Savory miso paste with lemon creates a thick sauce that’s ideal both for drying veggies and dressing up a stir-fry.
- 3 tbsp white miso paste
- Zest and juice of one lemon
- 2 tsp honey
- 2 garlic cloves, minced
- 2 tsp sesame oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small head radicchio or 1⁄2 head red cabbage, thinly sliced
- 2 celery stalks, thinly sliced
- 1⁄4 cup chopped cashews
- 4 cups cooked brown rice, barley, or quinoa
- 1 jalapeño, sliced (optional)
- 2 cups dehydrated Brussels sprout crisps,* kale chips, or seaweed chips
1. In a bowl, whisk together miso paste, zest and juice, honey, garlic, and ¼ cup water.
2. Heat a large skillet over medium-high.
3. Add oil, bell pepper, radicchio, and celery, and cook, stirring often, until the vegetables soften, 3 to 4 minutes.
4. Remove from heat, stir in miso mixture, and sprinkle with cashews.
5. Divide vegetable stir-fry and rice, barley, or quinoa among 4 plates and top with jalapeño, if desired.
6. Garnish each plate with ½ cup dehydrated Brussels sprouts, kale, or seaweed. Serve immediately.
Hint: To make Brussels sprout crisps, clean, quarter, and coat raw sprouts with a mix of 3 tbsp white miso paste and juice of one lemon. Place onto a dehydrator tray so they do not touch, and dry at 135°F until crunchy and firm, about 4 hours.
- Serving Size: 4
- Calories: 20
- Carbohydrate Content: 66 g
- Fat Content: 13 g
- Fiber Content: 9 g
- Protein Content: 10 g
- Saturated Fat Content: 2 g