Miso green beans

How do you handle fussy adult eaters in your household? Now I’m also not calling anyone in my household fussy – but it’s more a case of making sure we’re getting enough diversity and nutrients from our diet. Sometimes “I don’t like this” isn’t an option when you’re living a 100% gluten-free and vegan life.

My parents will laugh reading this, because they’ve done their time in that situation when I was a child fussy about the food on my plate. But here I am – as an adult – living breathing proof that you can do a complete 360.

So, when my partner says he doesn’t like a certain ingredient, I treat it as a challenge. Oh but you will like it, a little voice inside my head says. And guess what? It works. Take eggplant for example – he used to cringe when I brought some home. But now he looks forward to my miso glazed eggplant or hidden veg dal among other dishes.

Another thing not liked was miso – so much so that I had to avoid it like the plague. Well, guess what, we’ve had another breakthrough. Not only are these miso green beans incredibly tasty, they’re also incredibly easy. I’m talking 10-minute meal territory. I serve this up for lunch, but it’s also perfect as a side along with your protein of choice.

Kale Mary miso green beans.jpg

Miso green beans {gluten-free, wheat-free, soy-free, vegan}
Serves 2-4

250g green beans, trimmed and halved
2 spring onions, whites and greens divided and finely sliced
2 tomatoes, quartered (or 6 cherry tomatoes, halved)
Zest of 1/2 lemon
1 tbsp chickpea miso powder (I use Meru Miso) mixed with 1 tbsp filtered water
Salt and pepper, to taste
1 cup cashews, toasted
Thai basil, to serve

Heat some olive oil in a pan and add the green beans. Let cook 1-2 minutes before adding the spring onion whites. Cook a further minute, stirring occasionally then add tomatoes to the pan.

Stir through the lemon zest, miso powder with water, salt and pepper. Let cook an additional 1-2 minutes until tomatoes start to soften.

Add cashews, stir and remove from heat. Serve topped with remaining spring onion greens and some sliced Thai basil.

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Favourite things: February 2018

I thought I’d start a little series of my favourite things to show you what’s inspiring me, and what I’m enjoying. This is still very much a food blog, but since I can’t commit to posting a new recipe weekly, I’ll be sharing some other parts of my food journey.

  • Bill Granger’s stir fried curry brown rice with cashews without chilli and with a scrambled chickpea egg instead of regular egg (pictured)
  • This amber-coloured Maison Balzac handmade carafe and glass
  • Cooking to music by Dustin O’Halloran
  • Meru Miso‘s whole range of products
  • Dry January isn’t stopping me from enjoying Marissa A Ross’ guide to choosing wine. After reading 20 pages, I impressed myself at how I was able to describe a Storm Bay pinot noir
  • An all-black F!NK jug
  • My gluten-free vegan pesto pasta is on high rotation on hot summer days
  • This staggered glass floor lamp (not food related, but still…)
  • Trying to eat more quinoa in this household means I’m scrambling to find ways to make it more interesting. This recipe for khichari is getting me excited!
  • Savoury waffles… I’ll have a new recipe for you soon

Miso glazed eggplant {soy-free, gluten-free, wheat-free}

Vegetarian or not, miso glazed eggplant is my go-to at Japanese restaurants. But – like most things – my body doesn’t love it as much as I would like it to. It always leaves me feeling sluggish and unwell.

If you have the same problem, read on, because I have the solution. I’ve been finessing this recipe for a while. I’ve had it for lunch, eaten it as leftovers and served it up to guests at a dinner party, and it went down a treat every time. It is the only way to eat eggplant.

This baked miso eggplant is best enjoyed with a quick pickle of cucumber and red onion, and some steamed basmati rice. That’s all you need. Let the eggplant shine.

Kale Mary Blog miso eggplant

Miso glazed eggplant
Serves 4

2 tbsp chickpea miso (I love meru miso)
2 tbsp mirin
1 1/2 tbsp coconut sugar
1 tbsp filtered water
1 tsp sesame oil
6 baby eggplant, halved lengthways and scored
3 tsp water
2 tsp rice wine vinegar
2 tsp coconut sugar
1 tsp Himalayan rock salt
1/2 Lebanese cucumber, finely diced
1/4 red onion, finely diced
Steamed basmati rice, to serve

Preheat oven to 180 degrees C.

Add miso, mirin, coconut sugar, water and sesame oil to a small bowl and whisk until combined. Consistency should be more like a paste than runny.

Lay eggplant slices skin side down on a baking tray. Spoon paste over the flesh of the eggplant, reserving around 1/4 of the contents.

Place in oven for around 12 mins, before reglazing with the remaining glaze. Return to oven for a further 12 mins.

While eggplant is cooking, add rice wine vinegar, coconut sugar, water and salt into a small bowl and whisk until combined. Add cucumber and onion and ensure coated well. Let stand until serving.

Spoon rice into bowls and lay a couple of eggplant slices flesh side up on top. Then, pour over cucumber and red onion ‘pickle’ and sprinkle with sesame seeds.