We loved this! This is AWESOME! So, I LOVED this, but the dressing was too tahini-esque for me – I wanted a true miso-ginger dressing, a la my favorite Japanese restaurant. And, I jumbled meals. I’m glad to see you let your miso sit in the fridge for a long time because that was something that was worrying me. 2 tablespoons white miso (the mildest kind) We have to avoid both because of an allergy. I love me a quinoa bowl with assorted toppings and spicy peanut sauce. I had a little time, was happy to do a little less chopping and will never go back! The making part is very straightforward, no different to typical fried rice recipes. bali rice, indonsian fried rice, nasi goreng, I love hearing how you went with my recipes! Perfect ! I can’t find miso except as some kind of a liquid soup base, which doesn’t seem right, and I have literally searched EVERY H-E-B for 90 miles for tahini for your . This was my first time using miso paste. A certain 4 year-old would like me to add that it plays Twinkle, Twinkle when you hit the start button, so there’s that, too. I also added some roasted chickpeas for protein and some corn for sweet crunch. First Bali’79 and of course remember! And if you succeed at creating a digestives recipe that tastes like those in England, you’ll be my hero for ever and ever! Place rice or grain and cooking liquid in a rice cooker or on the stove. Rice vinegar is fairly mild and can have a faint sweetness to it. Is it supposed to be an almost peanut butter like texture, or am I doing it wrong? It’s one of my favorite things to eat for lunch in the fall. =) Is there anything I can use instead of rice vinegar? I changed one thing though– didn’t feel like doing a grain, so I subbed the grain out for some roasted onions. But it never occurred to me to use the dressing for anything else. And both recipes were quickly deemed part of our fantasy weeknight line-up by my husband and I (“fantasy” weeknights being those where you actually get home from work on time, get the baby to sleep with ease and still have a tiny reserve of energy for the minimal prep these dishes require.) Deep frying would be a quick process to finish off already-cooked potatoes and I imagine they’d end up a lot dryer inside as a result. My kids ( 6 and 1 1/2) love it, especially the dressing. Let’s get started:-(1) In small pot, add brown sugar and soy sauce. Thanks again!! I love vegetarian recipes that are new and different. Claire :). I did some adapting, based on previous comments: rather than using my blender, I stirred the dressing ingredients together, and I steamed the broccoli rather than roasting it. This was great! And mushroom to the broccoli. Or, you know, I could throw it down on the dinner table ten whole minutes (a record! but the teeny tiny little prick was soon forgotten as he launched himself onto the reception desk for treats. Ooh, consider this a formal request for the clotted cream and marmalade scones, please. Made this last night. Join my free email list to receive THREE free cookbooks! but they never did like broccoli, so I will have to find a substitute.Kale might be a option. Would sunflower butter (basically like peanut butter) be too nutty in the dressing? I made this with jasmine rice (no rice cooker yet here) and really love the dressing. I might cut back the vinegar slightly next time, but all in all, my husband said it was a keeper and he has very high standards! Made this for dinner tonight and it SOOOO hit the spot. Although I am very pleased with the result, I would like a recipe for SIX cupcakes!!! Instagram). Port Manteaux churns out silly new words when you feed it an idea or two. I’m new to Smitten Kitchen so please excuse the following newbie question: what does your reference to years past with corresponding dish mean? I added some other veggies and did a mix of quinoa and wild rice. It’s the butternut squash and chickpeas with Tahini dressing. I used an immersion blender, did I just over-blend it? Loved this! I put some on my nephew’s plate (he’s 2.5 and loves “dip-dips”) every day just to see what he does with it, and he has had it on cucumbers, Dino chicken nuggets, and, just now, tortilla chips. Tim — Actually, Lundberg wild blend is my favorite. I followed the recipe exactly except that I added oven roasted tofu to the finished bowls. Delicious, very satisfying, quick and easy to put together. I replaced the veggies with cauliflower florets and an avocado, keeping the broccoli. Silly me you know how many times I’ve browsed your recipe and totally missed that pictures. Sorry but roast beef calls for Roast not deep fried potatoes. It might not be the addition of water so much as the then-relative reduction in other ingredients. Goop suggests that you put the vegetables over a couple cups of spinach or other salad greens, but I used grains instead. Hi Deb, thanks for a great recipe for a miso sesame dressing! The dressing is definitely the secret sauce. sally — I have a recipe for a Japanese restaurant-style carrot-ginger-miso dressing over here. Made this last night and it is DEFINITELY going into regular rotation. Heat oil in a large skillet or wok over high heat. Tahini