Smoky Brussels sprouts and a crunchy topping are the trick to this comforting buckwheat noodle dish. If you don’t have a grill, you can stir-fry the sprouts in a high-heat skillet for 2 minutes to char them, then roast them in the oven for 25 to 30 minutes, turning them halfway through. Heat lovers should make a double batch of the chili oil, since it’ll keep for a few months in the fridge—and you’ll likely want to put it on everything.
Peanuts are a great substitute for sesame seeds in the crispy chili oil, but if you wish to avoid sesame and nuts, use hulled and salted sunflower seeds instead. To avoid gluten, check ingredient labels and be sure to choose 100 percent buckwheat noodles. Although buckwheat is naturally wheat free, most buckwheat noodles are made with a combination of buckwheat and wheat for texture.
For crispy chili oil, in mortar and pestle, or by hand, roughly crush dried chili peppers. Wash hands well. Transfer chilies to heatproof jar or medium bowl and add ginger, garlic, green onion, star anise, and sesame seeds.
In small skillet, heat 1/4 cup (60 mL) vegetable oil over low heat. Add Sichuan peppercorns and cook for 1 minute. Remove peppercorns and discard, reserving oil. Heat oil until shimmering, but not smoking. Pour over spices in jar. Stir and infuse for 1 minute before adding vinegar, soy sauce, salt, and 1 Tbsp (15 mL) water. Stir to combine.
In large bowl, toss Brussels sprouts with 1 tsp (5 mL) olive oil. Add Brussels sprouts directly to grill if gap between grates is narrow or skewer sprouts (pre-soak for 30 minutes if using wooden skewers) before adding to grill. Grill for 10 minutes. Turn and grill for 15 to 20 minutes more, until charred and tender.
In blender or food processor, purée garlic, ginger, miso, dried chili pepper, soy sauce, and rice vinegar. If needed, add 1 Tbsp (15 mL) water to help blend.
Cook buckwheat noodles according to package directions. Drain and rinse. Leave to soak in cold water until needed so noodles don’t stick.
Heat remaining 1 tsp (5 mL) olive oil in large pot over medium heat. When hot, add garlic purée and cook for 2 minutes, stirring frequently. Add tofu cubes and half the green onions. Cook for 1 minute. Add sake or mirin.
Re-drain noodles and stir into pot. Remove pot from heat. Divide among 6 bowls and top with roasted Brussels sprouts. Drizzle with crispy chili oil and garnish with remaining green onions.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.