Sentences with phrase «miso ginger sauce»

Basically, imagine a big, giant bowl filled with ramen (the noodles only, not the seasoning packet), zucchini noodles, fresh green onions and herbs and a finger - licking miso ginger sauce.

The white miso ginger sauce is completely divine and a beautiful complement to the sushi.

Arrange the sushi on a serving platter and serve with the white miso ginger sauce.

[From [i] The Oh She Glows Cookbook [/ i]-RSB- Choosing between my Thai Peanut and Miso Ginger sauces felt like choosing a favorite child, so of course I had to include both of them in the book.

«Choosing between my Thai Peanut and Miso Ginger sauces felt like choosing a favorite child, so of course I had to include both of them in the book.

Not exact matches

To make the sauce, combine the miso, vinegar, oil, ginger, and maple syrup in a small bowl.

While the rice and lentils are cooking, make the miso - ginger sauce: In a small bowl, whisk together the miso, Mirin, lime juice, ginger, and brown sugar.

I omitted the ginger and added a dash of soy sauce to bring out the miso, though I love the idea of sesame oil.

Drizzle with the miso - ginger sauce, sprinkle with scallions and chile flakes, and serve warm.

For the miso - ginger sauce: 2 tablespoons red miso paste 2 tablespoons Mirin (a sweet Japanese rice wine) 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1 teaspoon firmly packed brown sugar

The idea is to make a pasta sauce that hits all the same flavor receptors as pesto: the edamame is nutty and the miso is umami, providing the pine nut - parmesan punch that we love about pesto, and ginger in place of the basil provides fresh, herby flavor.

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

Work Day Lunches Aubergine & Pickled Lemon Farro Beetroot & Tahini Quinoa Black - eyed Bean, Fennel & Sweet Potato Salad with Blood Orange Dressing Buckwheat with Sundried Tomato & Aubergine Celeriac & Beetroot Stew with Buckwheat Chickpea & Butternut Squash Tagine Courgette, Olive & Mint Quinoa Pilaf Creamy Mushroom Quinoa Farro with Basil & Roast Vegetables Freekeh & Roasted Cauliflower Pilaf Freekeh Tabbouleh Freekeh with Smoked Butternut Squash & Caramelised Onions Giant Couscous Greek Salad Leek, Sweet Potato & Aubergine Curry Lunch box Lentils Millet with Fennel, Pepper & Chickpeas Pearl Barley Risotto with Shiitake Mushrooms & Butternut Squash Puy Lentil & Aubergine Casserole Puy Lentils with Beetroot & Hazelnuts Quinoa with Black Beans & Vegetable Ceviche Quinoa with Moutabel Red Rice Spring Salad Rocket & Avocado Millet Risotto Super Grain Salad with Smoky Hummus Warming & Zesty Carrot & Butter Bean Curry Wild Rice with Aubergine, Fennel, Mint & Walnuts Weekend Wholesome Aubergine & Puy Lentil Falafel with a Tomato - Tahini Sauce Baked Aubergines with Ginger & Miso Beetroot, Halloumi & Fennel Kebabs Black Bean Burgers Butterbean & Roast Pepper Loaf Celeriac & Puy Lentils with Hazelnut Dressing Courgette Fritters Gardener's Pie Gnocchi with Summer Vegetables & Lemon - Cashew Sauce Middle Eastern Quinoa Burgers Mushroom & Hazelnut Buckwheat Burgers Pasta with Kale, Mint & Hazelnut Pesto Pumpkin & Cashew Nut Bakes Pumpkin with Coconut Dressing & Vegetable Ceviche Sweet Potato & Aubergine with Tahini Dressing and Green Beans Thai Nut Roast Thai - style Sweet Potato & Mushroom Kebabs Tomato, Basil & Red Onion Tart Snacks, Salads, Soups & Side Dishes Beetroot Fritters Borlotti & Beetroot Dip Caramelised Chicory Carrot Salad with Rosewater Dressing Celeriac & Beetroot Stew with Buckwheat Chia Flatbreads Chickpea Chips Chilli & Rosemary Biscuits Creamy Pepper & Sundried Tomato Sauce Cucumber & Fennel Salad Flageolet Beans with Thyme & Mushroom Involtini Jerusalem Artichokes & Mushrooms with Truffled Gremolata Leek, Chickpea & Fennel Soup Mediterranean Vegetable Soup Moroccan Pearl Barley Salad Potato Salad with Pistachio Mayonnaise Roast Beetroot & Chickpeas with a Ginger Dressing Roasted Cauliflower & (leftover) Cheese Soup Roasted Cauliflower with Samphire & Dill Roasted Pepper & Creamy Almond Soup Romesco Sauce Rye Flatbreads Smoky Butterbeans Sprouts with Chestnut Butter Tropical Carrot Soup Puddings Apricot Muffins Chocolate Cherry Flapjacks Chocolate Hazelnut Shots Chocolate Truffle Cakes Christmas Pudding Christmassy Granola Flourless Chocolate Orange Cake Hazelnut Maca Cookies Lemon Shortbread Lemon Tart Mango & Passionfruit Flapjacks Mince Pies (Vegan) Pear & Honey Cake Plum & Fig Crumble Plum Frangipane Tart Rhubarb Muffins

