Miso Glazed Eggplant & Why I’m Leaving Facebook

Miso Glazed Eggplant & Why I’m Leaving Facebook

I’m sneaking this next recipe in.. just before it starts to really cool down. I think it kind of should have by now, considering that we’re halfway through November. But hey, you certainly won’t find me complaining about the long days of sunshine and warmth. I found these tiny Fairy Tale Eggplants just the other day, and I had to buy them because they were so cute. I really can’t help it. When food is miniature, I fall instantly in love and want to buy eat, eat it and hold it in my hand forever all at once. Eating it usually wins in the end. I decided they should be roasted, with a miso-tahini glaze. Sweet, salty, umami, creamy goodness. Spruced up by some lovely green onions and sesame seeds. Ingredients: 6-8 Fairy tale eggplants, or 2 medium Japanese eggplants 2 Tbsp Miso 3 Tbsp Tahini 2 tsp Mirin A sprinkling of Sea Salt A sprinkling of brown sugar Sesame seeds, black and/or white for garnish Green onions, bias sliced for garnish Directions: 1. Slice eggplants in half lengthwise. Peel if desired. Score the cut half lightly with a knife. Sprinkle with salt and allow to sit, scored side up for about 20-30 minutes. 2. Preheat oven to 400 F. Wipe salt and any liquid accumulation off of the eggplants. Place on a cookie sheet lined with parchment and bake for 15-30 minutes. Timing will depend on the size of your eggplants. Bake until they are nicely softened, but watch closely so they don’t burn. 3. While the eggplants are baking, prepare the glaze. In a small bowl, whisk...
Radish Canapés with Horseradish Creme

Radish Canapés with Horseradish Creme

Looking for something fancy and seemingly decadent to serve? I whipped up these elegant canapés for an Academy Awards Party on Sunday. The cucumber and radish slices are wonderfully crunchy and refreshing and the creme is brightly flavored and tastes decadent. None of your guests will even notice they’re eating their veggies. Ha! The veggie ninja strikes again. Ingredients Canape Base 1 bunch radishes, washed, trimmed and thinly sliced 1 cucumber, thinly sliced Sprinkling of sea salt Sprinkling of ground black peppercorns Creme 1/3 c raw cashews, soaked overnight, soaking liquid reserved 2-3 tsp lemon juice, fresh squeezed 1 tsp white miso, or nutritional yeast 2-3 tsp horseradish mustard 1 dash sea salt Garnish Chives, minced. Or several wee dill sprigs (check out my photo on Instagram to see these cuties!) Or several wee parsley sprigs Directions 1. Place all ingredients for Horseradish Creme in a blender or Vitamix. Blend until smooth. You may have to add a bit more of the cashew soaking liquid to get a smooth texture. Adjust seasonings to taste. You can always add fresh horseradish if you love it really spicy. Add more miso for a cheesier flavor, add more lemon juice to brighten it up, or add more mustard if you just love mustard. Like me, I love mustard. 2. Thinly slice the radishes into rounds. Slice the cucumber into rounds also – slightly thicker than the radishes. Place the cucumber slices on a plate and sprinkle with salt and freshly ground black pepper. I ground these Tasmanian Black Peppercorns from Savory Spice Shop onto my cucumber slices. These peppercorns add a lovely...