Category: Gluten-Free

Pumpkin Miso Broth with Soba

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Danes are not big pumpkin eaters. Carrots, sure. Cabbage, indeed. Potatoes, definitely. But even though they seem to have caught on to the Halloween jack-o-lantern carving thing, actually consuming pumpkins is not high on their list. Just last week I was at the grocery store and saw a display of huge spaghetti squash on clearance, being promoted as “autumn decorations”.  Pfff, what?! I scooped up as many as I could (I mean, they were less than two bucks a pop) and I excitedly starting telling the cashier about the wild and crazy deal in the produce aisle, all the amazing things you could do with this gourd, and how it turns into freakin’ noodles. She raised an eyebrow, but was largely unimpressed. Maintaining conviction, I awkwardly carried my bushel of spaghetti squash to my bike, but not before telling two random customers on the way out as well. Just trying to spread the word, people!

So aside from decorative (and reminder: totally edible) spaghetti squash, there is really only one proper pumpkin here in Denmark, and that is the Hokkaido. These spherical, bright orange beauties are available at most grocery stores, and for good reason: they are a very delicious and super versatile variety. They are yummy roasted, stuffed, baked, blended into dips, or in soups and stews. I dig them because you can eat the skin, which gives a serious boost of carotenes and fibre. Hokkaido pumpkins can also be called “Kuri” squash, and similar varieties include red Kabocha, Hubbard and Ambercup. As a PSA to Denmark, I would love to suggest growing these or other varieties of pumpkin since every single type has something special to offer, besides a being a decoration that is.

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Anyway, on to the recipe!

As soon as the one-and-only pumpkin hit the stores a couple weeks back, I made this soup. Craving something creamy and soothing to combat autumn drizzle, I blended the steamed pumpkin with ginger and miso for the most luscious of broths, made even more satisfying with the addition of soba noodles. A few nights later I made it again and added even more goodies: spring onion, seaweed, toasted sesame and sautéed shiitake mushrooms. So. Good. I am obsessed with the combination of the sweet pumpkin and savoury miso, especially with the spicy warmth of the ginger to bring it all together. I also love the consistency of the soup, which is thinner than most of the purées I make. It’s really more broth-like, and coats the soba in the perfect way. Unbelievably comforting on a chilly fall night, this dish will be on heavy rotation here this season, and I hope in your home as well.

Pumpkin Miso Broth with Soba comes together in under 30 minutes, so it’s the perfect weeknight dinner. Plus, it is made mostly with pantry staples, so all you need to pick up at the store is a pumpkin! If you want to make this meal even faster, you can skip the toppings altogether, as the soup on its own is totally delicious, and can be made in under 20 minutes. It also freezes well, so make a double batch and store half in the freezer for your next there-is-nothing-to-eat emergency. You can thank me later.

Miso delicious!
Most people are familiar with miso from Japanese restaurants where miso soup is served, but beyond that I think Westerners greatly under utilize this miraculous umami gift from the gods! It is a consistent condiment in my kitchen repertoire and most times when I use it in something I’ve served to guests, they often ask why the dish tastes so special. The answer is miso.

Miso is a Japanese word meaning “fermented beans”. Traditionally, miso is made from soybeans and is found in the form of a thick paste. The process of making miso involves soaking cooking, and mashing soybeans, then finally inoculating the mix with koji (a specific mold spore) and salt. This mixture is transferred to a crock or barrel where it is left to ferment for months or years.

Miso comes in various colours, depending on whether or not other legumes or grains were used in the fermentation process, and the length of fermentation. White, yellow, red, brown and dark brown miso are some of the shades you’ll see in the store. In general, lighter miso tends to be sweeter and milder, while darker miso leans towards the saltier and pungent. I generally keep two kinds in my fridge, since they taste so incredibly different. This recipe calls for light miso, and I really stress using this variety since a dark miso would be far too rich and overwhelming. I prefer to use dark miso in things like gravies and sauces. Either way though, miso is an explosive umami bomb that will add tons of complex, satisfying flavour to many of your favourite foods. Because of this “six taste”, miso gives plant-based foods that umph that it can be lacking.

