I stumbled across this recipe, which just seemed to tick a lot of boxes for me, including many things I love (miso, tahini, olives, lemon), and having a good lot of walnuts in it (we have endless quantities from our tree, it feels like sometimes)... So thought I'd better try it. Pretty tasty.
10 oil-cured black olives, pitted and chopped (we only had the dry salty kind so I rinsed them a bit before using)
3 garlic cloves, peeled
1/2 cup olive oil
1 1/4 cup toasted walnuts
1 1/2 tsp miso
1 tbsp tahini
1/4 tsp oregano (used dried)
juice of 1/2 a lemon
Toast the walnuts, let cool, and then pound them gently in a pestle and mortar until they have a roughly-chopped consistency. Tip into a bowl, then use the pestle and mortar to smash the olives and garlic together.
Put the olive oil in a small saucepan, add the olive mixture, and stir over low heat, until the garlic is aromatic, a minute or so. Remove from heat, and then add the walnuts, miso, tahini, oregano, and lemon juice. Use immediately, or cover and store refrigerated for a few days.
Showing posts with label miso. Show all posts
Showing posts with label miso. Show all posts
Monday, February 24, 2020
Thursday, November 15, 2018
Best grated carrot salad
I've tried a few grated carrot salads in the past but never got it quite right. This attempt turned out exactly as I wanted; even better... The toasted coriander is key, and came from a Delia recipe (that I then decided not to stick to...).
1 tbsp coriander seeds
2 tbsp apple cider vinegar
3 tbsp olive oil
1/2 tsp sesame seed oil
2 tsp white/red miso
1 tsp honey
salt+pepper
1 tiny clove garlic, crushed
1 tsp finely chopped onion
c 10 medium carrots, peeled and coarsely grated
1 tsp lemon zest
2 tsp chopped chives
1/4 cup raisins
2 tsp black onion seeds
Toast the coriander seeds and then crush them in a pestle and mortar. Put in a medium bowl with the vinegar, oils, miso, honey, salt and pepper (not much salt, miso is salty), crushed garlic and chopped onion. Whisk together with a fork. Add the grated carrots, lemon zest, chives, raisins and black onion seeds and mix to combine. Keeps well in the fridge (the raisins will plump up) for a few days.
1 tbsp coriander seeds
2 tbsp apple cider vinegar
3 tbsp olive oil
1/2 tsp sesame seed oil
2 tsp white/red miso
1 tsp honey
salt+pepper
1 tiny clove garlic, crushed
1 tsp finely chopped onion
c 10 medium carrots, peeled and coarsely grated
1 tsp lemon zest
2 tsp chopped chives
1/4 cup raisins
2 tsp black onion seeds
Toast the coriander seeds and then crush them in a pestle and mortar. Put in a medium bowl with the vinegar, oils, miso, honey, salt and pepper (not much salt, miso is salty), crushed garlic and chopped onion. Whisk together with a fork. Add the grated carrots, lemon zest, chives, raisins and black onion seeds and mix to combine. Keeps well in the fridge (the raisins will plump up) for a few days.
Friday, July 14, 2017
Melon, feta and toasted almond salad with honey-miso dressing
The last few months, I have made a lot of delicious salads, but rarely remembered to write them down here. This one I have made again and again. It's simple, but really refreshing.
1-2 little gem lettuces (or butter lettuce, or similar mild/crisp lettuce)
1/2 a small Galia melon (or canteloupe)
1/2 of a 200 g pack feta
approx. 1/4 cup almonds, chopped
For the dressing:
2 tsp white miso
1 tsp honey
2 1/2 tbsp olive oil
1 1/2 tsp apple cider vinegar
black pepper and a little salt (not much, the miso is salty)
Wash and chop the lettuce and put it in a medium sized bowl. Remove the peel from the melon, chop it into bite-sized chunks and add to the bowl. Crumble in the feta. Toast the almonds in a frying pan over a medium-low heat until lightly browned (or in the oven, if you feel like switching it on)
In a separate, small bowl, beat together the dressing ingredients. When ready to serve, add the toasted nuts to the salad, then pour over the dressing and toss.
Notes: sometimes I like to add a little chopped mint - not always though, often it's good in it's simplest form. This dressing is in very regular rotation in our kitchen - over all kinds of salads - it's very adaptable - sometimes just a hint of miso, sometimes some mustard too, sometimes lemon juice instead of vinegar, sometimes without honey...
1-2 little gem lettuces (or butter lettuce, or similar mild/crisp lettuce)
1/2 a small Galia melon (or canteloupe)
1/2 of a 200 g pack feta
approx. 1/4 cup almonds, chopped
For the dressing:
2 tsp white miso
1 tsp honey
2 1/2 tbsp olive oil
1 1/2 tsp apple cider vinegar
black pepper and a little salt (not much, the miso is salty)
Wash and chop the lettuce and put it in a medium sized bowl. Remove the peel from the melon, chop it into bite-sized chunks and add to the bowl. Crumble in the feta. Toast the almonds in a frying pan over a medium-low heat until lightly browned (or in the oven, if you feel like switching it on)
In a separate, small bowl, beat together the dressing ingredients. When ready to serve, add the toasted nuts to the salad, then pour over the dressing and toss.
Notes: sometimes I like to add a little chopped mint - not always though, often it's good in it's simplest form. This dressing is in very regular rotation in our kitchen - over all kinds of salads - it's very adaptable - sometimes just a hint of miso, sometimes some mustard too, sometimes lemon juice instead of vinegar, sometimes without honey...
Thursday, July 24, 2014
Kale salad with cashew dressing
One night a week or so ago S had an express wish for a kale salad with white sauce. He wanted to use almond milk, but I couldn't work out how that would make things thick and creamy enough for his dream. So I suggested soaking cashews. I put some in water in the fridge a couple of nights ago, and last night S completed his dream salad. I was sure I'd seen the cashew dressing idea somewhere, but now I have no idea where, so we just made it up.
For the dressing:
1 cup raw cashews
2 cups water
1-2 tbsp white miso
1/2 clove garlic, peeled
1-2 tbsp olive oil
1-2 tbsp lemon juice (or cider vinegar)
1-2 tbsp almond milk (and more for good consistency)
black pepper
Rest of the salad:
1 bunch kale
2 medium tomatoes
~2 tbsp toasted flaked almonds
~1 tbsp dried sour cherries
Put the cashews in a container with the water and leave in the fridge to soak, at least overnight; fine for several days (we used ours after ~ 48 hours).
