Brussels Sprout Slaw

As my cookbook collection grows, I'm trying to make more of an effort to actually try more of the recipes in them. It's easy to make recipes from other blogs because they're easily accessible from anywhere (laptop, phone, etc.) and they come with reviews, comments, and most importantly, pictures so I can see how the finished dish is supposed to turn out!

Some of my favourite recipes, however, have come from the many cookbooks on my shelves, which makes sense when you think of how much work and testing goes into perfecting those recipes before they're published!

The latest cookbook that I got for Christmas was Pure Vegan, a gorgeous book with recipes divided into time of day rather than the usual categories. Since I wanted to make sure I tried some of the recipes, I chose my first one to make last week and it was this simple brussels sprout slaw.

The original recipe called for just raw brussels sprouts with walnuts and a minimal dressing of olive oil and lemon juice with some nutritional yeast added for a bit of cheesy flavour.

For my version, I used toasted pecans instead of walnuts, and added tahini to the dressing to thicken it up a bit, because I like creamier dressings for slaws.

I loved the method of preparing the brussels sprouts since you end up with whole leaves that act like little cups to scoop up the nuts and hold in the dressing really well! The dressing had a nice balance of nutty, lemony and cheesy notes to it, which was perfect for covering up any bitterness remaining in the brussels sprouts.

While you may not win over brussels sprouts haters with this dish, it's a nice simple salad that would also hold up well for lunches or potlucks without getting soggy.

Hopefully I'll be able to try more recipes from Pure Vegan soon, and if you have the cookbook, let me know if you have any recommendations!

Brussels Sprout Slaw
Adapted from Pure Vegan

1/2 lb brussels sprouts

3-4 tbsp chopped pecans or walnuts

1 tbsp tahini

2 tbsp fresh lemon juice

1/2 tbsp olive oil

1 tbsp nutritional yeast

1/2 tsp agave nectar

1/8 tsp salt

Ground pepper

Wash brussels sprouts well. Slice off the bottoms and remove the outer layers of leaves (discard them). Carefully separate the remaining leaves, trying to keep them whole as much as possible (I found it easier to first cut out the core from the bottom and then pull apart the leaves). Transfer leaves to a bowl.

Heat a small skillet on the stove over medium heat. Toast the nuts for a few minutes, until lightly toasted and fragrant. Remove from heat and add to the bowl.

Stir together the remaining ingredients until you get a smooth sauce. Pour over the brussels sprouts and toss well to mix thoroughly.  Refrigerate until ready to serve.

Makes 1-2 servings.

Quinoa with Roasted Brussels Sprouts, Clementines & Pomegranate

Now that we've had our first official snowfall of the year (as in, the snow actually stays on the ground and doesn't just melt away immediately), I think it's appropriate to share a holiday recipe on the blog!

This recipe can actually be made any time, it's not just for the holidays - I just think it looks so festive with the green, red, and gold colours in it, and it tastes Christmassy too!

I saw this recipe for roasted brussels sprouts, clementines, and pomegranate on Edible Perspective and thought it would make a great quinoa dish. It may sound like an odd combination of ingredients at first, but when everything is tossed together in a citrusy dressing with crunchy pecans, it works!

Roasted brussels sprouts are my favourite way to eat them, and if you've never tried roasting citrus fruit, this is a great way to try it out too! The slightly charred clementine segments come out of the oven soft and warm and bursting with juice. Plus, you don't have to worry about any pesky seeds with clementines!

The pomegranate arils add lots of crunch to the mix along with the toasted nuts, and I loved the sweet and tangy clementine dressing with a bit of a kick from some garlic and ginger.

I think this could make a nice side dish to keep in mind for your holiday meal planning over the next month or two!

