Category Archives: Vegan

Asparagus, Kale, and Mushroom Brown Rice “Risotto”

veggie risotto blog

This past weekend was filled with a few more meals eaten out than usual. Meals of the slim-on-vegetables variety. While I enjoyed what I ate, I was ready for lighter fare. I opted to break out my brown rice, and load it up with all the fresh spring vegetables I could find. Which, after my Saturday trip to the farmer’s market, was quite a lot. I’m notorious for buying every pretty thing I see at the market, and then wondering how in the world I will manage to eat it all before it goes bad.

I don’t cook with brown rice all that often. I like it – especially short-grain – but frankly, I often feel like the 40-45 minute cook time is too long. Which is funny, because honestly, making dinner usually takes me at least that long, once you factor in the dishes I am doing beforehand (from our lunches taken to work) and all. If I simply throw the rice on the stove to cook first thing, then tend to the dishes and the rest of the prep for this dish, it honestly doesn’t take any “extra time” at all. Dinner still happened at “normal” time. It was well worth it.

I mean, check out that result. The brown rice is nutty and slightly chewy, and holds up perfectly to this ”risotto” style dish. With a ton of vegetables, and just a splash of cream to tie it together, it’s light and flavorful, and fresh, and plenty filling enough to be considered a main dish if you choose. And while it does have some dairy, it’s easily made dairy-free and/or vegan with a few simple swaps.

So go ahead – go gangbusters at the farmer’s market! Throw caution to the wind! Grab all the fresh green veggies that catch your eye. Throw them all together in this risotto, and you’ll be sure they’ll be enjoyed, rather than ending up sad and forgotten in the crisper. You won’t be sorry.

Print Recipe

Asparagus, Kale, and Mushroom Brown Rice “Risotto” (gluten-free, vegan-adaptable)

2 1/4 c stock (chicken or vegetable)

1 c short-grain brown rice

2 T butter or olive oil

4 oz crimini mushrooms, quartered (or cut into eighths if they are large)

1 green onion, minced

1 small head green garlic, minced (can use 2 cloves of regular garlic if you don’t have green garlic)

1 t fresh thyme leaves, chopped

1/2 c white wine

8 oz asparagus spears, cut into 1/2-inch lengths

8 oz frozen peas, thawed

1 c chopped fresh kale (I used Red Russian, but you can use any variety)

Salt and pepper to taste

1 T butter or olive oil

1 T cream (can use almond, soy, or coconut milk for vegan)

2-3 T shaved parmesan (omit for vegan)

1/4 c fresh parsley, chopped

In a medium saucepan, bring the stock to a boil. Add rice and reduce to a simmer. Cover and allow to cook for 40-45 minutes or until cooked through.

Heat a large skillet to medium heat. Add butter/olive and allow to heat for a minute. Add the mushrooms and sauté until tender, stirring occasionally, about 3-4 minutes. Add the green onion, garlic, and thyme leaves and sauté an additional minute or until fragrant. Add the white wine and cook, stirring occasionally, until the wine has evaporated. Add the asparagus, peas, and kale and sauté for a minute or until the asparagus is bright green and heated through.

Add the rice and stir in, seasoning to taste with salt and pepper. Finally, stir in the butter/olive oil and cream. Serve, topped with parmesan and fresh parsley.

Serves 4.

 

Grilled Asparagus with Feta, Almonds and Basil

grilled asparagus blog

Sometimes, you need something that really brings the spring feeling to your plate. For me, asparagus is that “something”. Asparagus means winter is over. That the green things are growing again, and that I can expand my fresh vegetable intake beyond root vegetables, winter squash and cabbage. The beginning of spring vegetables, to me, is the greatest time, because it speaks of all the delicious, fresh things to come.