When ready for salad, drain the cashews. Put into blender cup and add miso, olive oil, lemon juice, almond milk and black pepper. Blend the dressing until smooth, adding more almond milk if needed, until a good, creamy consistency is reached. Taste for seasoning.
Wash the kale, remove stalks and tear the leaves into bite sized pieces. Put in a serving bowl. Add the dressing and mix well with your hands, massaging the kale as you go.
Chop the tomatoes roughly and add them to the salad with the almonds and sour cherries. Toss and taste for seasoning. Eat straight away, or keeps pretty well in the fridge (consider keeping toasted almonds separately if planning to store it).
For the dressing:
1 cup raw cashews
2 cups water
1-2 tbsp white miso
1/2 clove garlic, peeled
1-2 tbsp olive oil
1-2 tbsp lemon juice (or cider vinegar)
1-2 tbsp almond milk (and more for good consistency)
black pepper
Rest of the salad:
1 bunch kale
2 medium tomatoes
~2 tbsp toasted flaked almonds
~1 tbsp dried sour cherries
Put the cashews in a container with the water and leave in the fridge to soak, at least overnight; fine for several days (we used ours after ~ 48 hours).
When ready for salad, drain the cashews. Put into blender cup and add miso, olive oil, lemon juice, almond milk and black pepper. Blend the dressing until smooth, adding more almond milk if needed, until a good, creamy consistency is reached. Taste for seasoning.
Wash the kale, remove stalks and tear the leaves into bite sized pieces. Put in a serving bowl. Add the dressing and mix well with your hands, massaging the kale as you go.
Chop the tomatoes roughly and add them to the salad with the almonds and sour cherries. Toss and taste for seasoning. Eat straight away, or keeps pretty well in the fridge (consider keeping toasted almonds separately if planning to store it).
Friday, April 4, 2014
Beetroot and orange salad
A said she found beetroot inspiration (beetspiration?) on here the other day, which in turn inspired me to make something with the candycane beetroots festering in my fridge.
Of course they keep pretty much forever so no rush (same with the oranges), but I've been on a bit of a using-up kick so it felt good to eat them up.
I have been down on candycane beetroot of late - you just cannot cook them as they lose their pattern and colour and their flavour isn't as intense as the fully-pink ones either. But if you keep them raw they are lovely, so if you have candycane (Chioggia) beetroot this salad is the right sort of thing to do.
juice and zest of 1 orange (ended up with zest of normal orange and juice of Seville orange)
1/4 clove garlic, crushed with salt
1 tsp pomegranate molasses (or honey - if using honey and normal orange juice add a squeeze of lemon as well)
1 tsp white miso
2 tbsp olive oil
4 small beetroot (mine were candycane and very pretty but normal would be fine too), peeled and cut into matchsticks
2 medium carrots, peeled and cut into matchsticks
1 tbsp sesame seeds, toasted
handful of chopped coriander
Put the orange juice and zest in a small bowl and mix in the crushed garlic. Add pomegranate molasses, miso and olive oil and whisk together to make the dressing. Set aside.
Prepare the beetroot and carrot and put the matchsticks in a serving bowl. Add the sesame seeds and coriander, then tip the dressing in and mix well. Good immediately or after being in the fridge overnight (perhaps keep the sesame seeds and coriander separately if overnight is the plan).
This was nice. The Seville oranges contain masses of juice so it ended up quite juicy and sharp - think this would be softened if normal orange was used, probably no bad thing. Very pretty - striped beetroot, orange, green and seeds; just enough crunch.
Of course they keep pretty much forever so no rush (same with the oranges), but I've been on a bit of a using-up kick so it felt good to eat them up.
I have been down on candycane beetroot of late - you just cannot cook them as they lose their pattern and colour and their flavour isn't as intense as the fully-pink ones either. But if you keep them raw they are lovely, so if you have candycane (Chioggia) beetroot this salad is the right sort of thing to do.
juice and zest of 1 orange (ended up with zest of normal orange and juice of Seville orange)
1/4 clove garlic, crushed with salt
1 tsp pomegranate molasses (or honey - if using honey and normal orange juice add a squeeze of lemon as well)
1 tsp white miso
2 tbsp olive oil
4 small beetroot (mine were candycane and very pretty but normal would be fine too), peeled and cut into matchsticks
2 medium carrots, peeled and cut into matchsticks
1 tbsp sesame seeds, toasted
handful of chopped coriander
Put the orange juice and zest in a small bowl and mix in the crushed garlic. Add pomegranate molasses, miso and olive oil and whisk together to make the dressing. Set aside.
Prepare the beetroot and carrot and put the matchsticks in a serving bowl. Add the sesame seeds and coriander, then tip the dressing in and mix well. Good immediately or after being in the fridge overnight (perhaps keep the sesame seeds and coriander separately if overnight is the plan).
This was nice. The Seville oranges contain masses of juice so it ended up quite juicy and sharp - think this would be softened if normal orange was used, probably no bad thing. Very pretty - striped beetroot, orange, green and seeds; just enough crunch.
Saturday, March 29, 2014
Shaved asparagus salad
Well, it is raining, and due to rain for another two days solid. And still not warm enough for almost-April. But the first asparagus of the year makes it feel like Spring (even if it has come all the way from California). Half the bunch we sauteed with garlic, the rest I made into this salad - thought it might be fun to try something different, and I've never really eaten it raw before (apart from nibbling on trimmings).
1/2 big bunch of asparagus (~8 good-sized spears)
juice of 1/2 a lemon
2-3 tbsp olive oil
2 tsp white miso
salt and pepper
handful of toasted flaked almonds
Shave the asparagus along its long direction using a peeler. Put the shavings in a shallow serving dish. In a small bowl, whisk the lemon juice, olive oil and miso with a fork, adding salt and pepper to taste. Pour the lemon juice mixture over the asparagus shavings and toss. Sprinkle with toasted almonds and serve.
1/2 big bunch of asparagus (~8 good-sized spears)
juice of 1/2 a lemon
2-3 tbsp olive oil
2 tsp white miso
salt and pepper
handful of toasted flaked almonds
Shave the asparagus along its long direction using a peeler. Put the shavings in a shallow serving dish. In a small bowl, whisk the lemon juice, olive oil and miso with a fork, adding salt and pepper to taste. Pour the lemon juice mixture over the asparagus shavings and toss. Sprinkle with toasted almonds and serve.