Quinoa with Roasted Brussels Sprouts, Clementines & Pomegranate
Inspired by Edible Perspective, dressing loosely adapted from Oxmoor House

1 lb brussels sprouts

1 tbsp olive oil

salt and pepper

3 clementines

1 cup quinoa

1/4 cup chopped pecans

3/4 cup pomegranate arils (I recommend buying POM POMS if you can find them)

Dressing

2 tsp clementine zest

1/4 cup fresh clementine juice (from about 1 large clementine, blended then strained to remove pulp)

2 tbsp fresh lemon juice

2 tbsp olive oil

2 tsp agave nectar (can substitute honey for non-vegan)

1 clove garlic, finely minced

1-2 tsp minced fresh ginger (to taste)

1/4 tsp salt

Freshly ground pepper

Preheat oven to 450°F and prepare a large baking sheet by lining with tin foil.

Wash the brussels sprouts and trim off the bottoms and outer leaves. Slice in half (or quarters for larger ones) and toss with the olive oil, some salt and pepper. Peel the clementines (tip: before peeling, remove enough zest for the dressing) and separate each one into four or five sections. Toss clementine pieces with the brussels sprouts, then spread everything out onto the prepared baking sheet. Roast for 20-25 minutes, until the brussels sprouts are browned. Remove from oven. When cool enough to handle, separate the clementine chunks into single pieces.

Meanwhile, bring 2 cups of water to a boil in a medium sized saucepan. Add the quinoa, reduce heat to medium-low, cover, and simmer for about 15 minutes (or according to package directions). Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Heat a small skillet over medium heat and toast the pecan pieces for a few minutes, until lightly toasted and fragrant. Remove from heat and transfer to a small bowl.

Prepare the dressing by whisking together all ingredients in a small bowl.

Transfer quinoa to a large bowl and add the roasted brussels sprouts and clementines. Add the toasted pecans and pomegranate arils. Toss to combine. Pour over the dressing and toss well to mix. Season with additional salt and pepper if desired.

Serve warm.

Makes 4 servings.

(Note: Leftovers will keep in the fridge, but I liked the best when it was freshly made...after a day or two, the clementines get a bit too soft and reheated brussels sprouts never smell very good!)

Brussels Sprout, Cabbage & Tofu Slaw with Coconut-Peanut Dressing

Today's post is one of the more interesting salads I've had in a while. I'm not really sure whether to call it a twist on tofu salad, or a twist on cabbage slaw, so I guess it's a cross between the two!

The bulk of this slaw, which I adapted from Peachy Palate, comes from a mixture of shredded cabbage and raw brussels sprouts. If you've never had raw brussels sprouts, you might be surprised to hear that you can actually eat them just sliced up and tossed in a salad without any cooking. I like the crisp texture and the mild flavour that they add, although of course if you already hate brussels sprouts then I'm not going to try to convince you to try them raw!

The second main component of this slaw is crumbled tofu. Again, it isn't cooked - just drained from the package and crumbled up with your hands, and again, if you're nervous about trying tofu this way then don't worry - it will soak up the dressing really well and tastes delicious!

The dressing is one of my favourite types - a peanut butter based dressing with a bit of lime juice, garlic and ginger, and thinned out with coconut milk. The coconut milk and agave nectar in the dressing put it more on the sweet side rather than spicy, which I thought was appropriate for this salad. I ended up with a bit of extra dressing but I used it all anyway and happily slurped up the excess from the bottom of my bowl!

Once you mix everything together, you end up with a cool and refreshing salad with a lot of different textures, from the creamy tofu to the crisp veggies. The final touches are a handful of peanuts for extra crunch, as well as raisins and coconut flakes to add even more layers of flavour.

This recipe makes a pretty big batch, but it holds up well in the fridge so I was able to enjoy it all week!