In a small bowl whisk together the olive oil, Thai sweet red chili sauce, lemon juice, minced garlic, miso paste and grated ginger.

3 bean chili — vegan, gluten free african chicken stew — gluten free asparagus & scrambled egg salad — vegetarian autumn harvest soup — dairy free bánh canh cua — Vietnamese Udon Noodle Soup — gluten free bouillon cubes — how to bread & butter pickles — vegan, gluten free, condiment butternut squash & pearl barley risotto — dairy free crunchy celery salad — vegan & gluten free curried broccoli & cheese soup — lactose free, gluten free, vegetarian feijoada — dairy free, gluten free garlic panna cotta + curried root vegetable soup — vegan, gluten free ginger + tumeric latte — vegan, gluten free green tomato & mint chutney — vegan homemade ricotta cheese — lactose free lamb larb lemongrass chicken & rice soup — gluten free mango pomegranate guacamole — vegan miso hummus topped with seaweed furikake — gluten free, vegan pickled beets — vegan pickled jalapeno — vegan, condiment pickled mustard seeds — vegan, condiment roasted bone marrow sausage corn chowder — gluten free, dairy free soup dumplings — gluten free spinach salad + baked falafel balls — lactose free, certain components gluten free & vegan summer greens vichyssois + spicy mint sauce — vegan, gluten free spicy cantaloupe salad summer salsa — vegan, gluten free, dip za'atar socca + middle eastern smashed avocado — gluten free, vegan

Meanwhile, whisk in miso, garlic, ginger, and soy sauce into the broth and keep at a low simmer.

Warm grain & vegetable bowls with sesame ginger sauce, Tamari almonds, sprouted legumes & a bed of brown rice with quinoa with a side of the best miso soup I've ever had + a perfectly non-sweet green smoothie with avocado.

Add the miso mixture to the sautéed ginger, turn off the heat, and stir until the mixture reaches the consistency of a thick sauce.

Marinate them in Braggs (low sodium soy sauce), maple syrup, grated ginger, garlic, miso paste, and 2 - 3 scant drops of sesame oil.

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.

Make the marinade / sauce by blending the tahini, rice vinegar, maple syrup, Braggs, miso, ginger, and 3 - 4 tbsp of water — to loosen.

1 1⁄2 pounds eggplant Salt 1 cup short - grain brown rice 1 bunch scallions, with a lot of the greens remaining 4 to 6 tablespoons vegetable oil 1 tablespoon minced ginger 1⁄3 cup any miso 2 teaspoons sesame oil Black pepper Soy sauce, for serving

The base of the sauce is a miso - soy, garlic - ginger concoction, which basically just screams «ingredients that punch above their weight!»

Almond Sauce Stir - Fry Autumn's Best Stuffed Acorn Squash Autumn Millet Bake Baked Falafel with Fava Bean Salad & Harissa Ballpark Nachos Barley Butternut Risotto Bengali Cabbage Curry Best Salad Ever Black & White Chili Blackened Tofu with Creole Sauce Braised Chicken (of the Woods) with Sauerkraut Bulgur Bowl Butternut Chickpea Curry Butternut Chickpea Fritters Butternut Vegetable Risotto Cantaloupe Risotto Carmelized Tofu & Brussels Sprouts «Cheese» Enchiladas with Chili Con TVP «Chicken» and Broccoli in Black Bean Sauce Chickpea & Broccoli Casserole Chiles en Nogada Chinese Orange Tofu & Vegetables Chipotle Butternut Tacos Citrus - Roasted Tofu Collard Green Curry Coriander Tempeh & Zucchini w / Couscous Upma Cornbread Stuffin» Stuffed Acorn Squash Crab» Cakes & Chipotle Tartar Sauce Creamed Sorrel with Lentils on Toast Crispy Crunchy Tofu Pockets Curry Pie Enchiladas Verde with Cashew Crema Easy - Peasy Pot Pie Farm Fresh Stir - Fry Free - Form Lasagna Ginger - Orange Stir - Fry Green Bean Masala Green Curry Stuffed Banana Peppers Green Kuri Curry Grilled Potato Pesto Pizza Guinness Pie Herb Roasted Tofu & Fingerling Potatoes Isa's Tempeh Crab Cakes Italian Polenta Bake Jamaican Veggie Patties Japchae Komatsuno Greens in Ginger Miso Sauce Lentil & Eggplant Curry Lentil Quinoa «Falafel» Lightly Seared Chicken of the Woods Mushroom with Basil Polenta and Garlicy Swiss Chard Maple Mustard Glazed Tofu & Brussels Sprouts Okra Bowl Orange Sesame Tofu & Garlicky Swiss Chard Orange - ish Broccoli & Bok Choy Stir Fry Pakistani Red Lentil Dal Pan Roasted Hen of the Woods Mushrooms with Tatsoi Mustard Greens and Pumpkin Maple Polenta Pesto Stuffed Eight Ball Zucchini Plantain & Black Bean Enchiladas Pierogies and Sauerkraut Pistachio Crusted Tofu Pomodori Col Riso Pumpkin & Black Bean Casserole Quinoa Stuffed Acorn Squash Red, Green & Blue Quinoa Roasted Cauliflower Tacos with Blood Orange - Avocado Salsa Roasted Delicata Squash Root Vegetable Shepherd's Pie Savory Kale & Mushroom Filled Buckwheat Crepes Seitanic Pot Pie Seven Spice Lentil Bulghur Balls Sorghum Risotto Southern BBQ Tofu Spaghetti Squash with Brazil Nut Basil Pesto, Oven Roasted Tomatoes, & Spinach Southwestern Sweet Potato Shepherd's Pie Stewed Eggplant & Okra Stuffed Acorn Squash Stuffin» Stuffed Acorn Squash Stuffed Cabbage Sugar Snap Peas & Millet Bowl Summer Stuffed Portobellos Summer Tomato Tart Sweet Potato Falafel Sweet Potato Kale Balls Sweet & Sour Stir - fry Southern Fried Chicken of the Woods Mushrooms Szechuan Eggplant Tacos Al Pastor Taco Pie Tempeh Curry Tempeh Tacos Thai Basil Eggplant Thai Inspired Garden Curry Tomato Basil Polenta Stacks TunaNOT Casserole Tteokbokki VegLoaf Veggie Lentil Loaf White Ruffle Eggplants Stuffed with Ginger Sesame Zucchini Noodles Yemenite Eggplant Casserole

