Sentences with phrase «red rice miso»

Through Mitoku we are also able to offer the highest quality noodles of wild kuzu, buckwheat or green tea; aged vinegars from ume plums, organic brown rice and Yuuki grown yuzu; Ise wild arame seaweed and organic Hijiki seaweed, organic barley, brown rice or red rice miso as well as a number of other distinct mirin, tamari, and ponzu.

Not exact matches

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

Tofu, Miso, Udon Noodle Soup Red Lentil & Root Vegetable Tagine Ethiopian - Style Yellow Split Pea & Butternut Tagine Vegan Sausage, Lentil & Prune Stew Thai Tempeh & Vegetable Red Curry Kabocha, Spinach, Brown Rice & Miso Broth Tempeh & Cauliflower Pasanda Chili Bean Soup with Avocado - Lime Cream Lemon - Dill Pasta & Bean Soup Green Power Soup (Broccoli, Basil & Pumpkin Seed) Cauliflower, Coconut & Lime Soup

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

I think Shirakiku makes rice - based white and red miso.

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

Organic Sprouted Long Grain Brown Rice, Organic Dried Cane Syrup, Organic Smoked Paprika, Organic Red and Green Bell Peppers, Sea Salt, Organic Garlic, Organic Tamari (Organic Soybeans, Salt), Organic Red Miso Powder (Organic Soybeans, Organic Rice, Salt, Organic Aspergillus Oryzae), Organic Red Chili Powder, Organic Rice Concentrate, Organic Red Chili Flakes, Organic Sunflower Oil, Citric Acid, Organic Cayenne Pepper.

Earth Broth ™ † 2100 mg / † Red Miso (Organic Whole Soy Beans «Organic Handmade Koji Rice «Sun Dried Sea Salt «Mountain Well Water «Koji Spores) ◊ ∝ «Chili Powder ◊ ∝ «Paprika ◊ ∝ «Sage Leaf ◊ ∝.

Dressing 1/4 - 1/2 cup walnuts 2 teaspoons white / light miso or 1 teaspoon red miso 2 tablespoons mirin 2 teaspoons tamari soy sauce 2 tablespoons white wine 2 tablespoons rice vinegar or any white vinegar

(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 *.

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

2 Tablespoons olive oil or coconut oil 1/2 cup sliced onions 1/2 cup sliced carrots 1 cup red lentils, washed and drained 4 cups water or broth 1/2 cup coconut milk 2 Tablespoons miso 1 cup cooked brown rice or quinoa black pepper to taste handful of mixed greens (spinach, kale, etc..)

3 Tablespoons olive oil 1/2 cup thinly sliced shallots (or red onions) 1 cup carrots, thinly sliced 2 small cloves garlic, minced 5 cups water or vegetable broth 1 cup brown basmati rice 2 Tablespoons white miso 2 Tablespoons tahini 1/4 cup fresh lemon juice 1/4 cup nutritional yeast 3 Tablespoons fresh or dried dill, plus more for garnish

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.

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.

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

Ingredients: Nut and Seed Butter Blend (Cashew Butter, Tahini), Oats, Chopped Almonds, Tapioca Syrup Solids, Coconut Nectar, Tapioca Syrup, Vegetable Glycerine, Brown Rice Crisps, Quinoa Crisps, Oat Flour, Red Miso, Sesame Seeds, Candied Ginger, Sorghum Flakes (Ancient Grain), Golden Berries, Sunflower Lecithin, Dried Soy Sauce, Yeast Extract, Shitake Powder, Garlic Powder, Red Pepper, Natural Flavors.

Sauce: 3 Tbsps gluten - free red miso 2 Tbsps cashew butter 1 Tbsp rice vinegar 2 Tbsps coconut palm sugar (agave, honey or brown sugar can be substituted) 2 Tsps warm water