Crispy Sweet and Sour Brussel Sprouts

As I mentioned last week, I had TWO delicious dishes at Ama in Hanalei. The Burmese Salad and then this dish, their Nuoc Cham Brussel Sprouts. Since Nuoc Cham contains fish sauce, this is my best attempt to not only re-create but to veganize this insanely good appetizer.

Crispy Sweet and Sour Brussel Sprouts - makes a great appetizer portion for 2 or 3, an air-fryer was used for this recipe. An oven can be used as a substitute. See instructions below.

• 3 cups rinsed and trimmed Brussel Sprouts cut in half lengthwise

• 1/3 cup de-stemmed cilantro

• 1 Tb chopped fresh mint

• 2 Tbs chopped salted and roasted peanuts

• 1 red Thai chili sliced

• 1 tsp avocado oil

• 1/3 cup pickled onions - recipe follows

• 3-4 Tbs ginger dressing - recipe follows

  Pickled Onions - makes a large batch. I store this in a 32oz Mason jar in the fridge

• 1 large red onion, thinly sliced into half-moons

• 1.5 cups white vinegar

• 3/4 cup water

• 3 tsp salt

• 1.5 Tbs cane sugar or coconut sugar

• 10 black peppercorns

  This is a great condiment to have on hand in the fridge. Pickled onions go great on so many things! Especially Asian-inspired salads and Mexican food.

  *Slice a large red onion into half-moons and place in a large Mason jar. Add peppercorns.

  *In a small saucepan, add vinegar, water, salt, and sugar, and then bring to a simmer over low heat. Once sugar is dissolved, pour the liquid over the sliced onions and then cover. Place the sealed jar in the fridge to chill. Pickled onions should keep for a couple of weeks in the fridge.

  *It’s best to make the pickled onions at least a day ahead

  Ginger Dressing - makes a little over 1/2 cup of dressing

• 1/4 cup avocado oil

• 1/4 cup rice wine vinegar

• 1.5 Tbs cane sugar or coconut sugar

• 1/4 tsp salt

• 1 Tb grated fresh ginger

  *Mix/shake all the ingredients until the sugar is dissolved.

  Brussel Sprout Base

  *Rinse, trim, and cut Brussel sprouts lengthwise and toss with 1 tsp avocado oil in a medium mixing bowl.

  *Make the ginger dressing. You should have plenty of leftovers. This goes well on so many things. cold rice vermicelli bowls, rice bowls, Asian-inspired salads, and a tofu marinade just to name a few. The ginger dressing will last in a jar in the fridge for at least 1 week.

  *If using an air fryer, pre-heat to 400F. Once preheated, toss the Brussel Sprouts in the air-fryer and fry for 8-9 minutes. I check the Brussel Sprouts about every 2-3 mins and shake the tray until they look crispy, golden brown, and tender. Careful, not overcooked. If using an oven, pre-heat to 400F. Place Brussel Sprouts on a parchment-lined cookie sheet and roast for 20-25 minutes until crispy, tender, and golden brown.

  *Once the Brussel Sprouts are done, place them back in the mixing bowl and add cilantro, mint, peanuts, pickled onions, and chili pepper ( optional ) and toss with the ginger dressing. Serve immediately.

Burmese Salad

Aloha!

I just returned from another incredible trip to Kauai!

We spent almost three weeks taking beach walks, surfing, free diving, beachcombing, ceramic hunting, muumuu shopping, and drinking a ton of green juice. It was amazing!

On this trip to Kauai, we finally opted for accommodations with a kitchen. We love eating out on vacation but over the years we have found that we are more comfortable making the majority of our meals at home. Especially on longer trips. Not only is it more affordable but we generally feel so much better when we do this. Plus, Kauai has some pretty amazing farmer’s markets so it makes it even more enjoyable to make meals at home.

However, we did make a few exceptions…

My favorite place to eat on Kauai’s Northshore is an upscale ramen restaurant named Ama. Not only is the food absolutely delicious but the airy building and general esthetics are so on point! Beautiful dark wood interior, open-air with garden seating, an incredible view of the waterfall abundant mountains of Hanalei, beautiful Balinese teak furniture, bamboo lanterns, and a generous amount of orchids. Seriously, EVERYTHING I LOVE! Check out their website HERE.

