@NickDiGiovanni Makes Pesto Ramen???????| Ramen Guy REACTS
Miso Sesame Sauce (That Works on Every Vegetable)
Miso Sesame Sauce (That Works on Every Vegetable)
In the video, I serve this sauce on green beans, but it’s fabulous on any raw or blanched vegetables.
Any green beans will work for this recipe, but your timing will depend on the type of beans. In the video I am using very slender ones sold as “haricot verts” in the US. Of course, in French “haricot verts” simply means “green beans,” but in the US that term is usually used for thin green beans.
I often get questions about typos in the recipe when people see that 2 Tbsp of miso is 30g and 2 Tbsp of sesame seeds is 16g. That’s not a typo. Different ingredients have different density. 1 Tbsp of rocks and 1 Tbsp of feathers don’t weigh the same.
Serves 4
1 Lb (450g) trimmed green beans
2 Tbsp (30g) white miso
2 Tbsp (16g) toasted sesame seeds
1 Tbsp (15g) lemon juice
3 Tbsp (42g) neutral oil, like canola, grapeseed, etc
Bring a pot of water almost to a boil. Add some salt and get the water to a rolling boil. Dump in the green beans. If they want to poke out of the water, tuck them in and cover the pot. Set the timer for 2 minutes. After the first minute you should get your boil back. As soon as that happens, take off the lid so that the water doesn’t boil over.
To test if your beans are done, fish one out, dunk into cold water for 2 seconds and take a bite. Try to do this tasting very quickly, so that the rest of them don’t over cook. I like them very crunchy, so 2 minutes is plenty for me, but of course all green beans are different. Immediately drain them and rinse in cold water for a couple of minutes until they are completely cold.
Dump the green beans onto a towel and dry very well, then move to a large bowl.
Puree the miso, sesame seeds, lemon juice, and oil with a machine of your choice. The amounts I give will work with an immersion blender, but for the regular blender or food processor you might need to double the recipe. The leftover sauce can be refrigerated for a week and is great on many vegetables.
Coat the green beans with the sauce. Taste and adjust for salt and acidity.
You can also serve the sauce as a dip instead of coating the vegetables in it.
Support my channel
My Online Cooking Classes:
FACEBOOK:
TWITTER:
INSTAGRAM:
Miso Walnut Spinach
Looking for an exciting way to spice up your veggies? Try making our creamy, vegan miso walnut dressing. We serve it with sautéed spinach here, but it is a rich, creamy counterpart to most vegetables. Either toss your favorites in with the dressing or use it as a dip. No matter how you're eating it, we promise it'll be delicious.
Ingredients
Salt
10 oz baby spinach
1 inch-long piece ginger
1 clove garlic, grated
2 tablespoons light miso
1/2 cup shelled walnut meats
1/2 teaspoon soy sauce, or to taste.
Instructions
Bring pot of water to a boil and salt it;
steam spinach in water until wilted, about 30 seconds.
Drain and refresh in cold water, then drain again.
Place in a serving bowl.
Grate ginger and garlic over a bowl, then place in small fine strainer and press out juice, about a teaspoon.
Combine ginger and garlic juice with miso, walnuts, 2 tablespoons water and soy sauce in blender and blend until smooth, stopping machine and scraping down sides if necessary.
Toss spinach in sauce, and serve at room temperature.
Tofu made delicious! ????????
The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
Full episode here:
Still haven’t subscribed to Allure on YouTube? ►►
Sign up for our monthly Allure Beauty Box ►►
ABOUT ALLURE
The best daily makeup tips, skin-care advice, hair tutorials, product reviews, and videos from beauty experts.
Quick Pesto Hack: Unleash Fresh Flavors in a Flash! ????????✨
Transform your dishes with this lightning-fast pesto hack that delivers fresh, vibrant flavors to elevate any meal!
_______________________________________________________
Subscribe to Tastemade:
LIKE us on Facebook:
FOLLOW us on Instagram:
FIND us on Snapchat Discover:
JOIN us on Tastemade Makers: