Sentences with phrase «miso peanut butter sauce»

Steamed Broccoli with Miso Peanut Butter Sauce makes a healthy snack.

The miso peanut butter sauce has been added to my «must try» list!

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Filed Under: Asian, Cooking For Cancer, cruciferous vegetables, csa, dairy - free, dips and sauces, farmer's market, gluten - free, healthy choices, sauces, vegan, vegetables, vegetarian Tagged With: anti-cancer foods, broccoli, miso, miso peanut butter sauce, power food, steamed broccoli

Mix together Miso Peanut Butter Sauce ingredients until blended.

Ansh and Casey — I really loved this miso peanut butter sauce, it's a nice change for a dip, a little sweet and a little salty.

Then, I have my youngest son who loves dips and spices, so this Miso Peanut Butter Sauce was something I created for him.

I've been playing around with miso lately, and made this Miso Peanut Butter Sauce to go along with some steamed broccoli for dinner.

Steamed Broccoli with Miso Peanut Butter Sauce makes a healthy snack.

Not exact matches

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

In a small bowl, mix the miso paste, peanut butter (or peanut butter alternative), soy sauce and a little water to a smooth even mixture.

Add the sweet chili sauce, creamy peanut butter, red miso paste, honey, toasted sesame oil and rice vinegar and whisk until smooth.

A little garlic, a lot of ginger, some nice, mellow white miso (you can use any kind you like, though), a good, organic, unsalted peanut butter, some soy sauce, a little sugar, and a few other things go into the food processor.

2 tablespoons peanut butter — almond butter or sesame tahini can be used instead of peanut butter 2 tablespoons nutritional yeast 1 tablespoon mellow white miso paste 1/4 water for the sauce 4 ounces...

I added equal parts chickpea miso and peanut butter to the pan, let it melt together, added garlic, sweet chili sauce, rice vinegar and hot water.

In a food processor or blender, combine the soy sauce, nutritional yeast, peanut butter, tomato paste, miso, garlic, and water and process until a smooth and creamy slurry is created.

I also wanted to test my theory of a thicker sauce by using some toasted sesame oil with the peanut butter and miso dressing.

2 tablespoons peanut butter — almond butter or sesame tahini can be used instead of peanut butter 2 tablespoons nutritional yeast 1 tablespoon mellow white miso paste 1/4 water for the sauce 4 ounces dry noodles (100 % buckwheat noodles shown in the picture) 3 cups water for cooking the noodles

Making peanut dressing: In a bowl, combine the peanut butter, miso paste, lime juice, honey, Sriracha sauce, 2 cloves of pickled garlic, grated ginger, peanut oil and 1 tablespoon sesame oil.

After experimenting with various dressings (soy sauce, tahini, peanut butter sauce, I've tried it all), I've landed on this creamy, sweet yet savory miso - ginger dressing that will melt like butter in your mouth.