I think we went to Ama maybe five times on this three-week-long trip? I basically ordered the same exact thing every time…Fried Brussel sprouts ( minus the fish sauce ), ramen with a vegan spicy miso broth, and a Burmese salad with a ginger vinaigrette that I’m completely obsessed with!

As soon as I returned to Maui, I did my best to recreate the Brussel sprout dish and the Burmese salad and honestly, I think I nailed them both! Or at least made a very passable version of them.

So here’s my attempt at Ama’s incredible Burmese salad. I’ll post my version of the Brussel sprout dish in another post. If you make it to Kauai, make sure to make a reservation ahead of time at Ama so you can try the real deal!

Burmese Salad - two entree size salads or 4 small

Roasted Lentils - Pre-heat oven to 350F

• 1, 14 oz can of brown lentils. Drained, rinsed, and patted dry on a paper towel

• garlic powder and salt

• avocado oil spray

  Spread drained, rinsed, and dried lentils on an oiled parchment-lined cookie sheet making one layer. It’s important to use pre-cooked lentils when making this recipe. I used canned lentils for convenience but you can easily cook your own. After spreading the lentils on a cookie sheet, spray lightly with avocado oil and sprinkle with salt. Bake at 350 for 15 minutes. Remove from the oven, shake, add a sprinkle of garlic powder and bake for another 10 minutes until slightly crispy. Remove from oven and cool to room temperature. I use about half the cooked lentils for this recipe and save the rest to snack on or to add to other salads for veggie bowls.

Ginger Dressing - you will have leftovers

• 1/4 cup avocado oil

• 1/4 cup rice wine vinegar

• 1.5 Tbs cane sugar or coconut sugar

• 1/4 tsp salt

• 1 Tb grated fresh ginger

  Mix/shake all the ingredients until the sugar is dissolved.

Salad Base

• Romaine lettuce ( 1 medium head ) finely chopped

• Napa Cabbage ( 1 medium head, tender green part of leaf only ) finely chopped. If you can’t find Napa cabbage you can just add extra chopped romaine.

• 1/2 cup chopped cilantro

• 1/3 cup sliced sushi-style ginger ( I used the Ginger People brand )

• 1 Tb sesame seeds

• 1/3 cup chopped peanuts ( or almonds if avoiding peanuts, cashews would work too )

• 2 Tbs sunflower seeds ( optional )

• 1 red Fresno thinly sliced or Thai chili thinly sliced ( optional ) These chilies are HOT so be careful.

  Place all the salad-base ingredients in a large bowl. Add about 1/2 of the prepared roasted lentils and 1/4 cup to 1/3 cup of the ginger dressing. Toss everything together and enjoy!

  ***Cubed and baked teriyaki tofu make a fabulous addition to this dish. Add a side of sticky rice and you got a great filling meal.

Lemon Lentil Soup

Been making a version of this humble lentil soup forever! Not quite sure where the original recipe came from, and I have modified it over the years but it always comes out great! Feel free to replace the spinach with kale or chard. Chopped Italian parsley is a nice addition as well. This is a perfect soup for chilly late winter days. And don’t forget the crusty bread for dipping!

Lemon Lentil Soup - Make 4-6 servings

• 1.5 cups dried red lentils. Rinsed and drained.

• 6 cups vegetable broth

• 1 Tb avocado oil ( coconut oil or olive oil can be used instead )

• 1 large white onion, diced

• 2 large carrots, grated

• 5 cloves of garlic, minced

• 1 tsp coriander powder

• 1/2 tsp red chili flakes ( optional )

• 1/2 tsp chili powder

• 1/2 tsp turmeric

• 1/4 tsp black pepper

• 1/4 cup fresh lemon juice

• 2 cups, baby spinach leaves

*Optional minced chives for topping

*In a large soup pot, saute diced onion, grated carrots, and minced garlic in 1 Tb of avocado oil over medium-high heat until onions become translucent ( about 5-7 minutes ).

