by Cory Malsch, Merchandiser for Marlene´s Market & Deli
|2 Tbl||Worcestershire sauce|
|2 Tbl||red wine vinegar|
|2 Tbl||tamari sauce|
|1 Tbl||ginger, freshly grated|
|2 Tbl||chili powder|
|1 Tbl||garlic powder|
|1 Tbl||brown sugar|
|1/2 cup||brown sugar|
|juice of 1 lemon|
|zest of 1 lemon|
by Marnie Mikell
Once relegated to soups alone, the cultured soybean paste known as miso is finding its way into a variety of innovative recipes in cookbooks, popular magazines, food blogs, and websites. The mouth-filling “umami” flavor of miso gives worlds of depth to savory dishes, marinades, rubs, sauces, glazes, and so much more. Surprisingly, miso also contributes a unique burst of flavor to desserts and sweet treats, adding a bold, salty component that increases complexity and rounds out the sweeter profiles.
The traditional way of making this centuries-old Japanese staple is a complex art, much like wine or cheese making. Like fine wine and cheese, there’s an appreciable difference between a high quality, traditionally crafted, organic miso and a pasteurized, high-tech miso made using accelerants to speed fermentation and preservatives to stabilize it. The best miso is organic and naturally aged in wood, using traditional techniques.
The basic approach uses cooked soybeans, barley or rice koji (grain that has been inoculated with Aspergillus oryzae spores), and sea salt. These components are mixed together and then aged in wooden vats. The fermentation time, ranging from months to years, depends upon the specific type of miso being produced. The traditional method requires ambient-temperature aging and results in superior quality miso.
The color, taste, texture, and degree of saltiness of miso depend upon the exact ingredients used and the duration of the fermentation process. Miso ranges in color from light beige to rich dark brown to almost black. The lighter varieties are less salty, sweeter, and mellower in flavor while the darker ones are saltier and have a more robust, hearty, intense flavor. Some miso is pasteurized while others are not. Unpasteurized miso has subtle balanced flavors that only great care, high quality ingredients and natural aging can produce.
The reputation miso has enjoyed among folk healers since early times as one of nature’s most healing foods has been confirmed by modern medical science. Numerous studies have demonstrated the extraordinary health benefits of soy foods in general and miso in particular.
Miso is also a superior source of whole protein, for it contains all eight essential amino acids. This is largely due to the fact that the production of miso combines beans and grains. The proteins of these two ingredients complement each other, resulting in a protein level that is higher than the protein of each of the individual foods. Darker misos contain higher levels of protein.
Stable and easy to keep, miso is an ideal addition to a well-stocked pantry, happily awaiting the moment when inspiration strikes!
|1 piece||ginger, about 1-inch long|
|1 Tbsp||mirin or cooking sherry|
|1 Tbsp||sake or rice wine|
|1 1/2 Tbsp||organic sugar|
|1 Tbsp||dark soy sauce|
|2 Tbsp||Miso Master ® Organic Traditional Red Miso|
by Debra Daniels-Zeller
With live cultures from the miso, this dip is so delicious and versatile, you’ll make it over and over!
|1 Tbs||extra-virgin olive oil|
|2||shallots, peeled and diced|
|4 cloves||garlic, minced|
|6 cups||seasonal greens, sliced or torn,
tough stems removed
|1/2||lemon, juice of|
|2 Tbs||almond butter|
|2 Tbs||white miso|
Heat a heavy skillet over medium heat. Add olive oil, onion, and garlic. Stir and cook until onions turn translucent. Blend in seasonal greens and water. Cover and cook until greens are very soft. Check a few times to make sure you have enough water.
Remove from heat and purée in a blender with cayenne, lemon juice, almond butter and miso. Blend until smooth and creamy. Serve on the side or use as a spread.
Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at http://foodconnections.blogspot.com . She can be reached at (425) 776-4689
|1/2 cup||Omega Nutrition®
Pumpkin Seed Oil
|2 Tbsp||balsamic vinegar|
|1 Tbsp||brown sugar|
|1/2 cup||blueberries (frozen)|
|1/2 cup (120 ml)||Omega Nutrition®
Pumpkin Seed Butter
|2 tsp (10 ml)||maple syrup|
|to taste||cinnamon, allspice, and nutmeg|
Mix together well. Spread on pancakes, waffles, or toast, or use as a filling for cinnamon buns.
by Debra Daniels-Zeller
(serves 8 )
This amazing sauce is widely used in Argentina. Traditional recipes for chimichurri vary and though many people in Argentina use it as a sauce for meat, it is excellent drizzled over roasted vegetables, grilled tofu, blended into a steaming bowl of quinoa or used as a sauce for sandwiches. The consistency can be thick or thin, just add a little water or more vinegar to thin.
|1/4 cup||boiling water|
|1 cup||finely chopped parsley|
|1/2 cup||apple cider vinegar|
|4 to 5 cloves||garlic, pressed|
|2 tsp||dried basil|
|2 Tbs||extra-virgin olive oil|