Miso Pasta with Summer Squash

This creamy, miso-flavored pasta pairs perfectly with tender summer squash with notes of garlic, thyme, and cheese. Dinner is done in the time it takes to boil the noodles.

Miso: more than just soup. I don't know about you, but I put miso in errrything. Salty, umami, earthy, probioticy (it's a word now!)... miso's got all the goodness going on. I prefer the dark or red miso as I find it to be the most flavorful. However, if you're new to miso try the mellower yellow one. Once you start putting it in dishes and sauces, you'll never stop. It's a great alternative to salt, anchovies, parmesan, or feta flavors.

Did you know miso makes a wonderful pasta sauce as well? Oh yes, my friends. This is a super quick and easy weeknight meal that everyone will love and even sneaks in veggies too (like all that squash from the garden). I hope you'll love it as much as Todd and I did; it'll be a new staple in our house for sure!

“Change will not come if we wait for some other person or some other time. We are the ones we’ve been waiting for. We are the change that we seek.”

— Barack Obama

Miso Pasta with Summer Squash

By Kathleen Henry @ Produce On Parade

Published 06/17/2016

This creamy, miso-flavored pasta pairs perfectly with tender summer squash with notes of garlic, thyme, and cheese. Dinner is done in the time it takes to boil the noodles!

Ingredients

• 1 lb spaghetti, dry
• 3 tbsp vegan stick butter
• 3 medium summer squash or zucchini, quartered and sliced
• 4 garlic cloves, minced
• 3 tbsp red miso paste
• 1 tbsp soy sauce
• 1 tbsp vegan worcheshire sauce (check the store-brand)
• 1 tsp onion powder
• ½ tsp dried thyme
• 2 tbsp large-flake nutritional yeast

Instructions

1. Bring a large pot of salted water to boil for the pasta. Cook according to package, until al dente. Before draining reserve ⅓ cup of the pasta water and set aside. Drain the pasta and return to pot.
2. While the pasta cooks, melt the butter over medium heat in a large soup pot. Add the squash and saute for 5 minutes before adding garlic; saute an additional 10 minutes until the garlic is fragrant and the squash is just tender but not overcooked. Remove from heat.
3. In a small bowl whisk together the miso through the thyme. Add the cooked noodles to the sauteed squash and stir in the sauce and reserved pasta water until well coated. Stir in the nutritional yeast and serve hot.

Yield: 6

Yum

Agave & Miso Braised Turnips with Steamed Broccoli

Wednesday nights can be a bit panicked for me. Especially yesterday. Instead of making Friday Soup (Definition - A soup, made on Friday, that uses up all the aging vegetables from last week's CSA box) last week, I made three loaves of bread. Seeing as my CSA box comes on Thursday, I had to scramble to use up a couple of turnips and a head of broccoli last night. Sorry, kale, next time...hang in there little buddy!

Do you have a few turnips? Clueless about what to do with them? Don't worry, you're taken care of. I'm sure you have some miso, walnuts, and TVP on hand like any respectful vegan (just kidding, there are no rules...I'm still trying to like tahini...as vegan, I know, it's sacrilege!) This dish is easy as pie, and simple enough to allow all the flavors to be shine.

“There is nothing necessary or desirable for human nutrition to be found in meats or flesh foods, which are not found in and derived from vegetable products. ”

— Dr. John Harvey Kellogg

Sweet and meaty turnips are braised with TVP and walnuts in agave nectar and washed with miso. Perched atop a bed of steamed broccoli and topped with sprouts, you can feel good about this unique and delicious meal. 

Agave & Miso Braised Turnips with Steamed Broccoli

Sweet and meaty turnips are braised with TVP and walnuts in agave nectar and washed with miso. Perched atop a bed of steamed broccoli and topped with sprouts, you can feel good about this unique and delicious meal. NOTES: Feel free to use any other root vegetable in place of the turnips. Instead of broccoli, this can be served over rice, quinoa, or couscous.

Ingredients

• 1 Tbsp. vegan butter
• 2 small turnips, peeled and diced
• 2 Tbsp. walnuts, chopped
• ½ cup vegetable broth
• ½ Tbsp. agave nectar
• 2 large pinches of kosher salt
• 1 small head of broccoli
• 1 Tbsp. miso paste
• ¼ cup dry TVP (textured vegetable protein)
• handful of broccoli sprouts (optional)
• dash of ground black pepper, to taste

Cooking Directions

1. In a large, heavy bottomed frying pan or soup pot, heat the butter over medium-high heat.
2. Add the turnips and walnuts. Cook until slightly browned, about 5-8 minutes.
3. Add the broth, agave, and salt stirring well to combine. Bring the broth to a boil, then reduce to a simmer and cover. Cook for about 25 minutes, until the turnips are tender.
4. Meanwhile, chop and steam the broccoli for about 10 minutes, until just tender and bright green.
5. Once the turnips are done, remove from heat and whisk in the miso paste. Add the TVP, stir to combine, then cover and allow to rest for about 5 minutes.
6. Serve the turnip mixture over a bed of steamed broccoli and top with sprouts. Crack black pepper over it, to taste. Serve hot.

Boo! It's been a wee bit windy over here in the Last Frontier. Can you tell? This is Todd, all fixed up to take Bob on his evening constitutional. #thisishowwerollinAK

Dutch Word of The Day

Turnip --> raap (rahp)

Good Deed of The Day

Like we need another reason to ditch dairy...but here you go. From an environmental standpoint. Cow Palace. Omg.

Miso Kale & Black Bean Quesadilla

“I’ve always just loved animals, and you just start making the connection between what you’re eating and what happens to these poor animals. And once you start making those connections and realizing the truth behind what you’re eating, it just, there wasn’t any other option for me. ”

— Tony Kannal, Bassist for the rock band, No Doubt

Hi everyone! 

I hope your weekend was fabulous, I know mine was. Today I'd like to share a guest post I did for Abbie over at Needs Salt. 

For Needs Salt, I created a Miso Kale & Black Bean Quesadilla that's simply amazing. Sometimes regular quesadillas can be a bit boring and in addition, they're usually not the healthiest of choices one can make. Bummer. But never fear! That’s where this quesadilla comes in to save your day (or at least your meal). OMG, more miso too! I swear this is the end of it for a while. Pinky promise.

Bold, tart flavors emerge from the miso while nutrient-packed kale lends a chewy texture. Mashed, creamy black beans combine with vegan mozzarella cheese for a luxurious feel, all while super delicious and super nutritious. Black beans and kale?! I mean, come on!

Check out the recipe over at Needs Salt!