is a little bitter, and some are more bitter than others. Thanks SK! facilitates Linux and Chromebook for immediate messaging connection (no voice and video nevertheless, My boyfriend and I are trying to eat less meat and healthier, and this fit the bill. Until today. Great recipe. (Can’t wait to see you at 92nd Y!). Really lively and fun. We made it tonight and it was perfect for a cosy autumn evening. I used almond butter because I forgot to buy tahini and it was delicious! Luckily I have leftover dressing because I need a shot of it. My husband said it looked professional when I was done!! Add rice, 2 tbsp kecap manis and shrimp paste, if using. This is such a versatile recipe! I didn’t have tahini so used almond butter, and used an immersion blender to blend the sauce. jennifer in KS. ), this looks appropriate as a sugar counter-measure. :-( You get the picture. Question for you or anyone else – what could I use instead of tahini or sesame oil? I will try your take on the bowl-o-fun next! I didn’t hate them but was put off by their sweetness. I made this for dinner last night and brought the leftovers to my office for lunch today. Yes! I mean to tell you, that recipe is genius. And a brown rice medley (ours was from Trader Joe’s and includes seeds and such) cooked in beef broth was simply perfect. I made this with what I had on hand: dark miso, peanut butter, brown basmati rice, carrots, kale, and sliced avocado atop. 1/4 cup rice vinegar This looks wonderful. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Thank you Nagi❤️, I made this today, it was amazing! I really don’t feel like going across town to get some miso, so what could I use to make up for it? That’s what you get at a greasy spoon (cafe), but I always grill the sausages and sub the fried bread for toasted buttered bread and maybe even the sub the fried egg for scrambled. I’ve been in the market for a new one. Thanks for sharing! All of it was delicious, but it made a lot of dressing and my family is generally a light-on-the-dressing crowd, so I found myself repurposing it. :). Sticky rice dumplings (zhong) – Glutinous rice triangles wrapped in banana or bamboo leaves. That helped a bit but am reluctant to add more and dilute the flavor. If I’m using one rice measure of brown basmati, for example, or the Lundberg wild rice blend and wanted to add a half measure of quinoa, how much liquid would be added? Maybe cashew? can I do the same with lentils? I’ve used it as posted, and also in the roasted carrot & parsnip salad from your book over quinoa and some arugula. Thank you Put the potatoes in the dish of fat, move them about a bit to coat them and put the dish whole thing back in the oven and roast until perfect. I’m not joking. Zero fat/fiber/sugar. I decided to make the dressing for real this time (I usually use bottled salad dressing out of laziness), which was a GREAT decision, but I nixed sweet potatoes in favor of beets, parsnips, chick peas, and (of course) broccoli. The dressing is so good, Deb! I agree with all the other posters that the ingredients in this recipe tend to be lurking in my cabinets and fridge. Update: I have a newborn baby, I am primarily living off of food supplied by neighbors/friends and crackers/cookies/popcorn that can be shoved into my mouth by the fistful, and yet I’ve managed to make this three times. Hi Lisa, just do a straight swap with shrimp & all the other ingredients the same, it will be perfect! And I’m so glad you loved the UK! And a brown rice medley (ours was from Trader Joe’s and includes seeds and such) cooked in beef broth was simply perfect. I love this dressing! Roasted properly, they end up a deep russet red/brown colour and with thick, crispy outer layers surrounding a fluffy inside. I used a different brand of shrimp paste from Woolworths. And cookies, cakes and candy flavoured yogurts are just part of the diet. ayu — Is it really truly bad? It’s soooo good and made me feel great because it’s so healthy. I used red miso because it was all I had on hand and it was perfect. 5 stars! Brilliant. recipe! The timing is an issue (they can’t be held waiting for the rest of the meal) but they aren’t difficult otherwise. I roast the veggies a bit longer than recommended, and I sprinkle a small amount of fine backing sugar over the broccoli before I roast it. Would kale or other hard veggie work in place of broccoli? Used sweet potatoes and Brussels sprouts, delicious! When you say other nut butters….do you mean something like peanut butter will work? I cleaned out the dressing-blender with pads of fried tofu that I neatly disposed of with my face. I think I’ll shred some to cook along with the grains in their pot. Delicata squash, toasted hazlenuts, and cranberries – yes, please! That miso sauce would be good on just about anything. Yep, San Antone.) This was absolutely, truly delicious. I am also using the sauce to spice up an otherwise boring lunch. Here are the things I jotted down on my cooking wish-list whilst (!) I added sautéed mushrooms and black beans. Used peanut butter in place of tahini bc it was all I had and think it overpowered the miso a little, but still good. I