MAPLE TAHINI ROASTED BRUSSELS SPROUTS
I decided to take a scroll through my last post in August (gasp.. because where did the time go and because I never want to go that long without posting again.) There has been some massive changes since then. I learned how to sail, went on a short little road trip (pictures soon), am now without wisdom teeth and I’ve officially quit my job as a flight attendant to become the vegan chef for a sailing catamaran called Moondoggie. I have been living in Rhode Island for the last month and a half. The longest I’ve stayed consecutively in the same state in three years. I’m not going to lie, it’s strange living in one place when i’m used to constantly getting ready to leave one place for another. I have found that living in one constant home definitely has it’s perks though. We started watching West World on Sundays, and there is something comforting about knowing that I’ll actually be home on a Sunday night. And of course, there is sleeping in the same bed every night.. I also get to plan when I want to go to Yoga classes and sometimes high intensity kickboxing if I can drag Justin there ; ) oh, did I mention mornings? heavennnn. Also, I have been trying to go to yoga as much as I can, well whenever my shoulders allow me too. Lately I’ve been in charge of what my boss likes to call the glamorous jobs which includes scrubbing, sponging and basically working in and around small spaces. A major shoulder workout! I honestly haven’t had a hands-on job since liter patrol in high school, which is exactly what it sounds like ‘patrols liter on highways’. I hope you have a good visual. I used to wear a fluorescent orange vest if that helps.
So I do have big news, we are splashing Moondoggie into the water tomorrow! Moondoggie has been going through a major refit and has been out of the water since July. Needless to say, she is ready to hit the sea. Well just about. Hopefully sometime next week we will be moving onto the boat and then we will prepare to set sail December 1st. I am getting so eager for this adventure, many new ideas and challenges coming this way. Ohh the blogging opportunities!
Onto the brussels sprouts. I have had a delicious variety of seasoned and sauced brussels sprouts this season. My favorite sprouts were at the cozy White Horse Tavern which just happens to be the oldest bar in the United States. The White Horse Tavern was founded in 1673. After having their brussels sprouts, I attempted to recreate a vegan version in my own temporary kitchen. They turned out delicious! So I would like to share them with you! Roasted brussels sprouts tossed in a maple tahini dressing. YUM. Enjoy xx
1 pound brussels sprouts (halved lengthwise)
1-2 tablespoons of grapeseed oil
½ teaspoon sesame oil
¼ cup tahini
1 tablespoon white miso
1 tablespoon maple syrup
½ teaspoon dijon mustard
juice of half of a lemon
¼ cup hot water
Preheat oven to 400 degrees fahrenheit
Toss brussels sprouts in a bowl with 1-2 tablespoons of grapeseed or coconut oil
Lay brussels sprouts on baking pan, and then season with salt and pepper
Bake for about 10-12 minutes or until golden brown, flipping them midway
combine ingredients to make dressing in a small food processor, add the water last. this will help combine ingredients.
When brussels sprouts are done, drizzle the dressing on top or toss the brussels sprouts in the dressing, you may have extra dressing to drizzle on other things later in the week
Top with sesame seeds if desired!