Tag Archives: miso

Dee’s Spicy vegan Bean Burgers with Miso Peanut Butter Sauce and Stir Fried Veggies.

29 Aug

I was shopping the other day and spotted some really nice oyster and shitake mushrooms. I was craving a tasty miso stir fry, so I bought a few extra bits and hey presto, this little gem was created!

You will need:
1 Pack of Dee’s spicy bean burgers
For the sauce:
3-4 tablespoons of peanut butter
1 tbsp of miso paste
1 tsp chilli paste
2 cloves of garlic, chopped
1 inch of ginger, chopped
1 handful of fresh coriander, chopped
Coconut oil /olive oil
300-400g of green veggies, sliced (such as – pak choi, spring onion, sugar snaps)
100-150g of mixed mushrooms, sliced
Optional (toasted sesame seeds)

Method
First make the miso sauce. In a bowl add the miso paste, chilli paste, ginger, garlic, coriander, peanut butter and fresh coriander. Add in a little water if it’s too thick, or even some coconut milk if you prefer. Then leave it aside until needed.
Cook the burgers as per the pack instructions and add a few spoons of the miso sauce on top and let them sit for two minutes off the heat. Cut them into large pieces and leave aside until assembly.
In a big wok cook, off your mushrooms and veggies until they’ve browned. Do this in small batches or even each item separately so you don’t overcrowd the pan. Add a few tablespoons of your sauce and cook for one minute more.
Place the pieces of burger on top of the veggies and serve with some salad or a portion of stir fried rice or noodles.
Enjoy, Eoin!

20140620-162252-58972123.jpg

20140620-162254-58974248.jpg

20140620-162253-58973553.jpg

20140620-162252-58972848.jpg

20140620-162254-58974959.jpg

20140620-162255-58975680.jpg

20140620-162256-58976384.jpg

Raw vegan spiral salad with pineapple and miso ginger dressing

23 Apr

My sister recently bought a nifty vegetable noodle maker, also known as a “spiralizer!” It’s an amazing tool to have in the kitchen… any excuse to eat more veggies!

Raw vegan spiral salad with pineapple and miso ginger dressing

You will need
For the salad
1-2 large courgettes
1 carrot
20 grapes
1-2 mandarins
3 stalks of kale
½ bag of baby salad leaves

For the dressing
100g pineapple
1 tsp miso paste
Juice of 1 lemon or lime
1 inch of fresh ginger root
A handful of fresh coriander
1 ripe banana

Method
For the dressing place all the ingredients in a blender and whizz until smooth.
If you find it too thick, add some orange or grapefruit juice to loosen it up.
For the salad, peel the mandarins and break into segments, then halve the grapes.
Remove the middle stalk from the kale, then tear up your 3 stalks to around the size of baby spinach leaves.
Top and tail the courgette and whack it in the “spiralizer”, likewise with the carrot.
Keep any trimmings for soup or to be juiced later.
Place all of the vegetable noodles together with the other salad ingredients into a large bowl.

Serve cold and with a good glug of the dressing.

Top Tip
This salad is best consumed the same day, but it will keep for 24 hours once no dressing has been added.

Enjoy Eoin

Captions-

This slideshow requires JavaScript.

Dee’s vegan Miso Ramen Noodles with Crispy Tofu and Kimchee. Yum!

26 Feb Dee's Miso Ramen Noodles

This is a delicious way to eat fresh greens, most of the vegetables are prepared in advance of the soup and just placed on top before serving.

Serves 2

Ingredients:-

3 tablespoons of miso (I like white miso)

1 vegetable or mushroom stock cube

I litre of warm water

nori sprinkles (optional)

2 handful of beansprouts

2 Spring onions, chopped

1 red chilli chopped

Pak Choi/Spinach or other leafy green veg chopped, I used some celery too

Tofu ( I used gm free tofu that is made in Dublin)

2 servings of Noodles.

Method:

Turn on oven to 220.

Place the veg stock, water and miso in a large saucepan and heat gently, do not boil or the goodness of the miso gets destroyed!  Boil the kettle a second time and pour the water over your dried noodles in a large bowl.  Leave for 5 mins.

Meanwhile, prepare your vegetables; rinse the beansprouts, chop the spring onions, slice the chilli and the green vegetables.

It is worth pressing the tofu an hour before hand to take the water our, but you don’t have to.  Dice the tofu and place in a very hot oven with a sprinkling of oil for 10 mins.

After about 5 mins, pour the soup into bowls, add your noodles, then to the sides add, the vegetables, tofu, spring onions and chillis.

I love this dish with a side of Kimchee, I bought the Kimchee (which is a spicy fermented cabbage) in the Asian supermarket.  Kimchee is full of natural probiotics which help your digestion and immunity, so is a great addition to your diet if you are a vegan and don’t like to eat natural yoghurts.  You can also make it at home, but I’ve yet to try that!

Enjoy

This dish is low calorie, but will be higher in sodium due to the miso than my recipes normally are

This slideshow requires JavaScript.

%d bloggers like this: