HEAVEN IN A BOWL is really what this recipe should be named. this spontaneous dinner was so delicious. I've started to realize the best recipes come about when you don't plan and just go with what you have in the kitchen (you also save money because you don't have to run to the store to buy things you may not have) I encourage you to try it! But I also encourage you to try this, and if you don't have everything you need for it ... RUN TO THE STORE! sorry but this exact dish is a MUST.
INGREDIENTS:
(serves 3)
MAC + PEAS
boil water to begin to cook your pasta and follow instructions on the package. while pasta is cooking in a bowl combine tahini, tamari, ACV, miso, lemon juice nutritional yeast and garlic then whisk together until mixture is fully combined (it will be a thick consistency). start to prepare brussel sprouts by cutting the bottom stem off and slicing in half. heat a pan over a medium flame and add olive oil and minced garlic cloves. once garlic is fragrant add brussels to pan toss lightly and let sit for 5 minutes on one side so they become brown. grab a cup and save about 2 cups of the pasta water, drain and rinse your pasta then return to pot. add peas and add tahini mixture and mix thoroughly. slowly add water so the sauce gets creamy (you may not need the full 2 cups) let sit while you begin to prepare brussel sprout marinade. combine maple syrup, dijon and balsamic vinegar into a bowl and whisk together. pour mixture over brussel sprouts and toss to coat. make sure they are cooking on opposite side they were originally on and let sit for another 5-8 minutes until they are charred. your finished! plate and enjoy, you can enjoy the brussel sprouts on the side or on top of mac and cheese. they were super delicious mixed in!
XOXO
INGREDIENTS:
(serves 3)
MAC + PEAS
- brown rice pasta (1 bag = about 3 cups)
- 2 heaping tablespoons tahini
- 1 tablespoons tamari
- 2 tablespoons apple cider vinegar
- 1 tablespoon miso paste (I used dark because I was out of white)
- juice from half a lemon
- 1/4 cup (or more if you like it super cheesey) nutritional yeast
- 1 clove garlic (minced)
- 1 cup cooked or frozen organic peas
- 2 cups organic brussel sprouts
- 2 cloves garlic (minced)
- 1 tablespoon organic olive oil (to grease pan)
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 2 tablespoons balsamic vinegar
boil water to begin to cook your pasta and follow instructions on the package. while pasta is cooking in a bowl combine tahini, tamari, ACV, miso, lemon juice nutritional yeast and garlic then whisk together until mixture is fully combined (it will be a thick consistency). start to prepare brussel sprouts by cutting the bottom stem off and slicing in half. heat a pan over a medium flame and add olive oil and minced garlic cloves. once garlic is fragrant add brussels to pan toss lightly and let sit for 5 minutes on one side so they become brown. grab a cup and save about 2 cups of the pasta water, drain and rinse your pasta then return to pot. add peas and add tahini mixture and mix thoroughly. slowly add water so the sauce gets creamy (you may not need the full 2 cups) let sit while you begin to prepare brussel sprout marinade. combine maple syrup, dijon and balsamic vinegar into a bowl and whisk together. pour mixture over brussel sprouts and toss to coat. make sure they are cooking on opposite side they were originally on and let sit for another 5-8 minutes until they are charred. your finished! plate and enjoy, you can enjoy the brussel sprouts on the side or on top of mac and cheese. they were super delicious mixed in!
XOXO