So, we're all bunkered down keeping warm and dry as Sandy traverses the East Coast. I wanted to make something warm and comforting, but healthy (we may or may not have been munching on the goodies sent in a Halloween care package from my mom all day....). I ended up making a really filling, warm, comforting mix of roasted veggies and miso soup.
Without a piece of meat in sight, I was worried my husband would grudgingly eat some, but save room for a "second dinner" later in the evening. To my surprise and delight, not only did he eat a nice large bowlful of each right away, but went back for seconds! I imagine I will return to these recipes in the future and tweak them depending on what I have on hand or am in the mood for. I would encourage you to do the same.
*Please excuse the picture quality; I usually try to take pictures outside, as the natural light really makes a difference. With the storm raging, however, that was not an option, which means you'll have to suffer through my poorly-lit basement/utility room kitchen lighting!
Roasted Fall Vegetables
makes enough for 2-3 entree portions, or probably 4-6 sides
inspired by a recipe from Not Without Salt (VERY loosely!)
1 small sweet potato (I used a Japanese sweet potato; they tend to be a bit firmer)
1 small Russet potato
1 tsp curry powder
1/2 tsp dill
1/2 tsp rosemary
2 tbs olive oil
1 small-medium fennel bulb
1-1 1/2 cups brussel sprouts
1 cup mixed mushrooms (if you buy them pre-sliced like I did, just use about a handful)
1/2 block firm tofu, pressed to remove excess liquid
1-2 tsp minced garlic (1-2 small cloves)
1 tbs butter
Preheat your oven to about 350*; line a baking sheet with foil. Chop your potatoes into bite-sized cubes; keep the two different kinds separate. In a medium-sized bowl, add 1 tbs olive oil, the dill, and the rosemary. Toss your Russet potato chunks in and mix until evenly coated. Spread onto the baking sheet. Add another tablespoon of olive oil to your bowl (no need to rinse it), followed by the sweet potato chunks and the curry powder. Toss to coat and then spread onto the baking sheet. Place in the oven to bake for about 30-40 minutes.
While the potatoes start to bake, prepare the rest of your ingredients. Quarter the brussel sprouts and set aside (the potato-tossing bowl would be a good place for them!). Thinly slice the fennel bulb. Set aside. Loosely slice/chop your mushrooms. Cut your tofu into bite-sized chunks.
At this point, the potatoes should be about 15-20 minutes in to their cooking. Remove the pan from the oven shake to make sure they are not sticking to the pan. Add the brussel sprout quarters and place back in the oven to continue baking, until everything is golden brown and nicely roasted.
Place the butter into a large skillet over medium heat. When melted and hot, add the garlic and mushrooms. Cook for 4-5 minutes, tossing the mushrooms around every so often until the begin to soften and release their moisture. Add the tofu and cook for another few minutes; add the fennel. Cook until gently browned and the fennel is soft. When the vegetables in the oven are done, toss them all together in the skillet, sprinkle with salt and pepper, and toss to mix. Ta-da!
Miso Soup
Adapted from Not Without Salt; makes about 2-3 good-sized bowlfuls
4 cups water (veggie broth/stock would probably be great too)
2-4 tbs miso paste (I used white)
3-4 thinly sliced scallions
pinch of cilantro
dash of paprika
Add-in suggestions
-spinach, stems removed
-mushrooms
-firm tofu
-soba noodles (if using these, cook them first, drain and set aside to add to soup before serving)
Bring the 4 cups of water to boil. In a small bowl, add 2 tbs miso paste. When water is boiling, pour just a bit over the miso paste and reduce the remaining water to a simmer. Whisk until smooth (this will keep your miso from being clumpy in the soup!). Add to pot of water and taste. Repeat this process of whisking the miso paste into just a bit of the liquid and then adding it back to the full pot until you have the amount you like. I ended up using 3 tbs, but will probably use all four in the future. However, misos vary considerably from one to another, so taste and adjust accordingly.
Add the cilantro, sliced scallions, and any add-ins you might have chosen (I used a handful of baby spinach, mushrooms, and tofu). Allow to simmer for just a minute or two. Add paprika and serve!
*Please excuse the picture quality; I usually try to take pictures outside, as the natural light really makes a difference. With the storm raging, however, that was not an option, which means you'll have to suffer through my poorly-lit basement/utility room kitchen lighting!
Roasted Fall Vegetables
makes enough for 2-3 entree portions, or probably 4-6 sides
inspired by a recipe from Not Without Salt (VERY loosely!)
1 small sweet potato (I used a Japanese sweet potato; they tend to be a bit firmer)
1 small Russet potato
1 tsp curry powder
1/2 tsp dill
1/2 tsp rosemary
2 tbs olive oil
1 small-medium fennel bulb
1-1 1/2 cups brussel sprouts
1 cup mixed mushrooms (if you buy them pre-sliced like I did, just use about a handful)
1/2 block firm tofu, pressed to remove excess liquid
1-2 tsp minced garlic (1-2 small cloves)
1 tbs butter
Preheat your oven to about 350*; line a baking sheet with foil. Chop your potatoes into bite-sized cubes; keep the two different kinds separate. In a medium-sized bowl, add 1 tbs olive oil, the dill, and the rosemary. Toss your Russet potato chunks in and mix until evenly coated. Spread onto the baking sheet. Add another tablespoon of olive oil to your bowl (no need to rinse it), followed by the sweet potato chunks and the curry powder. Toss to coat and then spread onto the baking sheet. Place in the oven to bake for about 30-40 minutes.
While the potatoes start to bake, prepare the rest of your ingredients. Quarter the brussel sprouts and set aside (the potato-tossing bowl would be a good place for them!). Thinly slice the fennel bulb. Set aside. Loosely slice/chop your mushrooms. Cut your tofu into bite-sized chunks.
At this point, the potatoes should be about 15-20 minutes in to their cooking. Remove the pan from the oven shake to make sure they are not sticking to the pan. Add the brussel sprout quarters and place back in the oven to continue baking, until everything is golden brown and nicely roasted.
Place the butter into a large skillet over medium heat. When melted and hot, add the garlic and mushrooms. Cook for 4-5 minutes, tossing the mushrooms around every so often until the begin to soften and release their moisture. Add the tofu and cook for another few minutes; add the fennel. Cook until gently browned and the fennel is soft. When the vegetables in the oven are done, toss them all together in the skillet, sprinkle with salt and pepper, and toss to mix. Ta-da!
Miso Soup
Adapted from Not Without Salt; makes about 2-3 good-sized bowlfuls
4 cups water (veggie broth/stock would probably be great too)
2-4 tbs miso paste (I used white)
3-4 thinly sliced scallions
pinch of cilantro
dash of paprika
Add-in suggestions
-spinach, stems removed
-mushrooms
-firm tofu
-soba noodles (if using these, cook them first, drain and set aside to add to soup before serving)
Bring the 4 cups of water to boil. In a small bowl, add 2 tbs miso paste. When water is boiling, pour just a bit over the miso paste and reduce the remaining water to a simmer. Whisk until smooth (this will keep your miso from being clumpy in the soup!). Add to pot of water and taste. Repeat this process of whisking the miso paste into just a bit of the liquid and then adding it back to the full pot until you have the amount you like. I ended up using 3 tbs, but will probably use all four in the future. However, misos vary considerably from one to another, so taste and adjust accordingly.
Add the cilantro, sliced scallions, and any add-ins you might have chosen (I used a handful of baby spinach, mushrooms, and tofu). Allow to simmer for just a minute or two. Add paprika and serve!
