Miso Ginger Vegetables
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This dish is a beauty, as you feel like you're having an Asian-flavored takeaway! When you ferment soybeans, you have a completely different product that yields a completely different set of available nutrients.
Serves: 1
DRESSING
Ingredients
(use organic ingredients where possible)
- ¼ cup unpasteurized miso
- ¼ cup olive oil
- ¼ cup water
- 1 garlic clove
- 1 tbsp grated ginger
- Fresh lime, squeezed
- 1½ tbsp honey or maple syrup
- ¼ cup soaked almonds
- 1 tbsp bragg's liquid aminos
- Cayenne pepper
- Salt and pepper
VEGGIES
Ingredients
(use organic ingredients where possible)
- 10 beans, sliced into bite-sized pieces
- 1 carrot, sliced julienne
- ¼ head broccoli, cut into bite-sized pieces
- 1 zucchini, sliced julienne
- 2 cups mung bean sprouts
- Chili, diced (optional)
Directions
- Blend all the dressing ingredients in a blender until well-combined.
- Add all the veggie ingredients into a bowl.
- Season well with salt and pepper.
- Drizzle the veggies with the dressing and serve.
Avec:
Chef Cynthia Louise
Saisissez votre adresse e-mail pour commencer votre essai.
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