The two things that inevitably capture our attention on Instagram each and every day? Adorable dogs and and flawless photos of veggie cuisine. This sums up how we quickly fell in love with foodie bloggers, Love and Lemons, and their dog, Annie, better known as “Little Fox.”
Love and Lemons is crafted with citrusy care by Jeanine Donofrio and Jack Mathews, two Austin locals who chronicle their culinary adventures in a city that’s home to live music, epic food trucks and the best breakfast tacos in the country. They continuously surprise us with their ingenuity, taking classic dishes and spinning them into plant-based ones. But the thing that keeps us coming back, time and time again, is their simplicity. Their white marble kitchen provides the perfect frame for their food photographs, their paint-by-number approach to recipes is ideal, and their blog gives readers both the inspiration and clarity needed to succeed in the kitchen. Fall in love with their most recent edible achievement, this hazelnut tahini pasta, and see how you too can create healthy, gluten-free dishes with ease.
Hazelnut Tahini Pasta with Brussels Sprouts
serves 2
Ingredients:
For the sauce:
1 cup hazelnuts, shelled and toasted
2 cloves garlic
1/4 cup tahini
juice of 1 lemon
1/4 olive oil
salt and pepper, to taste
water, as needed to thin (about 1/4 cup, if necessary)
For the pasta:
8 oz quinoa pasta, plus some reserved pasta water (or any spaghetti noodles you like)
1 tsp olive oil
2 cups of Brussels sprouts, thinly sliced
1/4 cup toasted hazelnuts, roughly chopped
a few pinches of red pepper flakes
salt and pepper, to taste
Directions:
Make the sauce by pureeing the hazelnuts, garlic, tahini, lemon and olive oil in a high speed blender. Drizzle in water as necessary to get your blade moving. Add salt and pepper to taste.
Cook pasta according to the package directions.
In a large skillet, heat olive oil. Add the shaved Brussels sprouts into the skillet in one layer (you might have to work in batches if they don’t all fit). Add a pinch of salt and pepper. Let them cook for a minute or so (until they begin browning), and flip. Cook for another couple of minutes until the edges are golden.
Remove the Brussels sprouts from the pan and toss them with the pasta and as much or little sauce as you like. Add a little pasta water, as needed, to create a creamy sauce. Top with toasted hazelnuts and a pinch of red pepper flakes. Taste and adjust seasonings.