Brussels Sprout, Cabbage & Tofu Slaw with Coconut-Peanut Dressing

Adapted from Peachy Palate

3 cups thinly sliced Brussels sprouts (ends trimmed and outer leaves removed first)

2 cups shredded or thinly sliced green cabbage

1 cup shredded carrot (about 1 medium carrot)

1/2 cup thinly sliced radish

1/4 cup chopped fresh cilantro

~250 grams firm tofu, drained

1/4 cup sultana raisins

1/4 cup large flaked coconut, toasted
1/4 cup chopped peanuts

Dressing

1 cup unsweetened coconut milk beverage*

1/4 cup + 1 tbsp peanut butter

1 tbsp lime juice

2 tsp agave nectar

1 tsp minced fresh ginger

2 small cloves garlic, peeled and minced

1/4 tsp kosher salt

1/4 tsp red pepper flakes

Ground pepper to taste

First, make the dressing by combining all ingredients in a bowl or large measuring cup. Whisk until the peanut butter is thoroughly mixed in. Store in the fridge while you prepare the salad.

In a large bowl, combine the shredded brussels sprouts, cabbage, carrot, radish and cilantro. Toss to mix. Crumble the tofu using a fork or your hands and add to the bowl. Add the raisins. Pour the dressing over everything and toss to mix (Note: you may not need all the dressing).

Toast the coconut in a small skillet over medium heat for a few minutes, until lightly browned. When ready to serve, top the salad with the toasted coconut and peanuts.

Makes 4 large servings.

*I used a non-dairy coconut milk beverage, which made my dressing a bit thinner than it would be with full-fat canned coconut milk. Also, if you use a regular coconut milk beverage instead of unsweetened, you might want to reduce the agave a bit.

Brussels Sprout, Apple & Kale Sauté

I've got a short post today for a quick and easy meal idea when you're cooking for one (as I usually am!).

I made this for dinner recently as a way to use up some of the vegetables I had in the fridge, including brussels sprouts and kale.  My favourite way to eat brussels sprouts is sauteeing them on the stove, so I knew I wanted to make a sauté.

Along with the vegetables, I added some toasted almonds, garlic and shallots, as well as a pinch of paprika and chopped sage for extra flavour. At the last minute, I decided to throw in some diced apple with the kale, and I tossed everything in a sweet and tangy balsamic, mustard and maple syrup dressing.

I wasn't expecting much when I sat down to eat my impromptu dinner, but the flavour combination was so good that I had to make it again a few days later so that I could share the recipe with you!

I loved how the brussels sprouts got nice and dark and had a sort of roasted, charred flavour.  I'm used to eating kale raw but the softened, cooked kale in this dish was a nice change and helped to bulk up the dish and absorb the dressing. I was also glad that I added the apples, since they added a nice sweetness.

Overall this turned out to be an easy and comforting Autumn dinner with lots of deep flavours and textures that I thought went really well together!

Brussels Sprout, Apple & Kale Sauté

1 tbsp slivered almonds

~5 oz Brussels sprouts (8-10 sprouts)
1/2 tbsp olive oil

1/2 a large shallot, peeled and thinly sliced

1 clove of garlic, smashed

1/2 tbsp minced fresh sage

Scant 1/4 tsp smoked paprika

Salt and pepper

1 small apple, diced

Lemon juice

~ 2 cups (packed) chopped kale

1 tbsp balsamic vinegar

~3/4 tbsp whole grain Dijon mustard

1/2 tbsp pure maple syrup

Heat a small skillet on medium heat.  Toast the almonds in the skillet for a couple of minutes, until they are browned. Remove from pan and set aside.

Trim the bottoms and outer leaves off the brussels sprouts.  Slice each sprout lengthwise into three or four slices.

Heat the olive oil in a skillet on medium heat.  Add the shallots and cook, stirring often, for 3-4 minutes.  Add the garlic and sage and cook for about one more minute.  Add the sliced brussels sprouts and sprinkle with the smoked paprika. Season with salt and pepper.  Saute for about 5 minutes, stirring occasionally.

Toss the apple pieces in a bit of lemon juice.  Add the apple and kale to the pan.  Sprinkle kale with a bit of salt.  Cover pan and let cook for about 5 minutes, stirring occasionally. Remove from heat.

