Vegetarian Sushi Grain Bowl
Ingredients :
2 tablespoons rice vinegar2 tablespoons reduced-sodium tamari2 tablespoons avocado oil2 teaspoons toasted (dark) sesame oil2 teaspoons grated fresh ginger2 cups cooked brown rice1 cup shredded carrot1 cup diced cucumber1 avocado, diced1 cup frozen shelled edamame, thawed1 cup chopped toasted noriSesame seeds for garnish
Mushroom Stroganoff with Creamy Miso Pasta
Ingredients :
10 ounces GG Fettucine Pasta Semol-Dry-3/8"Crcl QK1 cup cashews2.75 cups water, divided2 tablespoons olive oil1 pound portobello mushrooms, quartered1 medium onion, chopped2 cloves garlic, minced3 tablespoons all-purpose flour2 tablespoons Miso Paste-Mellow White MO2 teaspoons Dijon mustardsalt to taste
Crispy Teriyaki Tofu
Ingredients :
3 tablespoons vegetarian teriyaki sauce2 green onions, chopped1 tablespoon sherry1 teaspoon minced garlic1 teaspoon Sriracha sauce0.5 teaspoon ginger paste5 tablespoons cornstarch1 (14 ounce) package extra-firm tofu, pressed and cut into slices2 tablespoons olive oil
Root Vegetable Miso Stew
Ingredients :
2 tablespoons extra-virgin olive oil2 tablespoons unsalted butter or coconut oil4 large leeks (white part only) or 1 medium yellow onion, coarsely chopped4 garlic cloves, minced2 tablespoons fresh ginger root, peeled and finely chopped1 fennel bulb, cored and coarsely chopped1/4 teaspoon red pepper flakes (optional)sea salt2 pounds (about 8 cups) assorted root vegetables, (such as winter squash, rutabaga, carrots, sweet potato, celery root, parsnips, turnips) peeled and coarsely chopped2 teaspoons fresh thyme or 1 tsp dried thyme1 piece of kombu seaweed1 bay leaf6 cups filtered water4 tablespoons (heaping) of mellow miso paste
Stewy Miso Eggplant and Potatoes
Ingredients :
3 Tbsp. vegetable oil4 scallions, white and pale green and dark green parts separated, thinly sliced on a diagonal6 garlic cloves, finely chopped1 1" piece ginger, peeled, finely chopped⅓ cup white miso1 Tbsp. soy sauce1 Tbsp. unseasoned rice vinegar1 tsp. honey2 large Yukon Gold potatoes (about 1 lb.), peeled, halved lengthwise, sliced crosswise ¼" thick3 medium Japanese or Chinese eggplants (about 1 lb.), quartered lengthwise, cut crosswise into 3"-long piecesKosher saltCrushed unsalted roasted peanuts (for serving)
I-Can't-Believe-It's-Vegetarian Ramen
Ingredients :
4 garlic cloves, thinly sliced¼ cup plus 2 Tbsp. vegetable oil1 Tbsp. black or white sesame seeds1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakesKosher salt4 scallions1 2" piece ginger, peeled, thinly sliced2 Tbsp. tomato paste8 dried shiitake mushrooms1 4x3" piece dried kombu3 Tbsp. unsalted butter, cut into pieces1 Tbsp. low-sodium soy sauce4 baby bok choy (about 12 oz. total), quartered lengthwise4 5-oz. packages fresh ramen noodlesJammy eggs, toasted nori sheets, and/or cilantro (for serving; optional)Fresh ramen noodles can be found at Asian markets and some grocery stores. We like Sun Noodle brand.