Wednesday, February 24, 2010

Two for One: Miso Soup & Southwestern Hummus

I'm so excited to share two new and yummy recipes with you guys --- so instead of wait around I thought I'd do an AtV first and post them both right now! But it gets even cooler; both recipes are "Quick & Easy"!
Before I share the recipe for this special soup I wanted to touch on how amazingly wonderful the Miso broth is. It's so simple but SO packed with flavor, and has the potential to take on many different forms. I'm looking forward to using this broth as a "veggie stock" in quite a few upcoming AtV recipes. This isn't just your average Miso soup, oh no my friends, this is edible magic!
AtV Miso Soup
(this recipe yields enough for 1-2 servings, depending on how big you like your bowl of soup)
Broth:
1/2 tsp Onion powder
1/2 tsp Garlic granules
1/2 tsp dried Parsley
1/2 tsp ground Celery Seed
1/2 tsp pureed Medjool Date (or other liquid sweetener to taste)
1 Tbsp Nutritional yeast
1/4 tsp Lemon Pepper (or black pepper with a squeeze of lemon juice)
3 Tbsp Unpasteurized Mellow White Miso
3 C Warm/hot Water

Add the above ingredients to your blender and blend for about 20 seconds.
Side note: Store the broth in an air tight container in the fridge and it will keep for at least a week!
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Soup Contents:
You can get really creative with the contents of this soup if you'd like, but in the above photo I kept it fairly simple -
Wilted/Massaged Spinach
*Spiral Cut Zucchini sprinkled with lemon pepper
Dehydrated Crimini Mushroom
*One of my favorite ways to eat Zucchini in raw soup is to toss it with a little bit of lemon pepper and dehydrate it for 1 hour. The zucchini stays crunchy but takes on a slightly different texture that (to me at least) resembles al dente "pasta". It's so good!

How about one more?
Southwestern Hummus
Okay this is just too easy and too good! (I'm getting hungry just writing about it)

First you make up a batch of your favorite raw Hummus Recipe
Then you make up a batch of Pico De Gallo like this:
3 med. Tomatoes chopped
1/2 large red or white onion chopped fairly small
1 large green Bell Pepper
1 Tbsp Lemon juice
1 or 2 Tbsp Lime Juice
1 Tbsp Apple Cider Vinegar
Cayenne Pepper - to taste
1 Tbsp Nutritional yeast (optional, but so good)
1/2 tsp Garlic Granules
1 (heaping) tsp of Pureed Medjool Date (or liquid sweetener to taste)
Mix the above ingredients all together, if you have time (and can patiently wait) let the Pico marinate in the fridge for at least a half an hour.

Add equal parts Hummus to equal parts Pico de Gallo and *poof* You've got Southwestern Hummus! For an additional kick you can throw in some Fresh Corn and chopped Avocado to the Pico - but I didn't have any on hand, otherwise it would be in the photo.
Hope you enjoy it as much as I do!

xoxo,
Sarahfae - AtV

11 comments:

  1. Ooh, I need to try making that miso. Thanks!

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  2. Thank YOU for the comment Mark. Let me know how it goes. I forced it on my friend's sick hubby last night and got good reviews. Hopefully it wasn't because he couldn't taste it. ;)

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  3. Hi! I see a lot of medjool dates on your blog, but they're really expensive and outside my budget where I live, so would regular dates be okay as a substitute?
    ~Kim

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  4. I love Miso soup!

    I stopped eating it since we moved back from Chicago because good Miso is more expensive here. I've never really tried putting things other than seaweed in my Miso. I'll give this a try.

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  5. juana_guysh - thank you so much for the comment! Medjool dates are fairly pricey (I forget this sometimes because I buy them in bulk, and make date paste in big batches). I use Medjool dates as my default sweetener, but you can always sub them with another type of date, just be aware of the level of sweetness, it may be a bit lacking depending on the type of date (Medjool tends to be the sweetest of the date family). You can also us another type of liquid sweetener if dates aren't readily available. Let me know if you have further questions on this. I'm currently focused on raw fruit-based sweeteners as an alternative to "raw" Honey, and Stevia.

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  6. Yay! Thanks for the post Casual Vegan! I've only had cooked vegan miso soup a couple of times at local Japanese restaurant. My first experience making it at home resulted in the above raw recipe...and I'm so excited about it. Mainly because it's so tasty and I'm dying to do more with it as a "veggie broth" base. I'll keep you guys posted for sure. ;)

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  8. You have some awesome recipes in your blog. I'll be trying your zucchini parmigiana for our next potluck so I'll let you know what the feedback is :-)

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  9. KitchenMambo - thank you SO much for the comment. I checked out your blog and I love it! I may have to link to it every once in a while because your perspective is very refreshing to read!
    ~S

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  11. aw...AW! Shellllll - this is the best comment ever! what kinda cheeze did he make?? i'm dyin to know!
    xo

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