Meanwhile, whisk together the balsamic vinegar, mustard and maple syrup.  Pour dressing over the contents of the pan and toss to combine.  Transfer to a serving dish and add the slivered almonds.

Serve hot.

Makes 1 serving.

Raw Kale, Almond and Brussels Sprout Salad

When I came home from the farmer's market this past Saturday with a bag full of green veggies, I knew I had to make a big salad with them for dinner!

After searching through my bookmarked recipes, I thought this recipe for Kale and Brussels Sprout salad from Bon Appetit sounded like just the kind of light and healthy Fall salad that I was craving.

The original recipe was pretty simple, with just kale, shredded brussels sprouts, almonds and parmesan as the main ingredients. For my own version, I scaled the recipe down to a single serving and added some shredded carrots and dried apricots, because I love my salads to be full of different ingredients and textures!

I also left out the parmesan and made my own vegan almond parmesan to top my salad with instead.  It's actually really easy to make your own by grinding up a small amount of nuts with nutritional yeast and some garlic powder and salt for extra flavour.

The topping was probably my favourite part of this salad - I loved the garlicky, nutty and cheesy flavour that it added!  I also loved the lemony dressing that soaked into the greens and softened the raw kale a bit, and the layers of crunch from the raw brussels sprouts and the almonds.

If you're not afraid of eating raw kale and brussels sprouts, then you'll love this salad, or if you haven't tried raw brussels sprouts before, then here's your chance!

Raw Kale, Almond and Brussels Sprout Salad
Adapted from Bon Appetit

"Parmesan" Topping:

1 tbsp raw almonds

1 scant tsp nutritional yeast

Dash of garlic powder

Dash of Herbamare seasoning (can substitute salt)

Dressing:

1 tbsp freshly squeezed lemon juice

1/2 tbsp dijon mustard

1/2 tbsp minced shallot

1/2 clove garlic, minced

Pinch of salt and pepper

1-1.5 tbsp olive oil

Salad:
2 cups shredded kale

~3 oz brussels sprouts

1 small carrot

1-2 tbsp chopped almonds

1.5 tbsp chopped dried apricots
dressing + extra olive oil and lemon juice if desired
"parmesan" topping

Make the parmesan topping: add all ingredients to a food processor or a blender that has a grind/crumb function and process until finely ground.  Set aside.

Make the dressing: Whisk the first four ingredients together in a small bowl.  Add salt and pepper to taste.  Whisk in 1 tbsp of olive oil. 

Place the shredded kale in a large bowl.  Cut the bottom ends off the brussels sprouts.  Slice lengthwise into thin slices, then slice the other way so that you get thin shreds.  Add the brussels sprouts to the bowl with the kale.  Peel and grate the carrot and add to the bowl.

Toast the chopped almonds in a dry skillet on medium heat for 2-3 minutes, until they are lightly browned and fragrant.  Add the toasted almonds and and chopped apricots to the salad and mix.

Pour dressing over the salad and toss to coat.  Sprinkle as much of the parmesan topping over the salad as you like (I didn’t use the full amount).  Season with additional freshly ground pepper if desired.

Note: if you find your salad too dry, add another 1/2 tbsp of olive oil and another squeeze of lemon juice.

Note: I think the salad is best if you let the dressing soak for 5-10 minutes before eating.

Makes 1 large serving, or more as a side dish. 

Curried Cauliflower, Apple & Brussels Sprout Salad with Naan Croutons

Good morning and hope everyone is enjoying this beautiful weather! On a hot, sunny day like today, all I want to eat is smoothies, popsicles, and fresh salads.  While I don't have any new smoothie or popsicle recipes for you today, I can share this salad that I made recently with cauliflower, apples and brussels sprouts!

