I wanted to make these lotus root cakes for dinner tonight but the supermarkets I went to were all out of lotus roots (and i went to TWO).
So.... As I walked down the supermarket aisle wondering what I was going to do, I saw a flash of purple: eggplant. I love eggplant. I've featured two different ways of using eggplant in this blog so far, so here's a third:
Miso-glazed eggplant
Eggplant is really such a versatile vegetable, and it's pretty!! Plus it's really good for you. I won't bore you with the details, but let's just say it's low in calories, high in fibre and chockfull of vitamins.
The eggplant I used was pretty big so I divided the recipe by 3 and the glaze was just enough. Though I have to say it's not so much a glaze as it is a thick sauce. I used pre-seasoned miso because that was all I had on hand, though i know shiro miso would have been a much better fit. Didn't use that much oil too, I sliced the eggplant into quarters and just rubbed them with a little olive oil... Pan seared them because I was too lazy to broil them, but I did pop them into the toaster oven so that the sauce would caramelise a little. Garnished with a little sesame oil, raw sesame seeds (calcium!!) and spring onions.
I call them "steaks" because it really felt like I was eating a cut of meat; the eggplant is very filling and I felt good after I was done- the eggplant is "heavy" enough to make you feel like you had a full meal, yet light enough so that you don't feel gross after you're done.
Showing posts with label miso. Show all posts
Showing posts with label miso. Show all posts
Saturday, March 5, 2011
Friday, March 4, 2011
A few more big bowl meals
Here are a few more big bowl meals that feature awesome flavours, and and are very flexible recipes.
BOWL 6. Quinoa with tofu and blanched vegetables. Brown the tofu in a non-stick pan (you can afford not to use oil) and when it is browned on all sides, add vegetarian oyster sauce and minced spring onions. I like to eat it with blanched spinach and carrot strips, but broccoli, or other leafy chinese vegetables work beautifully as well. Replace the quinoa with brown rice if you prefer, and add half of a hard boiled egg (or an entire egg if you're particularly hungry) for the protein.
BOWL 7. A tweak on BOWL 6, prepare a bowl of miso soup using miso paste that has been pre-seasoned with dashi and bonito and pour it over to get a soupy version. It's perfect for those days where you want something hot and soupy. You can easily turn this into a vegetarian dish by omitting the dashi and bonito, and using vegetable stock as the base instead.
BOWL 8. Couscous soup. It is basically a combination of blanched vegetables, broth and couscous - A/N: make sure the broth you use is flavourful enough; I used instant vegetable broth (yes I am very lazy) and the soup had a distinct msg taste to it, which was kinda awful.
Enjoy!
BOWL 6. Quinoa with tofu and blanched vegetables. Brown the tofu in a non-stick pan (you can afford not to use oil) and when it is browned on all sides, add vegetarian oyster sauce and minced spring onions. I like to eat it with blanched spinach and carrot strips, but broccoli, or other leafy chinese vegetables work beautifully as well. Replace the quinoa with brown rice if you prefer, and add half of a hard boiled egg (or an entire egg if you're particularly hungry) for the protein.
BOWL 7. A tweak on BOWL 6, prepare a bowl of miso soup using miso paste that has been pre-seasoned with dashi and bonito and pour it over to get a soupy version. It's perfect for those days where you want something hot and soupy. You can easily turn this into a vegetarian dish by omitting the dashi and bonito, and using vegetable stock as the base instead.
BOWL 8. Couscous soup. It is basically a combination of blanched vegetables, broth and couscous - A/N: make sure the broth you use is flavourful enough; I used instant vegetable broth (yes I am very lazy) and the soup had a distinct msg taste to it, which was kinda awful.
Enjoy!
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