Vegetarian Honey Teriyaki Stir Fry
Ingredients :
1 tablespoon sesame oil1-1/2 cups matchstick sliced carrots1 medium zucchini, (spiralized)1 red bell pepper, (seeded and sliced)8 ounces mushrooms, (sliced)2 garlic cloves, (minced)1/3 cup Honey Teriyaki Marinade ((I use KC Masterpiece brand))1 16 ounce can chickpeas, rinsed and drained1 8 ounce can water chestnuts, drained1-2 green onions, (sliced)1 teaspoon salt
Teriyaki Pineapple Mushroom Burgers
Ingredients :
2 whole Portobello Mushroom Caps1 cup Teriyaki Sauce2 pieces Pineapple Rings, 1/4 Inch Thick½ Tablespoons Honey2 slices Manchego Cheese2 whole Hamburger Buns1 bunch Baby Spinach
Cucumber Sushi
Ingredients :
2 long cucumbers (for sushi, see note 1)1 cup ice cold water½ teaspoon salt½ cup cooked sticky rice (see note 3 on how to cook sushi rice)⅛ teaspoon light soy sauce½ lemon juice2 tablespoons cream cheese3 cloves of garlic (grated)¼ teaspoon white pepper powder⅛ teaspoon salt⅛ teaspoon kalonji seeds100 grams paneer cut into thin strips2 carrots cut into thin strips and sauteed until crunchy1 cucumber cut into thin strips1 red bell pepper cut into thin strips1 yellow bell pepper cut into thin strips1 teaspoon black & white sesame seeds (optional, for garnish)
Saucy miso mushrooms with udon noodles
Ingredients :
3 tbsp miso paste or miso glaze3 tbsp mirin3 tbsp soy sauce2 garlic cloves crushed1 tbsp sesame oil4 large or 8 small Portobello mushrooms3 x 150g packs straight-to-wok udon noodles1 tbsp sesame seeds toasted4 spring onions finely sliced on an angle
Seared Jarrahdale Pumpkin with Napa Miso Brown Butter and Charred Cabbage
Ingredients :
1 Jarrahdale pumpkin, cut into thick rounds2 tablespoons avocado oil, divided2 tablespoons unsalted butter2 tablespoons white miso paste1 head Napa cabbage, shredded3 cloves garlic, minced1 shallot, sliced1 piece ginger (1u0022), grated1 yellow onion, thinly sliced1 tablespoon parsley, freshly chopped1 lemon, juicedto taste, salt and ground black pepperfor serving, Parmesan cheese, crumbledfor serving, toasted pepitasfor garnish, chili oil
Miso-tare
Ingredients :
25 g red miso10 g soy sauce5 g dry sake3 g granulated sugar
Roasted Kabocha Squash - Oven
Ingredients :
1 tablespoon white miso2 teaspoons soy sauce1 tablespoon vegetable oil (neutral-flavored )2 teaspoons brown sugar½ kabocha squash (peeled, seeded, and cut into cubes)
Vegetarian Soboro Don (Japanese Rice Bowl Recipe)
Ingredients :
2 servings Cooked riceScallions (chopped, optional)1 block Tofu (350g)1 Tbsp Mirin1 Tbsp Soy sauce1 tsp Sugar1 Tbsp Miso paste2 Tbsp Water½ clove Ginger (grated)1 Tbsp Vegetable oil (for frying)3 EggsSalt to taste1 Tbsp Vegetable oil