adapted from Mark Bittman, “How to Cook Everything Vegetarian”
1 cup nuts (I used 70/30 walnuts and chestnuts – what I had in the ‘fridge) ¼ cup light/white miso 1 to 2 Tbs. of minced fresh ginger ½ cup (or more) stock to thin the sauce
Whirl everything in a food processor or blender. Add more stock if sauce is too thick and/or too salty from the miso. This vegan sauce is rich and packed with intense flavor. It's my new favorite sauce!
I served it over braised eggplant, squash and potato for two; but it would be good on any number of things, including baked potato, cooked grains, roasted asparagus, boiled green beans, etc. There will be extra sauce, but you'll be glad of it :-)
I've come across a recipe that calls for "coconut powder" and I can't seem to find an answer for what exactly this is. In my googling it seems that sometimes it's ground up dessicated coconut, other times it's a powder derrived from "coconut cream", and other times it's "coconut flour".
The recipe I'm looking at is for an Indian dessert called "coconut burfi", which is a kind of fudge, I guess.
Can anyone advise? It'd be awesome if it was just ground up dessicated coconut because I can avoid doing any shopping that way.
I use a medium fresh chopped onion, fried up on high in olive oil with hot peppers (serrano peppers will do, manzano peppers are ideal but harder to get) and red or orange peppers and sweet and garlic until the veggies start to scorch a little. For more of a fajita feel, cut the onions and peppers into slivers.
I then add paprika, coriander, black pepper, and cumin and stir until spices are dispersed. Then add beans and/or fake meat. I like to us both! I usually use wheat gluten. (see below)
mix and lower heat to high medium. Add tomato paste and a little water or salsa juice. I also like to mix in some pico de gallo or some fresh organic salsa around now.
Let simmer for 30 seconds then mix in a pinch or two of cilantro.
Simmer until sauce thickens to you liking!
Serve with rice (ALWAYS LONG GRAIN!!! I usually like to use yellow rice for an extra bit of spicy goodness) or serve with some roasted corn tortillas (NOT FLOUR TORTILLAS!)
If you are using TVP as a meat analog, you may want to skip using salt and use a hearty spoon or two of miso paste instead. This adds a bit of meaty-umami goodness!
If you are using a gluten based meat substitute, make sure to add it with your onions (or even before) so they get nice an roasted. If you don't, they risk staying spongy.
If you are using tofu as a meat substitute, lord help you.