Tag Archives: miso

Ginger Tofu Miso Ranch- Turmeric Mint Lime Vinaigrette

31 Monday Mar 2014

Posted by in appetizer, dips, DIY, dressing, gluten-free, salad, vegan

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DSCN3759Food:

Ginger Tofu Miso Ranch

inspired by Bon Appetit

4oz silken tofu (I have made this with sprouted firm tofu, sprouted is better for you but it makes the dressing gritty. I like the silken better.) If you don’t eat any soy sub with 4oz of hemp seeds

3 T. miso (I change-up my miso all the time, for this recipe I used Cold Mountain organic unpasteurized red miso)

1 lemon, juice and zest

1 inch ginger, peeled and grated

2 tsp. apple cider vinegar or Honey Wine Vinegar (local)

1/2 c. Drake Family Farm Goat Yogurt

1 T. cilantro, chopped

2 T. chives, chopped

1 T. heaping homemade dry ranch mix (2T. dried parsley, 1t. dried dill, 1t. garlic powder, 1t. onion powder, 1/2t. dried basil, 1/2t. pepper, make a double batch and store in a glass container with a tight fitting lid)

salt and pepper to taste

DSCN3752Directions:

1. Place the tofu, miso, ginger, vinegar, lemon juice, zest and dry ranch into the food processor and mix well. Drizzle in the goat yogurt while the motor is running. Stop the machine and scrape down the sides, add in the chives and cilantro and pulse just to incorporate. Taste for salt and pepper and adjust seasoning.

2. Store in a glass container with a tight fitting lid and place in the fridge and let the flavors meld together for at least an hour. Eat!

We will be enjoying this dressing on my Spinach, Beet Quinoa Salad for dinners this week!

DSCN3754Turmeric Mint Lime Vinaigrette

inspired by Food Matters

1/4 c. olive oil

1/3 c. fresh lime juice (this was 4 limes for me)

zest from 2 limes

1/4 c. water

2 T. almond butter

1/4 c. tamari (organic gluten-free soy sauce)

2 tsp. dry kelp seasoning

2 small garlic cloves, chopped

1 tsp. grated fresh ginger

1 tsp. grated fresh turmeric

2 T. fresh mint

DSCN3747Directions:

1. All of the ingredients go into the food processor except the olive oil and mint, mix well. Next drizzle in the olive oil with the motor running. Stop the machine, scrape down the sides and add the mint, pulse just to combine.

2. Store in a glass container with a tight-fitting lid and place in the fridge for the flavors to meld together for at least an hour. Eat!

I think this dressing would be killer on my “SLO” Salad.

DSCN3757Nutrition:

Tofu- In my opinion soy gets a bad wrap, maybe because we are using soy in everything and all soy isn’t created equal. I suggest you stick to sprouted tofu (sprouted anything is always better and easier to digest), tempeh, miso (which are fermented and fermented means good gut bacteria and better digestion), and edamame. Always look for Non-GMO! Silken tofu if a great veggie/plant based protein to add to your smoothies.

Miso- Miso is full of good bacteria, best when eaten raw like in this dressing to maximize all it has to offer. Can be added to soup, just remember to add it to the soup after it has been taken off the heat so you don’t kill the living bacteria. I LOVE MISO!

Turmeric- The list a benefits for turmeric is a mile long, most notable is that it is a big cancer fighter and a anti-inflammatory. I dare say that this will be the year of turmeric. Spicy like ginger, add it to soups, dressing, stir-fry’s and even juice it or add it to smoothies!

Kelp- One of the benefits for kelp is that its abundance of vitamins and minerals that promote healthy hair and skin. Kelp is mostly taken for its naturally high iodine content, which helps the functioning of the thyroid gland. Iodine is essential for the formation of thyroid hormones, which regulate the body’s energy production, promote growth and development, and help burn excess fat. It also adds a nice salty taste without actually adding salt, great sprinkled on eggs, veggies and grains.

Love:

These two wonderful tasty dressings have been on my “to-do” list for about a month! My friend Kim who runs the Downtown SLC Farmers Market asked me to come up with some fun dressings that would get you all excited for spring greens that will be popping up at future farmers market. Well, finally I am ready to share these dressings, I have made them a few different ways, photographed them twice and they are getting checked off my list today!

