December 11, 2021
Roasted Potato Salad with Miso Tahini Dressing
This is a quick little salad that is easy to scale up to feed a crowd.
As written, this dressing recipe makes extras. I drizzled some on a fruit salad (kinda crappy mango & persimmon), and swirled a dollop into a quinoa brown rice mix for an extra creamy kick. Delicious.
gluten-free, paleo, vegetarian, vegan
Roasted Potato Salad with Miso Tahini Dressing
250g baby potatoes
Big hand baby spinach
1 clove minced garlic
Big hand cherry tomatoes
2Tbsp. tahini
2tsp. soy sauce or coconut aminos
1tsp. white miso
1tsp. date molasses or maple syrup
2tsp. citrus juice
Oil, salt & pepper
Optional topper: feta (mine was vegan feta)
Preheat oven to 375F and line a baking sheet.
Bring a small pot of water to boil and parboil the potatoes 7 minutes or until almost done.
Halve the potatoes (or quarter if they’re a bit large) and add to the sheet. Drizzle with oil and season liberally with salt, pepper and any other spice you love (I used a chicken spice mix). Spread potatoes out into a single layer.
Lightly smush with the bottom of the pot or something heavy.
Bake 15 mins or until desired crispness is reached.
In a small bowl, whisk the tahini, soy sauce, sesame oil, miso & citrus juice to make dressing. Thin with a little water to your desired consistency.
Add the potatoes, spinach, garlic & tomatoes to a large bowl, and toss with dressing.
Serves 2 for dinner
December 10, 2021
December 9, 2021
December 8, 2021
December 7, 2021
December 6, 2021
December 5, 2021
Blackberry Butternut Salad with Miso Mustard Tahini
This is a fresh little counterpart to heavy holiday dinners.
gluten-free, vegetarian, vegan
Blackberry Butternut Salad with Miso Mustard Tahini
1 small butternut squash
1 small package blackberries
Baby spinach
Candied pecans (I used Thanksgiving leftovers – spiced maple flavor)
Vegan feta
2 Tbsp. maple syrup
3 Tbsp. neutral oil
2 tsp. granulated garlic
2 tsp. onion powder
Generous sprinkle red pepper flakes
1 Tbsp. lemon juice
2 tsp. Dijon mustard
2 tsp. white miso
2 Tbsp. tahini
Preheat your oven to 375F and prepare a baking sheet.
Peel the butternut and chop into inch-ish chunks. spread out on the baking sheet.
In a small bowl, whisk together the maple syrup, oil, garlic, onion & red pepper.
Pour the sauce over the squash and toss to coat evenly. Spread in a single layer on the baking sheet.
Season with salt & pepper & bake 12 minutes, stir and bake an additional 12 minutes or until your desired brownness has been reached.
While the squash is baking, whisk together the lemon juice, Dijon, miso & tahini. Thin with a little water to your desired consistency.
In a large bowl, add the spinach, the still warm from the oven squash and the dressing. Toss well to combine & wilt the spinach a bit.
Add the nuts, blackberries & vegan feta and toss again. Season with more salt & pepper.
Serves 4 for dinner
December 4, 2021
Gastography 