After last week’s episode on the benefits of miso, perhaps you were inspired to buy a big tub of it at the market this week.

However, if you’re not accustomed to cooking with miso, you may be at a bit of a loss with what to do with it. Fortunately, miso has a nice, long shelf-life. Like most fermented foods, the beneficial bacteria act as natural preservatives. The other good news is that miso is a remarkably versatile ingredient that can add flavor to a number of dishes.

Here are some ideas:

Miso Dressing

Whisk together 1 tablespoon of miso and 1 tablespoon of fresh lemon juice. Slowly whisk in 1/4 cup of tahini and a pinch of red pepper flakes. Thin with warm water to desired consistency.

This dressing is particularly good with kale salad or drizzled over roasted cauliflower or butternut squash.

Asian Slaw

Blend 2 tablespoons of miso with 1/4 cup of seasoned rice vinegar, 1 teaspoon each of grated ginger and sesame oil, and 1/3 cup of reduced fat mayo. Toss with shredded Napa cabbage or a bagged coleslaw mix, and garnish with slivered almonds and scallions.

Miso Burgers

Mix 1/4 cup of miso with 1 1/2 pounds of lean, ground meat and a handful of chopped mint or cilantro. Form into burgers and grill. Serve with Asian Slaw, above.

Miso Butter

Blend 2 tablespoons of miso into a stick of softened butter, and melt onto steamed fish or vegetables. Or, spread it on a slice of sourdough bread, and cover it with a layer of alfalfa sprouts or thinly sliced radishes.

Maple Miso Glaze

Whisk 2 tablespoons of miso with 1 tablespoon of maple syrup, 1 tablespoon of rice vinegar, and 1 teaspoon of Dijon mustard. Use as a glaze on grilled salmon, pork, tofu, or mushrooms.

This article originally published at QuickandDirtyTips.com

This delicious recipe comes from my good friend, Jed. Not only does it taste better than Nutella, it’s 30% lower in calories, 25% higher in protein, and has only a fraction of the sugar. If it’s not quite sweet enough for you, add a bit more sweetener or decrease the cocoa powder slightly. If you like a little heat, add a pinch of ground ginger or cayenne pepper. For a mocha variation, add 1/2 teaspoon of espresso granules.

Ingredients

• 1/2 cup cashew butter, unsalted
• 1/2  cup unsweetened cocoa powder
• 1/2 cup water
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Place all ingredients in a large bowl and stir with wooden spoon until well mixed and creamy. Store in the fridge. Makes about 1 cup.

Originally published at QuickandDirtyTips.com

 

I usually hesitate to use the word “superfood,” but here’s one that truly might qualify. Made with flavanol-rich cocoa powder and chia seeds, this rich and decadent-tasting dessert is a great source of fiber, omega-3s, and polyphenols. Oh yeah, it’s also vegan, gluten free, and 100% awesome.

Cocoa Chia Pudding

For each serving:

1/2 cup unsweetened almond milk
2 teaspoons maple syrup
1 T. unsweetened cocoa powder
2 T. chia seeds
1/2 banana, cut up

Whisk first 4 ingredients together until cocoa is well blended. Then, stir in bananas and pour into serving glasses or cups and refrigerate 1 hour to allow pudding to thicken. Stir once again before serving. Can be made two days ahead.