Walnut Miso Paste Food
WALNUT MISO PASTE
From the Just Bento blog. This is a savory paste, just 1/2 teaspoon adds a savory flair to a serving or so of blanched, steamed or boiled veggies. I've tried it with green beans and Brussels sprouts. This makes a small quantity, good for about a week, If you make a larger quantity, it can be frozen. I used a light brown miso. If you don't have mirin, use sake. Regular sugar or a sweetener of your choice can be used in place of the raw sugar.
Provided by duonyte
Categories Sauces
Time 20m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Toast the walnuts in a dry skillet, stirring and watching carefully to make sure they do not burn. Burning makes them bitter.
- Turn the walnuts into a paper towel and rub most of the skins off.
- Transfer the skinned and toasted walnuts into a food processor and process until as fine as you wish.
- Combine with the mirin, miso and sugar, stirring together well.
- Add desired amount to steamed veggies - a little goes far, you can always add more.
- Refrigerate remainder for up to a week or freeze.
Nutrition Facts : Calories 1341.5, Fat 117.4, SaturatedFat 11.3, Sodium 2124.9, Carbohydrate 58.8, Fiber 14.4, Sugar 27.2, Protein 32.7
MISO-MAPLE WALNUTS
Crunchy, savory, and slightly sweet, these caramelized walnuts are the perfect snack for a party. You can also make these toasted nuts with whole almonds.
Provided by Michelle McKenzie
Yield Makes 1¼ cups
Number Of Ingredients 5
Steps:
- Preheat oven to 325°.
- Combine the miso, ghee, maple syrup, and salt in a small mixing bowl and stir to create a paste. Add the walnuts and toss until the nuts are well coated.
- Spread the walnuts on a parchment-lined rimmed baking sheet and bake for 10 to 13 minutes, or until caramelized.
- Cool to room temperature before serving. Store in an airtight container at room temperature for up to 1 week.
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