Roasted Brussels Sprouts, Parsnips, and Fennel

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Though potatoes, yams, squash, and carrots are generally the fall side dishes of choice, Brussels sprouts, parsnips, and fennel get crispy and sweet when roasted, and folks who think they don’t like them fall in love. A drizzle of Ice Syrup or maple syrup at the end is the perfect finish. If you opt for the Ice Syrup, a unique Niagara product, www.icesyrup.com lists the many local retailers who carry it.

Roasted Brussels, Parsnips, and Fennel with Ice Syrup

Roasted Brussels Sprouts, Parsnips, and Fennel

1 pound (454 grams) Brussels sprouts, ends trimmed and sliced in half
1 pound (454 grams) parsnips, peeled and cut into thin medallions
1 fennel bulb, cut in 3/4-inch chunks
2 tablespoons (30mL) extra-virgin olive oil
Sea salt and freshly ground pepper to taste
2 to 3 tablespoons (30 to 45mL) Niagara Ice Syrup or pure maple syrup (preferably dark or amber)

Preheat the oven to 425 degrees F. Put the vegetables on a baking sheet and toss the with the olive oil. Sprinkle with salt and pepper. Bake for 35 to 35 minutes, until tender and browned. Drizzle with Ice Syrup or pure maple syrup.

Apple Cider Dinner Bread

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This bread takes advantage of the sweetness of apple cider, but it isn’t sweet at all, making it the perfect complement to soups, stews, and chilis at the dinner table. It comes together in a few moments, letting you have a fresh-baked loaf ready for when dinner is on the table.

It’s a riff off of my Hearty Beer Bread from The Allergy-Free Cook Bakes Bread, which is one of my go-to breads for when I’m busy and don’t have the time to wait for something to rise.

Apple Cider Dinner Bread (gluten-free, vegan)

Apple Cider Dinner Bread

2 cups sorghum flour
1/2 cup quinoa flour
1/4 cup arrowroot flour
1/4 cup tapioca flour
4 teaspoons baking powder
2 teaspoons xanthan gum
1 tablespoon unrefined cane sugar
1 1/2 teaspoons fine sea salt
1 3/4 cup plus 2 tablespoons pure apple cider
1 tablespoon extra-virgin olive oil

Preheat the oven to 375 degrees F. Lightly grease an 8 1/2-inch by 4 1/2-inch loaf pan.

Put the flour, baking powder, sugar, and salt in a large bowl. Whisk to combine. Make a well and pour in the apple cider. Mix until combined. The mixture will be thick.

Use a rubber spatula to scrape the mixture into the prepared pan. Smooth evenly. Brush with the olive oil.

Bake in the centre rack for 50 to 60 minutes, until golden brown and a toothpick inserted in the centre of the loaf comes out clean. Let cool in the pan for 10 minutes. Carefully remove the loaf from the pan and put it on a cooling rack. Let cool about 30 minutes before slicing. Serve warm.

Apple Cider Dinner Bread (gluten-free, vegan)

 

Coconut Noodle Soup

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This Thai inspired soup is quick and simple. Perfect for cooler weather, you’ll love how easy it is to throw together after a long day at work.

ST - asian soup

Coconut Noodle Soup

1 tablespoon coconut oil
1 tablespoon finely chopped ginger root
2 stalks lemongrass, peeled and finely chopped
2 medium or large carrots, peeled and chopped
4 green onions, chopped (just the whites)
8 cups water
4 to 6 tablespoons wheat-free tamari
1 (6oz/170g) package super firm tofu
100g/3.5oz rice noodles
1 can (14oz/414mL) lite organic coconut milk
2 1/2 cups beansprouts
4 pak choy or baby bok choy, chopped
1 lime
1 cup loosely packed cilantro, chopped
Sea or Himalayan salt to taste
Crushed red pepper, if desired

Heat the oil in a large saucepan. Add the ginger and lemongrass. Cook for 1 minute. Add the carrots and onion, and continue to cook for an additional 5 minutes, until carrots begin to soften. Pour the water into the saucepan. Add 4 tablespoons of the tamari, tofu and rice noodles. Let cook for 5 minutes, until noodles are softened.

Add the coconut milk, beansprouts, and pak choy. Let cook an additional 5 minutes until vegetables are softened and soup is heated through. Squeeze in half of the lime, and add the cilantro. Test for seasonings, adding tamari, lime, salt, and red pepper if desired. Serve warm.