Daily Vegan Lunch for 1 December, 2013: Unchicken and Greens with Sesame-Miso Dressing

unchicken salad tahini-miso dressing

IMG_3777

FOR ONE SALAD

4 – 5 cups salad greens
1.5 cups raw broccoli
3/4 cup chopped green onion
2 Gardein chicken tenders or other veggie unchicken

DRESSING INGREDIENTS

2 teaspoons miso, any color
2 teaspoons sugar or 1 teaspoon agave
1 tablespoon agave
1 teaspoon sesame oil
1 tablespoon vinegar
1 tablespoon tahini

Bake unchicken on a cookie sheet in the oven at 400 degrees for 20 minutes, flip and cook 5 minutes more or cook according to package directions.
Mix dressing ingredients in a small bowl, set aside.
Assemble salad (greens, broccoli, and onion) in a bowl.  Mix by hand.  Chop baked unchicken into bite sized pieces place them on top of the salad.  Add dressing to taste and toss.

Daily Vegan Lunch for 15 February, 2013: White Bean Miso Crockpot Stew with Broccoli

This is what to do with leftover broccoli stems once you’ve used all the florets in other recipes!

broccoli miso crockpot stewINGREDIENTS

1 cup small dry white beans or 1 can, rinsed (Great Northern or cannellini)
2-3 broccoli stalks, washed and chopped
1 large carrot, chopped
2 ribs celery, chopped
1.5 cups onion, chopped
8 cups water

1 veggie broth cube
2 Tablespoons miso, any flavor, I used shiro miso

Process broccoli stems in a blender or food processor until chopped finely. Add all ingredients EXCEPT MISO, including ground broccoli, to a crock pot. Cook on Low for 8-10 hours or High for 6 hours. Add miso last to the heated soup, stir to blend, and taste-test it. Miso is salty-tasting and adds cancer-fighting compounds (eating miso soup was prescribed by Japanese doctors to people exposed to radiation after the bombing of Hiroshima and Nagasaki in WWII because it actively inhibits cancer cell production) as long as it is added fresh and not cooked for very long.

Daily Vegan Lunch for 3 February, 2013: Miso Soup

miso soup

I had some dreams, they were clouds in my miso…

INGREDIENTS:

4 cups water
2 squares kombu seaweed
1 teaspoon dried wakame seaweed

1/2 cup tofu, cubed
1/3 cup onions, preferably green (I ran out and had to use 1/4 cup chopped white onion)

2 tablespoons shiro (white) or other color miso

Add kombu to 4 cups of water on a the stove on high heat. Before it comes to a boil, turn heat down. Remove kombu and discard it. Add wakame. A little goes a long way. That’s why dried seaweed is great — it has a very long shelf life, so you rarely need to buy it, and the quantities used are tiny. Wakame will expand to 20x the size in the soup water.

Add tofu and onions, allowing the soup to simmer until onions are lightly cooked. Add miso last and stir until it clouds the broth.