Miso Roasted Brussels and Quinoa Miso Ginger Salad

Long time no post! Sorry, I have been having a block on what I want to share with you guys. Then I decided I just needed to start sharing something, right?

I have been struggling to not eat junk food all the time (darn you holidays!). Getting back to proper portion sizes and not eating a ton of processed foods, has been a challenge! This one is a hybrid of a couple different recipes. The roasted Brussels, helped scratch that crispy fried food itch I have had, while still being mostly healthy. Quinoa has been my sub for starchy pasta or rice, and it is way more filling, which has helped with portion sizes.

I hope you all have been well, and happy new year!

Miso Roasted Brussels and Quinoa Miso Ginger Salad

Based on recipes by Bon Appetit and In Fine Balance


  • 1 1/2 cups rainbow quinoa, rinsed
  • 2 1/2 cups water

Combine quinoa and water into a pot (with a tight fitting lid). Bring to a boil, cover and reduce to a simmer. Cook for 15 minutes. Remove pot from heat, and let stand for 5 minutes, covered.

Once the 5 minutes are up, fluff with a fork.

Brussels Sprouts

  • 1 pound of Brussels sprouts, dark leaves removed, and halved
  • 1 teaspoon light miso
  • 3 teaspoons water
  • 1 teaspoon soy sauce (or tamari, for a gluten free option)
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon maple syrup
  • 1/4 teaspoon sesame oil, plus more for serving

Preheat oven to 400. Line a baking sheet with parchment paper.

Dissolve miso in water, whisking until there are no more clumps. Add in soy sauce, rice wine vinegar, maple syrup and sesame oil.
In a large bowl combine prepared Brussels sprouts and glaze. Scatter Brussels sprouts on baking sheet in a single layer. Bake for 20-25 minute or until they are browned and caramelized, tossing halfway through.

  • 1 tablespoon rice vinegar
  • 1 tablespoon white miso
  • 2 teaspoons grated peeled fresh ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • Pinch of ground white pepper

Whisk together all ingredient until well combine (or blend them in a Nutribullet).


  • 1 carrots, grated
  • 2-3 green onions, diagonally sliced

Toss carrots with cooked quinoa and dressing. Top with the miso roasted Brussels sprouts and green onions.


Orange Gingerbread “Bundt” Cakes

Since the beginning of the year I have been wanting to get into more vegan baking. I have always enjoyed the process of making cute and fun cupcakes. These were made with a giant/large muffin tin because I couldn’t find a mini bundt cake pan anywhere locally. Regardless of their shape they turned out wonderfully. They had a firm but chewy outside and a moist and soft inside. At first you are hit with the ginger but shortly after an almost floral orange flavor comes into play. I added my own orange cream cheese frosting to the top. I had some in the freezer from a previous cupcake baking session.

I modified this recipe in a couple places. First off I didn’t use gluten free flour (had a hard time finding that in my budget). I also added orange zest and juice. The orignal recipe had orange in the title, but I didn’t see any orange in the recipe (maybe I just can’t read). There is also a frosting/topping in the pictures and I didn’t see a recipe or link for that anywhere. So I improvised. And I was very happy with the results. Here is my modified recipe:

Orange Gingerbread “Bundt” Cakes

Based on a recipe by pure2raw

  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 2 1/4 teaspoons ground ginger
  • 1/4 teaspoon cloves
  • 1/4 cup sugar
  • 2/3 cup molasses
  • 1 orange, zested and juiced
  • hot water
  • 1/4 cup oil (I used coconut oil)

Pre-heat oven 325 degrees

Mix flour with baking soda and spices, set aside.

Juice orange in a measuring cup and fill remaining space with hot water until you have 2/3 cups orange juice/water mixture.

In a small sauce pan heat up sugar, oil, molasses and orange juice/water mixture. Wait until coconut oil is melted or until ingredients are well combine. This process breaks up the molasses, making it easier to work with. Now stir into your flour mixture.

Scoop gingerbread cake batter into lightly greased bundt pans or large muffin tin.

Bake for about 20 minutes (mine took about 22 mins) or until you can stick a toothpick in the middle and it should come out clean.

Let cool in pan for about 10 minutes then transfer to a baking rack to cool. Once completely cooled, frost and serve.

Vegan Orange Cream Cheese Frosting

Based on a recipe by About.com

  • 8 ounces (1 tub) dairy-free cream cheese, such as Tofutti
  • 1/2 cup (1 stick) dairy-free soy margarine, such as Earth Balance
  • 1/2 t. orange extract (I just used orange juice)
  • 3 3/4- 4 cups powdered sugar
  • 1 T. finely chopped orange zest

In a large mixing bowl using an electric hand-mixer, cream together the dairy-free cream cheese and dairy-free soy margarine until fluffy. Add the orange extract and beat until combined.

Gradually, about 1/2 cup at a time, beat in the powdered sugar until the mixture is creamy and smooth (I think I only used about 2 cups of sugar. The important thing here is to get your frosting the texture and thickness you want i). Add the orange zest and beat until combined.