{Today we have the lovely Haley, from Brewing Happiness, guest posting! Yay! I met Haley last fall at the International Food Bloggers Conference in Seattle, and was immediately blown away by her photography skills — her pictures are seriously beautiful! She lives in LA and makes incredible vegan recipes. Make sure to check out her blog and give her some love! Thank you, Haley!}
Hi y'all my name is Haley. I'm the blogger behind Brewing Happiness, and when Mary asked me to guest post for The Kitchen Paper I was more than honored! It's so exciting to get to share my recipe and a bit about my food theories with you all. You see, I'm a gluten-free, sugar-free, vegan. And although that sounds like a lot of restriction, I've come to find that this diet is the place where my health and happiness meet. So even if it isn't your regular diet, I dare you to live on the edge (just for one meal.) And I hope you enjoy this little taste of my world. (Get it... taste. ha.) Okay, I'm done.
Now about this recipe... it is great as an appetizer, or to beef up a salad. This can also be a great paring to any asian dinner, serve it over rice and you've got yourself a big 'ole delicious vegan meal! WOO. So eat up, enjoy yourself. That is what life is all about.
Health & Happiness,
Haley
Sesame & Miso Roasted Eggplant
Ingredients
- ½ large eggplant
- for the marinade:
- ¼C liquid amino acids (or soy sauce if you aren't gluten-free)
- 1TBSP coconut palm sugar + a little extra to sprinkle
- 1TBSP white miso paste
- 1TBSP toasted sesame oil
- 1C vegetable broth
- 1TSP sesame seeds + extra for sprinkling later
- 1TSP dulse flakes (optional)
Instructions
- Slice the eggplant into 1 inch thick sticks, and place in a medium sized bowl.
- Whisk all of the marinade ingredients together in a bowl.
- Pour the marinade over the eggplant.
- Cover the bowl and let sit for 30ish minutes in the fridge.
- Heat the oven to 350, while the eggplant is marinading.
- After 30 minutes, lay the eggplant flat on a baking sheet, and pour the extra marinade over the eggplant.
- After 20 minutes, take the eggplant out, flip it over, then spoon the extra marinade onto the eggplant, and sprinkle with extra coconut palm sugar and sesame seeds.
- Bake for another 10-15 minutes.
- Serve on a salad or eat as a finger food.
- YUM.
HUGE thanks to Haley for stepping in today! I've never seen such good lookin' eggplant! If you want to connect with Haley you can find her on Facebook, Pinterest, Instagram, and of course: Brewing Happiness!! xoxo
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