I am very picky about salad dressings, probably because I grew up eating my salads with vinegar and oil just like my grandpa. We loved vinegar and oil so much that when we were done with our salads if any dressing remained we slurped it up! That’s right we drank our leftover vinegar and oil! My grandpa and I also shared a love of mashed potatoes and gravy and though I didn’t share his passion for root beer floats I was always in charge of making them for him at family get togethers. Sadly my grandpa passed away two weeks ago, this is one of the reason’s I have been MIA on my blog. I am doing my best to keep up with life and it’s demands but when someone who has been a constant figure in your life passes away everything else seems to stand still, at least for me. I miss him terribly and I am trying to find peace in knowing (trusting) that him and my grandma are together and all is right in their world, whatever that may be. Sometimes the “to-do” list can wait, it is important to me that what I share with you is the best it can possibly be and from time to time that may take me just a little longer.

I love these two new dressings and I think you will to, they are very different and should get you excited about a new season of bounty headed our way. ENJOY!

 

 

 

 

 

Easy Pea-sy Farmers Market Salad w/ Basil Miso Dressing and Rhubarb Granita

14 Friday Jun 2013

Posted by in dessert, dressing, gluten-free, salad, seasonal, vegan

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DSCN3036

Food:

Easy Pea-sy Farmers Market Salad w/ Basil Miso Dressing– serves 6

For the salads-

6 c. spinach, 1 c. for each (FM)

1 1/2 avocado’s, 1/4 for each

1 container of Sunbridge pea greens, divided (local, find at Whole Foods or Good Earth)

1 lb. snap peas,  shelled and steamed, 1/4 c. for each (FM)

4 oz. Drake Family Farms goat cheese, divided (FM)

1 1/2 c. crispy garbanzo beans, 1/4 c. for each

1/2 asparagus, trimmed and steamed, divided (FM)

Lemons, salt and pepper

(FM)= Find at Farmers Market

Directions:

1. Divide all the ingredients into 6 glass containers, bowls or Tupperware with lids. (I made these for our lunches this week). Season with a squeeze of lemon and a sprinkle of salt and pepper.

2. Place containers in fridge and they are ready for lunches during the week!

Basil Miso Dressing- enough for 6 salads (2 T. each)

1/4 c. olive oil

1/4 c. apple cider vinegar or Slide Ridge Honey Vinegar (FM)

1/4 c. miso paste (I like chickpea miso)

2 T. water

2 T. Clifford Family Farm honey (FM)

1 T. fresh chives or spring onions,chopped (I used some from my garden)

1/4 c. fresh basil (garden or FM)

Directions:

1. Everything but the onion and the olive oil in the blender or food processor.Blend well, then stream in the olive oil and blend again. Add in onions. Refrigerate, divide into 6 containers to go with the salads. Enjoy!

DSCN3041

Food:

Rhubarb Granita- makes 3 c.

Adapted from Sunset Magazine June 2013

4 c. roughly chopped rhubarb (FM)

1 c. Clifford Family Farm honey

1/2 tsp. Real Salt

DSCN3030

Directions:

1. In a wide pot, cook rhubarb, honey, salt and 2 1/2 c. water over medium heat, stirring often and mashing with a spoon if needed, until rhubarb turns to mush.

2. Pour mixture through a strainer into a bowl and rub with the back of a ladle to push through as mush rhubarb as possible.

DSCN3031DSCN30373. Transfer to a shallow Pyrex dish and freeze until firm, stirring and scraping with a fork every hour if possible, about 4 hours total (stirring the mixture occasionally as it freezes creates large, slow melting ice crystals you want in a granita). Scrape up the granita with fork and spoon into bowls or your favorite vintage glasses. Eat!

Love:

This time of the year I let the Farmers Market dictate the menu at our house. My Easy Pea-sy Farmers Market Salad worked out perfect for our lunches and the Rhubarb Granita was just what the doctor ordered for dessert at the end of these hot days we’ve been having. Every Saturday is an adventure at the market to see what’s new and there is nothing better than having fresh, local seasonal food to play with in the kitchen. Can’t wait to see what will be on the menu next week, until then. Enjoy!

Bok Choy Quinoa Soup with Miso, Herbs and Lime

25 Tuesday Sep 2012

Posted by in quinoa, soup, vegan

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Food:

Bok Choy Quinoa Soup with Miso, Herbs and Lime- 4 servings

4 c. veggie broth (I used homemade, *recipe to follow)

4 c. water

3 c. cooked quinoa

4-6 baby Bok choy, cleaned and chopped

2 large cloves of garlic, peeled and cut in half

2 inch long pieces of ginger, peeled and cut in half

1 Fresno chile, chopped (remove seeds if you don’t want it to spicy)

1 tsp. coconut oil

1/4 c. Bragg’s Liquid Amino’s (you could use tamari or low sodium soy sauce)

