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Vegan & Vegetarian

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 diet key

Gluten Free

Vegetarian Option

Vegan Option

Dairy Free

Miso Pesto
Corn Chowder

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Miso Pesto (4 servings)

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Ingredients: 

  • I bunch fresh basil (2oz)

  • 4- 5 Tbsp hemp hearts

  • 1.5 Tbsp White Miso  

  • 1 Tbsp nutritional yeast

  • 1 Clove of garlic

  • 1/3 cup olive oil

  • Pasta or gnocchi for serving

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  1. Combine all ingredients with a blender or processor until smooth.

  2. Cook pasta and set aside. Save 1/3 cup of pasta water.

  3. On low, heat pesto in pan with pasta water until thickened.

  4. Turn of heat. Add pasta and toss until coated.

  5. Serve! Some topping ideas are: lemon, chili flakes, fresh basil, crushed walnuts

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                                                            Recipe by Maya Makes

Corn Chowder with White Miso  (4 servings)

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Ingredients:

  • 1 small onion (chopped)

  • 1 clove garlic (chopped)

  • 1/2 lb yukon potatoes (cut into small cubes)

  • 1 carrot (cut into small cubes)

  • 4 cups veggie stock

  • 2 cups corn (puree 1 cup corn as desire)

  • 3 - 4 tbsp Hakouya white miso

  • 1 tsp black pepper

  • 1 tbsp parsley (chopped)

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  1. Sauté  onion and  garlic until translucent  Add potatoes, carrots, and stock and bring to a boil Simmer for about 10 minutes, or until potatoes are tender

  2. Add corn and bring the soup back to a boil. Cook for a few minutes

  3. Season with White Miso and pepper, garnish with parsley

Miso Cumin Hummus (6 servings or 1.5 cups)

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Ingredients:

  • 1 tbsp of White Miso

  • 3 tbsp of Olive Oil

  • 1 tsp of Ground Cumin

  • 1 can Garbanzo Beans (14.5oz)

  • 1 Clove of Garlic                                          

  • Salt and Pepper

 

  1. Combine all ingredients in a food processor

  2. Blend until smooth, adding the reserved bean liquid or water to obtain desired consistency

Kimchi Fried Rice with Red Miso (2 servings)

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​Ingredients:

  • 1 cups jasmine rice

  • 1/2 cup vegan kimchi, coarsely chopped 

  • 1 tablespoon vegan kimchi juices 

  • 1 tablespoon red miso 

  • 1/2 teaspoon sesame oil

  • 2 tablespoons canola oil

  • 1 green onion, thinly sliced

  • 1/4 bunch spinach, chopped

  • 2 eggs (optional)​

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  1. In a small bowl, whisk together red miso, kimchi juice, and sesame oil

  2. (If using eggs) In another small bowl, whisk eggs. Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Cook eggs to make scramble and set aside 

  3. In the same skillet, add 1 tablespoon canola oil, add green onion and cook, stirring about 2 minutes

  4. Stir in kimchi, rice, spinach and kimchi juice mixture, cook for about 2-3 minutes. Add scrambled eggs and stir, and serve

Miso Glazed Tofu (4 servings)

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Ingredients:

  • 4 slices of Tofu

  • 3 tbsp of red Miso

  • 1 tsp of Sesame Seed

  • 1½ tsp of Sugar

  • 1 tsp of  Soy Sauce

  • 1 tsp of Sesame Oil                                 

 

  1. Mix all ingredients except fish/Tofu

  2. Salt and pepper fish/Tofu and grill it in toaster oven about 7-10 min

  3. Spread miso mixture on the fish/Tofu and grill another 3-4 min

Miso Cumin Hummus
Kimchi Fried Rice
Miso Glazed Tofu
Cheddar Cheeze Spread
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Thai Basil​ Eggplant (2 servings)

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​Ingredients:

  • 2 thin or 1 big eggplant

  • sliced bamboo shoots

  • 3 Tbsp + 1 tsp Soy Sauce Koji

  • 1 Tbsp julienned Ginger

  • 2 cloves Garlic, sliced 

  • 1/2 tsp sesame oil

  • chili paste

  • 1 /2 tsp rice vinegar

  • 2 tsp canola oil

  • 1 green onion, thinly sliced

  • 1/2 yellow onion, sliced

  • 1 bunch basil

  • Sake

  • Rice or noodles for serving

  1. Cut eggplant into bite sized cubes. Mix with ginger and toss in 3 tbsp Soy Sauce Koji until coated. Set aside for about 20 minutes. 