I've had this salad on my mind for a long time, ever since I made a version of it about a year ago from a recipe that I found online.  I've tried searching for it again many times since then, but no matter how many different search terms I use, I can't seem to find it anywhere!  So finally I took matters into my own hands and came up with my own version.

The star of this salad is the curried cauliflower, which I roasted in the oven with some Indian spices to give it lots of flavour and a deep yellow colour.  The warm, softened cauliflower is then tossed with some crisp apple slices and shredded raw brussels sprouts.  I also added some sultana raisins because I love the way raisins complement Indian-inspired dishes.

Finally, the salad is topped with a handful of naan "croutons", which I made by toasting storebought naan bread in the oven and breaking it into bite-sized pieces. I'm not a fan of super crunchy croutons, so I kept my naan a bit on the softer side, which worked perfectly in my salad.

You can toss this salad with any dressing that you like. I decided to pair mine with this recipe for Hummus Salad Dressing from the blog Healthful Pursuit.  The dressing is made with standard hummus ingredients like tahini, lemon juice, garlic, and spices, and it gets really thick and creamy from the addition of chickpea flour. If you don't have chickpea flour, or if you prefer a thinner salad dressing, I think the dressing from this Apple and Brussels Sprout Salad from Bran Appetit would work really well here too!

Overall, I loved the mix of textures in this dish and it definitely had a lot of flavour from the curried cauliflower and the tangy, spicy hummus dressing. I liked eating this salad warm, but you can eat it at room temperature or chilled if you prefer. You can also change it up by using romaine lettuce or mixed greens instead of the brussels sprouts. The recipe is flexible, so enjoy it however you like!

Curried Cauliflower, Apple & Brussels Sprout Salad with Naan Croutons
*Note: storebought naan bread can be non-vegan friendly, so check ingredients or use a homemade version or other type of flatbread for a completely vegan recipe

Half a head cauliflower, chopped

1 tbsp olive oil

1/2 tbsp curry powder

1/2 tsp turmeric

dash of salt

~12 oz Brussels sprouts
1 piece of naan bread (storebought or homemade)

1 apple

2-3 tbsp sultana raisins

Spicy Hummus Salad Dressing

Recipe available at Healthful Pursuit

- I made 1/4 of the recipe, which was enough for my two servings of salad

- the only change I made was to add 1 tsp of sriracha chili sauce for a spicier version

-  

Preheat oven to 425°F. Toss the cauliflower pieces with the olive oil, curry powder, turmeric and salt and place in a baking dish. Roast in the oven for 30-35 minutes, until tender and browned. When it is done, remove from oven and let cool slightly. Keep the oven turned on.

Meanwhile, prepare the dressing by adding all ingredients to a blender and puree until smooth. Keep in the fridge until you are ready to make the salad.

Prepare the brussels sprouts by cutting off the bottoms and removing the outer leaves. Cut each one in half, then slice each half into thin slices or shreds.  Transfer to a large bowl.

Place the naan bread on a baking sheet. Spray with a bit of cooking spray and place in the preheated oven for about 7 minutes, until it is toasted.

Cut the apple into thin slices and add to the bowl with the brussels sprouts. Add the raisins and cauliflower to the bowl.  Pour the dressing over the salad and toss to combine (use as much dressing as you like to coat everything).

When the naan is toasted, slice into bite-sized pieces and add the pieces to the salad.


Serve warm, or at room temperature.

Makes 2 large servings.

Quinoa with White Beans, Roasted Grapes and Brussels Sprouts

Whenever I make a salad or grain like rice or quinoa for my meals, I like it to include a variety of components so that it doesn't just feel like a boring side dish.  This quinoa dish that I made recently emcompasses what I like to think of as a complete meal - it has veggies, fruit, legumes, grains and nuts, all in one bowl!

I usually add raisins or dried cranberries as the "fruit" component in my salads, but this time I tried using roasted grapes, which I now love!  Roasting grapes in the oven makes them soft and almost caramelized with a deep, sweet flavor.