1/4 c. mirin (rice cooking wine, find in the international isle)

2 T. chopped mint

2 T. chopped parsley

2 T. chopped cilantro

1/4 c. scallions, chopped and divided

2 limes, one for the broth and the other divided into 4 wedges for garnish

4 tsp. unpasteurized miso (I like Westbrae Natural Organic Mellow Red Miso)

*sesame oil and or chile oil to drizzle on top

*Gomashio to sprinkle on top

Directions:

1. Place a medium size soup pot on stove over medium heat. Add the coconut oil, when the coconut oil is warm add the garlic and the ginger. Let the garlic and ginger brown on each side for just a minute. When the garlic and ginger are toasty add the Fresno chile and saute for another minute. When the Fresno chile becomes fragrant and browned just a bit add the veggie broth and water. Bring to a boil, then turn down the heat to a simmer and simmer for 20 minutes, add 2 T chopped scallions.

2. While you are waiting for the broth, divide the Bok choy and the cooked quinoa (3/4 c. each) between 4 bowls (don’t worry the broth will wilt the Bok choy just enough). In another bowl mix together the chopped mint, parsley, cilantro and scallions. Divide the herb/scallion mixture between the 4 bowls.

3. When the broth has simmered for 20 minutes fish out the garlic cloves, place them on your cutting board and smash them with a fork. Add the smashed garlic back to the broth along with the Bragg’s Liquid Amino’s and the mirin and simmer for another 5-10 minutes.

4. When you have simmered the broth for the last time take the soup pot of the heat and whisk in the miso (heat will kill all the good stuff in miso this is why it is important to remove from the heat before adding) and the juice of one lime. Divide the broth between the four bowls and garnish with sesame oil and or chile oil, a little gomashio and a wedge of lime. EAT IMMEDIATELY! (or place in individual containers like I did for lunch…mmm!)

*Homemade Veggie Broth

I like to make my veggie broth with whatever I have hanging out in the fridge at the end of the week, this week it was…

Carrots, celery, onions, scallions, bell peppers, garlic and broccoli stems.

Then I added, fresh swiss chard and tomatoes from my garden along with parsley and cilantro stems.

Add a gallon of water and 1 T. each of celtic gray salt and white peppercorns. Simmer for three hours. Let cool. Strain through a colander and then through a fine mesh strainer. Store in freezer safe bags in the freezer until ready to use. My last batch made 9 c. of veggie broth!

Nutrition:

Ginger- Ginger is a classic tonic for the digestive tract. It stimulates digestion and keeps intestinal muscles toned. Is an anti-inflammatory agent, it also helps support healthy cardiovascular system.

Garlic- Broad-spectrum antibiotic that combats bacteria, intestinal parasites and viruses. Lowers blood pressure and blood cholesterol, discourages dangerous blood clotting. Contains multiple anti-cancer compounds, antioxidants, and tops the National Cancer Institutes list of potential cancer preventative food. Great for colds and helps boost immune system.

Parsley- A blood builder and purifier, good for stimulating brain activity. High in iron and rich in copper and manganese. Helps release retained water from the body.

Cilantro- Helps to eliminate the heavy metal build up of mercury and lead from the bones and the tissues in the body.

Mint- Great for an upset stomach, helps soothe the intestines.

Miso- Is rich in active enzymes and probiotics, or friendly bacteria.

Love:

This soup is very similar to my other recipe The Soup which is a staple in my house. But what I like about this version is that it is a great transitional soup from summer to fall and fall to winter. It is very light because of the quinoa and Bok choy but warm from the spicy ginger, garlic and Fresno chile, soothing from the herbs and has fresh kick from the lime. I like to believe it is very healing like Homemade Chicken Soup but a vegetarian or vegan version. I made this for our lunches this week and what I great idea that was considering the last two days have been a little cooler. I was happy to get my garlic, herbs and Bok choy from the Farmers Market this last weekend.  I hope you are all starting to slow down a bit like us, this soup is a good place to start. ENJOY!

Quinoa w/Spring Veg and Miso Dressing

31 Saturday Mar 2012

Posted by in dressing, quinoa, seasonal, vegan

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Food:

Quinoa w/Spring Veg and Miso Dressing

3/4c. cooked quinoa

1/2c. petite peas, steamed, fresh or frozen

8 stalks fresh asparagus, steamed, chopped in half

1/4 avocado

gomashio, for seasoning

1. Combine all the ingredients in a good size bowl, sprinkle gomashio over the top.

Miso Dressing:

1/2c. fresh lime juice

1/4c. rice wine vinegar

3 tsp. sesame oil

1 tsp. chili oil

1 garlic clove, chopped

1 inch ginger, peeled and grated

2 scallions, chopped

2 T. + 2 tsp. miso paste

1/3c. olive oil (coconut oil would be nice to)

Directions:

1. All of the ingredients except the olive oil go into the food processor. Pulse until combined, scrape down sides. With the motor running add the olive oil. Store in the refrigerator. Serve over quinoa w/spring veg or anything else you would like.