When buying miso, look for an organic or non-GMO product that is raw / unpasteurized. Unpasteurized miso will always come in the form of a paste, whereas the “instant miso soup” that you can find on the dry goods shelf is likely pasteurized and therefore not as health-promoting. If your miso comes packaged in plastic, transfer it to an airtight clean glass jar or ceramic crock when you get home, and store it in the fridge for up to a year.

Unpasteurized miso is full of live cultures and for that reason it should never be boiled. If you read this recipe through, you’ll see that I only add the miso at the end when the soup is in the blender. This is to ensure that we preserve all of those delicate nutrients and precious enzymes that would be destroyed with high heat. If you are going to reheat this soup, make sure to do so gently and stir constantly to avoid scorching.

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Some notes on the recipe ingredients: if you absolutely cannot find light miso, a simple vegetable stock or bullion can be used in its place. But it’s worth tracking down.

Soba noodles can be found at Asian supermarkets, health food stores, and gourmet foods shops. Make sure to look for noodles that are 100% buckwheat flour, as many brands of soba will add wheat flour to act as a binder, and keep in mind that these will not be gluten-free. Some people also find the taste of pure soba noodles off-putting since buckwheat can taste very strong, but I love it! Finicky kids (and adults) may prefer the milder-flavour of brown rice noodles, or even whole grain pasta.

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This soup is wildly tasty and saisfying, and will probably make you look forward to cooler temperatures and nights spent in. I hope you all are having a lovely fall so far. Sending big love and cozy moments to you all,
Sarah B.

Show me your soups on Instagram: #MNRpumpkinmisobroth

Grilled Vegetable Ratatouille – And my second Cookbook!

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Ratatouille is one of those dishes that always sounds really good in theory: peak-season vegetables stewed together in a rich, tomato sauce with herbs and olive oil. How could this be anything but delicious? But whenever I’ve ordered it at a restaurant, my high hopes have been dashed with a pile of mushy vegetables that isn’t really a soup, or a stew or even a main dish.

After a farmer’s market blow out last week, I was preparing a bunch of veggies for the grill: eggplant, zucchini, peppers, and considering a tomato-basil salad for the side. As the veggies were grilling it dawned on me that I had everything I needed to make ratatouille. My first instinct was to run and grab the veg off the barbeque, but I stopped myself realizing the great potential of adding the grilled goodies to the tomato base instead of the traditional method of cooking everything together. Would this simple change-up make the difference and prevent mushy-ness? It was just crazy enough to work.

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I got to caramelizing onions on the stove to create the base, then added garlic, tomatoes, lemon slices and balsamic. So far, so good. The veggies were beautifully charred and grill-marked when I went to check on them, so I pulled them off, gave them a rough chop and added them to the simmering tomato mixture. So far, so really good.

As I was contemplating how to make this a more substantial meal, I remembered that I had cooked lentils in the fridge. If you recall my slightly gripe-y post about restaurants halfway catering to vegetarians with dishes that were delicious but not all that “complete”, you’ll see how traditional ratatouille definitely falls into this category. The quickest fix and simplest solution is adding lentils, in those cases and this one. So without hesitation the pulses took the plunge and not only added protein and fiber, but gorgeous texture and colour as well. For the win!

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The final result is something I am pretty stoked about and definitely making again. It’s a rich-tasting, chunky, hearty summer-in-a-bowl. My ratatouille may not have much in common with the classic version beyond its base ingredients, but I think that it’s far more filling and delicious. The grilled veggies prevent the mushiness from taking hold, as they miraculously hold their shape and tenderness while adding a bonus flavour layer of smokiness. If you don’t have lentils, chickpeas or white beans would make fabulous stand-ins. You can also leave the legumes out altogether, but they definitely turn this light side dish into a more complete meal.

