Miso Ginger Vegetables

This dish is a beauty, as you feel like you're having an Asian-flavored takeaway! When you ferment soybeans, you have a completely different product that yields a completely different set of available nutrients.

Serves: 1


DRESSING

Ingredients

(use organic ingredients where possible)

  • ¼ cup unpasteurized miso
  • ¼ cup olive oil
  • ¼ cup water
  • 1 garlic clove
  • 1 tbsp grated ginger
  • Fresh lime, squeezed
  • 1½ tbsp honey or maple syrup
  • ¼ cup soaked almonds
  • 1 tbsp bragg's liquid aminos
  • Cayenne pepper
  • Salt and pepper

VEGGIES

Ingredients

(use organic ingredients where possible)

  • 10 beans, sliced into bite-sized pieces
  • 1 carrot, sliced julienne
  • ¼ head broccoli, cut into bite-sized pieces
  • 1 zucchini, sliced julienne
  • 2 cups mung bean sprouts
  • Chili, diced (optional)

Directions

  1. Blend all the dressing ingredients in a blender until well-combined.
  2. Add all the veggie ingredients into a bowl.
  3. Season well with salt and pepper.
  4. Drizzle the veggies with the dressing and serve.
Featuring: Chef Cynthia Louise
Audio Languages: English
Subtitles: English