Every so often, we experience something new that rockets past the upper limit of our sensation scale; something that demarcates life to before and after that experience. The dressing I tried that inspired this recipe, was one such experience.
And what inspired the creation of this recipe? Miso really hit the foodie scene, in the West atleast, during the macrobiotic and vegetarian movements in the 60’s. Miso’s origins can be traced to China, and It was introduced in Japan by Buddhist monks in the 7th Century. Made from fermented soy beans, miso is an amazing health elixir, full of beneficial bacteria. This any season, umami-flavoured liquid happiness will tie together any meal, whether hot (warmed and dolloped over a dragon bowl of rice, tempeh and steamed vegetables) or cold, as a salad dressing.
Ingredients
2 cups of water
1/4 cup coconut oil
2 T toasted sesame oil
2 T rice vinegar or mirin
1 T honey or maple syrup
2 tsp tamari
2-3 large garlic cloves, minced
1 Tbsp tahini or peanut butter
1-2 Tbsp minced fresh ginger
A glug of sweet chilli sauce
1/2 cup GF flour of your choice
(chickpea, rice, coconut etc)
4 T miso paste
Method
Combine all the ingredients in a small pan, except for the sesame oil and miso paste. Bring to the boil, remove from the stove, add the miso and
the sesame oil and process in a blender until smooth.
Serving suggestion – Dragon Bowls
In a bowl place cooked brown rice, steamed vegetables (cauliflower and broccoli are a great combo), cooked tempeh, then top with grated carrot, grated beetroot and some sprouts.
Now the magic happens, pour the warm miso gravy over, and bedazzle your dinner guests! Sit back and wait for them to ask for the recipe...