Week 24--Miso

Dave was traveling last week, which is why once again I'm a week behind in my recipe postings.  I committed to making these weekly recipes knowing that my time would be limited but I enjoy them so much that I try to find time (even some late nights) when I can squeeze in the time to type them.  I cook all the time.  I just don't have the dedicated time to find new recipes and make this blog more interesting.  I hope that what I share is helpful in some way.

For this week I decided to feature another non-vegetable posting about Miso.  We are all familiar with miso soup, the tasty broth with "floaties" we get at Japanese restaurants.  But what really is miso and why is it gaining so much popularity these days?

Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans (most popular), with salt and fungus.  The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and soups.  It is a Japanese culinary staple.  Miso is high in protein, rich in vitamins and minerals, and its fermentation process makes it a nutritional powerhouse and it naturally contains Lactobacillus acodiphilus which help restore and keep the good bugs in our stomach. (Source:  http://en.wikipedia.org/wiki/Miso).  I urge you to read about the importance of consuming fermented foods.  I have started to add some more into my diet.

For this week's recipe I recreated my Garlicky Quinoa Salad with a few variations to keep the menu interesting.  Here is what you will need:

Ingredients


1 bunch of dinosaur kale, stemmed and chopped
1 cup of freshly chopped parsley
1/2 cup chopped red onion
1 cup cooked quinoa

Vinaigrette


Juice of 2 meyer lemons
Juice of 1/2 orange
2TB rice vinegar
4 cloves of garlic
1tsp dry thyme
1tsp dry mustard
1/4 cup miso paste (Note:  miso is naturally salty so you won't need additional salt but add to taste)
1TB of Olive Oil
2tsp turmeric (another nutritional powerhouse, read about carcumin and its association with MS and cancer)

Directions


1. We start off with our raw materials

2. In a food processor combine all vinaigrette ingredients and pulse until smooth

3. Combine kale, parsley, onion, quinoa and pour dressing.  Mix well.  You can serve immediately but the salad gets "better" when refrigerated for at least 2 hours.

4. Enjoy!  (Optional:  you may top with toasted pine nuts)