Sunflower and Hempseed Pate

Yield: 4 cups

1 1/2 cups sunflower seeds, soaked at least 6 hours

2 tbsp lemon juice

1 tbsp miso

2 tbsp tamari

1 tbsp grated ginger

5 dates, soaked, soaking liquid reserved

3/4 tbsp dill

1/2 tsp cumin

1/2 tsp curry powder

1 stalk celery, chopped

1 cup grated carrot or sweet potato

1 tsp turmeric

1/4 cup parsley

2 cups hemp seeds

1. Combine all ingredients in food processor and pulse to combine.

2. Can be used as a stuffing for raw mini peppers or tomatoes, as a dip for vegetables, a spread for pita or sandwiches, or a filling for nori rolls.

CSNN recipe from Alicia

Citrus Miso Dressing

Yield: 1/2 cup

1/4 cup orange juice

1 tbsp lime juice

1 clove garlic, finely minced

2 tsp light miso

1/4 tsp tamari

1/4 tsp dijon mustard

1/4 cup olive oil

salt and pepper

1. Combine all ingredients in a jar. Twist the lid on tight and shake vigorously until creamy and fully incorporated.

http://thefirstmess.com/2016/06/16/citrus-miso-slaw-10-vegetables/

Spicy Korean Cauliflower "Wings"

Yield: 4 servings

Cauliflower

1 large head cauliflower, cut into bite-size “wings”

1 tbsp olive oil (or melted coconut oil)

salt and pepper

Sauce:

1/3 cup miso paste

1/4 cup maple syrup

2 tbsp tamari

1 tbsp sriracha

1 tbsp sesame oil

1 tbsp Korean chili flakes (or regular chili flakes)

4 cloves garlic, minced

1-2 tbsp water, to thin

1. Preheat oven to 450F. Line a large baking sheets with parchment paper.

2. Add cauliflower to a large mixing bowl and toss with oil to coat. Arrange on prepared baking sheet and roast for 10 minutes.

3. In the meantime, prepare sauce. Add all sauce ingredients to a blender and pulse to combine. Remove from blender and place in mixing bowl from earlier.

4. Remove cauliflower from oven and increase heat to 500F.

5. Add a few “wings” at a time to the sauce. Toss to coat generously, tap off excess, and then place back on baking sheet. Repeat with all wings.

6. Return to oven and bake for 10 to 12 minutes more or until sizzling, golden brown on the edges, and tender but not mushy.

7. Serve immediately. Best when fresh. Can be served with lettuce, shredded carrots, sesame seeds, and/or cilantro.

https://minimalistbaker.com/spicy-korean-style-cauliflower-wings/

Miso Spaghetti with Brussel Sprouts and Lemon

Yield: 3-4 servings

Sauce:

1/2 cup cashews, soaked 3-4 hours

1 tbsp white miso paste

1 clove garlic, chopped

1/2 tsp dijon mustard

1/2 cup water

2 tbsp lemon juice

1 tbsp olive oil

salt and pepper

Pasta:

1 tbsp olive oil

2 cups brussels sprouts, halved

1 tbsp lemon juice

8 oz spaghetti

salt and pepper

1/2 tsp chili flakes

1. In a high-speed blender, puree the cashews, miso paste, garlic, dijon mustard, water, lemon juice, olive oil, and salt and pepper until smooth.
2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain, reserving 1 cup of the pasta water. 

3. While pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the brussels sprouts, cut side down, along with a pinch of salt. Let them sear until the cut side becomes golden brown, 2 to 3 minutes. Toss and continue cooking for an additional 7 to 10 minutes, or until tender.

4. Add a squeeze of lemon juice to the pan and toss once more.
5. Add cooked pasta and sauce to the pan, adding pasta water as needed to thin the sauce and make it creamy. 

6. Serve pasta hot with freshly ground black pepper and chili flakes.


http://thefirstmess.com/2016/03/30/vegan-creamy-miso-pasta-w-brussels-sprouts-recipe/

Miso Soup

Yield: 2 servings

4 cups water
1 sheet nori, cut into large rectangles
3-4 tbsp white miso paste
1/4 cup firm tofu, cubed

1/2 cup kale or chard, chopped

1/3 cup green onion, chopped

1. Place water in a medium pot and bring to a low simmer.

2. Add nori and simmer for 5-7 minutes.

3. In the meantime, place 3 tablespoons of miso into a small bowl, add a little hot water, and whisk until smooth.

4. Add miso to the soup and stir.

5. Add remaining ingredients and cook for another 5 minutes.

6. Taste and add more miso or a pinch of sea salt if desired. Serve warm.

https://minimalistbaker.com/15-minute-miso-soup-with-greens-and-tofu/

Miso Halibut

Yield: 2-3 servings

500g halibut

2 tbsp coconut oil

1/3 cup onion, diced

1 tsp ginger, grated

2 cloves garlic, minced 

2 tbsp miso paste

2 tbsp tamari

2 tbsp honey

2 tbsp lemon juice

salt and pepper

1. In a small pan, heat coconut oil over medium heat. Add onion and cook for about 5 minutes, or until translucent.

2. Add ginger and cook for another 2 minutes.

3. Add garlic and cook for 1 minute.

4. Reduce heat to medium-low and add miso, tamari and honey. Stir often as the mixture cooks down quickly over the next few minutes.

5. Add lemon juice to rehydrate when the sauce seems to need more liquid.

6. Remove from heat and pour sauce into blender for 1 minute, until a smoother consistency is reached.

7. Put half the miso sauce in a bowl and toss with the halibut.

8. Preheat oven to broil. Line a baking sheet with parchment paper.

9. Place halibut on baking sheet. Broil until fish is just flakey, about 6 to 8 minutes. Check at five minutes.

10. Drizzle remaining sauce onto the fish or plate and serve.

http://mikaelareuben.com/recipes/miso-halibut/

Miso Sesame Sauce

Yield: 3/4 cup

3 tbsp white miso paste
3 tbsp lemon juice
1 tbsp honey or maple syrup
2 tsp ginger, grated
1 tsp garlic, grated
2 tsp sesame seeds
1/4 cup water
1/4 tsp salt

1. Whisk all ingredients together in a small bowl. Add water to get desired thickness.

Miso Glaze

Yield: 1/4 cup

2 tbsp white miso
2 tbsp mirin
1 tbsp honey
1 tsp light soya sauce or tamari
1/2 tsp rice vinegar

1. Combine all ingredients in a small bowl and whisk to combine.

Miso Tahini Dressing

Yield: 1/2 cup

1/4 cup tahini
1 tbsp miso paste
1 tbsp lemon juice
freshly ground pepper
1/4 cup warm water

1. Mix tahini, miso paste, lemon juice, and pepper in a jar until it forms a smooth paste.
2. Gradually add the water. Add more water if a thinner consistency is preferred. The dressing will thicken as it sits.
3. Store in the refrigerator for up to a week.