Tuesday, March 25, 2014
Glass noodle salad (peanuts, sweetcorn and sprouts)
I was making tofu salad from my last batch of homemade tofu, we needed something else, this was quick and complementary. I have made versions of this many times and always get frustrated with how the dressing fails to coat the noodles and the other vegetables etc get all clumped down the bottom of the bowl. I was actually quite pleased with this one, so here it is. Think key things are: slightly undercook the noodles and drain them well; don't skimp on the sauce; make veg / additions small and/or clingy so they stay in among the noodles as much as poss.
4 bundles of glass noodles
1 tbsp chopped fresh ginger
1/2 tbsp chopped fresh lemongrass
2 tbsp peanut butter
2 tbsp light miso
2 tbsp rice vinegar (or lime juice)
1 tsp sugar
1 tbsp light soy sauce
2 tsp mirin
2 tbsp peanuts
1/2 cup assorted little beansprouts (used lentils and alfalfa)
3/4 cup frozen sweetcorn, defrosted
1/4 cup coriander, chopped (or a mixture of coriander and mint)
Put the noodles in a pan of boiling water and simmer for about 5 min, until the bundles loosen and the noodles become bendy but not soft - make sure they are al dente. Drain and run under cold water to stop cooking quickly.
While the noodles are cooking you can start preparing the other ingredients: toast and crush the peanuts, defrost sweetcorn, wash and chop coriander, ginger, lemongrass. Put ginger and lemongrass in a small bowl with the peanut butter, miso, rice vinegar, sugar, soy sauce and mirin and whisk together with a fork. Check for consistency (should be runny but thick) and taste for sweet-sour-saltiness and modify.
Put the noodles in a serving bowl, add the peanut butter mixture and toss well with a spoon and fork so the noodles are all coated. Add the toasted crushed peanuts, sweetcorn, beansprouts and coriander (and/or mint), toss again and serve immediately.
4 bundles of glass noodles
1 tbsp chopped fresh ginger
1/2 tbsp chopped fresh lemongrass
2 tbsp peanut butter
2 tbsp light miso
2 tbsp rice vinegar (or lime juice)
1 tsp sugar
1 tbsp light soy sauce
2 tsp mirin
2 tbsp peanuts
1/2 cup assorted little beansprouts (used lentils and alfalfa)
3/4 cup frozen sweetcorn, defrosted
1/4 cup coriander, chopped (or a mixture of coriander and mint)
Put the noodles in a pan of boiling water and simmer for about 5 min, until the bundles loosen and the noodles become bendy but not soft - make sure they are al dente. Drain and run under cold water to stop cooking quickly.
While the noodles are cooking you can start preparing the other ingredients: toast and crush the peanuts, defrost sweetcorn, wash and chop coriander, ginger, lemongrass. Put ginger and lemongrass in a small bowl with the peanut butter, miso, rice vinegar, sugar, soy sauce and mirin and whisk together with a fork. Check for consistency (should be runny but thick) and taste for sweet-sour-saltiness and modify.
Put the noodles in a serving bowl, add the peanut butter mixture and toss well with a spoon and fork so the noodles are all coated. Add the toasted crushed peanuts, sweetcorn, beansprouts and coriander (and/or mint), toss again and serve immediately.
Wednesday, February 19, 2014
Miso
Having made koji over the last few days, I decided to move right on to making miso from it while the koji was fresh. I decided to test a couple of variants: one with 48h koji, another with 60h koji; some with soybeans and some with chickpeas. So, four tubs prepped in total (in empty 1 quart yoghurt tubs; double the recipe below in total ie half the recipe in each tub).
Instructions came from this awesome website.
1 cup dried soybeans (or chickpeas)
3 1/2 cups koji (at room temperature)
2 1/2 tbsp sea salt (used coarse; plus some extra for sprinkling on top)
1 cup cooking liquid (from the pulses)
1 tbsp unpasteurised seed miso (any unpasteurised miso - I used the one that came with the kit)
Soak the beans in a good covering of water overnight (at least 6 hours). Rinse, drain and put in a pan. Cover with water and boil ~3 hours until the beans are soft. Drain and transfer to a large mixing bowl. Bring koji to room temperature.
Mash the beans thoroughly in the bowl. Add the salt and cooking liquid and mix well. Check the temperature is not too hot (ideally ~60C). Mix in the miso. Then add the koji and mix again.
Transfer the mixture to clean, dry, straight-sided containers (you will need 1 1/2 quart total - I used two quart yoghurt tubs for this quantity but glass or ceramic would have been preferable). Pack it down well, trying to squish out any air bubbles. Sprinkle the surface with an extra 1/2 tsp salt.
Cover the surface with clingfilm, bringing the clingfilm up the insides and over the edges. Put a flat lid on the surface, on top of the clingfilm, and add a weight. Cover the whole of the top with paper, secured around the perimeter with string or elastic bands. Label with date and recipe.
Incubate at 25C (77F) for at least 3-4 weeks.
Notes: I followed exactly the same protocol for chickpeas as recommended for soybeans (there is a nice chickpea miso from South River and chickpeas are a similar size, thought it could work?). I used yoghurt tubs, with smaller yoghurt tub lids, and full jam jars for the weights. I am incubating near the radiator, monitoring temperature with the outdoor thermometer. To minimize contamination risk, I do not want to open them until the minimum expected incubation time is over.
At 1 week I sniffed around the edges of the paper lids and they smelled mildly alcoholic / fermenty, not bad - I figure if they are just rotting in there it should smell really bad?
At three weeks I opened up all the tubs and checked them. They all smell quite alcoholly, and have a layer of liquid on top while the rice-pulse mush underneath looks quite similar to how it did at the start, and is not very soft or paste-like. On a few of them, where the liquid had risen high up the edges, there was some mould at the top of the liquid layer (esp 60h soybean, a little on 48h soybean). I took some out and put the rest back at 25C. Now I am not sure how to tell if they are good or not - they don't seem disgusting, at the same time more alcoholic than I expected? Need more time?
Instructions came from this awesome website.
1 cup dried soybeans (or chickpeas)
3 1/2 cups koji (at room temperature)
2 1/2 tbsp sea salt (used coarse; plus some extra for sprinkling on top)
1 cup cooking liquid (from the pulses)
1 tbsp unpasteurised seed miso (any unpasteurised miso - I used the one that came with the kit)
Soak the beans in a good covering of water overnight (at least 6 hours). Rinse, drain and put in a pan. Cover with water and boil ~3 hours until the beans are soft. Drain and transfer to a large mixing bowl. Bring koji to room temperature.