I first saw roasted grapes on Two Peas & Their Pod, and I've been wanting to try them since then.  I finally got around to making some crostini topped with roasted grapes a couple of weeks ago, and I liked it so much that I wanted to find more ways of incorporating them into recipes.

So I did some searching and came across this recipe for Roasted Brussels Sprouts and Grapes on the blog Jeanette's Healthy Living.  I liked the idea of combining the grapes with brussels sprouts, so I used her recipe as inspiration for this quinoa.

The grapes and brussels sprouts are roasted together with fresh thyme, and since I wanted those flavors to shine, I kept the dressing very simple and minimal.

To bulk up the dish a bit more, I added some canned cannellini beans, which I thought complemented the other ingredients really well. I also added some toasted pine nuts, but another nut like slivered almonds, walnuts or pecans would also work well. 

Altogether, this meal was definitely filling enough for dinner, but also makes a nice lunch!

Quinoa with White Beans, Roasted Grapes and Brussels Sprouts

Inspired by Two Peas & Their Pod and Jeanette's Healthy Living 

1/2 lb brussels sprouts, washed, trimmed and cut in half

1 tbsp olive oil, divided

1 clove garlic, minced

Salt and pepper

1 cup red grapes

1 tbsp fresh thyme

Salt and pepper

1 cup water

1/2 cup dry quinoa

2-3 tbsp pine nuts (or pecans or slivered almonds)

1 tbsp white wine vinegar

1/2 tsp agave nectar
1 cup canned white beans, rinsed and drained

Preheat the oven to 400° and line a baking sheet with foil. Toss the brussels sprouts with 1/2 tbsp of olive oil and the garlic and season with salt and pepper. Spread the Brussels sprouts and grapes on the baking sheet. Sprinkle with thyme and stir to combine.  Place baking sheet in the oven and roast for 20-25 minutes, until the grapes have softened and the brussels sprouts have browned.

Meanwhile, bring the water to a boil in a medium sized saucepan. Add the quinoa, cover, and reduce heat to low. Let cook for 15 minutes, then remove from heat and let sit, covered, for 5 minutes. Fluff quinoa with a fork and transfer to a large bowl.

Toast the pine nuts in a dry skillet for a few minutes, until lightly toasted.  Prepare the dressing by whisking the remaining 1/2 tbsp of olive oil, white wine vinegar and agave together.

Add the roasted brussels sprouts, grapes, white beans and pine nuts to the bowl with the quinoa. Pour the dressing over everything and toss to combine. Season with more salt and pepper if desired.

Makes 2 servings.

Warm Brussels Sprouts and Delicata Squash Salad

When it comes to squash varieties, I haven't seemed to branch out further than butternut, acorn and spaghetti. But this year I've added a fourth type to my rotation - delicata squash! I knew I would like it after learning that it has a similar flavour to sweet potatoes (and it's sometimes called the sweet potato squash). Plus there's no need to peel off the skin, and you can buy small ones that make a perfect serving size for one person!

This recipe is actually a variation on one of the Thanksgiving recipes I posted in October - this Brussels Sprouts Toss with Caramelized Tofu. I liked the recipe so much the first time that I wanted to make it again - and I loved this new version so much that I made it twice last week!

I left out the tofu and sweet potato this time and tossed the brussels sprouts with some sautéed delicata squash instead.  I also changed up the nuts in the salad - the first time I made this, I used walnuts, and the next time I used toasted slivered almonds (pictured).  Any type of nut, including pecans, would work well in this salad so feel free to use your favourite!