Now, I feel somewhat guilty saying this, but I’m ready for the winter to be over. It’s been cold even down here in Texas (and I certainly know that it doesn’t even compare to what those of you in the north have endured!), and for longer than usual. I’m embracing spring. I’m ready for rain, thunderstorms, and green, growing things. For now, I’ve temporarily forgotten that with springtime comes our barrage of gigantic Texas insects, followed by all-too-warm temperatures. Come August, when it’s 100 degrees for days on end here, I’ll be wishing for the cold once again. But right now, I’m ready for the warmth.

So in order to encourage spring to come along, I grabbed some asparagus and uncovered my grill. It’s finally light enough in the evening that I can grill without needing a flashlight. (Come on, tell me I’m not the only one that’s done that!) Truth be told, I love grilling. It’s quick and easy, and there’s one less dish to wash when you’re done. It also imparts a lovely flavor to just about anything.

In this case, a brief visit to the grill makes this asparagus tender and full of flavor. Toss it with some lemon juice, almonds, feta (omit for dairy-free/vegan), and basil, and suddenly, you’ve taken an already-fresh flavor and completely kicked it up a few notches. It’s bright, fresh, and definitely is that “something” that brings spring to your table.

It really only takes a few minutes to make, and is totally worth every moment. I enjoyed this as a side dish on a mundane weeknight, but it’s certainly dressy enough for company, or even for a holiday dinner – Easter or Passover Seder (served with a vegetarian main or fish dish), perhaps?

Print Recipe

Grilled Asparagus with Feta, Almonds and Basil (gluten-free, vegan-adaptable)

2 t extra virgin olive oil

1 t lemon zest

1 t lemon juice

1 bunch asparagus, woody ends trimmed

Salt and pepper to taste

2 T crumbled feta cheese (omit for dairy-free/vegan)

2 T sliced almonds

1 T chopped fresh basil

Preheat grill to medium heat. In a medium bowl, whisk together the olive oil, lemon zest and lemon juice. Pour over the asparagus, and season with salt and pepper.

When grill is hot, place asparagus in a single layer over direct heat on the grill. Close the lid and grill for a minute or two, and move so that the other side of the asparagus spears touch the grill. Continue to grill just until tender (the time may vary depending on the thickness of your spears and heat of the grill). Remove immediately. Toss asparagus spears with feta, almonds, and fresh basil and serve immediately.

Serves 4.

Pickled Carrots and Jalapeños

pickled carrots and jalapenos

A few weeks ago, my parents took me to lunch at this little hole-in-the-wall taco shop. They’ve been visiting there for ages, and have always enjoyed the food. It’s perhaps slightly more than a hole-in-the-wall, truthfully – it’s a combination taco shop plus small Hispanic grocery and carnicería. The building is run-down, but you can tell they keep things clean. Finally, I got to experience these tacos that my Dad has been raving about for what seems like an eternity.

Truth be told, the tacos were good. Not the best I’ve ever had, but definitely worth revisiting. I enjoyed barbacoa and lengua tacos and was a happy camper. But the real prize wasn’t even something you paid additional for. Alongside your order, they would bring you a bowl of these pickled carrots and jalapeños. We asked for extra, and noshed on these slightly sweet, subtly spicy condiments both before and during our meal. They provided the perfect brightness to offset the richness of my barbacoa and were deliciously addictive. My Dad mentioned that he’d made unsuccessful attempts to get the recipe out of the lady that makes these delicious treats. Apparently that recipe was top secret.

So, turning to me, he encouraged me to take the leftover pickles home. Why? He wanted to see if I could reverse engineer the recipe. It was a challenge I was willing to take.

The pickles were simple, but reverse engineering even a few simple spices takes careful consideration. I wasn’t 100% sure on ratios, but I took a stab at it. What resulted was quite close and equally as tasty. I could definitely enjoy having these in my refrigerator, ready to accompany our next taco night (which is practically a weekly event around here).

Of course, this will mean I need to make more. I sent home this jar to my Dad, who was all-too-happy to take it off my hands.