Mash the beans thoroughly in the bowl. Add the salt and cooking liquid and mix well. Check the temperature is not too hot (ideally ~60C). Mix in the miso. Then add the koji and mix again.
Transfer the mixture to clean, dry, straight-sided containers (you will need 1 1/2 quart total - I used two quart yoghurt tubs for this quantity but glass or ceramic would have been preferable). Pack it down well, trying to squish out any air bubbles. Sprinkle the surface with an extra 1/2 tsp salt.
Cover the surface with clingfilm, bringing the clingfilm up the insides and over the edges. Put a flat lid on the surface, on top of the clingfilm, and add a weight. Cover the whole of the top with paper, secured around the perimeter with string or elastic bands. Label with date and recipe.
Incubate at 25C (77F) for at least 3-4 weeks.
Notes: I followed exactly the same protocol for chickpeas as recommended for soybeans (there is a nice chickpea miso from South River and chickpeas are a similar size, thought it could work?). I used yoghurt tubs, with smaller yoghurt tub lids, and full jam jars for the weights. I am incubating near the radiator, monitoring temperature with the outdoor thermometer. To minimize contamination risk, I do not want to open them until the minimum expected incubation time is over.
At 1 week I sniffed around the edges of the paper lids and they smelled mildly alcoholic / fermenty, not bad - I figure if they are just rotting in there it should smell really bad?
At three weeks I opened up all the tubs and checked them. They all smell quite alcoholly, and have a layer of liquid on top while the rice-pulse mush underneath looks quite similar to how it did at the start, and is not very soft or paste-like. On a few of them, where the liquid had risen high up the edges, there was some mould at the top of the liquid layer (esp 60h soybean, a little on 48h soybean). I took some out and put the rest back at 25C. Now I am not sure how to tell if they are good or not - they don't seem disgusting, at the same time more alcoholic than I expected? Need more time?
My koji baby (for miso)
A gave me a koji / miso making kit. Exciting, but several days' work followed by a wait of at least a month to see if even the quickest kind of miso is good...
I wasn't sure when I would get around to it, but travel plans this weekend fell through, and S is away, so I thought: why not do it now? And, you know, I just realised, incubating the koji felt a little like looking after a pet or a baby. So, it kept me company!
The starter (and instructions) came from this awesome website.
6 cups of polished rice
2 tsp koji starter
Day 1 (evening):
Rinse the rice until the water runs clear. Put in a large container, cover to double its depth with fresh, cold water and leave to soak for 6-12 hours.
Day 2:
Put ~1 1/2 inches of fresh water in the bottom of a large pan for steaming. Put steamer in it and line the steamer with a ~1 foot square of muslin or cheesecloth. Put the rice inside the muslin. Cover the pan and bring to a boil. Steam the rice for 50 min starting from when the steam rises through the rice as well as round the edges.
Meanwhile, toast 1/4 cup of flour in a frying pan to sanitise, then tip into a bowl and let cool. Add 2 tsp of koji starter to the flour and mix well.
Lay out two layers of towel in a 2 foot square, with another two layers of towel in the middle and a 2 foot layer of sheeting in the middle. When 50 min is up, lift the rice out of the steamer carefully along with the muslin. Carefully transfer the rice from the muslin to the middle of the sheet. Spread out to into a square about a foot long, about 1 inch thick, mixing the rice with your fingers (I wore fresh lab gloves anytime I handled the rice) to break down any lumps and spread out any pockets of wetness or stickiness.
Let the rice cool to ~ 40C, then wrap it up, first in the sheet, then in the towel layers. Transfer the bundle to a 30C incubator (I used my oven, which is gas and always a bit warm due to pilot light). Ideally you would wrap a thermometer in the middle of the rice so you can monitor the internal temperature - I only have a outdoor-style thermometer, so I monitored the temperature in the oven (typically ~32C) but not inside the bundle - tried to keep track just by comparing with body temperature using my fingers.
Every couple of hours, unwrap the rice, mix it and check the temperature. Continue for 24 hours - check it before and after going to sleep.
Day 3:
Check the rice when you wake up. Prepare a large (8x12x3 in) pyrex dish by washing in hot soapy water, pouring boiling water oven, then inverting and leaving to air dry.
When the rice has been incubating for 24 hours open it up and check on it. The rice should look as it is covered with white floury stuff. Mix well, breaking up any lumps, and transfer to the prepared dish. Spread out evenly, then create furrows 1 inch deep and 2 inches apart (to help it not to overheat in the middle). Cover with a 'lid' made of clingfilm, touching the surface of the rice to keep in the moisture. Wrap back up in the towels and put back in the 30C incubator. Check it every 4 hours, stirring and recreating the furrows each time. Modify the amount of insulation (and temperature if you can) if it is overheating. Check just before and after going to sleep.
Day 4:
Check in the morning and keep incubating until ~ 48h. It should look nice and white and powdery, grains should break easily and show the powderiness extending about halfway through. When it's ready take it out of the incubator and let cool to room temperature, stirring occasionally. Now it is ready for miso making!
Notes: I used the rice Anna left (cheap long grain). It was not cooked when I stopped steaming it - not sure if it should have been? I got a bit confused about steaming time, so... On Day 4 (48h) the powderiness did not seem to have extended all the way through the grains - perhaps due to undercooking rice? But it did smell good and look reasonably powdery so I decided to try some anyway. I set some miso up that day (used 3 1/2 cups), left the remaining koji @ 30C for another ~12 hours before setting up more miso (used another 3 1/2 cups), and after that stored the remaining koji (2 3/4 cups) in the freezer). So, total koji yield was nearly 10 cups - enough for approx. three batches of light miso.
I wasn't sure when I would get around to it, but travel plans this weekend fell through, and S is away, so I thought: why not do it now? And, you know, I just realised, incubating the koji felt a little like looking after a pet or a baby. So, it kept me company!
The starter (and instructions) came from this awesome website.
6 cups of polished rice
2 tsp koji starter
Day 1 (evening):
Rinse the rice until the water runs clear. Put in a large container, cover to double its depth with fresh, cold water and leave to soak for 6-12 hours.
Day 2:
Put ~1 1/2 inches of fresh water in the bottom of a large pan for steaming. Put steamer in it and line the steamer with a ~1 foot square of muslin or cheesecloth. Put the rice inside the muslin. Cover the pan and bring to a boil. Steam the rice for 50 min starting from when the steam rises through the rice as well as round the edges.
