Miso Beet Dressing*

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Miso Beet Dressing*


  • Author: Jen Wagoner
  • Yield: 1¾ cups 1x

Description

This tasty dressing is “Pretty in Pink”, and your salads will be too! Best of all it is seasoned with our Miso Master Organic Mellow White Miso.


Ingredients

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Instructions

  1. Place all ingredients except the oil in a blender or food processor and blend until smooth.
  2. With blender or food processor running, slowly add the oil until well blended.

Notes

* Created by Jen Wagoner

  • Category: Dressings
  • Cuisine: American

 

 

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Red Pepper Vinaigrette with Miso

 

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Red Pepper Vinaigrette with Miso


  • Author: great eastern sun
  • Yield: 2¼ cups 1x

Description

Enjoy this delightfully delicious vinaigrette made with roasted red peppers and seasoned with our Miso Master Organic Mellow White Miso


Ingredients

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  • ¼ cup Miso Master Organic Mellow White Miso  
  • ¼ cup water
  • ½ cup roasted red peppers
  • ¼ cup apple cider vinegar
  • 1 tsp garlic, minced
  • ½ Tbsp onion, minced
  • ½ Tbsp. soy sauce
  • ½ Tbsp. fresh basil
  • ¼ tsp oregano
  • ¼ tsp thyme
  • ¼ tsp black pepper
  • ½ Cup organic olive oil

Instructions

  1. In a food processor add the first 11 ingredients and blend.
  2. With food processor running, slowly drizzle the olive oil until well blended.
  • Category: Dressing

 

 

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Miso Dip

miso-dip

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Miso Dip


  • Author: Great Eastern Sun
  • Yield: 2 cups 1x

Description

Enjoy this delightfully delicious Miso Dip with crackers, chips, or fresh cut vegetables.


Ingredients

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Instructions

  1. Place all ingredients in a blender and blend until creamy.
  2. You may need to add small amounts at a time to mix thoroughly. 
  • Category: Dips

 

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Cauliflower and Leek Soup

 

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Cauliflower and Leek Soup*


  • Author: Hiroko Shimbo
  • Yield: 4 servings 1x

Description

We hope that you enjoy testing out this sample recipe from Hiroko Shimbo’s cookbook, “Hiroko’s American Kitchen“. 


Ingredients

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Instructions

  1. Cut 8 small florets from the cauliflower head and reserve for garnish. Coarsely chop the rest of the cauliflower head, including the healthy green leaves. Clean the leeks and cut the white part only into 1-inch pieces (about 1 cup). Place the cauliflower, leeks, and stock in a medium pot, cover, and place over medium-high heat. Bring to a boil, decrease heat to medium-low, and cook for 25 min. or until the vegetables are tender.
  2. Working in 3 or 4 batches, transfer the soup to a blender or food processor and puree until smooth. (Note: Be very cautious with the hot liquids. Do not fill the blender of food processor more than half full).
  3. Transfer the first pureed batch to a clean pot and repeat the process. In the last batch, add the miso and salt, and then puree.
  4. Cut the reserved cauliflower florets into thin slices lengthwise. Toss with olive oil, curry powder, and a pinch of salt. Cook the cauliflower in a skillet over high heat until lightly golden, stirring occasionally.
  5. Reheat the soup and divide into soup bowls. Garnish with the sautéed cauliflower.
  6. Sprinkle a tiny pinch of salt over each soup bowl and serve.

Notes

* from “Hiroko’s American Kitchen” by Hiroko Shimbo. Learn more at: www.hirokoskitchen.com

  • Category: Soup

 

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