from an old molly katzen cookbook, miso almond sauce, ring any bells?
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 new 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. Enjoy@ http://www.molliekatzen...
Cool! direct from the proverbial source!!!
Please enter a valid email address.
Well played. You deserve a cookie.
The only think between you and dinner is a batch of pie dough
Cheesy, Mustardy Tomato Galette
Sides That Complete Korean Meals
Party Starts Here!
Burnt Toast: Road Trip Edition
Clear Eyes, Blue Jars, Can't Lose
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.