While I have eaten it in plenty of dishes while dining out (hello miso blistered shishito peppers at Sprig & Vine, I only cooked with miso for the first time this past fall. And I’ve done the same thing with it each time… make this sauce for tempeh! So, since I wanted to share this recipe with you regardless, this month’s Recipe Redux theme of cooking with a new ingredient was a perfect opportunity to get it on the blog.
We eat mostly plant-based in the Jones household, but despite regular consumption of beans, lentils, protein rich whole grains and tempeh, Tim is not a huge fan of tofu. Unless of course, he is food prepping and overcooks it to the point where it’s crispy, but overly chewy and he mixes it with farro, veggies and some sort of sauce for lunches. Needless to say, we don’t enjoy tofu prepared the same way.
Disclosure: By posting this recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’ve decided to dedicate this recipe to my Mom as an early birthday present (send her a HBD message on Sunday – and yes I got her something else). It’s a rosemary packed post-workout potato dish. Her name is Rosemary, she is killing it with her running, and she is probably the reason why I love potatoes so much! Continue reading →