Meanwhile, toast 1/4 cup of flour in a frying pan to sanitise, then tip into a bowl and let cool. Add 2 tsp of koji starter to the flour and mix well.
Lay out two layers of towel in a 2 foot square, with another two layers of towel in the middle and a 2 foot layer of sheeting in the middle. When 50 min is up, lift the rice out of the steamer carefully along with the muslin. Carefully transfer the rice from the muslin to the middle of the sheet. Spread out to into a square about a foot long, about 1 inch thick, mixing the rice with your fingers (I wore fresh lab gloves anytime I handled the rice) to break down any lumps and spread out any pockets of wetness or stickiness.
Let the rice cool to ~ 40C, then wrap it up, first in the sheet, then in the towel layers. Transfer the bundle to a 30C incubator (I used my oven, which is gas and always a bit warm due to pilot light). Ideally you would wrap a thermometer in the middle of the rice so you can monitor the internal temperature - I only have a outdoor-style thermometer, so I monitored the temperature in the oven (typically ~32C) but not inside the bundle - tried to keep track just by comparing with body temperature using my fingers.
Every couple of hours, unwrap the rice, mix it and check the temperature. Continue for 24 hours - check it before and after going to sleep.
Day 3:
Check the rice when you wake up. Prepare a large (8x12x3 in) pyrex dish by washing in hot soapy water, pouring boiling water oven, then inverting and leaving to air dry.
When the rice has been incubating for 24 hours open it up and check on it. The rice should look as it is covered with white floury stuff. Mix well, breaking up any lumps, and transfer to the prepared dish. Spread out evenly, then create furrows 1 inch deep and 2 inches apart (to help it not to overheat in the middle). Cover with a 'lid' made of clingfilm, touching the surface of the rice to keep in the moisture. Wrap back up in the towels and put back in the 30C incubator. Check it every 4 hours, stirring and recreating the furrows each time. Modify the amount of insulation (and temperature if you can) if it is overheating. Check just before and after going to sleep.
Day 4:
Check in the morning and keep incubating until ~ 48h. It should look nice and white and powdery, grains should break easily and show the powderiness extending about halfway through. When it's ready take it out of the incubator and let cool to room temperature, stirring occasionally. Now it is ready for miso making!
Notes: I used the rice Anna left (cheap long grain). It was not cooked when I stopped steaming it - not sure if it should have been? I got a bit confused about steaming time, so... On Day 4 (48h) the powderiness did not seem to have extended all the way through the grains - perhaps due to undercooking rice? But it did smell good and look reasonably powdery so I decided to try some anyway. I set some miso up that day (used 3 1/2 cups), left the remaining koji @ 30C for another ~12 hours before setting up more miso (used another 3 1/2 cups), and after that stored the remaining koji (2 3/4 cups) in the freezer). So, total koji yield was nearly 10 cups - enough for approx. three batches of light miso.
Sunday, February 9, 2014
Mulberry, cranberry, wheatberry, walnut
All these berries seemed so coincidental - the wheatberries, the dried berries, the pickled berries, even the berry molasses appeared just when I was about to get out the honey. I am gradually plundering my cupboardful of preserves - these juicy pickled mulberries were from the first harvest of last year. So, salad or grain, either way, this is nice.
1 cup wheatberries, cooked until tender in ~ 2 cups water
~1 tbsp white miso
~1 tbsp mulberry molasses
~2 tbsp mulberry vinegar (from the pickled mulberries, top up with red wine vinegar if you don't have enough)
~2 tbsp olive oil
salt+pepper
~20 pickled mulberries
~1/4 cup walnut pieces
~2 tbsp dried cranberries
~1 tbsp chopped fresh parsley
~2 tsp cacao nibs (optional)
Put the wheatberries on to cook, and in the meantime prepare all the other ingredients. To make the dressing, whisk the miso, mulberry molasses, vinegar, olive oil and some salt and pepper together in a small bowl and taste to check balance. Put the cooked wheatberries in a serving bowl and add the dressing. Toss and let cool a little. Add the pickled mulberries, walnuts, cranberries, parsley and cacao, mix up and taste to check seasoning etc. Eat warm or cold.
1 cup wheatberries, cooked until tender in ~ 2 cups water
~1 tbsp white miso
~1 tbsp mulberry molasses
~2 tbsp mulberry vinegar (from the pickled mulberries, top up with red wine vinegar if you don't have enough)
~2 tbsp olive oil
salt+pepper
~20 pickled mulberries
~1/4 cup walnut pieces
~2 tbsp dried cranberries
~1 tbsp chopped fresh parsley
~2 tsp cacao nibs (optional)
Put the wheatberries on to cook, and in the meantime prepare all the other ingredients. To make the dressing, whisk the miso, mulberry molasses, vinegar, olive oil and some salt and pepper together in a small bowl and taste to check balance. Put the cooked wheatberries in a serving bowl and add the dressing. Toss and let cool a little. Add the pickled mulberries, walnuts, cranberries, parsley and cacao, mix up and taste to check seasoning etc. Eat warm or cold.
Monday, January 27, 2014
Sprout, watermelon radish and orange salad
An unusually bright, crisp and cheerful winter salad, inspired by the contents of the CSA.
1 punnet mixed salad sprouts
1 medium watermelon radish, peeled, quartered lengthwise and thinly sliced
1 large orange, pith and peel removed from the outside
1 tbsp white miso
1-2 tsp marmalade
1 tbsp red wine vinegar
1-2 tbsp olive oil
salt+pepper
Put sprouts in a salad bowl. Slice the radish (it's so pretty!) and add to the bowl. Cut off as much peel and pith from the outside of the orange as you can, then cut out the segments, leaving behind the separating membranes. Add the orange segments to the bowl. Squeeze the juice out of the remaining orange into a small bowl, then add the remaining ingredients and whisk with a fork. Add the dressing to the bowl and toss. Eat right away.
1 punnet mixed salad sprouts
1 medium watermelon radish, peeled, quartered lengthwise and thinly sliced
1 large orange, pith and peel removed from the outside
1 tbsp white miso
1-2 tsp marmalade
1 tbsp red wine vinegar
1-2 tbsp olive oil
salt+pepper
Put sprouts in a salad bowl. Slice the radish (it's so pretty!) and add to the bowl. Cut off as much peel and pith from the outside of the orange as you can, then cut out the segments, leaving behind the separating membranes. Add the orange segments to the bowl. Squeeze the juice out of the remaining orange into a small bowl, then add the remaining ingredients and whisk with a fork. Add the dressing to the bowl and toss. Eat right away.