always make extra and have found it delicious on a range of other veggies and–with a little extra oil added–as a salad dressing. How long do you think the dressing will keep in the fridge? I am definitely going to try this recipe soon. Caitlin — It can be thick, but it probably has more to do with the tahini variety (some are thicker than others, some parts of each jar/can are thicker too!). Easy, very tasty, and healthful. I’ve made this a few times now and am always amazed at how simple and delicious it is. and fried breakfasts, otherwise as a nation we would have probably sunk our small island with our weight! No no no the best roasts have roasties AND mash/boiled. I was too lazy to cook any grains so I had this on shaved zucchini (not to be virtuous, just didn’t want to dirty a pot haha). Will make this again and again. This looks like the perfect fall dish for me! Made this for dinner tonight and it was a hit! The seasoned stuff is sweetened, and that’s what I used and it seemed nice and balanced… but I’d be curious to try it with the non-sugared rice vinegar too. A collection of tasty meat recipes, including game pie, roast turkey, rabbit loin, oxtail, spice-crusted lamb rack, roast grouse, venison burgers and lamb shanks. It is SO easy to make – just reduce soy sauce and brown sugar. It was brown rice vinegar, which I assume is the same as regular rice vinegar. Delicious! I could eat this every single day. Was staring at my old broccoli and sweet pototoes this morning thinking that I must eat them before this weekend’s (Canadian) thanksgiving festivities. Wow, this dressing is amazing ! http://knowlesti.sg/. 1 teaspoon black sesame seeds, For the miso-sesame dressing Thanks for sharing. Made this the other night verbatim and it was excellent! Anyway, we do indeed love it and I think most people will be happy with it. This comes together quickly and makes a great weeknight meal. Any suggestions? Can the dressing be refrigerated? Thanks for a fabulous recipe, once again. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!). haha). ), and have been so interested in picking up some miso for recipes just like this, but have been a bit afraid of it going bad before I could use it all. Don’t have any fresh and not able to go to store. The sauce is amazing, and the roasted veggies are a great complement. Oooooh amazing. I do hope you try this. This is my kind of meal! Oh! SO easy and now I finally know the secret to making stir fried rice recipes so that the rice doesn’t clump together. I think the rice vinegar was maybe too strong. I used broccolini because it’s what I had in the fridge but otherwise made as directed. We did make a few additions or edits for me and my significant other. (You can do do in the oven if using an oven-proof skillet.) Or cooked white beans (which along with the rice would make a complete protein)? I’ve been making several of them and I’m seeing them everywhere. The broccoli and sweet potatoes turned out perfectly, but I found the dressing to taste too much like something I’d want on a salad. I’m thinking it’s going to be great on all kinds of things. Inspired by the version in Goop; dressing from The Smitten Kitchen Cookbook. (I bet you can consult Cook’s Illustrated for something like that.) Now if only I could find decent bangers in my Californian grocery store…, Wow, what a beautiful looking bowl of veggie & umami goodness! Made this last night – the dressing is AWESOME! I didn’t have sesame oil or rice vinegar, but subs for those worked fine, too. This sounds like the falliest of fall meals to me! I found the sauce overwhelmingly gingery and sweet (a taste issue– a little raw ginger goes a loooooong way for me, and I find that for my palate sweetness needs to be very strictly controlled in a savory dish containing sweet potatoes). I probably didn’t do this recipe the justice it deserves, don’t judge but I used Maggi Noodles instead of rice… But it was soooo nice. Yummy! Kids + adults loved it. Most-used electric gadget in my kitchen. Thank you!! For an unknown reason I have all the needed ingredients – even white miso, unopened and desperate to be used, roasted the veggies early this morning, just made the dressing – and it’s superb! Love it! so good! I love it! xx. I found the sauce was a bit too thick/creamy for my liking – any suggestions on what I can do to thin it out? But if this meal is what being a hippy is, then peace and love brah. Also we put this over Israeli couscous and added a little gochujang for some spiciness. I forgot how good and vesatile oven roasted veggies are. This dressing is AMAZING. 