Coconut miso butter beans

Served as a side with chipotle-baked cauliflower steaks and green beans. Feeding up a lil heartbroken mate and this was like a big hug on a plate.

OG recipe here

Creamy Miso + Coconut Butter Beans

 Serves: 3 people  Prep Time: 5 mins  Cooking Time: 15-20 mins

Rating: 4.0/5 

 ( 43 voted )

Ingredients

• olive oil
• 1 onion, peeled + sliced
• 2 x 400g (14.10z) tins of butter beans
• 1 x 400g (14.1oz) tin of full-fat coconut milk, see notes
• 1 tbsp white miso paste
• salt + pepper
• 100g (3.5oz) baby spinach
• 1 handful of fresh dill
• 1/2 lemon, juice only
• 6 slices of toasted bread, to serve (or use GF bread)

Instructions

1. Drizzle a splash of olive oil in a large pan or pot on a low-medium heat. Next add the onion and cook for 6-8 minutes or until the onion turns translucent (you don’t want to brown the onion).
2. Add the butter beans - including all the juices from the tins - into the pan. Then turn the heat up and cook for 7-10 minutes or until most of the liquid has reduced.
3. Scoop out the coconut cream which has set at the top of the tin of coconut milk and add most of it to the pan, reserving a few dollops of the cream for topping later (save the leftover coconut water for smoothies!). Stir in the miso paste and a generous pinch of pepper, then cook for a minute.
4. The sauce should be creamy and slightly on the runny side, but if it’s too thin keep cooking the sauce until it thickens slightly. Then stir in the spinach and cook for another minute until it has wilted.
5. Chop most of the dill, saving a few leaves for topping later, then add the chopped dill into the pan along with the lemon juice. Give everything a good stir, then taste the sauce and season with salt and more pepper, if necessary.
6. Remove the pan from the heat and top with the remaining dill leaves, a splash of olive oil, freshly ground black pepper and dollops of the remaining coconut cream. Serve with toasted bread for dunking into the creamy beans. Yum.

Easy somen noodle ramen

 This was super easy to throw together for lunch. Sauteed some bok choy and added marinated tofu (and soy sauce, obviously, but we all knew that) x

Vegan Somen Noodles in Creamy Sesame Miso Soup

This warm, hearty, and easy-to-make Vegan Somen Noodles in Creamy Sesame Miso Soup is one of the popular recipes on our blog! The super creamy broth is made with pantry and fridge staples like miso, tahini and peanut butter. To complement the richness of the broth, red chili peppers, garlic, ginger and rice vinegar add some edge to it. This comforting vegan somen noodle recipe is super easy recipe to follow but tastes like you've put some effort into it!

Prep Time10minutes mins

Cook Time20minutes mins

Total Time30minutes mins

Course: Main

Cuisine: Japanese Inspired, Vegan, Chinese Inspired

Servings: 2 people

Author: Plant-Based Matters

Ingredients

Creamy Sesame Miso Mixture

• 1/4 cup miso
• 3 tbsp unsweetened tahini
• 2 tbsp unsweetened creamy peanut butter
• 1/2 tbsp cane sugar
• 2 tbsp rice vinegar
• 1/4 cup water

The Rest

• 1 tbsp neutral oil
• 3 cloves garlic minced
• 1 1/2 tbsp minced ginger
• 2 scallions separate the green and the white part, thinly sliced
• 1/2 tsp red chili pepper flakes adjust to taste
• 3 cups water
• 2 servings dried somen noodles about 3.5 oz / 100 g per serving
• 1/4 tsp sea salt optional, adjust to taste
• 2 tsp toasted sesame seeds
• 2 tsp toasted sesame oil