Tuesday, January 14, 2014
Shredded cabbage salad
The last couple of cabbages we had ended up in curry or soup. We were chopping some for soup the other day, predictably snacking on it as we chopped, and found ourselves talking about how delicious and sweet and crispy-crunchy and fresh it is just raw. And how I actually like it most like that. We've had warmer weather recently, and with two cabbages in the fridge a salad seemed like a great idea - a change from soup and dal. I pulled out all these other things to add in - celeriac, apple, parsley, seeds, spices... But then realised simple made more sense: just shredded cabbage, golden raisins, walnuts and lemony dressing.
1/2 a good-sized white cabbage
handful of golden raisins
handful of walnut pieces
juice of 1/2 a small lemon
1 tsp honey
2 tsp white miso
1 tbsp wholegrain mustard
~2 tbsp olive oil
salt (just a little, the miso is salty) and pepper
Shred the cabbage and put in a serving bowl. Add the raisins and walnuts. Whisk the remaining ingredients together in a small bowl, then pour over the cabbage just before serving and toss.
1/2 a good-sized white cabbage
handful of golden raisins
handful of walnut pieces
juice of 1/2 a small lemon
1 tsp honey
2 tsp white miso
1 tbsp wholegrain mustard
~2 tbsp olive oil
salt (just a little, the miso is salty) and pepper
Shred the cabbage and put in a serving bowl. Add the raisins and walnuts. Whisk the remaining ingredients together in a small bowl, then pour over the cabbage just before serving and toss.
Tuesday, November 26, 2013
Apple, kohlrabi, beetroot, leaves and seeds
A daydream of a salad: we had lots of salad greens, but the apple, beetroot and anise were begging to play together. Kohlrabi, onion, poppy and pumpkin seeds jumped into the mix...
2 small apples, peeled and cored
1/4 of a giant kohlrabi, peeled
1 small beetroot (I used candy striped but any would be fine), peeled
juice of 1/2 lemon
~3 handfuls of salad leaves (any)
~1 tbsp poppy seeds
~2 tsp anise seeds
1-2 tbsp pumpkin seeds
~1/2 tbsp finely chopped white onion
2 tsp white miso
1 tsp honey
1 tbsp white balsamic vinegar
1-2 tbsp olive oil
black pepper
Cut the apple, kohlrabi and beetroot into matchsticks. Squeeze a bit of lemon juice over the apple to stop it going brown. Wash the salad leaves and put them in a serving bowl. Add the apple, kohlrabi, beetroot and seeds. In a separate, small bowl, mix the chopped onion with the rest of the lemon juice, miso, honey, vinegar and olive oil, beat together and taste for seasoning. When ready to eat, pour the dressing over the assembled salad and mix well.
And this turned out delicious. Really pretty: colourful beetroot, shards of apple and kohlrabi, speckles of seeds. Just enough sweetness, loads of textures and crunch. The anise, apple, beet and greens go great together, with the pumpkin and poppy seeds providing an earthiness to counteract the sweet. Love how exciting salads can be, whatever the weather (yesterday super windy and below zero).
2 small apples, peeled and cored
1/4 of a giant kohlrabi, peeled
1 small beetroot (I used candy striped but any would be fine), peeled
juice of 1/2 lemon
~3 handfuls of salad leaves (any)
~1 tbsp poppy seeds
~2 tsp anise seeds
1-2 tbsp pumpkin seeds
~1/2 tbsp finely chopped white onion
2 tsp white miso
1 tsp honey
1 tbsp white balsamic vinegar
1-2 tbsp olive oil
black pepper
Cut the apple, kohlrabi and beetroot into matchsticks. Squeeze a bit of lemon juice over the apple to stop it going brown. Wash the salad leaves and put them in a serving bowl. Add the apple, kohlrabi, beetroot and seeds. In a separate, small bowl, mix the chopped onion with the rest of the lemon juice, miso, honey, vinegar and olive oil, beat together and taste for seasoning. When ready to eat, pour the dressing over the assembled salad and mix well.
And this turned out delicious. Really pretty: colourful beetroot, shards of apple and kohlrabi, speckles of seeds. Just enough sweetness, loads of textures and crunch. The anise, apple, beet and greens go great together, with the pumpkin and poppy seeds providing an earthiness to counteract the sweet. Love how exciting salads can be, whatever the weather (yesterday super windy and below zero).
Wednesday, November 20, 2013
Brown rice with sweet potato, spinach and miso-tahini sauce
This is yet another variation on something I make really often - some grain, some steamed veg (most often something green (e.g. broccoli, spinach, leeks, edamame) and something orange (e.g. carrots)), some tofu, some sauce, some herb and some seeds. It really hits the spot; I especially crave it after an aerial evening; it's quick, super simple, flexible and good.
I have discovered ornamental sweet potatoes (thanks to M from LUrC). They were planted all around where I work and now the frost has killed the plants and they have been removed, but some tubers are still there (+some are crazy spiral shapes). I tried a few and they are tender and sweet. But I am not sure whether I should eat more - perhaps they use bad pesticides on them. Anyway, interesting - I'd never noticed them before but they are everywhere.
1 cup brown rice (used TJs brown rice, black barley and radish seed mix)
2 medium sweet potatoes, trimmed and chopped into chunks
1/8 of a large kabocha squash, chopped into chunks
generous handful of spinach, washed and torn into pieces if leaves are large
2 tbsp white miso
1 tbsp tahini
1/2 clove garlic, crushed to paste
2 in piece of ginger, peeled and finely chopped
1-2 tbsp mirin
1-2 tbsp white balsamic vinegar
1/3 block firm tofu, diced fairly small
fresh coriander, chopped
sesame seeds (black or white)
Put the rice on to cook with 2 cups of water - should take 20-30 min. Meanwhile, prep the sweet potatoes and squash and put on to steam - should take 10-15 min. When the squash is done take it out of the steamer and put the spinach in - will steam in 2-3 min - take out and refresh in cold water to stop cooking before squeezing all liquid out. While you're waiting for stuff to cook you can make the sauce: mix miso, tahini, garlic, ginger, mirin and vinegar in a small bowl, taste for balance. Also prep the tofu and coriander and toast the seeds (if you like). To eat, dump your chosen proportions of everything in a bowl, mix and enjoy.
Everything I love at the moment seems to involve some combination of miso, sesame and ginger. This is no exception.