1/2 pound fresh or dried udon noodles 2 tablespoons vegetable oil 1 medium red onion, sliced into half - moons 4 ounces shiitake mushrooms, stems trimmed, sliced 3 cloves garlic, minced 2 teaspoons ginger, minced 2 tablespoons mirin (optional) 2 cups water 3 tablespoons miso (see tip) 4 cups chopped kale 2 teaspoons soy sauce, or to taste

TARE 2 tablespoons miso paste (I use yellow) 50 ml (1/4 cup) tablespoons tamari or shoy sauce 50 ml (1/4 cup) mirin 5 garlic cloves, crushed 1 1/2 tablespoons Sriracha 3 tablespoons chickpea flour 1 1/2 tablespoon tahini 1 tablespoon toasted sesame oil 1 tablespoon tamarind paste 1/2 tablespoon freshly grated ginger

Pin It Ingredients 5 cups water or unsalted vegetable broth 2 scallions, white and light - green parts only, thinly sliced 2 teaspoons grated fresh ginger 1 garlic clove, thinly sliced 3 tablespoons light - colored miso 2 teaspoons low - sodium soy sauce 3 ounces... Continue Reading →

This is a basically a noodle topped with stir - fried veggies (broccoli, mushrooms, and even some edamame) and fried tofu then doused in a miso - ginger sauce.

(vegan, gluten - free, dairy - free, non-gmo): Filtered Water, Vegenaise ® * (Expeller - Pressed Canola Oil *, Filtered Water, Brown Rice Syrup *, Apple Cider Vinegar *, Soymilk Powder * (Soybeans *), Sea Salt, Mustard Flour *, Lemon Juice Concentrate *), Red Miso * (Water, Soybeans *, Rice *, Sea Salt, Koji Starter [Aspergillus oryzae]-RRB-, Candied Ginger * (Ginger *, Cane Sugar *), Rice Wine Vinegar *, Toasted Sesame Oil *, Gluten - Free Tamari Soy Sauce * (Water, Soybeans *, Salt, Alcohol *), Mustard Flour *, Garlic *, Sesame Seeds *, Xanthan Gum, Chives *.

SAUTEED GINGER MISO TEMPEH MAKE AHEAD: The sauced tempeh can be refrigerated for up to 5 days.

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.

6 To make Miso Sauce: Heat all ingredients except ginger juice in double boiler 2 minutes, or until mixture has thickened and warmed through.

The glaze is a concoction of miso, maple syrup and ginger, and it coats the crisp cubes of tempeh in a shiny, sticky, sweet - and - sour sauce.

Broccoli Superfood Soup Butternut Squash Soup Butternut, Red Lentil, and Ginger Soup Carrot Ginger Soup Celery Root Soup with Apples Chick»n Stew and Dumplings Chick»n»n' Dumplings Chickpea and Kale Super Soup Chunky Gazpacho Corn Chowder from Tal Ronnen's «The Conscious Cook» Cream of Asparagus Soup Cream of Broccoli Soup Cream of Mushroom Soup Creamy Beet Soup Danish Yellow Split Pea Soup Farmer's Market Minestrone Gazpacho Green Gazpacho Hot and Sour Soup Minestrone Soup Minnesota Winter Chili Peanut Stew Pepper Pot Soup Phở (Vietnamese Noodle Soup) Pumpkin and Corn Soup Red Wine «Beef» Stew Romesco Soup Singapore Stew Spicy Black Bean Soup Mushroom Curry with Rice Noodles Rockin» Moroccan Stew Romesco Soup Spicy Peanut Sauce and Rice Spicy Tomato Soup Split Pea Soup Squash and Chestnut Soup with Caramelized Pears by Candle 79 Sweet Potato, Tomato, and Chipotle Soup Thai Red Curry Stew Tofu - Potato Adobo Soup Tofu Miso Soup Twenty - Minute Chili Udon Noodle Soup White Bean and Kale Soup Winter Squash and Saffron Soup

Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole

Baked eggs with barley creamed greens and mustardy bread Cacao nib pavlovas with mixed berries California quinoa Chickpea deli salad Chunky Mediterranean eggplant dip Coconut sorbet with strawberry rhubarb sauce Curried sweet potato soup with crispy black lentils Golden quinoa breakfast bowl Hippie bowl with tahini citrus miso dressing and spiced sunflower seeds Kale Caesar salad with cornbread bits Marrakesh carrot salad Roasted asparagus salad Roasted zucchini and quinoa bowls with cilantro pepita pesto Smoky tortilla soup Strawberry millet tabbouleh Tahini kale slaw with roasted tamari portobello bowl Tropical smoothie bowl Winter fruit salad in a ginger - lime syrup

Some of the recipes that are high on my to - make list: Ginger - Shiitake Miso Broth with Chickpea Tofu, Hearty Morning Glory Loaf, Almond Butter Brownies, Chickpea Polenta with Sautéed Spring Vegetables, Sweet Flatbread with Grilled Berries, Quinoa Falafel with Romanesco Sauce, Baked Buttermilk Onion Rings, and Baby Kale Caesar Salad.

7 - 10 leaves of kale (preferably lacinato, but curly will work) handful of some kind of nut (I've been using almonds) 1 carrot 1/2 avocado 1 t ginger, minced 1 clove garlic, minced 1 T miso paste 2 t tahini 2 T lemon juice 2 T olive oil soy sauce to taste

Make the dressing — combine minced ginger, minced garlic, miso, tahini, lemon juice, olive oil, and soy sauce in a small bowl.

Chilled options include Hokkaido Scallop Sashimi with yuzu, pickled ginger and sea salt; Seared Salmon Sashimi with moromi miso, apple and Japanese 12 - spice; and Tuna Tataki with kochujang sauce, creamy avocado and lime.

DENGAKU TOFU: Crispy tofu served with tempura sauce, lightly fried eggplant and snow peas; finished with a red miso ginger glaze

sauce 3 tablespoons pure cashew butter 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground) 1 tablespoon fresh squeezed lime juice 1/4 teaspoon mellow white miso 1/2 teaspoon tamari 1/2 teaspoon brown rice vinegar 1/2 teaspoon raw honey 1 garlic clove (or 1/4 teaspoon ground) 1/4 teaspoon sea salt 1/4 cup filtered water

Other favourite sauces include this Orange - Carrot - Miso - Ginger Sunshine Sauce, the magic tahini sauce from these Winter Veggie Meal Prep Bowls, and the zippy almond - chili - ginger sauce from these Summer Salad Ginger Sunshine Sauce, the magic tahini sauce from these Winter Veggie Meal Prep Bowls, and the zippy almond - chili - ginger sauce from these Summer Salad RSauce, the magic tahini sauce from these Winter Veggie Meal Prep Bowls, and the zippy almond - chili - ginger sauce from these Summer Salad Rsauce from these Winter Veggie Meal Prep Bowls, and the zippy almond - chili - ginger sauce from these Summer Salad ginger sauce from these Summer Salad Rsauce from these Summer Salad Rolls.

