Miso Cookery
Louise Hagler
Book Publishing 2000
Miso is a traditional cultured and fermented soyfood that will add both new flavor and nutritive value to any cuisine. In compiling this book, I experimented with every conceivable way to incorporate miso into recipes, and it changed the way I approach cooking. Miso is available in a variety of robust flavors, aromas, colors and concentrations to add rich flavoring to almost any meal. This amazing food contains beneficial bacteria and enzymes for digestions, can help protect the body from cancer, and can help the body recover from the effects of radiation and pollution. Miso Cookery features a diverse collection of over 70 tasty and healthful vegan recipes with nutritional profiles and color photos.
Cilantro Miso Pesto
Yield: 1 Cup
From the first time I put this pesto together, it became a frequent addition to daily menus. Serve this unique and colorful pesto tossed with hot pasta or as a dip or spread for chips, crackers, or raw vegetables. You can also add a little more oil and some vinegar to make a tasty salad dressing. Hempseed has a unique nutty flavor plus all of the essential amino acids and both omega-6 and omega-3 fatty acids. You can serve this as an appetizer in bite-size pastry shells (photo to left).
- 1 1/2 cups chopped cilantro (3 ounces)
- 2 to 4 cloves garlic
- 1/2 cup raw cashews or hulled hempseeds
- 2 tablespoons sweet white miso, mellow white miso or sweet barley miso
- 2 tablespoons olive oil (optional)
1. In a food processor, chop the cilantro and garlic until minced.
2. Add the cashews, miso, and olive oil, and process until well blended.