Nutrition:

Quinoa- High protein, non-gluten grain from the Incas. It is a complete protein with significant amounts of lysine, helpful for repairing tissue. Like other whole grains, quinoa helps fight cancer, prevents heart disease and lowers the risk of type 2 diabetes. (Courtesy of ‘Clean Food’ by Terry Walters) (A staple in the Cosmo Hippie kitchen)

Asparagus- Many of the elements that build the liver, kidneys, skin, ligaments, and bones are found in green asparagus- WOW! Talk about a super food. Builds red blood cells and protects against cancer.

Peas- Peas might be lower in calcium and phosphorus than beans but provide similar levels of protein, carbohydrates, and fat. They are a good source of vitamin B and a variety of minerals. Green peas are a good source of vitamin C, K and carotenes.

Avocado- They reduce the risk of heart attack and stabilize blood sugars, they aid in blood tissue regeneration. Avocados are high in protein, phosphorus, magnesium, calcium and manganese.

Miso- Miso contains living enzymes that aid digestion and help maintain healthy intestinal flora. Miso is a rich source of minerals, it tones and cleanses the body of toxins and metals such as radiation and mercury! It also helps the body assimilate good cholesterol and break down the bad. (A staple in the Cosmo Hippie kitchen)

Love:

If you are a Cosmo Hippie Chef follower then you know I LOVE quinoa, when you eat a mostly vegetarian cuisine quinoa quickly becomes your best buddy. Bill-y and I even love it for breakfast. The great thing about this dish is that it is seasonal, so Spring I use peas and asparagus, in the Summer I use tomatoes and cucumbers, in the Winter I use baby bok choy and edamame- avocado always shows up for the party. This dish is easy, delish and you can see from the nutritional tid bits a power house in the healthy department. To health and happiness, ENJOY!

Spicy Kabocha Miso Soup

29 Sunday Jan 2012

Posted by in seasonal, soup, vegan

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Food:

Spicy Kabocha Miso Soup– Serves 4-6

2-3c. kabocha squash, chopped-if organic leave the skin on (if you can’t find this squash use whatever winter squash you like, you could even use canned pumpkin)

1 med onion, chopped

3 carrots, chopped

3 garlic cloves, chopped

1 inch ginger, peeled and chopped

1/2 fresco chile, chopped seeds included (if you just want a little spice omit the seeds)

2c. vegetable pho broth (you could use just regular veggie broth)

4c. water

2 tsp. coconut oil (or canola oil)

1/4c. liquid aminos (you could use low sodium soy sauce, but I would recommend getting some liquid aminos)

1/4c. mirin (this is an asian rice cooking wine)

1 lime, juiced (zest if organic and use the zest)

olive oil

salt and pepper

1 tsp. miso per serving (reserve the miso to put in the bowls just before ladling the soup into the bowls, I’ll explain later)

Directions:

1. Preheat the oven to 400′, place the prepared squash on a parchment lined baking sheet. Drizzle the squash with olive oil and season with salt and pepper. Roast for 20-25 minutes, just until slightly browned.

2. While the squash is roasting place a big soup pot on the stove over medium heat. Start with heating up th coconut oil, when oil is hot drop in the onions and carrots, season with a pinch of salt and pepper. Saute for about 5-10 minutes.

3. Next add the garlic, ginger and chile. Stir and saute for another five minutes. When the squash is done roasting add it to the pot along with the liquid aminos and mirin. Stir to combine.

4. Add the broth and the water, bring to a boil then turn down to med-low and simmer for 20 minutes. After the soup has simmered, let cool for just a bit. Puree in batches in your blender (leave some room for the steam to escape) or use a hand-held immersion blender (thank goodness I have one of these, worth investing in). Add in the lime juice and zest if using, stir. Just before you are ready to ladle the soup into bowls place 1 tsp. in the bottom of each bowl and ladle the warm soup over the miso. Stir to make sure the miso melts well into the soup (miso is a living food and boiling destroys its beneficial enzymes). Serve hot!

