Miso-Mushroom Ramen With Jammy Eggs
Ingredients :
4 large eggs4 tablespoons canola oil, divided3 8-oz.pkg. sliced cremini mushrooms½ teaspoon kosher salt5 ounces fresh baby spinach1 2-in. piece fresh ginger, peeled and grated4 cloves garlic, grated (2 tsp.)6 cups mushroom broth or lower-sodium vegetable broth¼ cup white miso6 to 7 oz. instant ramen noodles (from 2 [3-to-3 1/2-oz.] pkg., seasoning packets discarded)1 tablespoon toasted sesame oilChili crisp and/or toasted sesame seeds, for topping (optional)
Braised Greens with Crispy Garlic and Miso Butter
Ingredients :
1/2 cup unsalted butter (4 ounces)2 tablespoons extra-virgin olive oil1/4 cup white miso6 medium garlic cloves, thinly sliced1 (3-inch) piece fresh ginger, peeled, cut into 1/8-inch-thick slices, and gently smashed3 cups lower-sodium vegetable broth2 pounds curly kale (about 4 bunches), stemmed and torn (about 32 loosely packed cups)2 pounds collard greens, stemmed and torn (about 32 loosely packed cups)1 tablespoon rice wine vinegar1 teaspoon kosher salt
Vegetarian Sushi Salad
Ingredients :
FOR THE SALAD:1 Sweet Potato4 cups Baby Greens (I Used Spinach)1 cup Cooked Brown Rice1 cup Cucumber, Diced2 Medium Sized Carrots, Shredded1 Red Pepper, Thinly Sliced1 Avocado, Sliced1 cup Sugarsnap Peas1 block (about 14 Oz. Size) Smoked Tofu, Diced4 teaspoons Sesame Seeds2 Sheets Nori, ChiffonadedSauces For Topping, Such As Sriracha, Hoisin Sauce, Soy Sauce (optional)FOR THE MISO VINIAGRETTE:2 Tablespoons Red Miso½ cups Sliced Green Onions1-½ Tablespoon Rice Vinegar1 teaspoon Minced Ginger1 clove Garlic, Minced1 teaspoon Liquid Honey1 teaspoon Toasted Sesame Oil¼ cups Water
Green Torte
Ingredients :
2 cups Broccoli (Asparagus, Spinach, Escarole, Swiss Chard, Zucchini, or Leeks) Blanched, Steamed, or Simmered & Drained2/3 cup Light Cream or Whole Milk1 Egg Large/Extra Large1/3 cup Pecorino Romano or Parmesan Cheese, Grated12 Won Ton Wraps2/3 to 1 cups Shredded Mozzarella, Asiago, Cheddar, Feta, or Swiss CheeseSalt and Pepper, To Taste2 - 3 tablespoons Olive OilPaprika for Garnish
Miso-Glazed Cabbage
Ingredients :
2 tablespoons olive oil1 tablespoon sesame oil1 small head green cabbage (about 2 pounds), quartered with stem intactKosher salt and freshly ground black pepper2 garlic cloves, thinly sliced1 Fresno chile, thinly slicedOne 1-inch piece fresh ginger, peeled and grated (about 1 tablespoon)1 medium onion, thinly sliced1/3 cup low-sodium soy sauce1/4 cup mirin1/4 cup white miso paste1/4 cup rice vinegar3 tablespoons sugar1 tablespoon toasted sesame seedsSteamed rice or crusty bread, for serving
Vegetarian Sushi
Ingredients :
1.5 cups uncooked short-grain white rice1.5 cups water1/3 cup red wine vinegar2 teaspoons white sugar1 teaspoon salt0.5 avocado - peeled, pitted, and thinly sliced1 teaspoon lemon juice0.25 cup sesame seeds, or as needed0.5 cucumber - peeled, seeded, and cut into matchsticks0.5 green bell pepper, seeded and cut into matchsticks0.5 zucchini, cut into matchsticks
Vegetarian Nori Rolls
Ingredients :
2 cups uncooked short-grain white rice2.25 cups water0.25 cup soy sauce2 teaspoons honey1 teaspoon minced garlic3 ounces firm tofu, cut into 1/2 inch strips2 tablespoons rice vinegar4 sheets nori seaweed sheets0.5 cucumber, julienned0.5 avocado, julienned1 small carrot, julienned
Teriyaki tofu with charred spring onions
Ingredients :
150g wholegrain rice50ml soy sauce2 tbsp mirin½ tsp grated ginger1 tsp honey350g firm tofu (we used Cauldron)1 bunch spring onions, ends trimmed2 tsp sunflower oil½ tsp sesame seeds1 red chilli, sliced (optional)