Showing posts with label Miso. Show all posts
Showing posts with label Miso. Show all posts

Tuesday, October 23, 2012

{ MEXICAN CHOWDER }

This is my adaptation of this Forks Over Knives recipe. Easy and delicious!

3/4 c. sweet onion, finely diced
2 garlic cloves, pressed or minced
1 red bell pepper, seeded and diced
1 T. chili powder
1/2 t. paprika
1/2 t. cumin

2 c. water
1/3 c. almonds
1/4 c. nutritional yeast
2 T. ketchup
1 T. miso
1/2 t. salt
juice from 1/2 lime

1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained and rinsed (or 1 1/2 c. frozen corn)

Garnishes:
chopped cilantro
green onions
corn chips
lime wedges
pepper
avocado

  • Saute onions and garlic until translucent.
  • Add red bell pepper and spices and saute a few more minutes.
  • Meanwhile, blend water through lime juice until very smooth.
  • Pour sauce over onions and peppers.
  • Add beans and corn and stir to combine.
  • Heat through.
  • Serve with any or all of the garnishes.

{ TOFU FETA CHEEZ }

Mom found this somewhere (?) and uses it in a delicious tomato salad I hope to post soon. We also love it on crackers!

1 pkg firm or extra firm tofu (refrigerated kind), pressed
1/2 c. water
1/3 c. mellow miso
1 1/2 T. white wine vinegar
1 1/2 T. lemon juice
3/4 t. salt
1/2 t. garlic powder

For Salad:

  • Cube pressed tofu.
  • Blend other ingredients.
  • Marinate tofu in sauce at least 8 hours before adding to salad.
For Crackers:
  • Process miso, vinegar, lemon juice, salt, and garlic powder until smooth.
  • Crumble pressed tofu into processor.
  • Pulse, slowly adding water, until desired consistancy. I like a small cottage cheese consistancy.
  • Allow to marinate in fridge for at least 8 hours. I like it best after 3 or 4 days.

Saturday, September 1, 2012

{ LETTUCE WRAPS }

I did it. Finally. These aren't quite PF Changs, but they're pretty good.

I mostly followed this recipe, with a few changes. Neither Mike nor I liked the suggested recipe for spicy sauce. We just drizzled a little soy sauce on top.

{ BAKED TOFU }

1 package firm or extra firm tofu, pressed
1 t. rice vinegar
1 t. honey
1 t. orange juice concentrate
3 T. water
1 T. soy sauce
1/2 T. Chinese chili sauce

  • Cut pressed tofu into 1/4-inch cubes.
  • Combine marinade ingredients in a ziploc bag.
  • Add tofu and allow to marinate for a couple hours or overnight.
  • Spread tofu on parchment paper on baking sheet.
  • Bake at 375 for 40 minutes, stirring/flipping once.
{ COOKING SAUCE }

1 T. sesame seeds or 1/2 T. tahini (1 t. sesame oil)
3 T. water
1 t. orange juice concentrate
1 T. soy sauce
1/8 to 1/4 t. vanilla
1 t. rice vinegar
1/2 T. Chinese chili sauce
1 t. miso
1/2 t. mollases
1/8 t. pumpkin pie spice
1 drop stevia (1 t. sugar)
2 t. cornstarch
  • Process sesame seeds into fine powder/tahini.
  • Add remaining ingredients and process/blend until smooth.
  • Set aside.
{ TOFU MIXTURE }

1 t. fresh minced ginger
2 cloves garlic, pressed or minced
1/4 c. minced red onion
2 green onions, sliced
1/2 can water chestnuts, diced
  • Saute ginger, garlic, and red onion for 2 minutes.
  • Add green onions and water chestnuts and saute for another 2 minutes.
  • Add cooking sauce and stir until thick (happens very fast).
  • Add baked tofu and combine.
  • Serve rolled in lettuce leaves, drizzled with soy sauce.

Tuesday, March 10, 2009

{MISO}

You can buy miso in tubs, usually near the tofu and vegetarian cheeses.  Or you can get miso powder, which is sometimes cheaper, in the Asian food section.




This definition of miso is from Wikipedia:

"Miso is a traditional Japanese food produced by fermenting rice, barley, and/or soybeans with salt and the fungus kojikin, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available."