*Add dried spices and then saute for about 30 seconds. Add vegetable broth and rinsed lentils and then bring to a boil. Once boiling, reduce heat to low and then simmer for about 20 minutes or until the lentils are tender.

*Add lemon juice and spinach, and then stir until spinach wilts. Remove from heat and serve.

***Serve with toasted crusty sourdough or even better, Kalamata olive bread.

Red Lentil Curry

Winter has finally arrived on Maui! We even had a rare, snow-capped Haleakala this week! So beautiful.

So on these “chilly” February nights, I love making large batches of creamy soups, Dahls, and curries. Here’s a recipe for my current weeknight favorite. This Red Lentil Curry is full of exotic flavors, it’s spicy and it makes great leftovers for days.

Red Lentil Curry - serves 4-6

• 1.5 cups of dried red lentils, rinsed

• 1 Tb avocado or coconut oil

• 4 cups of vegetable broth

• 1, 14 oz can of full-fat coconut milk

• 1 large sweet onion, diced

• 2 carrots, diced

• 4 cloves of crushed garlic

• 1 Tb fresh grated ginger

• juice of 2 juicy limes

• 1 Tb coconut sugar ( subs can be brown sugar, agave syrup, or maple syrup )

• 1 Tb plus 1 tsp curry powder

• 1/4 tsp cayenne pepper

• 1/4 tsp black cracked pepper

• 1, 15 oz can chickpeas, rinsed

• 1 cup chopped cilantro, chopped

• 5 oz fresh baby spinach, chopped

*In a large stockpot or Dutch oven add 1 Tb of oil add diced onions. Saute about 3-4 minutes over med-high heat until slightly translucent. Add diced carrots, minced garlic, grated ginger, and black pepper and saute another 2-3 minutes. Add curry powder and cayenne pepper and saute for about 1 minute or just until spices are fragrant and slightly toasted.

*Next, add vegetable broth, coconut milk, lime juice, and sweetener of choice. Then add rinsed lentils and chickpeas and stir until combined. Bring to a boil over high heat and then reduce heat to medium-low heat and simmer ( uncovered ) until lentil curry thickens to the desired consistency. Stirring occasionally. This will take about 20 minutes.

*Add chopped baby spinach and chopped cilantro and stir until wilted ( about 2-3 minutes). Remove from heat. Taste, adjust flavor with more lime juice, cayenne or salt only if needed.

*Serve over rice. Some great toppings suggestions would be mango chutney, fresh cilantro, sliced green onions, or my favorite homemade vegan sour cream ( recipe under Dips/Sauces )

This will last in the fridge for about 4 days. This freezes really well too!

Nourish Bowl

I’ve definitely been taking advantage of all the Brussel Sprouts on sale lately! How about you? What are your favorite fall fruits and veggies? I also love me some Acorn squash, pears, persimmons, dates, and pomegranates as well. Wholesome bowls with the current season in mind is definitely the way to go.

As for Brussel Sprouts, this Nourish Bowl is one of my favorite ways to incorporate this healthy cruciferous vegetable into my whole food plant-based diet.

Brussel Sprouts are full of fiber, antioxidants, vitamins and minerals. And when prepared properly, they are also freaking delicious. Enjoy!

Nourish Bowl - Makes 2 bowls

• 2 cups cooked quinoa

• 2 cups Brussel Sprouts, washed, ends trimmed off and cut in half

• 1 can of chickpeas, rinsed and drained

• 4 cups of kale, shredded

• 1/2 cup of sauerkraut, divided

• 1 Tb of BBQ sauce of choice or Korean gochujang paste

• 1 Tb coconut aminos ( tamari or soy sauce can be used instead )

• 2 tsp roasted sesame seeds or furikaki, divided

• 1 avocado cut in half and sliced

• 1 lemon sliced in half

• Creamy Lemon Tahini Dressing ( recipe can be found on my “Dressings” page. Link HERE )

*Preheat oven to 375F and cook quinoa according to the package instructions.

