Search Results for: miso dressing

Honey Mustard Dressing with or w/o Miso

November 20, 2019 by towers

The dressing makes a salad and it compliments salads containing bitter vegetables such as radicchio, arugula, dandelion leaves, and mustard greens. Remember, the bitter tasting vegetables stimulate bile flow and aid digestion so be sure to use them in your salads and try to eat your salad at the beginning of your meal. Enhance your salad’s general appeal by using at least half mild tasting lettuce such as romaine. Also, avoid adding tough/fibrous greens to your salads as these are better digested when they are cooked, marinated, or fermented (this includes kale, collards, broccoli, cabbage, and cauliflower). And, don’t be stingy with the dressing–pour a couple of tablespoons on! The oil helps with absorption of the nutrients in the vegetables.

Try making the dressing with and without the miso–it’s delicious either way but there will be recipes that may be better without the miso taste. Double or triple the recipe so you have enough in the fridge to last a week.

1 Tbsp. prepared yellow mustard

1 Tbsp. organic miso (I like the chickpea variety from MisoMaster)

1/4 cup apple cider vinegar (I have used the vinegar liquid from the marinated red onions which give a nice onion flavor.)

1-2 tsp. honey

1/2 cup extra-virgin olive oil

Place all ingredients except the oil in a jar and mix very well. Add the olive oil and mix again. The miso is salty so you should not have to add salt but you may wish to add some ground black pepper. Pour on your salad just before serving.

Superfast Superfood Salad Dressing

October 6, 2024 by towers

Hooked on store-bought bottled salad dressing? Or are you eating salads with no dressing? (I hope you are eating a salad every day!) There is a solution and a better option to these two less than desirable choices!

The oils in almost all commercial salad dressings are high in omega-6 fatty acids. These are pro-inflammatory and saturate the American diet to the point that the healthy ratio of about 1:1 of omega 6 to omega 3 is greater than 20 to 1 for the average American. Very unhealthy! This is a compelling reason to stop consuming all vegetable oils so check your ingredient labels on all (not just salad dressing) food products–if you see canola, soy, safflower, sunflower, corn, or cottonseed oils do not buy! And for goodness sakes, don’t use them for cooking or baking.

Now as for not using any dressing on your salad, this is not only unappetizing in my opinion but counter-productive for absorbing the nutrients in the vegetables in the salad. The oil will allow your absorption of more nutrients from the vegetables. So if you are short on time and can’t make a more nuanced dressing such as the honey mustard dressing I posted previously, give this a try. It is simple, tasty, and made with truly superfood ingredients. No mixing ahead–just drizzle right on to the salad.

For each salad, drizzle in this order:

1 Tbsp. organic extra-virgin olive oil

1 tsp. raw organic apple cider vinegar

1/2 tsp honey

Season with salt and pepper to taste. If you want to get fancy, season with your favorite dried herbs.

Toss the salad and serve immediately.

Miso Soup

December 4, 2017 by towers

This is not your typical miso soup but I post it to demonstrate that you can make a quick miso-type soup with a mix of possible ingredients and it will not only be unique each time but delicious as well–and you may get to use some leftovers! So miso soup is usually a light soup made with broth (vegetable or meat) and miso, with some scallions, and maybe some tofu and seaweed. If you haven’t experimented with sea vegetables (most people have had nori seaweed as sushi), give it a try. They are a good source of trace minerals and iodine.

If you keep bone or meat broth on hand, you have the beginnings of a good soup. I had turkey bone broth from Thanksgiving that had so much gelatin in it that it would not come out of the jar when I turned it upside down. I keep Miso Master chickpea miso on hand for soups and salad dressings. I also happened to have some leftover butternut squash–just the right amount as too much would thicken and change the quality of the soup which is traditionally light, not hearty. Mushroom is another nice addition to miso soup–I used a portobello that needed to be eaten.

If you want to make a vegetable broth get 3 leeks, 2 stalks of celery, and 1 carrot. Wash well and chop in big pieces. Melt 2 Tbsp. of ghee in a soup pot and add the vegetables. Stir for a few minutes over medium heat. Add 2 quarts of water and bring to a boil and then immediately reduce heat to low so the mixture simmers. Simmer for 1-2 hours. Strain and use for soup.

