miso

[Guest guest]

Christine,

 

You can buy miso soup at your local vegetarian store, or try a specialty

Oriental store. I have never had it. I believe it is very high in salt,

but so are lots of things. Since it is a comfort food, I will probably try

it some chilly winter night! The one I have seen comes in a packet. If you

live close to a larger city you should be able to find it. As for the tea,

I have had green tea but not at a restaurant, so I can't make a comparison.

 

-

<turknyr8

 

Saturday, September 23, 2000 4:59 AM

miso

 

 

>

> In a message dated 09/20/2000 3:49:22 AM Eastern Daylight Time,

> writes:

>

> > We just put the tofu into Miso or what ever soup toward the end of the

> cooking.

> > She likes it. We sometimes make it for ourselves. Steam any vegetables

> you

> > happen to have, and cook some noodles and put in Tofu. Put it all into

a

> pot of

> > miso and heat it up. Quick and easy soup. In Japan they eat miso soup

for

> > breakfast.

>

> Yum, I love miso soup. I consider it comfort food - it always make me

feel

> better, especially if my stomach is a little unsettled. Only thing is

I've

> only had it in sushi places. How does one make miso soup at home? Can

you

> buy a package mix or is it more complicated?

>

> While we're on the subject of Japanese food, how about green tea? I've

> bought several commercial brands at the store and always get " black " tea

that

> is very potent. How does one go about making the bland, leafy tea found

at

> actual restuarants? Anyone know?

>

> BTW, thanks to everyone who responded to me with ideas for cruelty free

> products. I haven't had time to reply to anyone personally, but I do

> appreciate all of the great tips!

>

> Christine

>

> contact owner: -owner

> Mail list:

> Delivered-mailing list

> List-Un: -

>

> no flaming arguing or denigration of others allowed

> contact owner with complaints regarding posting/list

> or anything else. Thank you.

> please share/comment/inform and mostly enjoy this list

>

>

>

[Guest guest]

miso is a soy product, you find it at the health food store and asian market

in the fridge section. you mix a bit of it with water and traditionally

cubed soft or silken tofu and wakami seaweed. it comes in different

extremes, fromlight to dark. i like to use light miso and blend it with

silken tofu to make a little more of a textured soup. i then cube some soft

tofu and add a touch of tamari and seaweed flakes, usually nori if i don't

have wakami on hand. arami is good in there too. but you pretty much

experiment with it and see what you like in terms of potency. also, they

make miso by the cup (like cup of soup, just add water) and they also sell

packets of individual sized miso soup. it should be on the macrobiotic

aisle of your health food store, by the nori and tamari and such. i think

it is westbrae.

good luck!

laurie

-

" Elizabeth Allan - Scotland " <elizaga

 

Saturday, October 21, 2000 6:51 PM

Introduction

 

 

> Hello everyone

>

> I found this list by accident while browsing around, and am

> fascinated. I've only tip-toed around vegetarian and am very much a

> novice, but interested in gradually changing to veggie. But have

> little knowledge or experience so am looking forward to learning from

> this list.

>

> I would particularly like to know about misu soup. Does one buy it

> from a health food store or make it from fresh ingredients? Also, I

> need educated about tofu, which type to buy? Advice much

> appreciated. Also any relevant websites anyone can recommend?

>

> I am Scottish and apart from the fact that I enjoy veggie food when a

> friend has made it, I have certain health problems, including

> digestive problems, which I feel would benefit. Lately my body has

> been telling me that it doesn't like what I am putting in to it.

>

> Are there any others from the UK on this list?

>

> Liz

>

contact owner: -owner

> Mail list:

> Delivered-mailing list

> List-Un: -

>

> no flaming arguing or denigration of others allowed

> contact owner with complaints regarding posting/list

> or anything else. Thank you.

> please share/comment/inform and mostly enjoy this list

>

>

>

>

[Guest guest]

Just checked the Miso which has been in my fridge for five years, and it is

still fine. I have been told it lasts forever. I think that because it is

already fermented it can't really go any mouldier than it already is!

[Guest guest]

Others may have already given thoughts, but I usually use miso to

make a broth. Add some seaweed of your choice, a bit of tofu, etc.

You have a totally delicious light soup that is good for what ails

you.

sara

 

, " happy_hrt2002 "

<happy_hrt2002> wrote:

> how do i use miso in cooking? what do i do with it?

[Guest guest]

Use it by adding to stews,soups etc.But do not boil, as it kills the beneficial cultures.

The Valley Vegan.happy_hrt2002 <happy_hrt2002 wrote:

how do i use miso in cooking? what do i do with it?

[Guest guest]

, " Amy " <sandpiperhiker>

> and a recipe book, $2 for a printed one, but free in PDF format:

> http://www.southrivermiso.com/recipes/index.html

>

 

 

Iprinted the PDF file booklet and will experiment with miso. I have

never used it.

G

[Guest guest]

This was wonderful information. Thank you!

linda

" Whatever you do will be insignificant and it is very important that you do it. "

Mohandas Gandhi

 

linda's Growing Stitchery Projects: womyn47

-

Amy

Monday, December 05, 2005 11:27 AM

Miso

 

 

I've read before, and found on South River Miso's webpage, that miso

lasts indefinitely as long as you keep it in the fridge.

 

" Q. How long does miso keep? I've had a jar in my refrigerator for

about a year. Is it still OK to use?

 

A. Because of its salt content, miso will keep indefinitely under

refrigeration, and it is OK to use miso that has been in the fridge

for a year or more. "

 

They have a great site with info about miso:

http://www.southrivermiso.com/aboutmiso/whatis.html

 

and a recipe book, $2 for a printed one, but free in PDF format:

http://www.southrivermiso.com/recipes/index.html

 

 

 

 

 

[Guest guest]

Hi Pat. i have had some brand of organic dried miso

soups before... i can't remember the brand but i think

it might have been made by Fantastic Foods or Hain.

They came in cups, like those paper cup-o-soup

containers, and you were to peel back the lid, add

boiling water and let sit for a few minutes before

stirring and eating. Quite delicious and so easy for

if you were on the road and wanted a healthy snack.

i will look for them to give more details when i go

to the store today if this is what you were interested

in.

As far as that bonito goes, i don't know what that is,

but i will look to see if it is on any of the ingredient

labels. Is bonito bad?

 

~ pt ~

 

The March wind roars

Like a lion in the sky,

And makes us shiver

As he passes by.

 

When winds are soft,

And the days are warm and clear,

Just like a gentle lamb,

Then spring is here.

~ Author Unknown

~~~*~~~*~~~>

 

, dr patricia sant <veggiehound

wrote:

>

>

> Someone, I think it was Shawn (I'm on Digest, so I

> kinda have to wing these replies), said something

> about Miso in dried soup packs? Could you tell me what

> brand you use? They'd be handy when in a hurry, I

> think, or (more obviously) when out of regular

> 'squishy' miso (can't say 'fresh' cuz it's fermented,

> or can I?)- or travelling, I suppose (thinking ahead).

> All the packs I've seen have bonito in them :-( but I

> know that others must surely exist.

>

> I'd appreciate the help. Many thanks.

>

> Love, Pat

[Guest guest]

Hi PT - sorry, I'm awfully behind with reading Digests

cuz - well - having a doggie crisis right now (my

darling younger beagle went blind over the weekend and

I'm all bent out of shape) - but, to answer your kind

reply to my miso request:

 

>i have had some brand of organic dried miso

soups before... i can't remember the brand but i think

 

it might have been made by Fantastic Foods or Hain.

They came in cups. . .i will look for them to give

more details when i go

to the store today if this is what you were interested

 

in.

 

YES, thanks - I wouldn't use them a lot, but they

would be great for emergencies (like too pooped to

cook!), single serves (as they are), travel, etc.

Shall look for the two brands you mention in the

meantime.

 

>As far as that bonito goes, i don't know what that

is,

but i will look to see if it is on any of the

ingredient

labels. Is bonito bad?

 

Not to another bonito :-) But it's a kind of small

tuna, very popular in broth with Japanese cooks and

very very often (usually, even) a component of miso

soup. Always something, isn't there?

 

Thanks - and hugs.

 

Love, Pat

 

 

 

 

 

 

 

[Guest guest]

Shawn wrote:

 

>Also, try to find the " low sodium " packets of dried

miso soupl..... . . . can have 20 to 33 % of a days

recommended salt . . .

 

Thanks for the heads up :-) Shall take your advice to

heart - also about the Tamari, etc., it's wonderful

without so much salt - you can actually taste the soy!

 

Best love, Pat

 

 

 

 

 

[Guest guest]

Ben

 

An article on Miso.

 

I do not use it too often because of the salt as I do not cook with salt.

But I will have it from time to time.

 

http://www.southrivermiso.com/aboutmiso/whatis.html

-

" ben miller " <wheelscribe

 

Friday, January 05, 2007 10:02 AM

miso

 

 

> Hi everyone,

> How healthy is miso. I'm using miso as part of my lunch for the first

> time in a long time, and in reading the nutritional info on the label

> it seems to be a lot of sodium and not much else. I've read elsewhere

> that it contains numerous other nutrients. What's the full story?

>

> peace and blessings,

> ben

>

>

>

>

[Guest guest]

It sure helps to rid me of a cold. I use it as a

flavoring for soups, in rice when it's cooking. I

have no idea about the sodium content since I don't

watch my sodium.

I did find you a good link on it.

 

http://www.whfoods.com/genpage.php?tname=foodspice & dbid=114

 

Hope this helps (:- )

Donna

--- ben miller <wheelscribe wrote:

 

> Hi everyone,

> How healthy is miso. I'm using miso as part of my

> lunch for the first

> time in a long time, and in reading the nutritional

> info on the label

> it seems to be a lot of sodium and not much else.

> I've read elsewhere

> that it contains numerous other nutrients. What's

> the full story?

>

> peace and blessings,

> ben

>

 

 

The candles blew then disappeared

The curtains flew then he appeared...saying don't be afraid

Come on baby...and she had no fear

And she ran to him...then they started to fly

Source: The Reaper-Blue Oyster Cult

 

 

 

 

 

[Guest guest]

On Fri, 2007-01-05 at 15:14 -0500, Alyssia wrote:

>

> Ben

>

> An article on Miso.

>

> I do not use it too often because of the salt as I do not cook with

> salt.

> But I will have it from time to time.

>

> http://www.southrivermiso.com/aboutmiso/whatis.html

 

Thanks, Alyssa. I'll use that as a reference. I'm watching my salt also

so I share that concern. We use very, very little salt in our own

cooking.

 

peace and blessings,

ben

[Guest guest]

On Fri, 2007-01-05 at 19:10 -0800, Donnalilacflower wrote:

> It sure helps to rid me of a cold. I use it as a

> flavoring for soups, in rice when it's cooking. I

> have no idea about the sodium content since I don't

> watch my sodium.

> I did find you a good link on it.

 

Thanks, Donna. I saw that page too, which was reassuring given the

seeming lack of nutritional qualities on the label. That said, it did

make a good soup and was indeed what I needed to eat at the time - so I

agree about it's healing properties.

 

peace and blessings,

ben

[Guest guest]

Hi, Barbara,

 

Miso is fabulous. I love it.

 

There are many kinds of miso. The mugi miso that you have that is a

dark barley miso that has been aged at least three years is

considered the best for healing. It has a stronger flavor and is

typically used in soup or to pickle vegetables.

 

Shiro miso or white miso is made from rice and not aged as long. It

is good in soup but also sauces, stews, and with light colored foods,

where you don't want the dark color of another miso.

 

Red miso is also popular.

 

Miso may be aged for as little as five days to three years or more.

It may be made from rice, barley, chickpeas, aduki beans, buckwheat,

millet, rye, amaranth, etc. Each has a different flavor.

 

Don't be afraid to experiment to find the combinations you like best.

 

My favorite miso is mellow chickpea miso or sweet chickpea miso,

