from an old molly katzen cookbook, miso almond sauce, ring any bells?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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!).
Oooooh, that sounds yummy.
Ditto that does sound yummy! Cant wait to try this!
She has a miso walnut recipe. Here's the link .http://www.molliekatzen...
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 latest one, The Heart of the Plate: Vegetarian Recipes for a New Generation, was published in September 2013.
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. [email protected] http://www.molliekatzen...
Cool! direct from the proverbial source!!!
It's easy, peasy.
5 Minutes to a Sparkly Microwave
The Best Natural Sweetener
What's New in the Neighborhood
30-Minute Chickpea Curry
The Hits Keep Coming