As you can see I did not see a recipe and go buy ingredients–I saw a recipe on the back of a seaweed package and then altered it to use what was in my refrigerator. It may be hard to replicate but your choice of ingredients might produce something better!

Serves 4

3 cups of broth, vegetable or chicken or turkey
3 Tbsp. Emerald Cove Sun-dried Wakame seaweed (this brand comes chopped up into nice bite size pieces that can be measured by Tbsp)
1 cup cooked butternut squash or 1 cup cooked wild rice blend
1 portobello mushroom or 1/2 cup shitake mushrooms, chopped
1 cup water
3 Tbsp. Miso Master chickpea miso (or any other organic and unpasteurized miso)
Salt to taste

Soak the wakame in 1/2 cup water for 10 minutes. Drain and set aside. Heat broth in soup pot. Blend squash with 1 cup of water to puree. Add the puree or the rice to the soup pot and bring to a simmer over medium heat. Add the mushroom and seaweed. Simmer for 10 minutes. Remove soup from heat. In a small bowl mix miso with some of the hot soup broth. Add this miso “cream” to the soup and stir well. Add salt to taste. Serve hot.

Cucumber Salad

July 29, 2024 by towers

It’s cucumber season and a cucumber salad is perfect for the summer heat we’ve been experiencing. I make this salad when I don’t have any lettuce growing in the garden–it’s actually a nice change! If you want to beef it up, add 1/2 cup cooked chick peas or boiled eggs (slice in half and top with 1 tsp of the dressing) or feta cheese.

Serves 2

1 cucumber, peeled, quartered lengthwise, and chopped in 1/4 inch pieces

1 carrot, grated

1/2 sweet red pepper or 1 tomato, chopped

1/2 cup cultured vegetables such as sauerkraut (I had sauerkraut made from red Chinese cabbage)

miso honey mustard dressing

Mix all ingredients and top with dressing. The dressing is salty so you may not need to salt the salad. Serve immediately or the salad will get “soupy”.

September Salad

September 7, 2023 by towers

The heat of August usually leaves my garden by September with lots of tomatoes and no lettuce or leafy greens. But a good salad can be had with a few items in the refrigerator to go with the tomatoes. It’s a good idea to keep some fermented veggies around for just such an occasion. Also, the dressing is quick to make–follow the link for the recipe but I used balsamic vinegar instead of apple cider vinegar for this batch. If your fermented veggies have a good mix you may not need the crispness of the cucumber slices that I list as optional. I made a batch of sauerkraut back in June with Chinese cabbage, carrot, and daikon radish so that is the mix I had and the radish provides a crisp texture.

Serves two:

2 tomatoes, chopped

1/2 cup fermented veggies (any home-made or store bought mix)

2 Tbsp. roasted sunflower seeds (I used soaked and dried “crispy” sunflower seeds)

miso mustard dressing

cucumber slices optional

Mix the tomatoes with the fermented vegetables and divide into two salad bowls. Top with sunflower seeds and 1-2 Tbsp. dressing per bowl. Garnish with cucumber slices if desired. Serve immediately.

White Bean Salad

May 15, 2020 by towers

This salad involves no cooking (nice now that the weather is warming up!) and is very quick to put together if you have some of the ingredients made ahead. I routinely make marinated red onions, ginger carrots, and a mustard-honey dressing (make it without the miso for this recipe) so that I usually have them in the refrigerator. Also, it helps to have some cooked beans in the freezer; I cook big batches of either pinto or garbanzo beans, and sometimes navy beans so that I can freeze some in pint-sized containers.

Serves 2-4 Served over bed of lettuce

2 cups cooked navy beans (small white beans)

1/2 cup ginger carrots

1/4 cup marinated red onions

2 stalks celery, finely chopped

1 avocado, cubed

1/2 cup mustard honey dressing

fresh parsley or cilantro, finely chopped and optional

salt to taste

lettuce of your choice (2 cups per person for a big salad)

Evenly mix all the ingredients except the dressing and salt in a bowl. Add the dressing and stir well again. Add salt to taste. Serve over a bed of lettuce in individual salad bowls.

Honey Mustard Dressing with or w/o Miso

Superfast Superfood Salad Dressing

Miso Soup

Cucumber Salad

September Salad

White Bean Salad

Good Nutrition

Warming Broth for a Cold

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