Print Recipe

Pickled Carrots and Jalapeños (gluten-free, dairy-free, grain-free, vegan)

3 fresh jalapeños

5 carrots, peeled and sliced on the diagonal, about 1 inch thick

1 clove garlic, peeled

1/2 small white onion, sliced

2 bay leaves

10 black peppercorns

10 whole coriander seeds

1 1/4 c white vinegar

1/4 c apple cider vinegar

1 1/2 c filtered water

1 1/2 T kosher or pickling salt

1 T granulated sugar

Place the jalapeños, carrots, garlic, onion, bay leaves, peppercorns, and coriander seeds in a quart-sized glass jar or container. Bring the vinegars, water, salt and sugar to a boil. Pour over vegetables until covered. Allow to cool to room temperature and place lid on jar. Refrigerate 1-2 weeks or until desired level of pickling is achieved.

Keeps about a month, maybe longer, although I can’t imagine you’ll make it last that long.

 

Roasted Balsamic Mushrooms, Plus Videos For Veggie Success!

roasted balsamic mushrooms

You’ve made a decision. You want to eat more vegetables. But after eating salads for a few weeks, you’re sick and tired of the same old thing. You want to try a new vegetable, so you browse the produce aisle, and you grab something different. Some spinach. Cabbage. Maybe Brussels sprouts, or some crimini mushrooms. You’ve told yourself “I’m going to cook this!” and you put it in your basket. It goes home with you, and you stick it in the crisper drawer in the fridge.

And there it sits. And sits.

Aaaaand sits.

See, you had the best of intentions. You really did. But that new vegetable? Frankly, it’s intimidating. Outside of the norm. You just don’t know what to do with it! So it remains in the fridge, alone and forgotten, until it has turned into a mushy, slimy mess in its cellophane bag. After a time, you guiltily throw it away, and resolve to do better next time.

Sound familiar? An alternate version of the story involves you browsing the produce aisle, but feeling so overwhelmed by the intimidation (“I don’t know how to cook any of this stuff!”) that you ultimately come home with a baking potato and a bag of salad for the third week in a row.

I’ve been there. I understand. When we’ve already expended so much energy throughout the day focusing on getting kids ready for school, working, dealing with emergencies, ungrateful bosses, traffic, and less-than-ideal weather, we just can’t deal with the “new vegetable” thing. Even if our heart is in the right place.

It just seems so…hard.

That was the premise for the recent string of YouTube videos I’ve been sharing lately. Because I know that for many of us, cooking from scratch alone is uncharted territory, and even if we know how to make a few things, we are often hesitant or just don’t have the energy to do something that seems daunting. A new vegetable, or any food, really, often seems daunting! I’m hoping that through these videos, that we can together change that thought process. Because honestly, a vegetable shouldn’t be so scary, right?

Each of these videos (feel free to browse around and subscribe to my YouTube channel) showcases a simple way to prepare a fresh vegetable using very few ingredients, and 5 minutes of preparation time, max. The videos aren’t super-fancy; my kitchen isn’t perfect and I’m often in comfortable clothes. It’s not perfectly polished. My dogs make cameo appearances sometimes, as they’re often hoping I’ll drop something tasty on the floor. Moral of the story is: This stuff is totally down-to-earth and doable. Even at the end of a long day. I promise!

This week, I’m sharing one of my favorite ways to make roasted mushrooms. These mushrooms I’ve shared before a few years ago, but I come back to them time and again. After all, they’re easy. You can toss mushrooms with some herbs and garlic, and when you’re ready, throw them in the oven. Then, 20 minutes later, you take them out. The end. Finito. That’s all you have to do.

But in case you don’t believe me, you can watch the video and see for yourself.

See? That’s not so bad, right? Ready to make them for yourself? Here’s the recipe!