Easy Fish Taco Bowl Riced Cauliflower Chicken Casserole Poha with Veggies and Eggs Miso Ramen The Ultimate Holiday Burger Citrus Roasted Whole Chicken Stuffed Pie Pumpkin with Turkey, Cheddar and Spinach Acorn Squash Risotto and Brussels Sprouts with Bacon Spinach and Chickpeas in Coconut Curry Sauce Autumn Spiced Slow Cooker Chicken with Apples and Onions Baked Tofu Bowl with Peanut Dressing Grilled Bone in Chicken Breasts with Sweet Onion Garlic Barbecue Sauce Dan Dan Noodles Black Lentil and Barley Bowl Baked Peruano Beans with Mexican Chorizo Grass Fed Sirloin Steaks with Spinach Horseradish Pesto Herb and Goat Cheese Red Potato Pierogi Braised Boneless Short Ribs with Citrus Garlic Slaw Nashville Hot Chicken Beer Basted Turkey Acorn Squash Lentils with Pumpkin Seeds and Cilantro Buffalo Chicken and Rice Slow Cooker Casserole Fish Burgers with Skillet Corn and Sweet Peppers Chickpea Bowls with Ginger Cucumbers and Spicy Peanut Sauce Lentils with Curry Turkey Meatballs and Lemon Spinach Grilled Pizza with Scallops Shallots and Arugula Lemongrass Chili Marinade for Grilled Chicken Spicy Noodle Bowl with Sausage and Greens Slow Cooker Maple Jalapeño Chicken Sliders Grain Free Pizza Crust Beef Medallions with Spinach and Arugula Ground Turkey and Ale Cabbage Rolls Turkey Red Lettuce Wraps with Sweet Potatoes and Cranberries Chickpea and Quinoa Griddle Cakes with Spinach and Feta

Asian theme recipes include: Red Bean Stew (Rajma), Simple Miso Soup, Breakfast Collard Wraps, Tangy Miso Sauce or Dressing, Thai Almond Sauce, Anti-Inflammatory Quinoa, Spiced Brown Basmati Rice, Teriyaki Tempeh Tidbits, Bok choy / Broccoli Tempeh Stir Fry, Curried Red Lentil Soup, Simple Thai Bowl, Ginger Noodle Bowl, Make - it - a-Meal Salad and and Orange Delight Dessert.

SALADS Apple, Beet & Fennel Salad with Maple Balsamic Dressing Asian Rainbow Salad + Spicy Mango Dressing Asian Slaw Salad + Miso Ginger Dressing Cabbage Salad w / Creamy Dressing & Almond Parmesan Chopped Vegetable Salad & Zesty Garlic Dressing Chinese Chop Salad + Peanut Sesame Dressing Crunchy Kale Salad + Citrus Dressing Cucumber + Cantaloupe Salad Cucumber Salad + Peanut Citrus Dressing Detox Salad + Ginger Lime Cardamom Dressing Farmer's Market Salad w / Marina» raw» Sauce Fresh Thai Salad Garden Salad Lettuce Wraps (use raw hummus) Kale, Date & Almond Salad + Lemon Dressing Kale & Red Cabbage Slaw Kelp Noodle Salad + Peanut Dressing Mediterranean Kale Salad Raw Taco Salad + Mushroom Nut Meat + Cilantro Lime «Sour Cream» Simple Salad + Almond - Lime Dressing Spicy Coleslaw + Tahini Dijon Dressing Spring Salad: Edible Flowers & Dandelion Greens Simple Zucchini Pasta Salad

Ingredients: Miso paste, rice - wine vinegar, honey, low - sodium soy sauce, extra-firm tofu, baby bok choy, grated ginger, low - sodium soy sauce, rice - wine vinegar, sesame oil, crushed red pepper, sesame seeds.

Some of the recipes that are high on my to - make list: Ginger - Shiitake Miso Broth with Chickpea Tofu, Hearty Morning Glory Loaf, Almond Butter Brownies, Chickpea Polenta with Sautéed Spring Vegetables, Sweet Flatbread with Grilled Berries, Quinoa Falafel with Romanesco Sauce, Baked Buttermilk Onion Rings, and Baby Kale Caesar Salad.

eggplants, cilantro, garlic, ginger, sushi rice, white miso paste, mirin, soy sauce, rice vinegar, matcha, black sesame seeds

Combine miso, ginger, brown sugar, soy sauce, and water in a small bowl, mixing until well combined.