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Discussion Starter · #1 ·
Hi all<br><br>
I'm fairly new at this and I would love to get some recipes with miso, mainly soups and casserole type dishes.<br><br>
Can't wait to get started!<br><br><br><br>
dee ;>
 

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I don't know if you're vegetarian or vegan, but I make vegan cheeze very often, and some of the recipes I use require miso to lend a savory, fermented flavor to the cheeze.<br><br><br><br>
My favorite recipe (I've made some omnis try this, and they've all loved it):<br><br><br><br>
BASIC SHARP CHEDDARY SPREAD (VEGAN)<br><br><br><br>
250gms silken tofu<br><br>
3 level tbsp nutritional yeast flakes<br><br>
2 T natural peanut butter (or tahini)<br><br>
1½ T light miso<br><br>
¾ t salt<br><br>
¾ LEVEL teaspoon paprika<br><br>
1 t prepared yellow mustard<br><br>
1 t onion powder<br><br>
1 t garlic powder<br><br>
4 T salsa (I like Master Foods medium salsa)<br><br><br><br>
Put all the ingredients in a blender/food processor and process until very smooth. Chill thoroughly (CHILLING IT IS IMPORTANT. It tastes even better the next day.).<br><br><br><br><br><br>
I'm also fond of this recipe:<br><br><br><br>
SAVORY GOURMET CREAM CHEEZE 'N' OLIVE N SUN-DRIED TOMATO SPREAD<br><br><br><br>
250gms silken tofu<br><br>
1/3 cup raw cashews, completely pulverized in a coffee mill<br><br>
1 T good-tasting margarine (Earth Balance, etc.) ---- optional<br><br>
1 T lemon juice<br><br>
1 T light miso<br><br>
1 level tablespoon nutritional yeast flakes<br><br>
1/2 T onion powder<br><br>
1 level teaspoon garlic powder<br><br>
1/2 level teaspoon paprika<br><br>
1/2 level teaspoon white pepper powder (optional)<br><br>
1/2 level teaspoon salt (optional)<br><br><br><br><br><br>
Process all the above ingredients in a food processor/blender (blender is better) until the cheeze is extremely smooth and creamy. This may take several minutes, so be patient. The cheeze must not be grainy, or it will taste weird. Scoop the cheeze out and transfer into a bowl, and mix in chopped black olives (preferably those that you find preserved in oil; drain off the oil before use) and chopped sun-dried tomatoes (same deal). Chill thoroughly to allow flavors to develop.<br><br><br><br>
*******<br><br><br><br>
The recipes are obviously dairy-free, and may not taste exactly the same as what you might be used to if you consume dairy products, but they are nonetheless very delicious, and omni-approved to boot! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #3 ·
great looking recipes RGR!<br><br><br><br>
i made some pesto with a big tablespoon of miso recently. the miso was used as a substitute for parmesean. i had no idea it could serve as a flavor alternative to cheese!<br><br><br><br>
the pesto i made was from scratch. i just took some ideas for ingredients and blended to taste. i used garlic mustard leaves, garlic, miso, walnuts, olive oil, and sea salt. garlic mustard is a voracious weed that grows like mad where i live. where i am volunteering now we are trying to restore the native plantlife and consequently lessen the invasive plants that would all but take over if they could.
 
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