Print Recipe

Roasted Balsamic Mushrooms (gluten-free, grain-free, vegan, sugar-free)

1 lb fresh crimini mushrooms

4 garlic cloves, minced

¼ c extra virgin olive oil

2 T balsamic vinegar

1 t fresh thyme leaves

Salt and pepper to taste

¼ c fresh flat-leaf parsley, chopped

 

Preheat oven to 425 degrees and line a rimmed baking sheet with parchment or foil. Toss the mushrooms with the garlic, olive oil, balsamic vinegar, thyme, salt and pepper. Roast until the mushrooms are juicy – about 20 minutes.

Remove from the oven and toss with the parsley while still warm.

(hint: to streamline your meal, you can prepare this recipe up to the point where you would put it in the oven, and instead refrigerate for a few hours. Then, when it’s time, just pop in the oven as directed.)

Serves 4.

 

 

Sautéed Spinach with Garlic

sauteed spinach

Looking for a quick-and-easy way to get something green on your plate for dinner tonight?

How about spinach?

Gone are those days, when I was growing up, where Mom would open a can of spinach, and we would eat it, pretending we would grow big and strong just like Popeye. I can’t even remember the last time I ate canned spinach, honestly. It’s been a long time. I much prefer fresh when I can get it, frozen when I can’t. It’s a taste preference – canned seems mushy and salty to me nowadays.

Cooking from fresh, however, doesn’t mean it has to be difficult. With just a few ingredients and less than 5 minutes, you can have delicious sautéed spinach with garlic that is a million times tastier than the canned variety. The fresh flavors of the spinach and garlic really shine, and the spinach is tender and bright.

Want to see just how easy it is? Check out my simple instructional video – and while you’re at it, subscribe to my YouTube channel to see even more easy veggie ideas.

So while your main dish is roasting in the oven, pull out a skillet and sauté some spinach! You’ll be happy you did.

Print Recipe

Sautéed Spinach with Garlic (gluten-free, paleo, vegan)

1 T coconut oil (or oil of choice – olive oil or butter works well here)

1 clove garlic, minced

8 oz spinach leaves, rinsed well and drained (let any residual water cling to the leaves), torn into smallish pieces

Salt and pepper to taste

Heat coconut oil in a large skillet over medium heat, swirling around to coat. Add garlic and sauté for about 30 seconds. Add spinach leaves and stir to coat. Cover with a lid and allow to steam for a minute or two, or until leaves have turned bright green and have just started to wilt. Remove the lid and stir. Season to taste with salt and pepper. Serves 2-4.

Chocolate-Covered Cherries

chocolate covered cherries

Growing up, one of my Dad’s favorite treats was a box of chocolate-covered cherries. I loved them too. Biting into the chocolate shell to reveal the sweet maraschino cherry inside was like opening a delicious present. But over the years, the boxed chocolate-covered cherries of old became less appealing. The quality went down, and they were more often a cheap chocolate shell filled with cherry-like goo. Next-to-none of the real thing.

While I certainly could have sought out a higher-quality confection from one of the fancy candy stores, I opted instead to attempt my own. I’ve made other candies – chocolate coconut candies, fudgepeanut butter cups, chocolate pecan pralines and more – so why not these?

Turns out, they were easier than I’d imagined. Making the fondant was a cinch, and without the testy nature of boiling sugar (like there is with pralines or caramels and such), this was a project I could do at my own pace and while working on other things in the kitchen without fear. The most difficult part in my opinion was remembering to set the cherries to dry out a bit the day before I wanted to make these – which really isn’t that difficult at all!

So whether you want to treat your Valentine this year to something special, or you just want to play candymaker in a new way, I encourage you to make your own chocolate-covered cherries! They’re sweet and delicious and well worth a little work.