Additional Topping Suggestions

• Japanese chili oil ra-yu
• Extra rice vinegar

US Customary - Metric

Instructions

• Make the creamy sesame miso mixture. In a small prep bowl or a measuring cup, combine miso, tahini, peanut butter, sugar, rice vinegar, and water. Use a small whisk to stir until well blended. Set aside.
• In a medium to large sauce pan, start boiling water for cooking somen noodles.
• Meanwhile, start making the rest. Heat up another medium saucepan over medium heat. Pour neutral oil and add garlic, ginger, the white part of scallions, and red chili pepper flakes. Cook for 1-2 minutes until fragrant and slightly browned but not burnt.
• Add water. Turn up the heat on medium high to bring to a gentle boil then reduce the heat medium low.
• Add the creamy sesame miso mixture. Use a whisk to stir and mix until well blended. Keep the heat at medium low to simmer gently. Adjust the seasonings with sea salt if necessary. Continue to simmer gently until noodles are cooked. Right before serving, turn up the heat to reheat it.
• Start cooking somen noodles in the boiling water for about 2 minutes. Drain and rinse under running water to remove some starch. Shake off the excess water then set aside.
• To serve, pour the hot soup in a serving bowl and add the drained somen noodles. Top it with the green part of scallions, toasted sesame seeds, and a drizzle of toasted sesame oil for the finishing touch. Use optional toppings such as Japanese chili oil and extra rice vinegar as you like.

Another mushroom bourguignon

Look I know I've probably already posted one of these but I cooked this last night and it was a fucking winner. With new potatoes and sauteed broccoli w/tahini avocado dressing. No pearl onions as Tall Friend(TM) is testing out FODMAP and to hell with frying chantarelles for a dressing, but otherwise perfect. 

Used 1kg portobellos, thickly sliced. Tossed the potatoes in nutritional yeast, mustard powder, oil and salt. Watched The Studio. Cringed.

Original recipe here. 

 

Ingredients

Yield:4 to 6 servings

• 6tablespoons butter or extra-virgin olive oil, plus more as needed
• 2pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
• 8ounces peeled pearl onions (2 cups), larger ones cut in half
• Kosher salt and freshly ground black pepper
• 1large leek or 2 small leeks, white and light green parts, diced (1½ cups)
• 2carrots, thinly sliced
• 3garlic cloves (2 minced, 1 grated to a paste)
• 1tablespoon tomato paste
• 2½tablespoons all-purpose flour
• 1½cups dry red wine
• 1½cups beef, mushroom or vegetable broth
• 1tablespoon tamari or soy sauce, plus more to taste
• 3large fresh thyme branches or ½ teaspoon dried thyme
• 1bay leaf
• 3 to 4ounces chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
• Smoked paprika, for serving
• Polenta, egg noodles or mashed potatoes, for serving
• Chopped flat-leaf parsley, for serving

Ingredient Substitution Guide

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Preparation

1. Step 1

   Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.

2. Step 2

   Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.

3. Step 3

   Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.

4. Step 4

   Just before serving, heat a small skillet over high heat and add ½ tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

Apple and pear crumble

It's winter in Naarm, perfection, and the Pino's veggie box keeps overwhelming us with apples and pears. So far I've made three crumbles and have no intention of stopping.

Have added chopped macadamias, used GF flour in one, and globs of Biscoff spread in the apple mix for another. You do you babe.

OG recipe here. 

Cinnamon Apple Pear Crisp

•  Total Time: 1 hour, 5 minutes
 
•  Yield: serves 8-10

Description

Brown sugar, cinnamon, oats, and fresh fruit come together in this buttery and irresistible apple pear crisp.

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Ingredients

AD
• 4 medium/large ripe pears, peeled and sliced (4–5 cups, or 500–625g, slices)*
• 3 medium/large apples, peeled and sliced (4–5 cups, or 500–625g, slices)*
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 cup (31g) all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Topping

• 3/4 cup (94g) all-purpose flour (spooned & leveled)
• 3/4 cup (150g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
• 1 cup (85g) old-fashioned whole rolled oats
• optional: 1 cup (125g) chopped pecans

• Instructions

  1. Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan.
  2. Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
  AD
  3. Make the topping: Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling.
  4. Bake for 40-45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm, room temperature, or cold.
  5. Cover leftovers and store in the refrigerator for up to 5 days.