2 tablespoons toasted sesame oil thanks, Hi Grace – there’s a picture of it with the other ingredients in the post N x. hahaha. :) Hail Britania! Just in case that’s easier for you to find on the shelves than miso these days. Also used in: South Indian Eggplant Curry, Dal, Samosa Pie; Chilli powder – this is pure ground chilli that is spicy, not the blend sold in the US as “Chili Powder”. I served it over ordinary white rice. I make a double/triple batch these days of the amazing miso sauce, whack it in the fridge, and pour it over whatever my heart desires, on a regular basis. Still love this recipe, and the sugar snap salad from the book has become a favourite with me and just about anyone I have made it for. Did your recent update remove it? I love my rice cooker(Asian here) but this twist is do different and at least can make me feel I am healthy. Having no experience with miso before( not sure why), I’m thrilled I broke thru that barrier as this dressing is The Best. If you are in an urban area with a good asian population it could be worth a look. I was so glad to see this in the newsletter! Itadakimasu! Just felt like I needed to let you know, after checking back in on this recipe for the bazillionth time, that I love your work on here. Really spectacular — I could eat this every day for weeks without tiring of it. More recipes like this, please! I’ve been looking for a dressing recipe that I liked as much, and it’s eluded me for years. I add a splash of water to the dressing to get it to my preferred thickness but otherwise this is perfection. Major yummo!!!! haha I think My gym membership is frozen in block of ice next to my credit cards!Not on purpose of course ;) Deb – I love this post and I cannot wait for all the deliciousness comfort food recipes to come! So yummy! Love it, and my carnivorous husband is currently serving himself seconds! Outstanding! This was so delicious! I’ve been thinking about getting one – wanting to try this recipe – looks yummy. Comparable to tahini maybe? thank you for your reply. Hi Deb, This is one of my all-time favourite Smitten Kitchen recipes. Not deep-fried potatoes, no. I’ve also tried it with butternut squash added, and it’s still amazing. Love this recipe. Thanks for helping me fend off the Sad Desk Lunch, Deb! This was so good and I can’t wait to eat my leftovers later. I’m happy to report creamy peanut butter worked well when I was out of tahini. Thank you for making it somewhat less miserable. As with almost every traditional dish, there are many versions of Nasi Goreng. Hi! I’ve got this stand-alone steamer that I always use to cook my jasmine rice – I’m thinking I’ll try the grains in it as well this time. never disappointed with a smitten kitchen recipe! My friends and I all swooned over this dish tonight. But this…oh my. This looks so delicious! The end. Thank you, Deb! Omg!! ALSO, clotted cream and strawberry jam (NOT marmalade please!) I used brown rice instead of wild rice since it’s what I had on hand. Made Miso sweet potato and broccoli bowl tonight ! Cheers! Please give me a SMALL RECIPE!!! Notify me via e-mail if anyone answers my comment. Anyone ever tried it? Wow this was delicious! . They are processed, but on the scale of good, bad or ugly, they’re not horrible. Thanks again for the delicious (and vegan!) You might get that helmet fitted, and I hope this does not insult or anything, because it is too far back on his noggin to do any good if he falls on his face which is the most common way to fall on a propelled conveyance. Thank you for the advice! Thank you for this recipe!! Perhaps I can get my child to eat miso? Oh my goodness…so much deliciousness. Very adaptable. This is now one of my fav dinners! great weeknight meal! Holy moly. My husband isn’t a big broccoli fan (I make him eat it anyway) and suggested other fall squash varieties. The only thing I would reduce is the vinegar in the dressing, it was too vinegary for me. With dressing at the last minute (or on the side)? We appreciate it! Brilliant prologue. I love how thorough your directions are. Hopefully, there are many of those nights in our future because they were both SO GOOD! This is so delicious. I think I now know what the remaining 1/4 of a mammoth purple cauliflower will be used for. A very satisfying recipe – tastewise and visually. of quinoa, roasted sweet potatoes and brussels with a lemony-thyme-evoo dressing as I’m reading this. I think this dressing would go great with a cabbage salad as well. Swapped in an egg (bibimbap-style), also some sea bass, for protein to complete this excellent meal. This was sooo good! . Four years ago: Snickerdoodles, Date Spice Loaf and Lebanese-Style Stuffed Eggplant We are still, despite his turning 4 last week, stuck in PLAINLAND, meaning no sauce on anything, le sigh. Try living with a Brit. This seems like a very flexible dish that will work well with many various combinations. Serve with extra dressing on the side. Although I am out of rice vinegar now.. Hi Elliot — I use this one however my standard disclaimer about equipment purhases is that I’m not a reviewer, I didn’t, like, compare brands and this one came out ahead. Super good and rescued a less-than-particular steak. Oh wow, I love a good bowl of roasted veggies topped with a miso-tahini dressing. My god, diets are hard. I usually add greens. I served it over tri-colored quinoa and topped it with slivered scallions as well, to add an extra element of crunch. Mmm! I came on here to let everyone know how much of a total winner this recipe was, but it looks like others have done it before me, a few times! Dear deb was good but unnerving to hear your voice on Woman’s hour on radio 4 (was the Bbc home service of years