Until now I only thought miso paste was used for making miso soup but I have discovered a whole new world. Mixed with tamari, oil and a little something sweet like maple syrup it becomes a sticky and addictive heaven that can turn about any bland vegetable delicious. I'm gonna be glazing just about everything I see in my kitchen, next up: aubergines!
Enjoy these and let me know what you think!
Ingredients for one steak (adjust according to how many you need to make:
1 head of cauliflower
1 tablespoon miso paste
1 tablespoon sesame oil
1 tablespoon tamari or soy sauce
3/4 tablespoon maple syrup or honey
1/2 spring onion
1 teaspoon sesame seeds
Preheat oven to 200°C.
Cut away the leaves from the cauliflower head, leaving the stem intact. Cut the slice in about 2 fingers of thickness, so the florets don't fall apart.
Now make the sauce by mixing the miso paste, sesame oil, tamari and maple syrup together until smooth and even.
Line a baking tray with baking paper and place the "steak" on it, the proceed to cover it with the sauce (the more the merrier truly applies here!!). Spindle with spring onion and sesame seeds. Bake in the oven for about 30 mins until it turns golden and a little crispy!
As I have had a little trouble with my glycemic index recently I've just been having so much fun creating the biggest bowls of mixed veggies! If you like you can always do a little less and cook up some quinoa or brown rice which would go amazingly, I'm just trying to cut down the carbs a little!
Aspargus and spinach are both loaded with amazing vitamins! Asparagus is full of A, C, K and E which is great for skin and the immune system. Spinach is full of iron, magnesium and vitamin K which is good for bone health. I also discovered that mustard is quite good (just always make sure you read the label and buy the one without sugar, mine was from Biona and tastes amazing!)its full of calcium, magnesium and potassium.
The best thing about doing these salads is that I always make an extra portion of some parts, for example the chickpeas and asparagus, place them in the fridge in an airtight container and mix them with the extras I had from an another salad or just cook some quinoa/brown rice to go with it! It saves so much time :)
1-2 handful spinach
1 bunch asparagus
1/2 can (200r) chickpeas
6 cherry tomatoes
1 heaped tablespoon mustard
3 tablespoons olive oil
1 tablespoon apple cider vinegar
salt, cumin, paprika and turmeric to roast the chickpeas
sesame seeds and linseeds to sprinkle on top (for extra vitamins, protein, fibre and omega3)
preheat the oven to 180C and in an oven tray mix the chickpeas with the spices and some olive oil. Bake for about 10 mins or until they turn golden turning them every once in a while.
bring a pot of water to boil and cook the asparagus for a couple of minutes until your fork peaks through them, but without making them get too soft.
rinse the spinach and place into the bowl
cut the cherry tomatoes in half and place into the bowl
while the rest finishes, start on the vinaigrette, just ass mustard, olive oil and apple cider vinegar together in a bowl and mix until it becomes uniform and smooth.
Once the chickpeas and asparagus are ready place them into the bowl with the spinach and tomatoes, top with the mustard vinaigrette and sprinkle with the seeds!
The original recipe is without avocado and plantains but with egg and is traditionally eaten for breakfast, but you can also have this as a main. I hope the locals won't be mad at me for taking creative freedom to make it plantbased!
I just had to add plantains because I had them there for the first time and fell deeply, madly in love. Plus you can imagine how delicious the avocados were there!
75gr brown rice
1/2 can black beans
1/2 yellow plantain
handful of tomatoes
1 small onion
1/2 tablespoon cumin
1/2 tablespoon paprika
Boil the brown rice until it's al dente and set aside.
In a saucepan heat up some oil, cumin and paprika and let it simmer for a few minutes. Then add the black beans and stir everything well, leave to simmer on medium heat.
In a pan heat up some oil or coconut oil, cut the plantain diagonally and place the pieces into the hot oil. Flip them around every few minutes until golden and season when salt when done.
In the mean time add the rice to the black beans and mix everything together, mix in finely chopped tomato as well.
Cut up half an avocado and place everything on a plate once ready. Drizzle with lime!