Miso Tahini Glaze for Roasted Veg and Kale Salad

On 23rd of November, we had the great opportunity to work with Magic Organics's organically beautiful vegetables and grow knowledge of sustainability and functional medicine from Tricia Yap of Limitless Fitness.

In all honesty, when cooking vegetables that are of high quality and taste as they should, there's not much needed to do. 
Mixing in high quality fruit oils (olive, avocado or coconut oil) and sprinkling natural salt (rock salt or sea salt) will do the job. 

As gut health becomes the topic, I decided to share a recipe I like to make with miso - it will add probiotics from its fermentation to your veggies. 
With the prebiotics from the vegetables (the fibre that your body cannot digest, feeds off the varying good yeast and bacteria in your gut!) and probiotics from miso, it is the best match a man and woman can find. 

I also like to create miso recipes that serves miso 'raw'. Probiotic properties and enzymes can slip from cooking miso. For the exact reason, I incorporate miso in dips, sauces and dressings to keep the benefits locked in.

Foodcraft's miso is NEVER pasteurised. It is therefore important to keep the miso refrigerated at a certain temperature or it will ferment quicker than you want. 

This recipe is a no-brainer and versatile. It can serve as your dip, marinade, dressing and your glaze! 

In the recipe I will show how to adopt it as the dressing for Kale Salad and the glaze for roasted vegetables. (BTW, the pumpkins we've got from Magic Organics Co. were SO GOOD as they were, I decided NOT to brush glaze onto it. It was almost like candy!)

"Happy gut, happy life" - it's true!

Miso Tahini Glaze for Roasted Veg and Kale Salad
(Makes about 1.5 cups of tahini miso paste) 

✅Gluten-free
✅Vegan
✅Dairy Free
----------------------------
Ingredients 
130g, Chickpea Miso
130g, Tahini
2 Cloves, Garlic (grated)
1 Tbsp., Apple Cider Vinegar
½ Tbsp., Monk Fruit Sweetener
2 Tbsp., Water
2 Drops., Ginger Extract (or fresh ginger, minced)
Instructions
1. Mix all ingredients and pack in an airtight container for storage. It will last in the refrigerator for up to 1 week!!

And that's it! 
How to use? Find out below. 

Kale Salad with Tahini Miso Dressing
(Serves 4)
Ingredients:
200g, Fresh kale
3 Tbsp., Tahini Miso Dressing
¼ Cup., sliced almonds
Instructions:
1. Remove leaves from the stem of the kale and mince the stem to fine bits. Cut the kale leaves into fine strips and place all in a bowl to mix with the tahini miso dressing. Add almond slices to top and serve!

annnnd.....Voíla! 
Need another inspiration? 

Roasted Veggies with Tahini Miso Glaze
(Serves 8)
Ingredients:
1kg, Pumpkin Taro (about ½ of a large pumpkin)
2pc, Zucchini
10pc, Long Green Peppers
20pc., Green Beans,
To coat vegetables before roasting:
2 Tbsp., Olive Oil
½ tsp., salt
For the Glaze:
4 Tbsp., Tahini Miso Dressing
1 tsp., White Sesame
Instructions:
1. Preheat the oven to 200 °C.
2. To prepare the vegetables, remove the seeds and cut the pumpkin into bite-size and cut the zucchini lengthwise of 4 strips. Cut the long peppers into halves and remove the seeds and ends. Repeat for the fibre from the green beans and break into halves. Coat all with olive oil and salt. Pop everything in the oven.

(pumpkin and zucchini – 20min, green beans and peppers – 10min)



3. Place the roasted vegetables in a mixing bowl and add coat vegetables with the miso dressing

4. Plate the finished product on a serving plate and top with sesame seeds to serve! 

Try it at home, we trust you can do it too!