At The Plant Cafe Organic in San Francisco, Sascha Weiss uses a mixture of seasonal vegetables to make this dish.
- Makes 4 to 6 servings.Servings
- 2 teaspoons safflower or other neutral-flavored oil
- 1/2 red onion, peeled and diced
- 1/2 cup red or white miso, or a combination
- 1 tablespoon agave nectar
- 1/2 cup vegetable broth or water
- 2 tablespoons toasted sesame oil
- 1/4 cup lemon juice
- 1/4 cup ginger, peeled and chopped
- 1 tablespoon tamari soy sauce
- 1 tablespoon safflower or other neutral-flavored oil
- 1 large garlic clove, peeled and minced
- 8 cups mixed vegetables, peeled, if necessary, and cut into bite-sized pieces
- 2 cups quinoa, cooked in 3 cups vegetable stock or water
- 1 cup cubed baked tofu (optional)
- 3 tablespoons mixed chopped herbs, such as basil, mint, and cilantro
1. Heat the oil in a sauté pan over medium-high heat; add the onion and ginger, and sauté until they begin to brown. Cool.
2. Add onion and ginger mixture to a blender along with miso, agave, broth, sesame oil, lemon juice, and soy sauce. Purée until smooth and set aside.
1. Heat a large sauté pan over high heat; add the oil and then the garlic. Cook for 30 seconds or so until the garlic is fragrant. Add the vegetables and stir frequently until tender.
2. Add 3/4-cup of the miso-ginger sauce, adding more to taste, if needed. Add optional ingredients at this time, if desired, and continue to cook until the sauce has coated the vegetables.
3. Divide the cooked quinoa into 4-6 bowls, top with the vegetable sauté, tofu, and chopped herbs.
Recipe printed with permission from chef Sascha Weiss of The Plant Cafe Organic in San Francisco, California.