DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
Here's a quick & easy recipe that will keep in the fridge for weeks. It'll spruce up roasted veggies, eggs, open faced sammy...pretty much anything you'd put gravy on. For those of you that have eaten The Naam's delicious Miso Gravy, this is my take on it...Delicious and very nutritious!
4 Tbsp miso paste
2 cups water
1/2 cup nutritional yeast
1/4 cup coconut oil
1.5 Tbsp sesame oil
2 Tbsp apple cider vinegar
2 Tbsp maple syrup or other sweetener
2 cloves garlic, minced
2 tsp ginger, shredded
1/2 cup flour, I used spelt flour
Bring all the ingredients except the miso paste to a boil in a medium sized pot. Once it's reached a boil, remove from heat and let cool for 10-15 minutes. Pour into a food processor and add miso paste, blend until smooth. Pour into glass bottle or tupperware and store in refrigerator, it will keep for a couple weeks.
Pour over roasted or steamed veggies, yam fries, mashed potatoes, chicken, rice..etc Skies the limit!
*Miso paste is a fermented product. This must be added last when the mixture's cool to preserve the integrity of the beneficial bacteria. Pour gravy onto warm food rather than heating the gravy to preserve the nutrients. This is GOOD food for the gut so eat it up!*
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!