Nutrition:

Kabocha- Like other richly colored vegetables winter squash are an excellent source of carotene’s, the richer the color the richer the concentration such as pumpkin and acorn. Like other carotene-rich vegetables, winter squash have been shown to exert a protective effect against many cancers, particularly lung cancer.

Carrots- Two carrots (not baby carrots) provide roughly 4,050 retinol equivalents, or roughly four times the RDA of vitamin A. Carrots also provide excellent levels of vitamin K, biotin, and fiber and very good levels of vitamins C, B6, potassium and thiamine.

Miso- Miso exerts the same cancer-fighting effects as other soy foods. Experimental studies done specifically with miso have shown it to protect against breast cancer. Good source of many minerals. (Courtesy ‘The Encyclopedia of Healing Foods’)

Chile Peppers- They help dissolve bloods clots, opens up sinuses and air passages. Breaks up mucus in the lungs, and acts as an expectorant or decongestants. Antibacterial, antioxidant activity, great immune booster. Putting hot chili sauce on food also speeds up metabolism, burning off calories.

Ginger- Ginger is a classic tonic for the digestive tract. It stimulates digestion and keeps intestinal muscles toned. Is an anti-inflammatory agent, it also helps support healthy cardiovascular system.

Garlic- Broad-spectrum antibiotic that combats bacteria, intestinal parasites and viruses. Lowers blood pressure and blood cholesterol, discourages dangerous blood clotting. Contains multiple anti-cancer compounds, antioxidants, and tops the National Cancer Institutes list of potential cancer preventative food. Great for colds and helps boost immune system.

Love:

I have been loving my kabocha squash, and since this was the last of it I wanted to do something different. This soup was just the ticket, it was warm and nourishing and perfect for the cold week we just had. If you don’t have kabocha squash use your favorite winter squash, but next year at the farmer’s market keep your eye out for this super-food beauty of a squash. I served this soup with a side of Happy New Year Quinoa Salad and sautéed baby bok choy. Enjoy!


Wild Salmon and Veggies- It’s What’s For Lunch

16 Monday Jan 2012

Posted by in dressing, Fish

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Mmm...Lunch

Food:

Wild Salmon and Veggies

I made 8 lunch containers, 1 for Billy and me Mon-Thurs, I am going to just give the amounts for one container.

4 oz baked wild salmon (I baked the salmon in the oven for 20 minutes @400 degrees the salmon was a little room temp)

1/4c. forbidden rice

1/4c. steamed peas

1/4c. steamed edamame

1/4c. Sunbridge sunflower sprouts (they are a local grower here in Ut, they have great food items)

Dressing: Cilantro Miso Vinaigrette

1. Measure all the ingredients into your favorite lunch container with a lid. Place in the fridge until ready to eat.

2. When ready to eat, drizzle the dressing on the wild salmon and veggies and EAT!

Nutrition:

Wild Salmon- Omega 3 fatty acids, High Quality Protein, Essential Amino Acids, Vitamin A, Vitamin D, Vitamin B6, Vitamin B, Vitamin E, Appreciable amounts of calcium, iron, zinc, magnesium, and phosphorus (Courtesy of Wild for Salmon)

Peas- Peas are lower in calcium and phosphorus than beans but provide similar levels of protein, carbohydrates and fat. They are a good source of protein, B vitamins and a variety of minerals including phosphorus, manganese, magnesium, potasium and iron. (Courtesy of ‘The Encyclopedia of Healing Foods’ by Micheal Murray, N.D.)

Miso- Miso contains living enzymes that aid digestion and help maintain healthy intestinal flora. Miso is a rich of minerals. It tones and cleanses the body of toxins and metals such as radiation and mercury, and it helps the body assimilate good cholesterol and break down bad. (Staple in my house) (Courtesy of ‘Clean Food’ by Terry Waters)

Forbidden Rice Forbidden Rice is a black. During the Ming Dynasty in China, black rice was fed only to the emperors. It was referred to as “longevity rice” or “tribute rice” and was believed to ensure good health and a long life. Black rice is rich in antioxidants, low in fat and high in fiber. It is a nutritionally balanced food. In addition, its dark purple hue adds a wonderful color to any meal. (A new staple in my pantry)

Love:

Every week is a new challenge for me to create meal plans that are balanced and healthy, dinner seems to be the most indulgent meal of the day so I need lunch to pack a powerful nutritional punch. The last two weeks for lunches we have had the Azuki/Aduki Bean and Kabocha Squash which is a nutritional powerhouse but I was ready to switch things up, it didn’t hurt that I had a huge Wild Salmon fillet begging to get out of my freezer. This is a simple dish that can be made for lunch or dinner- you decide. ENJOY!

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