One of our all time favorite ingredients has got to be miso paste, especially miso made from alternative ingredients other than soybean like this chickpea miso from South River (here). Though soybean is the most popular miso paste found in stores, we love the complexity of flavors in the different varieties of miso we've tried. Miso is a fermented food so it is slightly sour and tangy and also very salty as it is traditionally used as a base for soups and broth. We also love it as an ingredient for sauces, dressings, and even on popcorn (remember this recipe?)! This time around we opted for a hearty and bright bowl because when you're really hungry nothing is more satisfying than a dose of grains + protein slathered in salty goodness, or at least we think so. Join us!
PREP TIME: 50 mins
TOTAL TIME: 55 minutes
1 cup brown rice
1/2 cup toasted unsweetened coconut flakes
2 cups shelled edamame
1 Tbsp sesame seeds
2 tsp toasted sesame oil
1 tsp chili paste
Quick Pickled Radishes
1 large radish, we used a large watermelon radish
1/4 cup apple cider vinegar
3 Tbsp water
1 Tbsp fresh ginger juice
1 Tbsp fresh cilantro, chopped
3/4 tsp salt
4 Tbsp miso paste, we used our favorite chickpea miso from South River Miso Co
4 Tbsp water
2 Tbsp lemon juice
Begin by making the quick pickled radishes. Use a mandolin or a sharp knife to thinly slice radish into uniform circles. Place sliced radishes, apple cider vinegar, water, ginger juice, chopped cilantro, and salt in a bowl and toss to coat. Allow radishes to marinate in the brine for at least 15 minutes or longer while you prepare the rest of the dish.
Cook rice according to package then fluff with a fork and set aside. In a medium pan set to low heat, add coconut flakes and toast until light golden brown and fragrant, about 2 minutes. Remove toasted coconut from the heat and add to the fluffed rice.
Meanwhile, in a sauce pan set to medium heat add edamame, sesame seeds, sesame oil and chili paste and cook until mixture is warmed through, about 5 minutes. Remove from heat and set aside.
To make the dressing, combine the miso paste, water, and lemon juice and whisk until fully combined.
This dish can be served family style on a larger platter or in individual bowls. Place toasted coconut rice on a platter and top with edamame and radishes (without the brine). Sprinkle with sesame seeds and top with a drizzle of miso dressing. Serve warm or cold. If you do not plan to serve this all at once, keep each element of the dish separate and prepare just prior to eating. Left overs will keep in the fridge for up to 5 days.
This dish is as stunning as it is satisfying with a pop of bright colors perfect for the coming spring season. Though while the nights stay cold, we hope these hearty flavors topped with salty miso dressing will be the soul warming you need.
Jess and Cecelia
In Our Cupboard
Did you notice the gorgeous mini porcelain pitcher we used for our miso dressing? Because hey, presentation is everything! If you want something similar for your kitchen, head to Anthropologie --> Kitchen & Dining. Happy shopping :)
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.