Warm Brussels Sprouts and Delicata Squash Salad
Adapted from my previous recipe for Brussels Sprouts Toss with Caramelized Tofu

2 tbsp chopped pecans, walnuts or slivered almonds
1-2 tsp olive oil
1 small delicata squash (about 1/2 to 3/4 lb)
1 tsp brown sugar or palm sugar
1/4 lb brussels sprouts

~ 1 tsp vegetable oil
1/2 a shallot, peeled and sliced

1 clove garlic, smashed
1/8 tsp smoked paprika
1 tsp apple cider vinegar
1 tsp pure maple syrup

salt and pepper

Wash the squash and cut in half lengthwise. Scoop out the seeds and slice each half into thin half moon-shaped pieces.

Trim the outer leaves and stems off the brussels sprouts. Cut each one in half, then slice vertically to create shreds.

Toast the nuts by heating a dry skillet over medium heat and cooking the nuts for a few minutes, stirring occasionally, until they become fragrant and lightly browned. Set aside.

Next, heat the olive oil in a large skillet over medium-low heat. Add the squash slices and sprinkle the sugar over top. Let cook undisturbed for a couple of minutes, then cover the pan with a lid to keep the steam in. Cook the squash for about 10 more minutes, flipping the slices halfway through, until they are softened and browned.

Meanwhile, heat the vegetable oil in a a separate skillet over medium heat. Add the shallot, smashed garlic and paprika and stir. Cook, stirring, for a few minutes, until the shallots and garlic are lightly browned.

Add the brussels sprouts and a splash of water to the pan. Stir and toss with tongs for about one minute.

Season with salt and pepper and add the vinegar. Stir for a few more minutes, until it the mixture starts to turn bright green.

Remove from heat and stir in the maple syrup.

Toss the brussels sprouts mixture with the toasted nuts and the delicata squash. 

Makes 1 serving. 

Roasted Winter Panzanella

This summer, I discovered panzanella - a fresh and simple bread salad - and it became my new favourite summertime meal. Then I tried a roasted summer panzanella and liked that even more than the raw version!

But then summer and its fresh produce faded away, so I sadly said goodbye to my beloved panzanella ... until I started seeing versions of winter panzanella on a few blogs, and became inspired to update my roasted panzanella to suit the new season!

I had a lot of choices for ingredients that I could include in my winter panzanella, but I ended up using brussels sprouts, carrots, beets, potatoes and artichokes. I also kept the grape tomatoes from the original version since I think they are an essential part of panzanella, even though they're no longer seasonal.

I also changed up the herbs by using fresh sage instead of basil, and replaced the white bread with pumpernickel to fit the darker winter theme.

I was so excited to try this salad (if you can even classify it as a salad), and it definitely did not disappoint! I loved the variety of roasted veggies tossed with the sage in a light oil and vinegar dressing, and combined with the toasted pumpernickel and juicy tomatoes. The only thing I wasn't crazy about was the artichokes, so I made the salad again without them and enjoyed it even more that way.

This is a great way to use up leftover roasted veggies and is very adaptable - you could try adding squash, parsnips or rutabagas too! I also left out the cheese this time, but would also taste great with some fresh mozzarella or bocconcini balls.

Roasted Winter Panzanella
Inspired by my previous recipe for Roasted Summer Panzanella

1 medium beet, peeled and diced

2 medium carrots, washed and diced

2 small red potatoes (about 8 oz), washed and diced

6 oz brussels sprouts, trimmed and halved

1 tsp dried oregano

About 3/4 cup grape tomatoes, halved

2 cloves of garlic, peeled and smashed

2 thick slices of pumpernickel bread (1-2 cups when cut into pieces)

1 tbsp fresh sage, sliced

2 tbsp olive oil, plus more for roasting

1-2 tbsp balsamic vinegar 

Salt and pepper

Preheat oven to 450°F.

Toss beets with a splash of olive oil, salt and pepper and spread on a large baking tray. Place in the oven and roast for 10 minutes.

Meanwhile, prepare the potatoes, carrots and brussel sprouts and toss with more olive oil, salt, pepper, and oregano. Remove beets from oven and add vegetables to the baking pan along with the beets. Return to oven for 35-40 minutes.