Print Recipe

Chocolate-Covered Cherries (gluten-free, vegan-adaptable)

About 20 maraschino cherries (I used an 8 oz jar of these, as they have no dyes or corn syrup)

2 T butter or vegan buttery sticks (don’t use the vegan spread, as it has too much water), softened to room temperature

2 t agave nectar

1 1/2 T reserved cherry liquid

1/4 t almond extract

1 1/2 c powdered sugar

8 oz semi-sweet or dark chocolate (I used Guittard)

The day before you want to make your chocolate-covered cherries, drain the cherries from their liquid (reserving the liquid) and pat dry. Set on a wire rack inside the refrigerator to dry overnight.

The following day, to prepare the fondant, add the butter/buttery stick, agave nectar, reserved cherry liquid, and almond extract and beat until combined. Add the powdered sugar, and mix on low speed until everything comes together in a ball around the paddle. If it’s too dry, add a few drops of cherry liquid. Too sticky, add a bit of powdered sugar. You want the texture to be a soft and malleable dough, but not sticky.

Scoop a small ball with the dough (about the diameter of a quarter) and roll in your hand. Flatten out the dough into a circle, and place a cherry in the center. Wrap the cherry with the fondant so that it covers the cherry completely, and roll between your hands to get rid of any seams or wrinkles and make it as round as possible. Place on a parchment or silicone-lined baking sheet and repeat with remaining cherries. Place sheet of cherries in the refrigerator or freezer for about 30 minutes while you prepare the chocolate.

Temper the chocolate: Prepare a double boiler. Once water is simmering, add chocolate to the top bowl/pot. Allow to melt and come to about 113-120 degrees F, stirring occasionally. Scrape chocolate onto a cool marble slap, and using a scraper, smooth out the chocolate and move it around the slab to help it cool. (alternatively, you can reserve some “seed chocolate” and add it to the warm chocolate to cool it down.) Once it’s about 80 degrees F, scrape the chocolate back into the double boiler. Allow to come to about 90 degrees F, stirring occasionally, making sure not to warm it too much. Then it’s ready for dipping.

Dip each cherry into the chocolate, rolling around to coat completely. Place the cherry back on the prepared baking sheet. Repeat with remaining cherries.

You can store the cherries in the refrigerator or at room temperature. Over the next few days, the fondant will soften and liquefy a bit (this will slow down considerably in the refrigerator). My photo shows them still with a solid fondant – they’re still delicious that way too!

Makes 20 chocolate-covered cherries.

 

 

Pan-Seared Brussels Sprouts

pan seared brussels sprouts

A few weeks back, I shared in the Eating the Food group that I was having pan-seared Brussels Sprouts along with some eggs for breakfast. This started a conversation not only about Brussels Sprouts (and their deliciousness, of course) but also about getting more vegetables into your breakfast. I must confess: I don’t always get veggies in first thing in the morning. I do enjoy them (especially with eggs), but it just doesn’t always happen. Of course, that realization got me thinking and inspired this post about getting more vegetables into your day.

So I’ve been motivated once more to be sure I’m giving vegetables their due. While I have no issues in the spring and summer, when I go to the farmer’s market and come home with more vegetables than any normal human can possibly consume in a week, (What can I say? They all look SO GOOD and I get starry-eyed and have to bring them all home with me.) winter-time makes vegetable consumption more difficult. This is when I focus on those veggies that are longer storage varieties, such as root vegetables, winter squash, cabbage, and of course, Brussels Sprouts, so they still taste fresh. I also try my hardest to make these veggies easy to make, so I’ll be more likely to consume them even on busy weeknights.

Pan-searing is one such way to accomplish that “easy-to-make” goal. It only takes a few minutes and really highlights the natural sweetness of the Brussels Sprouts, thanks to the caramelization that happens in the pan. They’re delicious alongside meatloaf and mashed potatoes, pork chops, or even with eggs at breakfast. Even if you’ve previously shunned Brussels Sprouts, I encourage you to revisit them with this method. You might just find them not only tolerable, but they could become your new favorite veggie!

