Kelp Noodles or 2 c Zucchini — spiralized into noodles and chopped 2 cup Almond Milk (or 2 T Almond Butter and 2 c water) 3
Tbsp White Miso 1 tsp Nama Shoyu 1 tsp Agave 1 tsp Sesame Oil 1 tsp Sambal Oelek or 1 t fresh Chili 1/2» Ginger — chopped 1 Garlic clove — chopped Cayenne to taste 3 cups Water 2 Green Onions — thinly sliced diagonally 2 Tbsp Red Pepper — finely chopped
2 organic cucumbers 1 cup organic chickpeas, drained and rinsed 1 inch of fresh ginger root, finely grated 3 scallions, finely chopped 1 garlic clove, finely chopped 1 Tbsp Bragg's liquid aminos a dash of hot sauce or cayenne pepper (optional) 1
Tbsp white miso paste OR Healing Cuisine Mayonnaise Fresh black pepper to taste
If not, I will post it here in case: 1 cup raw cashew nuts soaked overnight in water 1/2 cup nutritional yeast flakes if using powder, you can use slightly less * 1
tbsp white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp onion powder or fresh minced onion 0.5 tsp mustard powder 0.18 tsp ground nutmeg Salt and pepper to taste 1 cup dairy - free milk (unsweetened)
I made this tonight with spicy smoky goat cheese, 2
tbsp white miso paste, and siracha.
4 cups filtered water 2
tbsps white miso 1 tsp olive oil 1 tbsp ginger, minced 1 cup sliced cremini mushrooms 1 tbsp toasted sesame oil 1 baby bok choy, leaves separated, stalks thinly sliced 6 oz brown rice or buckwheat soba, cooked according to package directions 1 lime 2 scallions, thinly sliced 1 tbsp cilantro, chopped red chili flakes
Not exact matches
1 head of kale, washed, dried and torn into large pieces 2 sheets of nori, cut with scissors into small pieces 1/4 cup black sesame seeds (or
white will work too) 2
Tbsp miso paste 1
Tbsp maple syrup 1 lemon, juiced 1
Tbsp sesame oil 2 tsp tamari 1/2 tsp sea salt
- This dish is suitable for pescatarians, however, to make it vegetarian / vegan - friendly: swap the 2
tbsp of fish sauce for 1
tbsp of
white miso paste.
1 1/4 cups raw cashews 1/2 cup nutritional yeast 2 tsp onion powder 2 tsp sea salt 1 tsp garlic powder 1/8 tsp ground
white pepper 3 1/2 cups unsweetened soymilk 1 cup agar flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup yellow
miso 2
Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a paste.
-- Raw cashews, soaked in water overnight (drained and rinsed)-- Sun dried tomatoes, soaked overnight (drained and rinsed)--
White / yellow organic
miso, 1
tbsp — Nutritional Yeast, 2
tbsp — Garlic, 2 cloves — Lemon, juice from 1 lemon — Maple syrup, 1 tsp — Black pepper to taste — Water to loosen
White Sauce 1 cup of cashews, soaked at least 4 hours and drained 2
tbsp of coconut oil, softened 2
tbsp of nutritional yeast 2 tsp of plain, unsweetened vegan yogurt 1 tsp of
miso 1/4 tsp of salt 1/4 tsp of xanthan gum half of your head of roasted garlic enough water to blend (I used about 1/2 of a cup) Place everything except the water in the blender and start to blend the sauce.
Serves 2 - 4 230g small fingerling potatoes, washed and dried 340g squash 60 ml extra virgin olive oil 50 ml
white miso 1
tbsp harissa paste 3
tbsp lemon juice 45g kale, destemmed and finely chopped 4 radishes, very thinly sliced 45g marcona almonds, toasted
In a separate dish, pour a bit of warm broth into the
miso paste (I usually use organic
white miso, about 1
Tbsp.
yellow or
white miso paste 1
Tbsp.
I added: about 2
tbsp of
white miso, some smoked paprika, and a little more salt.
Coat 4 cobs in sesame seeds and roast in 2
tbsp sesame oil and 200g
white miso paste until cooked through.
3
tbsp white or yellow
miso (soy bean paste) 3
tbsp minced fresh ginger 2
tbsp brown sugar 2
tbsp low - sodium soy sauce 2 tablespoons water 2 tablespoons water nonstick canola oil cooking spray 4 salmon filets (4 to 6 oz each) chopped scallions
1/2 cup cashews, soaked in hot water 1 clove garlic Juice of one lemon (about 2 - 3
tbsp) 1
tbsp raw organic apple cider vinegar 1/2 tsp mustard 1
tbsp sweet
white miso 1/8 tsp sea salt 1/4 tsp pepper 1/4 cup water 2 1/2
tbsp extra virgin olive oil 2 Tbl finely chopped dill 1 Tbl finely chopped basil 1 Tbl finely chopped tarragon