Place the grape tomatoes and garlic in a separate baking dish and toss with some olive oil, salt and pepper. Add to oven for the last 15-20 minutes of roasting time.

Place the slices of bread in the oven for the last 5-10 minutes, until lightly toasted (I placed the slices directly on the oven rack). Remove and slice or tear into bite-sized chunks.

To prepare salad, place all vegetables, bread, and sage in a bowl and toss to mix. Drizzle with about 2 tbsp olive oil and 1-2 tbsp balsamic vinegar. Season with more salt and pepper to taste.

Serve warm.

Makes 2 servings. 

Thanksgiving Week - Day 4: Brussel Sprouts Toss with Caramelized Tofu

I always appreciate having a light, fresh salad to go with my Thanksgiving meal so that I'm not just eating lots of heavy dishes. So for Day 4 of Thanksgiving Week, I wanted to do a different take on a salad option - warm brussel sprouts.

I know brussel sprouts have a bad reputation, but once you actually try them, I bet you will be surprised at how good they can taste! It was actually at one of our Thanksgiving meals a few years ago that I first tried brussel sprouts and loved them, and I've been a fan ever since!

I found this recipe for a warm brussel sprouts toss on the blog The First Mess (check out her blog for more unique and seasonal vegetarian recipes - I want to try them all!)  In this recipe, the brussel sprouts are shredded and tossed with lots of other tasty Fall ingredients - pecans, shallots, maple syrup and grated sweet potatoes. The sweet potato was my own addition, and I really liked the extra colour and taste that it gave the salad (not to mention the added nutritional benefits!)

I thought all of these ingredients combined with the maple dressing came together perfectly to make a warm and delicious salad, and covered up any potentially strong taste of the brussel sprouts. This was pretty easy to put together and would make a great side dish along with the rest of your Thanksgiving dishes!

Another option is to turn this salad into a main dish by serving it with caramelized tofu on top, like this recipe from 101 Cookbooks.  I made this for dinner for myself two nights in a row, and each time, I couldn't stop talking about how good the meal was! The sticky, sweet pieces of tofu really went well with the rest of the salad.

So whether you make this without the tofu to serve as your Thanksgiving salad, or with the tofu to make a dinner for yourself any other day, you can't go wrong!

Brussel Sprouts Toss with Caramelized Tofu
Adapted from The First Mess and 101 Cookbooks

For the tofu:

1/2 lb firm tofu, cut into pieces
1-2 tbsp natural cane sugar or palm sugar
pinch of salt
olive oil

Heat a medium skillet on medium-low heat. Add the tofu along with a pinch of salt and a splash of olive oil. Cook, flipping the tofu occasionally, for about 4 minutes, or until lightly browned.

Stir in the sugar and cook for a few more minutes, until the sugar bubbles and coats the tofu completely.

Remove from heat and set aside.

For the salad:

~ 1 tsp vegetable oil
1 shallot, peeled and sliced

1-2 cloves garlic, smashed
1/2 lb brussel sprouts

About 2/3 cup peeled and grated raw sweet potato

About ¼ cup chopped pecans

2 tsp apple cider vinegar

2 tsp pure maple syrup

1/4 tsp paprika
salt and pepper

Trim the outer leaves and stem off the brussel sprouts. Cut each one in half, then slice vertically to create shreds.

Heat the vegetable oil in a large skillet over medium heat. Add the shallot and smashed garlic and paprika and stir. Cook, stirring, for a few minutes, until the shallots and garlic are lightly browned.

Add the brussel sprouts and a splash of water to the pan. Stir and toss with tongs for about one minute.

Season with salt and pepper and add the vinegar. Stir for a few more minutes, until it the mixture starts to turn bright green.

Remove from heat and stir in the grated sweet potato and maple syrup.


Garnish with chopped pecans and top with the caramelized tofu (if using).

Makes 2 servings as a main course, or 3-4 as a side dish. 

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