Ginger-Miso Sweet Pea Spread*

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Ginger-Miso Sweet Pea Spread*


  • Author: Food & Wine Magazine
  • Yield: 2 1/2 Cups 1x

Ingredients

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Instructions

  1. In a large skillet, heat the oil. Add the scallions, ginger, and jalapeño, and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.
  2. Transfer the pea mixture to a food processor or blender and let cool slightly. Add the miso and 1/4 cup water and puree until smooth. Spoon the spread into a bowl. Serve with rice crackers or flatbreads.
  3. May be made ahead and refrigerated for up to 3 days.

 

Notes

* from the February 2013 issue of Food & Wine Magazine.

  • Category: Spreads

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Miso Honey Mustard

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Miso Honey Mustard


  • Yield: 3 cups 1x

Description

You’ll just love this tasty Miso Honey Mustard seasoned with our Miso Master Organic Mellow White Miso! It’s super easy to prepare. Serve as a condiment with sandwiches or with pasta.


Ingredients

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Instructions

Combine all ingredients in a food processor and blend well. 

  • Category: Spread

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Quick Miso Mug

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Quick Miso Mug


  • Author: Great Eastern Sun
  • Yield: 1 Serving 1x

Ingredients

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Instructions

  1. Cream miso into an 8-10 ounce cup of warm water..
  2. Add chopped scallion, and tofu. Serve and enjoy.
  • Category: Soup
  • Cuisine: Asian

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Miso Sesame Winter Squash

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Miso Sesame Winter Squash


  • Yield: 4-6 Servings 1x

Description

Adapted from the Molasses, Miso, and Maple Candied Sweet Potato recipe in Bryant Terry’s “The Inspired Vegan”.


Ingredients

Scale

Instructions

  1. Preheat the oven to 425F / 220C, with a rack in the middle.
  2. In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.
  3. In a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.
  4. When the squash is deeply golden on both sides, remove from the oven.
  5. Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss.
  6. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top.
  7. Remove from the oven, and season with salt, if needed.
  8. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).
  • Category: Side Dish
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