Day seven of vegan recipe challenge: me-so hangry

Channeling 2 Live Crew is the only way to kick off this banging dish.

It’s another gem from the Oh She Glows cookbook, and as I’ve written about previously, if you haven’t meet miso yet, you are missing out.

What is miso?

Miso is a paste made from fermenting soybeans with salt, a fungus, and sometimes other special ingredients (barely!). Yum, right?

Yes, yum is the correct answer. As you strive to achieve ooji breath in yoga, you want to aim for umami, your sixth sense. (Read fun earlier blog post here).

Not only will miso ping your taste buds in ways you only thought cheese and other foods could, it will bring you to a whole new level of existence, man. Perhaps a bit of a stretch, but this enlightened miso power bowl will leave you full and feeling energized.

I also wanted to address two questions that may come up in cooking:

1) Where do I find miso? Stories like Whole Foods and Earth Fare have a wide selection of miso. It’s not always cheap (ranging from $5 to $8) but it lasts over many dishes. You can also find miso (there’s white, yellow, purple, brown, etc.) at Asian markets and even at Trader Joe’s

2) Is there a substitute for maple syrup? Always. I don’t typically keep maple syrup in the house. I’m a big fan of agave nectar, and there is even a maple-infused agave nectar that I like to buy. I buy this at Kroger. You can also use honey too. Eating honey can be contentious issue for vegans, as it is an animal-derived product. I do choose to eat honey, but I’ll let you make that decision for yourself.

Enlightened_Miso_BowlPhoto credit via Angela Liddon

Enlightened Miso Power Bowl
Serves 2
Prep time: 20 minutes; Cook time: 28 to 30 minutes
gluten-free, nut-free, refined sugar-free, soy-free option

1 sweet potato, cut into 1/2-inch rounds
1 1/2 teaspoon olive oil or coconut oil, melted
Fine-grain sea salt and freshly ground black pepper
1 cup uncooked quinoa

To Assemble:
1 cup frozen shelled edamame, thawed
1 medium carrot, julienned
2 green onions, thinly sliced
1.4 cup fresh cilantro leaves, chopped
1 teaspoon sesame seeds (optional)
1 tablespoon hemp seeds (optional)
1/2 cup sprouts (optional)

For Orange-Maple Miso Dressing:
3 tablespoons light miso
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon tahini
1/4 cup fresh orange juice
1 tablespoon water
1 teaspoon maple syrup

1) Preheat the oven to 400 F (200 C).

2) While the oven is heating up, make the Orange Maple Miso Dressing: In a mini or regular food process, combined the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until well combined.

2) Line a large rimmed baking sheet with parchment paper (or invest in these amazing silicone baking liners!). Place the sweet potato rounds on the prepared baking sheet and drizzle them with the oil, rubbing it on both sides to coat. Sprinkle the sweet potatoes with salt and pepper. Roast for 20 minutes, then flip the potatoes and roast fr 8 to 10 minutes more, until tender and lightly browned.

3) While the sweet potatoes are roasting, cook the quinoa following the directions on the package

4) To assemble, divide the cooked quinoa evenly between 2 plates or bowl and season it with salt and pepper (Katie note: I NEVER divide the quinoa evenly because there is too much for two dinners. I put about 1/2 – 3/4 cup in our bowls and then save the rest). Top with the roasted sweet potato rounds, the edamame, carrots, green onion, cilantro, and, if using, the same seeds, hemp seeds, and sprouts. rizzle with Orange-Maple Miso Dressing and enjoy!

3 thoughts on “Day seven of vegan recipe challenge: me-so hangry

  1. This is like the easiest weeknight meal ever. AND its ridiculously delicious, even when you substitute miso with condiments you happen to have around… 🙂 I left out the sprouts and threw in some kale for additional green.

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