Miso dressings seem to be a hit in our household these days. Corey keeps asking for more. Miso helps to add enough saltiness and flavor to pretty much any combination of veggies, tofu, grains, etc. I forgot to take a photo of this creation so there is a comparable image below–except I served the mixture over a bed of arugula greens. The green color of the Cilantro Miso sauce coupled with the green arugula makes for a beautiful, funky dish. It was a hit for Corey and our dinner guests so that is enough proof of its fabulousness for me.
I am off to Venice for work for a week and then to the states to visit my family so my posts may be intermittent at best… but this will give you time to catch up on any recipes you may have missed. I am posting from London’s City Airport. I highly recommend flying in and out of this small, business port. It is so civilized: free internet, no lines, comfy seating and only 40 minutes from our apartment. Perfect.
(image and basic recipe idea from Cookie and Kate blog)
Root Veggies and Lentils in a Cilantro Miso Sauce
Roasted Root Veggies: (this is what I used but you can use whatever you have available)
- 3 carrots (chopped)
- 5 finger potatoes (washed and cut into small pieces)
- 2 beets (skinned and chopped into small squares)
- olive oil, salt, pepper to cover
- 2 spring onions (diced) — add to mixture after veggies are roasted
- 2 cups dried brown lentils (soak lentils in water for a few hours before cooking to make more easily digestible)
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 tsp oregano or herb de provence
- 1 tsp olive oil
Cilantro Miso Sauce:
- 3-4 tbs miso
- 1 1/2 tbs tahini
- 1 1/2 cup chopped fresh cilantro
- 2 garlic cloves
- Zest and juice of one lemon
- Zest and juice of one lime
- 4 tbs olive oil
- 1/4 tsp ground pepper
- 1/2 cup water
EXTRAS: Serve over a bunch of arugula greens or with some steamed broccoli with sesame oil and salt.
1. Turn often on to 170 C or around 350 F. Chop veggies and combine in a small bowl (leave out the spring onions). Lightly cover veggies in olive oil, salt and pepper — mix to cover. Place on a baking pan covered in parchment paper or tinfoil. Cook for about 1/2 an hour, mixing veggies every now and then so they brown evenly.
2. Place a dollop of oil in a medium sauce pan. Lightly fry the sliced onion and chopped garlic for the lentils over medium heat (about 4-5 minutes). Add lentils and cover with water. Bring mixture to a boil and then lower heat and allow lentils to simmer until ready (adding water if necessary), about 20-30 minutes. Add the oregano or herb de provence after about 15 minutes.
3. Blend the Cilantro Miso sauce ingredients into an even, pourable texture. Taste and add ingredients if desired.
4. Mix cooked lentils with roasted root veggies and stir in the chopped spring onions.
5. Serve over a bed of arugula greens (if using). In each bowl place greens on the bottom, the lentil mixture on the greens and pour a large dollop of the green sauce on the top.