Miso-Ginger Sauce on Roasted Vegetables

Sesame seeds are key to making it pretty.

This was my second attempt at enjoying this dressing, and it was a success. A friend had spoken highly of the sauce recipe, and so I tried it, but instead of putting it on roasted vegetables (as in the original Smitten Kitchen recipe), I thought it would be good on salmon and spinach. The result was way too rich and salty-tasting. But with the sweet nuttiness of roasted vegetables, this has the potential to become a new favorite meal.

It's a good way to use tahini, if you are tired of keeping tahini around just to make the occasional hummus. Of course, it requires the purchase of another seldom-used ingredient: miso. Looks like I will be finding some more miso-based recipes in the near future... stay tuned.

If anyone finds a good use for this sauce beyond roasted vegetables, let me know! It's delicious and I think there's good potential there... but the salmon debacle has left me reluctant to branch out at the moment. I'd love to find a protein that goes well with it... maybe this same recipe plus tempeh?

The Recipe (taken from Smitten Kitchen):

1 tb ginger root, grated

1 garlic clove, minced

2 tb white miso

2 tb tahini

1 tb honey

1/4 c rice vinegar

2 tb sesame oil

2 tb olive oil

vegetables (I used broccoli and sweet potato as the original recipe suggests)

rice, for serving

toasted sesame seeds, for serving

Roast vegetables in olive oil, salt, and pepper (temperature and cooking time depend on your vegetables)
Blend sauce ingredients in food processor
Build a bowl with rice, vegetables, a small amount of sauce, and sesame seeds

The Verdict:

Overall grade: B+

Overall reason: I want it to have more protein. I'll keep working on this...

Time to prepare: 10 minutes of work, 40 minutes of roasting

Husband quote: "This is GOOD. Sweet potatoes."

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from Tea for Turmeric and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my new jar of curry powder was fried rice. Years ago, Miles got fried rice at Korea House and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...

Adventures of a healthy-ish pseudo-foodie

Search This Blog