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| Lindsey's photo |
1 cup brown rice (used TJs brown rice, black barley and radish seed mix)
2 medium sweet potatoes, trimmed and chopped into chunks
1/8 of a large kabocha squash, chopped into chunks
generous handful of spinach, washed and torn into pieces if leaves are large
2 tbsp white miso
1 tbsp tahini
1/2 clove garlic, crushed to paste
2 in piece of ginger, peeled and finely chopped
1-2 tbsp mirin
1-2 tbsp white balsamic vinegar
1/3 block firm tofu, diced fairly small
fresh coriander, chopped
sesame seeds (black or white)
Put the rice on to cook with 2 cups of water - should take 20-30 min. Meanwhile, prep the sweet potatoes and squash and put on to steam - should take 10-15 min. When the squash is done take it out of the steamer and put the spinach in - will steam in 2-3 min - take out and refresh in cold water to stop cooking before squeezing all liquid out. While you're waiting for stuff to cook you can make the sauce: mix miso, tahini, garlic, ginger, mirin and vinegar in a small bowl, taste for balance. Also prep the tofu and coriander and toast the seeds (if you like). To eat, dump your chosen proportions of everything in a bowl, mix and enjoy.
Everything I love at the moment seems to involve some combination of miso, sesame and ginger. This is no exception.
Monday, November 18, 2013
Pumpkin soda bread
This is an adaptation of classic Delia. I first made the original a long time ago, in an effort to use up a whole pumpkin lantern - after souping most of it, why not make some quick and easy bread to go with the soup? That recipe contained cheese and eggs; this is an up-to-date, animal-free version.
8 oz plain flour
2 1/4 tsp baking powder
1/2 tsp salt
6 oz raw pumpkin or squash (peeled weight), grated
~2 tbsp fresh thyme leaves
~3 tbsp white miso paste, broken up into small (~1/2 tsp) pieces
1 oz pumpkin seeds (and some extra for the top)
1/2 oz sesame seeds
2 tbsp ground linseed mixed with 6 tbsp boiling water
1 tbsp fake milk (plus a little more, if needed)
Heat oven to 375F. Grease a baking sheet fairly liberally with olive oil. Put flour, baking powder and salt in a large mixing bowl and mix with a fork. Add grated pumpkin, thyme leaves and miso (in small pieces) and toss together, then mix in the pumpkin and sesame seeds. Beat the milk into the linseed mixture, then add this to the pumpkin-flour mixture. Mix until it comes together into a sticky dough, using your hands towards the end (add a little more milk if needed).
Transfer the dough to the greased baking sheet and press into a 6 inch, flattened round. Make a cross on top using a blunt knife, then sprinkle with flour and pumpkin seeds. Put in the oven and bake for 45-50 min, until it is golden brown and sounds hollow when tapped. Remove from the oven and let cool for ~ 30 min. Best eaten warm, although perfectly fine at room temperature or toasted.
8 oz plain flour
2 1/4 tsp baking powder
1/2 tsp salt
6 oz raw pumpkin or squash (peeled weight), grated
~2 tbsp fresh thyme leaves
~3 tbsp white miso paste, broken up into small (~1/2 tsp) pieces
1 oz pumpkin seeds (and some extra for the top)
1/2 oz sesame seeds
2 tbsp ground linseed mixed with 6 tbsp boiling water
1 tbsp fake milk (plus a little more, if needed)
Heat oven to 375F. Grease a baking sheet fairly liberally with olive oil. Put flour, baking powder and salt in a large mixing bowl and mix with a fork. Add grated pumpkin, thyme leaves and miso (in small pieces) and toss together, then mix in the pumpkin and sesame seeds. Beat the milk into the linseed mixture, then add this to the pumpkin-flour mixture. Mix until it comes together into a sticky dough, using your hands towards the end (add a little more milk if needed).
Transfer the dough to the greased baking sheet and press into a 6 inch, flattened round. Make a cross on top using a blunt knife, then sprinkle with flour and pumpkin seeds. Put in the oven and bake for 45-50 min, until it is golden brown and sounds hollow when tapped. Remove from the oven and let cool for ~ 30 min. Best eaten warm, although perfectly fine at room temperature or toasted.
Pumpkin and tofu roasted with miso and thyme
At last I decided to butcher the squash (I think it was a red kabocha) I got from Drumlin the day I volunteered there way back in September. It was one of the first ones they harvested, and I was excited to eat it, but of course squashes keep well, so it had been sitting patiently in the pantry ever since. It was still in great condition when I finally got to it over the weekend. Some of it became soda bread - I had an old Delia recipe on my mind I wanted to veganise. Some I roasted with miso, tofu and thyme like this. I toasted the seeds with spices, and they came to L's birthday party with me and one of two soda bread rounds. And I still have half the squash left in the fridge!
1/4 of a large kabocha squash (about 9 oz, prepared weight)
2/3 of a pack of firm tofu, drained
2 tbsp white miso
~2 tbsp fresh thyme leaves
1 tbsp mirin
1-2 tsp sesame oil
1-2 tbsp olive oil
1 tsp maple syrup
black pepper
Heat the oven to 400F. Wash and deseed the squash or pumpkin and cut into large chunks (don't bother peeling). Cut the drained tofu into similar sized chunks. Put both into a large bowl. In a small bowl, mix together the remaining ingredients to make a smooth, viscous liquid. Pour the liquid over the chunks and mix well to coat all the chunks, with your hands or a big spoon. Transfer the mixture to a roasting tin (in a single layer), put in the oven and roast for ~45 min, until the squash is tender and all is nicely browned.
This was really delicious - the squash is tender, deep red, and very sweet and flavourful; I am really into baked / grilled tofu with sauces right now (had some good stuff at the LUrC potluck last night too).
1/4 of a large kabocha squash (about 9 oz, prepared weight)
2/3 of a pack of firm tofu, drained
2 tbsp white miso
~2 tbsp fresh thyme leaves
1 tbsp mirin
1-2 tsp sesame oil
1-2 tbsp olive oil
1 tsp maple syrup
black pepper
Heat the oven to 400F. Wash and deseed the squash or pumpkin and cut into large chunks (don't bother peeling). Cut the drained tofu into similar sized chunks. Put both into a large bowl. In a small bowl, mix together the remaining ingredients to make a smooth, viscous liquid. Pour the liquid over the chunks and mix well to coat all the chunks, with your hands or a big spoon. Transfer the mixture to a roasting tin (in a single layer), put in the oven and roast for ~45 min, until the squash is tender and all is nicely browned.
