Who loves miso soup? I do, I do! When Scott woke up not feeling great last week, I figured this was the perfect dish. It is a warm soothing broth that has the yummy taste of a miso soup but since I loaded it with veggies, it was enough for a whole meal rather than just a starter. Good bye sushi joints, hello home made miso!…
We enjoyed a drink with our dear friends Joel and Shanna the other day and what came up? Food, eating and recipes we enjoy, shocking I know! This recipe is courtesy of Tim Ferris and we actually enjoyed it at a dinner we had with him a few months back but I totally forgot about it until our friends reminded us of it. This recipe is an awesome alternative anytime you feel like a potatoe-y goodness but want a bit fewer cals and carbs. It tastes delicious and given that is it pretty much all vegetables, it is packed with a ton of nutrients and is quite filling. Last night we made some homemade curry and put it over this. It was phenomenal!
- 1 small head cauliflower (about 1½lbs), roughly chopped
- ¼ cup cashews, chopped (soak for 30min up to 8 hours prior to making)
- ¾ cup unsweetened coconut milk (feel free to use a light version if you’d like)
- 2 Tbsp water
- ¼ tsp curry powder
- Ground cinnamon
- Soak cashews for 30 min to 8 hours. Not required but suggested for a creamier mash.
- Place cauliflower, cashews, coconut milk, salt and water to a boil. Reduce heat cover and simmer for 20 minutes.
- Sprinkle in curry and a dash of cinnamon. Mash with fork or immersion blender until it is a mashed potato like consistency. Add more salt, cinnamon or curry as needed.
- Serve as a side with your choice of topping, or top with anything of your choice!
Photo Credit: Detoxinista
There is a nice contrast between the hot filling and the cool crisp lettuce… all combined with a crunch from the final few ingredients. It is incredibly healthy and incredibly delicious.
- For Sauce
- 1 tsp five-spice powder, divided
- ½ cup soy sauce or (braggs liquid aminos for gluten free)
- 3 tablespoons oyster-flavored sauce
- ½ teaspoon arrowroot
- 1 Tbsp chili garlic sauce
- For Filling
- ½ cup farro (use quinoa for gluten free version)
- 1 Tbsp olive oil
- 1 shallot, diced
- 1 package (15oz) soft tofu, drained
- 4 cups mushrooms, diced
- 2 cups bean sprouts, chopped in half lengthwise
- 1 bunch scallions, sliced
- 1 can water chestnuts, drained
- 1 cup cashews
- 1 head of butter lettuce
- Cook farro (or quinoa) according to package directions.
- Make sauce by combining ½ tsp five-spice powder with remaining ingredients and whisk together. Set aside.
- Heat oil and cook shallot until fragrant and it starts to be come transparent.
- Add block of tofu and smash with a wooden spoon until it becomes small chunks. Season with remaining ½ tsp of five-spice powder. Cook until slightly browned, approximately 5 minutes.
- Add mushrooms and cook until tender.
- Meanwhile prepare lettuce wraps, but removing butter lettuce leaves and setting aside.
- Add cooked and drained farro and sauce. Cook for a few more minutes until mixed together.
- Finally add bean sprouts, water chestnuts, cashews and scallions. Mix together and then remove from heat.
- Spoon a bit of the filling onto a plate with a side of the butter lettuce leaves. Make individual wraps at the table in order to not have lettuce get soggy.