gone by before rebranding)doing the perfect apple cake recipe. I also added hot water to the dressing because it was super thick. I will definitely have to try. It’s always divine. Made this tonight. For the bowl I made your blender mac and cheese a few days ago, and after I ate all of it, I was on the hunt for something healthy to counterbalance the pound of cheese I had just consumed. And my toddler loved the sauce so much that she ate it with a spoon. Toss chunks around one more time if it looks like they’re cooking unevenly. The sweet potatoes we get are very light yellow. :-), This looks delicious! I had no idea what to expect as I’ve never cooked with miso before. I want to try it with your cream scones recipe, which I ADORE (along with the cream biscuit one). The sauce is delicious. Adapted from Joanne Chang’s autumn quinoa salad (Flour, Too), I subbed in cauliflower, brussel sprouts, broccoli and sweet potatoes for her suggested veggies and nixed the cilantro in the dressing. Hopefully just brown rice and salt? If you’re looking for more of a half-half thing, you should simply use 1/2 the rice + whatever water would be needed for 1/2 the rice + an amount of quinoa + the amount of water recommended for that amount of quinoa. We paired this recipe with your plum cake (omg) and Clotilde’s recent slaw recipe. Thanks for a lovely vegetarian lunch option that I will adopt into my standard rotation! I love healthy food that is also gorgeous and delicious, and this ticks all the boxes! “In a small skillet, toast black and white sesame seeds until fragrant. Veggie Housemate No. It is sooooo good. Real news, curated by real humans. Now it’s been far too long since I’ve had it, so it’s going to be dinner tonight. I cube squash over kale and quinoa – finally getting the hang of quinoa! 1 cup dried rice or another cooking grain of your choice This recipe totally nailed it on both counts. We have peanut allergies in our house. I just made this and WOW. Food packaging is packaging for food.A package provides protection, tampering resistance, and special physical, chemical, or biological needs. I’m going to make this again, but instead of the miso dressing you give the recipe for, I think I’ll make a miso-butter sauce. Your recipes are always so full of flavour. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well (the banged up technique. Loved it though, especially the dressing, and asked for seconds. It’s so versatile and the miso sauce is epic! My fridge is never without it. I couldn’t get Miso where I live so I just omitted it, also couldn’t get tahini so substituted almond butter. Woolworths stocks the Chaokoh coconut gel in syrup and the sweet canned corn, while Coles sells the company's natural coconut water cans. Thank you thank you for making a recipe with ENOUGH sauce. I love this recipe and dressing so much! So I made the dressing with 1TB soy sauce instead of miso and it turned out delicious! thanks deb for taking a modest and simple dish, making it out of this world, and sharing the deets!! scones with english tea :) just don’t start the debate on whether the cream or jam should be spread on first…. The dressing combined with the sweet potatoes especially is out of this world. A rice cooker was my gateway appliance that helped me become a “real” cook. To replace the rice vinegar — Not sure, but I’d say a mild vinegar. I cannot begin to tell you how much I love this dish! Thank you Deb for the tip about slicking the roasting pans with oil rather than dousing veg in Boatloads of it. Then poured dressing onto veggies directly from the measuring cup, avoiding hassle of scraping down and washing regular blender. My husband and I just ate the whole lot… in one sitting. It really isn’t all roast lunches (roast potatoes please, not fried!) This is more of a creamy sesame thing. I’m going to try this for dinner tonight but as a side dish to some fish. Smitten Kitchen has been around for almost 12 years and I like to highlight what we were making on this date (or thereabout) in years past because it often provides perfect inspiration for right now. My tahini was very oily to begin with, so it worked well. Another lovely recipe Deb, many complements. Although I bet that dressing would make even cardboard taste good! This recipe is definitely more than the sum of its parts. Wow, I’ve been meaning to make this for a while now; brilliantly wonderful combination of yummy and virtuous! I think my 2 yr. old may even it this. I used quinoa as my grain. congratulations! This was one of those “how is something this simple such a satisfying meal?” kinds of dinners. Well…I combined two recipes of yours! BTW, are the black sesame seeds for flavor or visual impact? This was so good. The NYT has a miso chicken that starts with some of the same ingredients but I wonder if the ratios here would translate well. I loved it too! Thank you. I made this recipe earlier this week and it was a huge success! I am allergic to miso (well, soy), but this recipe sounds delicious so I was wondering if you have any recommendations for what would substitute well for the miso?
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