This was really delicious - the squash is tender, deep red, and very sweet and flavourful; I am really into baked / grilled tofu with sauces right now (had some good stuff at the LUrC potluck last night too).
Tuesday, November 5, 2013
Green leaves and beans, pomegranate molasses, sesame
half a bag of salad leaves (mostly baby kale and spinach)
~1 cup green beans, topped and tailed and chopped into pieces
1-2 tbsp sesame seeds, toasted
1 tbsp tahini
1 tbsp pomegranate molasses
2 tsp white miso
1 tbsp mirin
1 tbsp olive oil
water
Boil the green beans for ~4-6 min, until just tender. Refresh under cold water and then drain. Put leaves and beans in a salad bowl. Add the toasted sesame seeds. In a small bowl beat the tahini, pomegranate molasses, miso, mirin and olive oil together with a fork, then beat in water until it is thinned to a good dressing consistency. When ready to serve, pour the dressing over the greens and mix well together.
~1 cup green beans, topped and tailed and chopped into pieces
1-2 tbsp sesame seeds, toasted
1 tbsp tahini
1 tbsp pomegranate molasses
2 tsp white miso
1 tbsp mirin
1 tbsp olive oil
water
Boil the green beans for ~4-6 min, until just tender. Refresh under cold water and then drain. Put leaves and beans in a salad bowl. Add the toasted sesame seeds. In a small bowl beat the tahini, pomegranate molasses, miso, mirin and olive oil together with a fork, then beat in water until it is thinned to a good dressing consistency. When ready to serve, pour the dressing over the greens and mix well together.
Monday, November 4, 2013
Ginger-sesame-miso soup
We ate at Life Alive after sauna and it hit the spot - I had something ('The Fool') rich with mushrooms, kale, sesame, ginger and sprouted legumes (and udon); S had a similar beast but with miso broth. Yesterday we had planned a big dinner (East by Northeast), so I wanted something light but filling for lunch. As I biked back from aerials it was chilly but brightening, and miso soup shaped into my answer as I rode. I've made miso soup before and it's so simple it hardly warrants a recipe. But anyway, for this one I merged S's miso with my sesame-ginger and it was really fresh and delicious while still warm enough for a chilly Autumn day.
(makes enough for one person, for lunch)
3 small carrots, peeled and thinly sliced
3 inch piece of daikon radish, peeled and thinly sliced
2 cups boiling water
1 inch piece of ginger, peeled and finely chopped
2-3 savoy cabbage (or other cabbage, or kale) leaves, shredded
2 inch cube of firm tofu, chopped into ~1 cm dice
1/2 tsp sesame oil
2-3 tbsp good-quality white miso
~1 tbsp shredded fresh mint (or coriander)
Put the carrots and daikon in a small pan with the water and the ginger. Bring to the boil. Boil for a few minutes, until the carrots are just starting to get tender. Add the cabbage and tofu and bring back to the boil. Turn off the heat and mix in the sesame oil and miso. Pour or dollop into a bowl, top with the mint, and eat (add more water, more miso or more sesame oil to taste).
This is amazing - a week later it's still all I want to eat. I've got S into it too, and we have made various versions, all successful - one with shredded kale, sliced turnip, sweetcorn, peas and edamame; another with noodles as well to make it even more beefy. Yum. Only thing that didn't really work was eating some cold without broth - thought it'd just be like steamed veg with some miso flavour; it turned out to be a bit peely-wally.
(makes enough for one person, for lunch)
3 small carrots, peeled and thinly sliced
3 inch piece of daikon radish, peeled and thinly sliced
2 cups boiling water
1 inch piece of ginger, peeled and finely chopped
2-3 savoy cabbage (or other cabbage, or kale) leaves, shredded
2 inch cube of firm tofu, chopped into ~1 cm dice
1/2 tsp sesame oil
2-3 tbsp good-quality white miso
~1 tbsp shredded fresh mint (or coriander)
Put the carrots and daikon in a small pan with the water and the ginger. Bring to the boil. Boil for a few minutes, until the carrots are just starting to get tender. Add the cabbage and tofu and bring back to the boil. Turn off the heat and mix in the sesame oil and miso. Pour or dollop into a bowl, top with the mint, and eat (add more water, more miso or more sesame oil to taste).
This is amazing - a week later it's still all I want to eat. I've got S into it too, and we have made various versions, all successful - one with shredded kale, sliced turnip, sweetcorn, peas and edamame; another with noodles as well to make it even more beefy. Yum. Only thing that didn't really work was eating some cold without broth - thought it'd just be like steamed veg with some miso flavour; it turned out to be a bit peely-wally.
Wednesday, October 30, 2013
Miso, membrillo and toasted sesame seeds
I cut the membrillo into pieces last night - half for me, half for L; a bit extra for her to give back to M... Then half of our bit into pieces to store in the freezer for future use and the other half to eat right away / to keep in the fridge. I think it should keep quite a long time in the fridge, but just in case that doesn't work out the frozen stuff is back-up. We managed to make quite a big dent in it last night alone - S is a big fan. He was eating it on lightly toasted bread slices with manchego. I decided that the membrillo was amazing on the aforementioned toasted bread, over a smear of white miso and below a sprinkling of toasted sesame seeds - sweetness, tang, crunch, saltiness and toastiness.
Friday, October 18, 2013
Wild mushroom and lettuce 'risotto'
2 tbsp olive oil
2 cloves garlic, peeled and finely chopped
~1/2 cup chopped chicken of the woods
~1/2 cup chopped maitake
1 cup rice mix (brown rice, black barley, daikon seeds - TJs)
2 cups hot veg stock
2 tbsp barley+chickpea aged miso
3/4 cup frozen sweetcorn
1 small lettuce, chopped
2-3 tbsp chopped parsley
soy sauce
salt+pepper
toasted sunflower seeds
Heat the oil in a medium, lidded saucepan. Add the garlic and cook for a minute or so til starting to soften. Add the chicken of the woods and maitake and cook for a few more minutes, cover and cook some more until lightly browned. If it started to dry out add a little of the stock. Add the rice mix and stir until the brown rice looks transparent. Add the stock, cover and cook for ~20 min, until all the liquid is absorbed. Add the miso halfway through and mix it through the liquid. Finally, add in the lettuce, parsley and sweetcorn and mix until the lettuce is wilted. Taste for seasoning and add black pepper and salt (and/or soy sauce) if needed. Sprinkle with toasted sunflower seeds to serve.
This is good. I like it.
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