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Slab Galette with Swiss Chard and Gruyère

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All questions
6 answers 1478 views
Me
added over 3 years ago

4 tablespoons yellow, Hatcho, or barley miso
6 tablespoons almond butter
1 1/2 cups boiling water

Place the miso and almond butter in a medium-sized bowl.

Add a small amount of hot water (about 1/2 cup) and mash with a spoon until it
becomes a uniform paste.

Add the remaining water, and mix until well combined.

Serve warm or at room temperature over hot steamed vegetables and tofu, or mixed
into hot soba noodles (or both!).

2011-03-07_18-28-41_870
added over 3 years ago

Oooooh, that sounds yummy.

Wholefoods_user_icon
added over 3 years ago

Ditto that does sound yummy! Cant wait to try this!

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added over 3 years ago

She has a miso walnut recipe. Here's the link .http://www.molliekatzen...

Mollie-blue_copy
Mollie Katzen

Mollie is the best-selling author of many vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her new one, The Heart of the Plate: Vegetarian Recipes for a New Generation, was published in September 2013.

added over 3 years ago

Thanks, people. You beat me to the punch! I love making sauces from miso. Here's another one, embedded in a buckwheat soba-smoked tofu dish that I make often. Enjoy@ http://www.molliekatzen...

Img_0777_(2)
added over 3 years ago

Cool! direct from the proverbial source!!!