Plant-Based Seasonal BUDDHA BOWLS // Easy & Delicious
Recipes in this Video
Miso Aubergine, or Nasu Dengaku, is a traditional Japanese dish that showcases the umami-rich flavor of miso paired with tender eggplant. Often enjoyed as a side or main dish, it reflects the Japanese philosophy of using simple, seasonal ingredients to create harmonious flavors. Today, this dish is popular not only in Japan but also in various global cuisines, celebrated for its savory taste and versatility in vegetarian cooking.
Ingredients
- ●aubergine
- ●miso paste
- ●mirin
- ●sugar
- ●soy sauce
- ●sesame oil
- ●green onions
- ●sesame seeds
- ●ginger
- ●garlic
- ●rice vinegar
- ●water
- ●cooking oil
- ●salt
- ●pepper
Instructions
- 1Preheat the grill or broiler to medium-high heat.
- 2Slice the aubergine in half lengthwise.
- 3Score the flesh in a diamond pattern without cutting through the skin.
- 4Sprinkle salt on the cut sides and let sit for 20 minutes to draw out moisture.
- 5Rinse the salt off and pat the aubergine dry with paper towels.
- 6In a bowl, mix miso paste, mirin, sugar, soy sauce, sesame oil, and a splash of water until smooth.
- 7Brush the miso mixture generously over the scored flesh of the aubergine.
- 8Place the aubergine cut side up on the grill or under the broiler.
- 9Cook for 10-15 minutes until the flesh is tender and caramelized, brushing with more miso mixture halfway through.
- 10Remove from heat and let cool slightly.
- 11Garnish with chopped green onions and sesame seeds before serving.
Ingredient Alternatives
miso paste
Healthier: white miso
Cheaper: soy sauce
White miso has a milder flavor, while soy sauce can provide a savory taste.
mirin
Healthier: rice vinegar
Cheaper: apple cider vinegar
Rice vinegar offers acidity without sweetness, while apple cider vinegar is more accessible.
sesame oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil is a healthier fat choice, while vegetable oil is often cheaper.
sugar
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar is often less expensive.
Techniques
Equipment
Also Known As
Romesco sauce originates from the Catalonia region of Spain, where it was traditionally served with fish and vegetables. This vibrant sauce showcases the region's rich agricultural heritage, using local ingredients like roasted peppers and almonds. Today, Romesco has gained popularity beyond Spain, often enjoyed as a dip or condiment in various cuisines worldwide.
Ingredients
- ●roasted red peppers
- ●almonds
- ●garlic
- ●tomatoes
- ●olive oil
- ●red wine vinegar
- ●paprika
- ●salt
Instructions
- 1Roast red peppers until charred, then peel and seed them.
- 2Toast almonds in a dry skillet until golden, about 3-4 minutes.
- 3Combine roasted red peppers, toasted almonds, garlic, and tomatoes in a blender.
- 4Add olive oil, red wine vinegar, paprika, and salt to the blender.
- 5Blend until smooth and creamy, adjusting consistency with more olive oil if needed.
- 6Taste and adjust seasoning as desired.
Ingredient Alternatives
almonds
Healthier: walnuts
Cheaper: sunflower seeds
Walnuts provide healthy fats and are often less expensive.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil offers a similar flavor profile with health benefits.
red wine vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar is often more accessible and has a milder taste.
paprika
Healthier: smoked paprika
Cheaper: cayenne pepper
Cayenne pepper adds heat without the cost of specialty paprika.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups carrots, peeled and chopped
- ●1 head garlic, roasted
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/4 cup tahini
- ●2 tbsp olive oil
- ●2 tbsp lemon juice
- ●1/2 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup water
- ●Fresh parsley for garnish
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Spread the chopped carrots on a baking sheet and drizzle with olive oil. Roast in the oven for 25-30 minutes until tender and slightly caramelized.
- 3While the carrots are roasting, wrap the head of garlic in aluminum foil and place it in the oven for the last 20 minutes of roasting.
- 4Once the carrots and garlic are done, remove them from the oven and let them cool slightly.
- 5In a food processor, combine the roasted carrots, roasted garlic (squeeze out the cloves), chickpeas, tahini, lemon juice, cumin, salt, and black pepper.
- 6Blend until smooth, adding water gradually to reach your desired consistency.
- 7Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 8Transfer the hummus to a serving bowl and drizzle with olive oil. Garnish with fresh parsley.
- 9Serve with pita bread, crackers, or fresh vegetables.
Equipment
Ingredients
- ●2 cups pak choy, chopped
- ●1 red bell pepper, sliced
- ●1/2 cup carrots, shredded
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup fresh cilantro, chopped
- ●2 tablespoons olive oil
- ●1 tablespoon rice vinegar
- ●1 teaspoon soy sauce
- ●1/2 teaspoon sesame oil
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the chopped pak choy, sliced red bell pepper, shredded carrots, and thinly sliced red onion.
- 2In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, sesame oil, salt, and pepper to create the dressing.
- 3Pour the dressing over the salad ingredients and toss well to combine.
- 4Add the chopped cilantro and toss gently again.
- 5Let the salad sit for about 10 minutes to allow the flavors to meld.
- 6Serve chilled or at room temperature.
Equipment
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