Einstein doesn't usually show up here on the The Delightfully Healthy Blog, but science and art are often more closely related than one would think, especially at the theoretical level. And, hey, everybody eats. Anyway, I was reading an article in The New York Times about the Large Hadron Collider, regarding the possibility that the reason it hasn't worked yet is that it is being sabotaged by its own future. (Bend your mind around that!) And then Einstein pipes up with this:
My mind is reeling with the poetic possibilities. I wonder if Audrey Niffenegger has seen this?
In other news, my tummy is all happy because I made it some comfort food last night. (Okay, segues are not my strong suit. Nonetheless...) Roasted brussels sprouts and tempeh, covered in tahini. Yes, I do consider brussels sprouts to be a comfort food. Especially when they're roasted. And covered in tahini. Really, it's like vegan mac and cheese. Not that I am a vegan, but I cook like one occassionally. And the dish is so simple and quick and warming and nutty and roasty and ... well, good.
Just take a bunch of brussels sprouts, wash them and slice them in half. Place them in a roasting dish (I usually use an 8x8 Pyrex dish) and drizzle with olive oil and sprinkle with sea salt. Put in a 450 degree oven and stir once, about 6 or 7 minutes in. In 15 to 20 minutes you'll have little bright green jewels with carmelized, nutty brown bits, both soft and chewy and utterly delicious.
For the tempeh, get out a frying pan (I prefer cast iron) and get it nice and hot. Pour in olive oil and put in a sliced clove of garlic and cubes or strips (whichever you prefer) of tempeh to sear. Turn the tempeh after a minute or so, or when one side begins to turn brown.
When everything is ready, mix the brussels sprouts and tempeh together and pour tahini liberally over the top. A few grinds of fresh black pepper finishes it off and you have one of my favorite comfort meals. If you're feeling particularly hungry, put the whole thing over brown rice or quinoa or whatever grain you enjoy. Usually, the sprouts and tempeh are filling enough for me.
Tahini
Ingredients
1/3 cup tahini (ground sesame seeds)
1 to 2 cloves garlic, minced, depending on taste
1 to 2 tablespoons lemon juice
1/4 cup olive oil
Sea salt and pepper to taste
Water
Directions
Put everything but the water into a bowl or jar and mix together. (I like to use a jar, so the mixing can be done by putting on the lid and shaking. So easy! Plus, it's already in its storage container. Just pop the leftovers in the 'fridge.) Add water slowly until you reach your desired consistency. The amounts above are approximate, since I rarely measure when making tahini anymore. But that's where you get to make the recipe your own. And that's what makes cooking fun!
While you're enjoying the dish, think about the fact that time travel is now an accepted field of study within the scientific community. Or just savor the sensations in your mouth, and hope you'll get to have them again sometime recently soon.
