October 29th, 2007

Miso marinade for beans - Can you improve my recipe or suggest one?

Miso's enzymes are similar to the fungal sourced enzymes in Beano. They're both originally from Aspergillus fungi, and so I've decided to experiment with making marinated beans, but all the recipes I've seen online have been for marinating meat.

I've done a very simple lentils marinated in miso, and I made the marinated lentils into dhal as I thought it would be best to cook them again. They'd marinated for a couple of days in the fridge and had a lovely texture and were super digestible. I don't know how long I could leave them to marinate/ferment for as they might go off with some bug other than the aspergillus fungus that is the basis of miso (and Beano's enzymes) yet the longer they marinate the more digestible and tasty they will be. The lentils do have a miso like flavour. I'm keen to try other beans also.

Miso Marinated Lentils

200g lentils
2 heaped tablespoons of miso
half a cup of water

1) Cook lentils (soak beforehand if you like) and let them cool down
2) Mix some miso with room temperature water
3) Pour miso-water over the lentils and stir thoroughly
4) Cover and put in the fridge (I've done up to 3 days so far)
5) Add them to any lentil recipe such as dhal or bean burgers etc
  • Current Mood

frozen fruits and vegetables

okay guys. frozen fruit (raspberries, blackberries, strawberries, blueberries) and vegetables (spinach, sweet potatoes, corn, carrots. broccoli) are all on sale right now at my health food store, and it sounds silly but i have absolutely NO ideas for recipes. i've never cooked with frozen veggies before. what are your favorite recipes? i'm open to anything.