For step-by-step instruction, check out my “how-to” video on YouTube for these Brussels Sprouts (and feel free to subscribe, so you won’t miss an episode!):

Print Recipe

Pan-Seared Brussels Sprouts (gluten-free, paleo, vegan)

1 1/2 T coconut oil

1 lb Brussels Sprouts, sliced roughly into 1/4 inch thick slices

Salt and pepper to taste

Heat a cast-iron skillet to medium heat. Add coconut oil and allow to melt and coat pan. Spread out sliced Brussels Sprouts into a single layer in the skillet. Allow to sear without moving for about a minute, or until the sprouts start to brown. Stir around to flip the sprouts and brown the other side for another minute or so. Continue to stir every so often, spreading the sprouts back out, until they are browned on edges and just tender throughout. (Total cooking time is about 5 minutes.) Season to taste with salt and pepper.

Serves 4.

Roasted Rosemary Carrots

roasted carrots with rosemary

I’ve got another super-easy vegetable solution for you this week, complete with a super-easy video showing you just now super-easy it is to make.

Doesn’t that sound super-GREAT?

Okay, maybe I’m getting a tad over-excited. After all, we’re talking about carrots here, right? But these carrots, in my opinion, are worth getting excited about. They take only a few minutes to prepare, and after a little time hanging out in the oven, they emerge with caramelized edges and sweet, carrot-y goodness that can please any palate. Who wouldn’t get excited about that?

Check out the video (and feel free to subscribe, so you can be notified as soon as I post new videos to YouTube). You’ll even get to see my dogs and their affinity for carrots. They tend to always be nearby if I am cutting up carrots – it’s by far their favorite vegetable.

Print Recipe

Roasted Rosemary Carrots (gluten-free, vegan)

5-6 large carrots, peeled if desired

1 T rosemary needles, chopped

1/4 – 1/2 t kosher salt, or to taste

1 1/2 – 2 T coconut oil

Preheat the oven to 425 degrees. Cut the carrots into bite-sized pieces (I cut mine about 3/4 inch thick). Toss carrots with rosemary, salt, and coconut oil until evenly coated. Spread out in a single layer on a parchment-lined baking sheet.

Roast in the oven for about 20 minutes, turning over about halfway through the baking time, until the carrots are browned and tender. Remove from oven and serve.

Serves 2-3.

Dairy-Free Basics: How to Make Almond Milk

almond milk

When I was struggling with poor digestion, I had trouble not only with gluten and dairy, but often, I struggled with digesting carrageenan and gums, such as guar and xanthan gum. In order to avoid these ingredients, I rarely ate gluten-free baked goods that contained gums, which sometimes was difficult. But even more difficult was finding a non-dairy milk that I could use that was gum and carrageenan-free.

So I decided to make it myself.

If you’re new to dairy-free, struggle with digesting gums, or are just looking for a simple way to enjoy a non-dairy beverage without resorting to store-bought “milks”, making almond milk is an easy alternative, and only takes a few minutes of active time. In my opinion, the flavor is also superior to the store-bought milks, and you can customize the milk to be as thick or thin as you desire.

With just raw almonds, fresh water, a pinch of salt, and an optional sweetener, you can make this at home! Here’s how:

Print Recipe

Almond Milk Recipe (gluten-free, vegan, sugar-free)

1 c raw almonds

3 c filtered water

pinch salt

optional: 1/2 t maple syrup, agave nectar, or honey

Add the almonds to a medium bowl and cover with water. Allow to soak for at least 4 hours and up to 8. Drain.

Place soaked almonds, 3 cups fresh water, salt and optional sweetener into a blender. Blend on medium speed until smooth and frothy (with a high-powered blender, this won’t take but a minute; with a regular blender, you may need to blend for several minutes).

Using a nut milk bag, a clean flour sack towel, or several layers of fine cheesecloth, strain the milk into a bowl or large container. Be sure to squeeze the bag or towel to get all of the milk out, leaving only the pulp behind. Discard the pulp (I find it works well in my compost pile) and refrigerate the milk. Use within 4-5 days, and be sure to shake before use.

