Miso Roasted Brussels and Quinoa Miso Ginger Salad

Long time no post! Sorry, I have been having a block on what I want to share with you guys. Then I decided I just needed to start sharing something, right?

I have been struggling to not eat junk food all the time (darn you holidays!). Getting back to proper portion sizes and not eating a ton of processed foods, has been a challenge! This one is a hybrid of a couple different recipes. The roasted Brussels, helped scratch that crispy fried food itch I have had, while still being mostly healthy. Quinoa has been my sub for starchy pasta or rice, and it is way more filling, which has helped with portion sizes.

I hope you all have been well, and happy new year!

Miso Roasted Brussels and Quinoa Miso Ginger Salad

Based on recipes by Bon Appetit and In Fine Balance

Quinoa

  • 1 1/2 cups rainbow quinoa, rinsed
  • 2 1/2 cups water

Combine quinoa and water into a pot (with a tight fitting lid). Bring to a boil, cover and reduce to a simmer. Cook for 15 minutes. Remove pot from heat, and let stand for 5 minutes, covered.

Once the 5 minutes are up, fluff with a fork.

Brussels Sprouts

  • 1 pound of Brussels sprouts, dark leaves removed, and halved
  • 1 teaspoon light miso
  • 3 teaspoons water
  • 1 teaspoon soy sauce (or tamari, for a gluten free option)
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon maple syrup
  • 1/4 teaspoon sesame oil, plus more for serving

Preheat oven to 400. Line a baking sheet with parchment paper.

Dissolve miso in water, whisking until there are no more clumps. Add in soy sauce, rice wine vinegar, maple syrup and sesame oil.
In a large bowl combine prepared Brussels sprouts and glaze. Scatter Brussels sprouts on baking sheet in a single layer. Bake for 20-25 minute or until they are browned and caramelized, tossing halfway through.

Dressing
  • 1 tablespoon rice vinegar
  • 1 tablespoon white miso
  • 2 teaspoons grated peeled fresh ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • Pinch of ground white pepper

Whisk together all ingredient until well combine (or blend them in a Nutribullet).

Assembly

  • 1 carrots, grated
  • 2-3 green onions, diagonally sliced

Toss carrots with cooked quinoa and dressing. Top with the miso roasted Brussels sprouts and green onions.

Miso glazed tofu with Shiitake Mushrooms and Asparagus

So my cleanse is finally over! I am feeling a little lighter and ready for some delicious non-raw food!

On a recent trip to my local Asian market, I found some delish baked tofu and some pretty cool looking rice noodles (see my Instagram for a picture). So needless to say, I needed to make something that included both of these awesome finds.

Baked tofu has a great texture and awesome flavor. The shiitake mushrooms add a hearty flavor and really brings this dish to a new level. And of course the rice noodles and asparagus add some different textures and flavors that keep this dish interesting the entire time you eat it.

Maybe it was just because I was on a cleanse, but this dish was everything I was looking for. Full of flavor and textures. Something that really left me feeling satisfied. One of the great things about it, is it doesn’t take forever to make either. This is on my list of recipes to make again soon! I hope you feel the same way. 🙂

Miso glazed tofu with Shiitake Mushrooms and Asparagus

Based on a recipe by The Recipe Renovator

  • 3 tablespoons rice vinegar
  • 3 tablespoons brown rice miso (or your favorite type)
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon Bragg’s liquid aminos or wheat-free tamari
  • 1 teaspoon raw sugar
  • 1 tablespoon dark (toasted) sesame oil
  • 10 oz. package baked extra-firm tofu
  • 1 pound uncooked rice noodles
  • 1 tablespoon sunflower or grapeseed oil
  • 8 oz. shiitake mushrooms
  • 1 pound asparagus spears

Combine rice vinegar, sesame oil, garlic, ginger, Bragg’s, raw sugar, and sesame oil in a large bowl, stirring with a whisk.

Slice tofu lengthwise evenly into long pieces.

Fifteen minutes before you are ready to eat, cook noodles according to package directions. For these noodles, I brought a pot of water to a boil and let rice noodles soak with the heat off, for 5 minutes and drained them.

Remove the stems from the mushrooms; clean mushrooms with a damp towel if necessary. Thinly slice. Wash asparagus and trim off the tough ends. Cut into 1-inch pieces.

Heat a large skillet over medium-high heat. Add sunflower or grapeseed oil to pan; swirl to coat. Sauté mushrooms for 3-4 minutes. Add asparagus and sauté 4  more minutes or until tender. Add tofu and sauce to pan; toss to coat. Let everything heat a little. Then add this mixture to the large bowl and toss with rice noodles.

Zucchini Noodles with Broccoli and Peanut Miso Sauce

This one doesn’t totally fit into the cleanse, but I am going to pretend like it does 😉 lol

I really love the sauce in this recipe. It is creamy and a little bit salty. I was in heaven *sigh* The fresh zucchini gives this recipe a nice lightness. And the broccoli and chickpeas really fill you up. I wanted to eat seconds and thirds. Super yum and a great way to treat yourself during a cleanse.

Zucchini Noodles with Broccoli and Peanut Miso Sauce

Based on a recipe by The Taste Space

  • 3-4 zucchini, grated
  • 2 cups cooked chickpeas, rinsed and drained if canned
  • 4 cups coarsely chopped broccoli florets
  • 1 shallot, finely chopped
  • 1 tbsp toasted sesame seeds
  • Peanut-Miso-Sesame sauce (see below)

Grate your zucchini. Then make your sauce (recipe below).

Chop the shallot. Toast your sesame seeds. Chop your broccoli.

Steam broccoli for 2-3 minutes.

Make a bed of raw zucchini and top with chickpeas, broccoli, shallots and sesame seeds. Drizzle with dressing.

Peanut-Miso-Sesame Sauce

  • 3 tbsp peanut butter
  • 1.5 tsp brown rice miso
  • 1 tbsp Bragg’s
  • 1 tbsp toasted sesame oil
  • 1/2 tsp red chili flakes
  • 1/4 cup hot water, to thin to your desired consistency

Whisk all ingredients together in a small bowl. It will thicken once cooled.