*Put washed and sliced Brussel Sprouts in a medium-size bowl and add 1 Tb of coconut aminos and the juice of 1/2 of a lemon. Next, spread Brussel Sprouts on a parchment-lined baking tray.

*Place one can of rinsed and drained chickpeas in the medium-size bowl and toss with 1 Tb of BBQ sauce or gochujang paste until well coated. Place chickpeas on a second parchment-lined baking tray.

*Put baking trays in your pre-heated oven for 30-40 minutes or until desired “crispiness” has been reached.

*Place shredded kale in a medium-size bowl and squeeze the remaining lemon half over the kale. Massage the lemon juice into the kale and set aside.

To Assemble Nourish Bowl

Separate the kale into 2 medium-size serving bowls. Add 1 cup of cooked quinoa on top of the kale. Next, divide the Brussel sprouts and BBQ chickpeas and arrange them in the serving bowls. Top Nourish Bowl with 1/2 of a sliced avocado, 1/4 of a cup of sauerkraut, 1 tsp sesame seeds, or furikaki and Tahini Miso Dressing.

Vegetable and Bean Soup

Aloha friends!

I made this yummy veggie soup for lunch yesterday! Honestly, I just wanted to use up the random leftover veggies I had before they went bad. Apparently, this turned out pretty well because I caught my husband standing in front of the fridge late last night just eating the leftovers cold. He just kept saying, “OMG this is so good. So so good…”

I swear, it’s even better heated up babe. LOL.

ENJOY!

Vegetable and Bean Soup

• 2 large white onions, diced

• 2 large carrots, sliced

• 2 stalks of celery sliced

• 2 cups waxy potatoes, skinned and cubed ( about 2, small/med size )

• 8 cloves garlic, minced

• 1, 14oz can organic diced tomatoes with juice

• 1, 14oz can of beans ( cannellini, chickpeas, kidney beans, pinto are all good ) rinsed and drained

• 1/3 cup sliced Kalamata olives

• 4 cups good vegetable broth

• 2 tsp balsamic vinegar

• 1/2 tsp red pepper flakes ( optional )

• 1/2 of a lemon, juiced

• 1/2 cup chopped fresh parsley or any herbs you want honestly

• 1 Tb good olive oil

• a handful of fresh thyme or 1/2 tsp dried thyme

• 1/4-1/2 tsp sea salt ( if needed )

• cracked black pepper

Toppings

• olive oil or basil oil ( to finish, optional )

• chopped chives

• fresh parsley

• vegan parmesan

*In a large stockpot over med-high heat, saute onions and garlic in a little water until soft and translucent ( about 5 minutes ). You can use olive oil to saute but I prefer water. Add some cracked pepper and a pinch of salt.

*Add remaining ingredients except for lemon juice, parsley, and thyme. Bring to a boil and then reduce heat to low and simmer ( covered for 40 minutes ).

*Right before serving, add olive oil, lemon juice, and fresh herbs. Stir until incorporated. Taste and add more cracked pepper and 1/2 tsp sea salt if needed ( I usually don’t but this depends on how salty the vegetable broth is )

*To serve, ladle into soup bowls. Top with additional parsley and chopped chives

The Grain-Based Macro Bowl

I probably make a variation of a Macro Bowl about 3-5 times a week. So comforting, so full of flavor and so incredibly healthy for you. This “easy to throw together” bowl will make a wonderful staple for you and your family during these stressful times.

Feel free to play around with the base ingredients that I have listed below. Please use whatever you currently have in your pantry and fridge because there are no strict rules for this bowl.

For the bowl pictured above, I used chickpeas, quinoa, a variety of sweet potatoes, raw kale, sauerkraut, chopped almonds, and a tahini/lemon/miso-based dressing. The idea is to use some sort of plant-based protein ( tofu, tempeh, beans or lentils ), some sort of grain ( quinoa or rice ) or another whole plant carb like sweet potatoes or squash, some veggies ( raw or fresh ), some sort of fat ( tahini, avocado, or nut butter ) some seeds or nuts for some crunch, some sort of fermented food like sauerkraut or kimchi and, ideally, some sort of sea vegetable like crushed nori.

