Raw Food Staples: Creamy Miso Sauce
4.24.12

Every raw food kitchen needs a secret weapon. In my case, that secret weapon comes in the form of a sauce. But not just any sauce, no sir. I’m talking (er, writing) about a staple that you’ll depend on and keep around for a very long time – a condiment that can take a main dish from “ho-hum” to “nock yer socks off” while simultaneously winning over friends and family.

The recipe I’m about to share isn’t just one of my favorite raw food staples, it’s my family’s favorite, too. For Easter this year, I made my usual enormous amount of raw vegan goodies, relying heavily on this sauce to make each dish sing – and boy did it ever. I love feeding my family because they’re honest and enthusiastic about the food I make, even though my diet is drastically different from theirs.

I hope you’ll try your hand at making this wonderful staple. Your kitchen will never be the same, and your friends and family will love you for it. Also, be sure to stick around for the next time, when I share another recipe highlighting the versatility of this amazing sauce.

Creamy Garlic Miso Sauce

Yields approximately 2 cups – but you can easily half this recipe for a smaller batch if you prefer

  • 1 & 3/4 cups AtV Sour Cream
  • 2 Tbsp Mellow White Miso (found in the refrigerated section of your grocery store)
  • 2 Tbsp Date Paste
  • 1 Tbsp Onion Powder
  • 2 tsp Lemon Juice
  • 1 tsp Mustard Seed powder
  • 1 tsp Apple Cider Vinegar
  • 1 tsp minced/pressed Garlic
  • 1 tsp minced Shallot (this is optional, but ridiculously good)
  • Black Pepper to taste
  • 1/4 c Water

Directions:

1. In a mixing bowl combine all of the ingredients before proceeding to mix/whisk everything together until smooth and creamy.

2. Store your sauce in an airtight container in the fridge and it will last for up to three weeks, if you don’t eat it all before then. You can also make this in a double batch and freeze half of it for easier meal time planning.

I’m practically bursting at the seams because it’s asparagus season! It only makes sense that I pair this sauce with such a wonderful veggie. Here’s my personal favorite way to eat asparagus – it’s a fancy twist that will make your mealtime feel gourmet, and your taste buds do a happy dance (as they should!).

How to Ribbon Asparagus

Into a large bowl, proceed with the following…

  1. Take one Asparagus at a time
  2. Holding onto the end of your Asparagus, use your vegetable peeler and grate downwards into your bowl, turning it as you continue (as if you are peeling it).
  3. You will end up with a nub of asparagus that cannot be grated – don’t throw it out! Place it aside and continue to grate all of your asparagus.
  4. When you’ve finished ribbon slicing your asparagus, mince up all of the leftover pieces (the nubs) that you weren’t able to peel and toss them in with the ribbons.

Side note: I like to chop off the heads of my asparagus, keeping them somewhat intact, and adding them to the ribbons when I’m finished.

Fancy Ribbon Asparagus Plate

This recipe yields roughly 2 generous servings

You will need:

  • 2 bunches of Asparagus, ribbon peeled

Asparagus Ribbon Marinade

In a small mixing bowl mix together the following:

  • 3 Tbsp Lemon Juice
  • 3 Tbsp Grapeseed Oil
  • 3 Tbsp Unpasteurized Mellow White Miso Paste
  • Salt and Pepper to taste

Whisk/Mix together all of the above ingredients.

Finishing Your Plate

  1. Toss the marinade evenly into your asparagus ribbons.
  2. Place the asparagus in an air tight container in the fridge and let it chill/marinate for at least an hour.
  3. After your asparagus has finished marinating, you have the option to eat it warm (choose one of the options noted here and warm for 1 hour), or simply eat it chilled.
  4. I recommend pairing the asparagus ribbons with fresh dill and sliced cherry tomatoes.
  5. Drizzle as much or as little Creamy Miso Garlic Sauce over your asparagus as you’d like and enjoy!

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Leave A Comment

  1. Yum! This looks great!

  2. Love it! How fun with the veggie sliced asparagus!

  3. I think I’m going to be addicted to your site. Thanks for the great recipes and inspiration!


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