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Welcome to my blog. I document my love of vegan and plant-based living and food. Hope you have a nice stay!

Benefit Your Health And You'll Benefit Your Life

Benefit Your Health And You'll Benefit Your Life

I've had this tub of miso in the back of the fridge for a few months, and it was high time I pulled it out and made good use of it. The health benefits of miso are amazing, and especially the B vitamins, including that elusive B12 for vegans. It's also a great nutritional addition for people who need to heal from surgery or gastric problems, and there are some studies that link miso use with lower cancer rates. Chicken soup has nothing on miso! Miso is made from fermented soybeans, so it has all the great probiotics for good gut health. But that's not all miso can do for your heath, according to care2.com, it also contains all the essential amino acids to make it a powerful protein source, it helps stimulate digestive juices in the stomach to help stop blockages, it helps protect against radiation due to dipillocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body. So, after an x-ray at the dentists office, or flying in an airplane, maybe go directly to the sushi bar and order some miso soup! You can read the care2 article here. But miso offers a lot more bang for your buck! Really, what can't this nutritional powerhouse do? If you're really into reading more, go here for a more in depth look at miso.

You should be able to find miso at any health food store. Here's what I found at my local Whole Foods Market. 

So let's get down to what to do with miso, I decided to make miso soup, so I needed to thin it down a bit. It comes in a really thick paste, so I took a couple of tablespoons and added some veggie broth to make the paste thinner, to incorporate with the liquid in the soup better. Here's a picture of that.

What really got me excited about making miso soup is the perfect zucchini I picked from the garden! You know what to do with a perfect zucchini? You make zoodles. That's right, zucchini noodles! To make zoodles, you need a spiralizer. If you don't have a spiralizer yet, put that right at the top of your to-do list, because you should. They make eating vegetables even more fun than you ever thought possible. And if you're like me, that's really fun! 


Miso Vegetable Zoodle Soup

Ingredients:

  • 1 Medium zucchini
  • 1/2 Cup of diced onion
  • 1/2 Cup of celery, cut into match sticks
  • 1/2 Cup of carrot, cut into match sticks
  • 1/2 Cup mushrooms, sliced thinly. I used porcinis
  • 1/2 Cup broccoli, sliced thinly, and cut into small pieces
  • 1/2 Cup cauliflower, sliced thinly, and cut into small pieces
  • 2 Cloves of garlic, if you want to add more or less, it's all good, whatever you like
  • 1 Lemon, juiced, I juice it by hand, squeezing it over my cupped palm to catch the seeds.
  • 1 TBS grated ginger
  • 1 TBS Rice wine vinegar
  • 1 TBS Soy sauce Tamari sauce or Braggs Amino Acids
  • 2 TBS Miso paste + 1/4 Cup of vegetable broth for thinning out
  • 1/4 Block of extra firm tofu
  • 2 Cups vegetable broth
  • 3 Cups water
  • tsp Each of salt & pepper, Adding more salt to taste later
  • 1 Cup greens, cut into ribbons. I used beet greens because we have plenty in the garden right now. But you can use spinach, kale, or arugula, or whatever you have on hand.
  • Fresh cilantro for garnish
  • If you like spicy foods, you must give it a good dose of Sriracha Sauce!
     

Directions:

  1. Spiralize that zucchini, and put it aside.
  2. Thin the miso, and put aside.
  3. In a soup pot, on medium heat, saute onions, carrots, celery, mushrooms, broccoli, cauliflower for a few minutes in water or light oil, such as grapeseed oil, until onions are transparent.
  4. Add garlic, ginger and tofu and saute a few more minutes, until the vegetables are soft.
  5. Add rice wine vinegar to deglaze the pan, scraping all the brown bits, from the bottom
  6. Add the lemon juice and soy sauce, stirring altogether
  7. Add miso paste and stir well, making sure it is dissolved with no lumps.
  8. Add vegeteble broth and water, salt & pepper.
  9. Heat through, adding more water or veggie broth, salt & pepper to taste.
  10. Add zoodles and greens until wilted.
  11. Serve into individual bowls, garnish with whole fresh cilantro

Mmm, that is some good healthy soup! It's light, but substantial enough to be a meal in itself. Oh, and now that the miso is not stuffed back into parts of the fridge that never see the light, I am definitely going to be using it more often. Though you don't want to overdo it. Balance is the key to eating for health. 

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