The Grain-based Macro Bowl

• 1 cup cooked quinoa

• 1/2 cup of roasted sweet potatoes

• 1/3 cup of chickpeas

• 1 large handful of shredded kale

• a couple of tablespoons of sauerkraut

• 1 Tb chopped almonds

• a couple of Tbs dressing ( see recipe below )

• 1/2 of a sliced avocado

• Layer in a bowl, top with dressing, and serve.

Prep for Roasted Potatoes

Take 2 or more sweet potatoes and cut into small cubes ( you may skin them if you prefer ). Toss potato cubes with 1-2 tsp of olive oil, a pinch of salt and pepper. Next, spread seasoned potato cubes on a parchment-lined cookie sheet. Roast potato cubes at 425F for 40 mins until crispy and browned. Flip potatoes halfway through. Oven temps can vary so some potatoes may need less of more time to reach the desired crispiness. Save any leftovers in the fridge for the next day.

Prep for cooked Quinoa

Rinse 2 cups of dried quinoa if a mesh strainer for about 1 minute. Place in a medium-size soup pot with 4 cups of water. Bring to a boil over med-high heat then cover and reduce heat to very low. Cook covered for 15 minutes. Remove from heat, leave the lid on, and “steam”. Remove lid and fluff cooked quinoa with a fork. This makes a lot of quinoa. I like dividing this into 1 cup servings and placing it in the freezer for later use.

My favorite Macro Bowl Dressing

• 1/2 cup fresh lemon juice

• 2 Tbs water

• 2 Tbs avocado oil

• 2 Tbs tamari or low sodium soy sauce

• 1/4 cup light miso

• 1/3 cup tahini ( you can omit this for a lower fat dressing )

• Mix in a small mason jar. Keeps for about 1 week in the fridge.

Couscous Salad

We love the Il Fornaio restaurants in California and we almost always end up at either their Carmel or Walnut Creek location when visiting my mother in the Bay Area. Unfortunately, so many of their delicious dishes are not vegan ( without alterations of course ) but I was surprised to find some exceptions this time. The Walnut Creek location was offering a large vegan couscous salad on their lunch menu. It was full of unique flavors, surprisingly filling and absolutely delicious so I knew I would have to try to recreate it once I got home. 

So below, my version of Il Fornaio's “Insalata Regina”. This salad is sweet, tart, salty, and slightly bitter thanks to the abundance of arugula. Throw in some diced avocado for some extra healthy fat if you desire, but either way, it’s great!

I find this salad tastes best a room temperature so let the couscous cool a bit before tossing in the other ingredients. This makes roughly two large main course servings or four smaller side salads.

Insalata Regina - 2 to 4 servings

• 1 cup dried couscous

• 1 and ¼ cup of water

• 2 cups arugula

• 2 tomatoes, diced

• 1/3 cup red onions, finely diced

• 1/3 cup raisins ( dried currants could work too )

• 1 tbs capers, drained

• Avocado, diced optional

Dressing

• 2 tbs fresh lemon juice

• 1/2 tsp lemon zest

• 1.5 tbs extra virgin olive oil

• 2 tsp Dijon mustard

• ½ tsp sea salt

Cook couscous according to the brand’s instructions. I usually go with 1 and ¼ cup of water to one cup of dried couscous. Boil the water and add dried couscous, stir, cover, and lower heat to a low setting. Cook for 5 minutes. Remove from heat and fluff with a fork. Let cool while prepping other ingredients.

Make the salad dressing - I usually place the dressing ingredients in a small mason jar, cover with a lid and shake until incorporated an aerolatte would work too. Store any leftover dressing in the fridge for later use if desired. (keeps about a week)

In a large bowl, toss cooled couscous with tomatoes, arugula, onions, raisins, capers (and diced avocado if using). I usually end up using 3/4 of the prepared dressing. Taste and then add remaining dressing if needed.