Can it just be Spring already? My body is ready.
Well not quite ready for bikini season…but it’s ready for some sunlight because I am blindingly pale.
Want to know what else my body is ready for? Strawberries. I normally wait until they’re completely in season because Louisiana grows some of the best damn strawberries in the world, but I’m getting antsy. Last year I bought an entire flat from the farmers market and had no idea what to do with them. This year, ohhhh this year I know exactly what I’m going to do. Put them on fucking everything. That’s what. I started to notice first of the season strawberries popping up on restaurant menus around NOLA, so I took that as my cue to get cookin’. So yeah, this recipe is definitely me pretending that it’s late spring but whatever. You’re going to love it just as much as I do.
Even if the strawberries you buy at this time of year aren’t perfect, something magical happens when you roast them. Roasting strawberries pulls out all of their natural juices, leaving the berries super soft and sweet. I prefer to roast my berries with some sort of acidic element such as balsamic vinegar, or in this case Bonnie’s Jams Blackberry Pepper Jelly. I found out about Bonnie’s Jams via instagram and I’m so glad I did. Her products are top notch in flavor and quality. (Also Oprah is a fan, so you know it’s got to be good. I bet she loves putting it on all that bread she loooooves so much).
I wanted to add something hearty and savory to go with my strawberries so I decided to whip up some miso oats. Besides being a total umami flavor bomb, miso has countless health benefits. Using miso instead of milk makes this hearty, soul warming, flavor packed recipe 100% vegan!
Recipe takes 25 minutes, serves 1 (easily doubled, tripled, or quadrupled).
Pepper Jelly Roasted Strawberries
- 8 strawberries, cut in half length-wise
- 1/2 tbs blackberry pepper jelly (feel free to substitute whatever you have on hand. Balsamic vinegar, sugar, and red pepper flakes work wonderfully in this recipe).
- 1/2 rolled oats (not instant)
- 1 cup water
- 1 tbs plus 1/2 tbs white miso paste
First preheat your oven to 350°F. Add strawberries and blackberry pepper jelly to a bowl and gently toss until coated. Scatter strawberries onto a parchment lined baking sheet and put them in the oven for 20-25 minutes until soft and cooked down slightly. While strawberries are in the oven, get stared on the oats. Put one cup of water in a pot over medium heat, once it comes to a simmer add 1 tbs of miso paste, stir to combine. Add in oats and stir until it thickens up, about 5 minutes. Try not to let this mixture boil to hard during this time, it will kill any of the live probiotics in the miso. Once thickened, remove from heat, taste, and add in remaining miso paste according to taste. I stirred in a 1/2 tbs of miso paste after the oats were finished cooking to give it some extra oomph, but different brands of miso taste differently. Some are stronger than others. So be sure to give it a try, and doctor it up accordingly.
Put the oats in a bowl, top with roasted strawberries, serve immediately.