RECOMMENDED RECIPES
RECOMMENDED RECIPES
Non-sugar white miso chocolate (VG, GF)
Non-sugar white miso chocolate (VG, GF)
Non-sugar white miso chocolate (VG, GF)
Ingredients:
Ingredients:
♣️ 20g Chickpea White Miso
♣️ 50g coconut oil (melted)
♣️ 30g cocoa powder (unsweetened)
♣️ 50g maple syrup
50g walnuts (cut into small pieces),
30g desiccated coconut
30g buckwheat kernel
♣️ 20g White miso
♣️ 50g Coconut oil (melted)
♣️ 30g Cocoa powder (unsweetened)
♣️ 50g Maple syrup
50g Walnuts (cut into small pieces),
30g Desiccated coconut
30g Buckwheat kernel
How to make:
How to make:
1
Place baking paper into a container (approx. 15cm x 10cm) and put aside.
Place baking paper into a container (approx. 15cm x 10cm) and put aside.
2
Roast walnuts in a pan on low heat for a few minutes. Take them out, then chop them into smaller pieces. Roast buckwheat kernels in the same pan on a low heat for 5 minutes.
Roast walnuts in a pan on low heat for a few minutes. Take them out, then chop them into smaller pieces. Roast buckwheat kernels in the same pan on a low heat for 5 minutes.
3
Mix all the ♣️ ingredients in a small bowl. Add the walnuts, desiccated coconut and buckwheat, then mix them well.
Mix all the ♣️ ingredients in a small bowl. Add the walnuts, desiccated coconut and buckwheat, then mix them well.
4
Pour the mixture into the container and flatten the surface, then refrigerate for about 30 minutes to 1 hour until it has hardened.
Pour the mixture into the container and flatten the surface, then refrigerate for about 30 minutes to 1 hour until it has hardened.
5
Take it out of the container, cut it into 6 to 8 bars or small squares. Store in an airtight container in the refrigerator.
Take it out of the container, cut it into 6 to 8 bars or small squares. Store in an airtight container in the refrigerator.
Miso and tahini dip (VG, GF)
Miso and tahini dip (VG, GF)
Miso and tahini dip (VG, GF)
Ingredients:
Ingredients:
1.5Tbs Chickpea White Miso
1Tbs hulled tahini
1 Tbs apple cider vinegar
1-2 tsp water or milk
Salt to taste
1.5Tbs White miso
1Tbs Hulled tahini
1 Tbs Apple cider vinegar
1-2 tsp Water or milk
Salt if you need
How to make:
How to make:
Place all the ingredients in a bowl and mix well.
Place all the ingredients in a bowl and mix well.
Miso marinated fish (GF)
Miso marinated fish (GF)
Miso marinated fish (GF)
Ingredients:
Ingredients:
100g Chickpea White Miso
1Tbs Sake
1Tbs brown rice syrup or 2 tsp sugar
200g fish fillet (cut in half)
100g White miso
2Tbs Sake
1Tbs Brown rice syrup or 2 tsp Sugar
200g Fish fillet (cut into half)
How to make:
How to make:
1
Put miso, sake, and syrup or sugar in a bowl, then mix well.
Put miso, sake, and syrup or sugar in a bowl, then mix well.
2
Place half of the miso paste in a small air-tight container that fits the fish fillets. Place gauze over the miso paste, then the fish fillets, then more gauze followed by the remaining miso paste. Refrigerated for 3 hours to 1 day.
*Using gauze prevents the miso from sticking to the fish, so it doesn't burn immediately when grilled.
Place half of the miso paste in a small air-tight container that fits the fish fillets. Place gauze over the miso paste, then the fish fillets, then more gauze followed by the remaining miso paste. Refrigerated for 3 hours to 1 day.
*Using gauze prevents the miso from sticking to the fish, so it doesn't burn immediately when grilled.
3
Take the fish out of the container and grill the fish in the oven at 220 °C for 10 minutes on one side, then turn it over and grill for another 5 minutes. *Please note the cooking times may vary depending on the thickness of the fish and the oven, so keep an eye on them whilst grilling.
Take the fish out of the container and grill the fish in the oven at 220 °C for 10 minutes on one side, then turn it over and grill for another 5 minutes. *Please note the cooking times may vary depending on the thickness of the fish and the oven, so keep an eye on them whilst grilling.
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