To take my Grilled Vegetable Ratatouille over the top, serve it with plenty of olive oil drizzled over the top and a solid hunk of bread or toast on the side. This dish keeps well for up to four days in the fridge, or I imagine in the freezer for a few months. I’ve already made another batch for a future dinner – I can hardly wait for the next time I’m too tired to cook.

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The next thing I’m going to tell you has been the second most difficult secret I’ve ever kept…I’ve written another cookbook!!! It’s called Naturally Nourished: Healthy, Delicious Meals made with Everyday Ingredients, and it will be available for purchase February 14, 2017.

This book was a major departure from the first cookbook, and a true response to the feedback I’ve received from you. Some readers found the ingredient lists from the first book too daunting, expensive, or unfamiliar, so the recipes from this next one can all be found at a discount grocery store! I wanted to remind everyone (including myself) that we all have access to fresh, healthy food in our supermarket, and that by preparing it consciously with simple techniques, we can make incredibly tasty meals every day on any budget. I absolutely loved creating this book as it pushed myself to the creative limits. I am so proud of the recipes and I know you’re going to love them as much as I do!

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I’ll keep you all updated as far as pre-orders go and my book tour. Thank you all again for inspiring me to write this book!

All love,
Sarah B

Show me your Grilled Vegetable Ratatouille on Instagram: #MNRratatouille



Maple Cinnamon Grain-Free Granola

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Grain-Free Granola by My New Roots

Cruising the health food store a few months back, I happened upon a bag of locally made, grain-free granola that really spoke to me. Something about its un-designed packaging, its minimalistic ingredients and flagrant chunks flirting with me through the cellophane window, begged me to take it home. The $15 price tag begged me to leave it on the shelf. So I went and perused the tea section, while spiritually distracted by the promise of crunchy sunflower seed clusters and juicy raisins. I went back. I picked up the bag and walked swiftly to the cash register so that I wouldn’t change my mind on the way there. I bought it, ran home, tore open that bag and sat gorging myself on handful after handful of total luxury granola bliss. I did again the next week. And the following week too. It took about five rounds of $15 granola before I realized, firstly, how insane it was that I, Sarah Britton, would spend such a preposterous amount of money on something like breakfast cereal, and second, that I wouldn’t just figure out how to make it myself.

Grain-Free Granola by My New Roots

Grain-free granola is nothing new, but nothing I’d ever tried making before since I love grains so very much. But as I tend to enjoy grain-centric breakfasts, pouring a bunch of mostly-oat granola on top of mostly-oat porridge seemed like oat overkill, ya know? It didn’t take long to perfect this recipe and secure its place as a rotating staple in my household. I eat it on all kinds of things besides porridge too. It’s great on top of chia pudding, smoothie bowls, chopped fruit, coconut yogurt, waffles and pancakes, and ice cream (the healthy kind, of course). And like all other granolas, this stuff is pretty addictive. I’m warning you.

Grain-Free Granola by My New Roots

This recipe is excitingly versatile, so don’t get too caught up on the ingredients themselves – instead think of them as inspiration. If you’re allergic to nuts, or you simply want to cut down on the cost of this recipe, simply swap out the nuts for more seeds. You can also replace the coconut if you’re so inclined, use another spice instead of cinnamon, honey instead of maple syrup…you get the idea. Just make sure that whatever you choose to alter is substituted with the same amount of something else. If you dig dried fruit, chop up a bunch and add it to the mix after it’s cooled down. Apricots, figs, mulberries, and raisins are some of my favourites with this mix.   

Grain-Free Granola by My New Roots

 

This recipe was included in my online video series, Healthy Kickstart, that I produced with my friends over at Cody! If you’d like to see me making this recipe in the flesh, and the many other breakfast delights (such as the Grab-and-Go Carrot Bread below), click here. I had such a blast with this series, as I feel passionate about helping you to create mornings that are as delicious, vibrant and easy as possible! I hope you all enjoy.

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Deep gratitude for all of your ongoing support of My New Roots!

In light,
Sarah B

Show me your Maple Cinnamon Grain-free Granola on Instagram: #MNRgrainfreegranola