stir well. Cook until pasta is heated. Stir in the Parmesan cheese and season with salt and black pepper, to taste. Serve immediately.

Balsamic Brussels Sprouts Grilled Cheese

Ingredients
1/2 lb. Brussels sprouts, stems removed and chopped or shredded (I tossed them in the food processor)
2 tbsp. olive oil
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground
balsamic glaze 
havarti cheese, sliced
8 slices sourdough bread
softened butter for spreading

Directions
Heat a large skillet oven medium heat and add olive oil. Toss in shredded Brussels sprouts and garlic with salt and pepper, tossing to coat. Cook until wilted and golden, stirring occasionally, about 5 to 6 minutes. Remove sprouts from the skillet and place them in a bowl.

Heat a skillet oven medium-low heat. Butter the outsides of every bread slice, then layer the sandwiches with slices of cheese, the Brussels sprouts, a good drizzle of balsamic glaze and more cheese. Top off with a slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.

Makes 4 small sandwiches.

Brussels Sprout & Butternut Squash Lasagna

Ingredients
3 c. Brussels sprouts, quartered
3 c. butternut squash, diced
1 tbsp. butter
1 shallot, chopped 
6 fresh sage leaves, chopped
1 egg
15 oz. ricotta cheese
1/2 c. grated Parmesan cheese, plus 1/4 cup for topping 
1/2 tsp. freshly grated nutmeg
7 oz. fresh pesto sauce (I used Wegmans’)
8 oz. fresh mozzarella cheese, drained of water and sliced
lasagna noodles (I used Wegmans’ fresh lasagna sheets)

Directions

Preheat oven to 400 degrees F. Place Brussels sprouts and butternut squash on a large rimmed baking sheet. Drizzle with extra virgin olive oil and toss to coat. Sprinkle with a pinch of salt and pepper. Roast until lightly browned in parts and tender, about 15 minutes. 

Melt butter in a sauté pan over medium heat. Cook shallots and sage until tender. Add to Brussels sprouts and squash, tossing to combine. 

In a medium bowl, stir together egg, ricotta, Parmesan, and nutmeg. 

Spread a thin layer of pesto over bottom of a 11 x 7 inch baking dish. Cover with one layer of noodles. Spoon half the vegetable mixture over pasta. Spread half the ricotta mixture over the vegetables. Cover with 1/2 the mozzarella slices. Top with a second layer of lasagna noodles and spread pesto over. Top with remaining vegetables, ricotta, third layer of noodles, and pesto. Top with remaining mozzarella slices and 1/4 cup Parmesan. Bake at 350 degrees F for 40 minutes or until bubbly.

Serves 6.