Today’s Meatless Monday ingredient is miso.
I really try to be creative on Meatless Monday days – I think some of my more creative miso recipes have already been published here. I really thought this would be an easy ingredient for me, but I found it one of the most difficult so far – thinking about it all week and I actually made four recipes.
Two of them had potential, and I will rework them to share with you soon.
These biscuits? I made twice and both times worked very well. I started with a simple biscuit recipe handwritten by my Grandma Z (I used butter in place of oleo…).
They were perfect for floating in a warm bowl of soup – salty, fluffy, with spots of jalapeno and melty cheese…
cheesy jalapeno miso biscuits
dairy, egg, and gluten free, vegan
makes 12 small (1 inch) biscuits
1/2 cup almond milk
2 tablespoons miso paste
2 tablespoons sesame oil
1 tablespoon apple cider vinegar
1 cup gluten free all purpose flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1 small jalapeno, minced
2 ounces havarti cheese (dairy free), cut into small cubes
In small bowl, stir together milk, miso, sesame oil and apple cider vinegar, combine completely.
In mixing bowl, whisk together flour, baking powder and xanthan gum. Add minced jalapeno and havarti cubes to flour, toss until coated. Stir miso milk mixture into flour, combining into a dough ball.
Spoon one inch pieces of dough onto prepared (parchment, silpat) baking sheet, bake at 350 for 15-17 minutes.
some of my other recipes using miso:
Visit Heather to see more miso creations:
Happy Meatless Monday!