There’s nothing more irritating than having to buy these trashy sauces or just
being stuck with the boring combination of olive oil + lemon when you have some
salad left in the fridge.
Although I run away from soy (tofu, soymilk, texturized vegetable protein, soybean oil) because they are packed with anti-nutrients, hormones and-you-go-there-and-google-it, I am quite ok with its fermented derivatives: tamari, tempeh and miso (but bio/organic from good sources!).
Although I run away from soy (tofu, soymilk, texturized vegetable protein, soybean oil) because they are packed with anti-nutrients, hormones and-you-go-there-and-google-it, I am quite ok with its fermented derivatives: tamari, tempeh and miso (but bio/organic from good sources!).
The outcome is darker than the original recipe, I guess because my miso paste is dark brown and the other person probably used the white version. And I must say, they got me when they said this can be kept in the fridge for about one month ;)
From Bowl of Delicious
Perfect, I will try this one! Thanks for sharing!
ReplyDeleteYour're always welcome, my friend :*
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