  2. While your eggplant is marinating, prep your other ingredients. Slice bamboo, onions and garlic. Pluck the leaves off the basil.

  3. Heat canola oil in pan on medium high.

  4. Once heated, add garlic and yellow onions. Cook for 1 minute while stirring. 

  5. Add eggplant mixture and cook until soft, about 6 min, tossing frequently. Add bamboo shoots and green onion. 

  6. Turn heat up to high and add 1 tsp Koji, chili, and a dash of sake, flipping constantly. Cook for 1 minute or so.

  7. Turn off heat and add vinegar, sesame oil, and basil leaves. Toss until leaves are wilted. 

  8. Serve over rice or noodles.

Shoyu Mushroom and spinach pasta (2 servings)

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Ingredients:

  • 8 oz spaghetti

  • 2 tablespoon butter 

  • 1/2 cup parmesan cheese (Shredded)

  • 1 tablespoon soy sauce koji

  • 1 clove garlic (Chopped)

  • 1 pinch dry chili pepper

  • 4-5 mushrooms (Sliced)

  • 1-1.5 cup spinach (Cut to length of 2 “)

  • 1/2 cup pasta water

  • 1 clove black garlic (optional)

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  1. Boil salted water in a large pot. Add the pasta and cook until al dente. Reserve 1/2 cup pasta water, then drain the pasta

  2. Heat up olive oil and butter in a large skillet over medium hight heat. Add garlic, dry chili pepper and cook until the garlic is translucent and golden, 2 to 3 minutes Add the mushroom to the pan and cook for 2 to 3 minutes

  3. Add pasta water and soy sauce koji and stir well. Then add spinach and pasta and parmesan cheese, toss all together and turn off the heat

  4. Top with sliced black garlic and serve (optional)

Miso Stuffed Acorn Squash (2 servings)

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Ingredients:

  • 1 Acorn Squash

  • 1/4 cup wild rice, cooked according to instructions

  • 1/4 bunch parsley, chopped finely

  • 1 carrot, diced

  • 1 stick celery, diced 

  • 1/2 anaheim pepper, diced

  • 1/4 cup corn (frozen is fine)

  • 1 tsp canola oil

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seasoning

  • 1/2 Tbsp white miso paste

  • fresh or dried oregano

  • 1 tsp nutritional yeast

  • black pepper

  • fresh or dried thyme

  • fresh or dried sage​

  • Garlic powder or 1 clove garlic, finely minced

  • Salt koji to taste

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finishing

  • salt koji to taste 

  • 1/2 Tbsp white miso paste

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  1. Preheat oven to 400°F

  2. Half acorn squash and scoop out seeds. Place face down on a parchment-lined baking sheet. Bake for 30-45 minutes until cooked through (test with a fork)

  3. While the squash is baking, prep your veggies then heat oil in a pan on medium heat. Add garlic and stir for 30 seconds. Add carrots and celery, cook for 3 minutes. 

  4. Add rice, parsley, peppers, and all seasoning. Stir fry for a few minutes until everything is cooked through and fragrant. 

  5. Cut the heat and add finishing ingredients. Salt Koji to taste, add pepper if needed. 

  6. Stuff cooked squash halves with the rice mixture and serve. Top with fresh parsley for garnish!

Easy Miso Porridge
Shoyu Mushrom Pasta

Cheddar Cheeze Spread (2 servings)

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Ingredients:

  • 3 Tbsp Kite Hill Almond Cream Cheese spread

  • 1 Tbsp White miso

  • 1 Tbsp Nutritional yeast

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  1. Mix all ingredients together

  2. Great for bagels, crackers, sandwiches and burgers. 

Easy Miso Porridge (1 serving)

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Ingredients:

  • 1.5 cups water

  • 2 Tbsp Vegan Quick Miso

  • 1 tsp Soy Sauce Koji

  • 1 egg (optional)

  • Carrots, potato, wakame, tofu... whatever you've got!

  • ~1/2 cup cooked rice (leftovers are perfect)

  • 1 tsp nutritional yeast

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  1. Put water in a pot on high heat. 

  2. Add soy sauce koji and nutritional yeast. 

  3. Add any veggies, tofu, and rice. 

  4. When water boils or veggies are cooked, drop heat to low. Add egg.

    1. For poached egg, gently crack egg into soup and let cook for 1-2 minutes. ​

    2. For egg flower, beat egg in a bowl. Slowly add in a spiral motion. Do not mix the soup. It should cook in 30 seconds. 

  5. Turn off heat and add quick miso soup.

  6. Serve! Add green onions as garish if you have 'em

Thai Basil Eggplant
Miso-Stuffed Acorn Squash
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