Makes about 3 cups milk.

Habanero Hot Sauce

habanero hot sauce

Early in the spring, I planted several pepper plants – one bell pepper, one jalapeno, and one habanero. Unfortunately, cucumber-pocalypse happened, and the cucumbers dwarfed these plants. You couldn’t even see them. I thought my pepper season was a flop. But when the cucumbers gave up the ghost, and I pulled up the vines, the plants were still there. So I opted to nurture them a bit and try for a fall season full of peppers.

It wasn’t a bad season, in spite of everything. I had a good handful of bell peppers, a couple dozen jalapenos, and a couple dozen habaneros.

peppers and eggplant

Well, only a few ripe habaneros, truthfully. We had a cold snap a few weeks ago, and even though I covered my plants, the pepper plant didn’t survive, so I pulled a bunch of green habaneros. They actually ripened on the counter, much to my happiness.

Except then, I had to come up with something to do with over 2 dozen habanero peppers.

Hot sauce was the answer!

I love a good hot sauce. I’m a big believer in Sriracha and Slap Ya Mama, but would never hesitate to try a new sauce. A few drops of a good sauce can make tamales sing, turn my boring breakfast of hard-boiled eggs into a delight, and can turn a bowl of chili into my favorite meal ever. This sauce can do all of these things.

Caution: it’s not for the timid. Habaneros definitely pack a punch. Just a few drops will do. But it’s more than just searing heat…there’s a subtly sweet background, thanks to some carrot and a touch of brown rice syrup. The sweetness compliments the peppery heat of the habanero perfectly. I can’t wait to use it on everything imaginable. I may or may not be planning my meals for next week around the ability to apply this stuff.

Of course, it’s great as a homemade, edible gift as well. The holidays are coming up, and sometimes a small, homemade gift can mean a lot. I am a fan of making edible gifts, and this is definitely something you could make ahead of time, pour into a cute bottle, and give to your favorite chili-head. I happen to have one of those in my family. If I don’t eat it all myself, there might just be a bottle in this person’s future. Or maybe I just need more habaneros. We shall see.

Print Recipe

Habanero Hot Sauce (gluten-free, vegan, refined sugar-free)

About 20 habanero peppers

4 large garlic cloves, peeled

1/2 c distilled white vinegar

1/2 c water

1 medium carrot, peeled and roughly chopped

1/4 c lemon juice

1 t kosher salt

1 t smoked paprika

2 t brown rice syrup

Before you start to handle the habaneros, please be cautious. These are pretty hot. Wear gloves when touching the peppers, or you will regret it, as the hot oils will seep into your hands. If they don’t burn your hands, then when you touch more sensitive areas (your lips, tongue, eyes, etc.) it will burn, and that’s no joke.

Preheat the oven to 350 degrees. Start by cutting each pepper in half, removing the stem, and scraping out the inside and the seeds. Cut each garlic clove into 3-4 pieces. Place in a single layer on a piece of aluminum foil or parchment paper and roast for about 20 minutes or until brown on top. Keep an eye on them, as you don’t want them to burn. (Another note: you may want to open up a window, as this process can get pretty fragrant. I was sneezing just a bit.)

While the peppers and garlic are roasting, place the water, vinegar and carrot in a small saucepan and simmer for 15-20 minutes or until the carrot is soft. Remove from heat and set aside to cool.

Place the peppers, garlic, carrots and vinegar in a blender, along with lemon juice, salt, smoked paprika, and the brown rice syrup. Blend, scraping down the sides as needed, until completely smooth. If it’s too thick, then water and vinegar, alternating a few tablespoons at a time, until you reach the desired consistency.

Taste the sauce (be careful, just a few drops would be enough!) and adjust your seasonings as needed.

Store sauce in a glass jar or bottle, refrigerated, for several weeks.