creamy, deeply flavored, and delicious.
Miso is one of the most powerful healing foods. It’s particularly prized for its ability to prevent radiation sickness, which is something that’s increasingly important in today’s world. Miso soup is wonderfully healing (and I’ll be posting my favorite recipes for miso soup in the near future!) but it’s also an incredible ingredient that can create creaminess and a salty depth of flavor while also adding incredible health benefits.
Here’s one of my very favorite weeknight suppers that incorporates miso paste to create a divinely creamy and savory sauce. You can use any veggies you like; this just happens to be a combo of fresh produce from my local farmers’ market.
Creamy Miso & Tahini Veggies
Ingredients:
1 medium onion, sliced
1 large clove of garlic, smashed and minced
1 medium eggplant, diced
2 cups of fresh baby spinach leaves
2 TBSP sesame tahini
1.5 TBSP miso paste, I prefer mellow white miso or chickpea miso
1/4 to 1/2 cup nutritional yeast, to taste
either 1 TBSP dried basil leaves OR 1 tsp liquid smoke
hemp or sesame seeds for garnish, optional
Directions:
1. Cook the veggies in a little bit of olive or coconut oil. Start with your onions and garlic and then add root veggies (if using, like carrots, beets, etc), followed by squash/eggplant, and ending with greens.
2. While the veggies are cooking, stir together the miso, tahini, nutritional yeast, and herbs/spices. Add a little bit of water or lemon juice until the mixture becomes a creamy paste.
3. When veggies are fully cooked, turn off the heat. Stir the miso/tahini sauce into the veggies until they’re completely coated. Serve, and top with hemp or sesame seeds if desired.
Let me know how you like this recipe. It’s one of my all-time favorites (and I admit to being extra proud of the fact that I came up with it all by myself…though I’m sure I’m not the first person to discover it.)
Do you have any “unconventional” uses for miso paste?