which is a yellow color. The mellow has a slightly stronger flavor

which I prefer in certain instances.

 

I always keep a chickpea miso, white miso and mugi miso in my

freezer. Then I have whatever looked good at the time.

 

I use miso for flavoring in casseroles, sauces, soups, stews, just

about anything you can think of. As a medicinal agent, I usually use

it only in soup so it does not get too hot and kill off any of the

beneficial bacteria. Though I believe you still get some of those

benefits regardless of the cooking method, when I am not well, I want

the maximum benefit.

 

Hope that helps.

 

Jo-Ann

 

 

 

, BarbaraJean1732 wrote:

>

> Good Morning!

>

> Can anyone explain or point me to an explanation of the varieties

of Miso,

> and which ones might be good for which purposes? I have one jar

that I bought

> awhile ago, and love to put it in soup. It's a three-year barley

Miso. But

> I've gathered there are a lot of different kinds. I just kind of

picked

> this one randomly to try it. Are there things other than soup

that you make

> with it?

>

> Yesterday, I made a big batch of refried pinto beans in my slow

cooker. I

> like to make my own to avoid salt and fat being added. I brought

the beans to

> a boil first in a pan, then turned off the heat and let them soak

an hour

> and then rinsed them in a collander so they won't be so gassy to

eat. Then put

> them in the slow cooker for the afternoon covered with fresh

water. I had

> put in too much water, so I before I mashed the beans, I ladled

the excess

> water into a small pan with a few of the beans, and used it for a

soup stock. I

> don't know why I never thought of that before! You've all got me

in the

> cooking mood. Since I was going to have the refried beans for

Mexican, I

> wanted the soup to be more Asian, for variety. I added some

veggie bouillion,

> a spoonful of the Miso, a bit of soya sauce, lots of onions and

celery, a big

> handful of fresh pea pods, some dried parsley, and a hefty

sprinkle of

> ground ginger. It came out delicious! I have enough for two more

meals, plus the

> freezer received several little one-cup containers of the refried

beans so I

> can just grab them as needed. I'll have some of them for Tostadas

today, as

> I've been craving those for a bit.

>

> Love & Light, Barbara

> BarbaraJean1732

>

> .-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-

=*=-.

>

> No aspect of Grandmother is neutral. By this I mean

> to convey that no facet of Herself is without purpose or

> benefit. There is no element which She intended to keep

> hidden. She is selfless. She is eternally giving. In return

> we must respectfully recognize Her gifts and accept them

> with the reciprocal attitude of gratitude.

> -- Mary Summer Rain, _The Singing Web_

>

> .-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-

=*=-.

>

>

>

> **************Start the year off right. Easy ways to stay in

shape.

> http://body.aol.com/fitness/winter-exercise?

NCID=aolcmp00300000002489

>

>

>

[Guest guest]

I have read your reply on varieties of miso. That's enlightening. I

am new here in this group and in our place, Phuilippines, wew are

familiar only with one type of miso: one that ismade from soybean.

Can anyone share how to make the others? Thanks.--- In

[Guest guest]

In a message dated 1/20/2008 9:19:43 P.M. Eastern Standard Time,

jo-ann writes:

 

Thank you, Jo Ann,

 

That definitely did help! I'll put a chickpea one and a white one on my

next shopping list for the health food store, as I wanted something to

experiment with that was milder for sauces. You said you keep them in your

freezer.

I've just had mine in the fridge, and it seems fine there. But I did wonder

about shelf life. I saw on Rachael Ray that her mother keeps a jar of

mincemeat in the freezer and adds a spoonful to curry, which sounds like a

great

idea, except I was uneasy about having a glass jar in the freezer. Have you

had any problems with that? I suppose it would be less of a danger if you wait

until you use some so that it would allow for expansion. I remember once

long ago, my ex-husband forgot he put a can of soda into the freezer to chill

" for a few minutes " ... it exploded out the pop-top and made a major mess.

Frozen soda spritz looks very weird.

 

I keep all my flours and whole grains in the freezer, and nuts. I have

another freezer in my laundry room downstairs, and right now, it's FULL. I've

got to stop shopping for anything but fresh stuff, I think, and start using

some of it up! When I see favorite flours or rices on sale, I buy three, and

after awhile... full freezer!

 

But I can probably make room in the fridge's freezer upstairs for Miso.

 

<<<Miso is fabulous. I love it.

 

There are many kinds of miso. The mugi miso that you have that is a

dark barley miso that has been aged at least three years is

considered the best for healing. It has a stronger flavor and is

typically used in soup or to pickle vegetables.>>>

 

 

 

 

Love & Light, Barbara

BarbaraJean1732

 

 

 

**************Start the year off right. Easy ways to stay in shape.

http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489

 

 

 

[Guest guest]

I am afraid I have no idea how to make it. I only know how to buy it:)

 

Jo-Ann

 

, " joseduwi " <joseduwi

wrote:

>

> I have read your reply on varieties of miso. That's enlightening. I

> am new here in this group and in our place, Phuilippines, wew are

> familiar only with one type of miso: one that ismade from soybean.

> Can anyone share how to make the others? Thanks.--- In

>

[Guest guest]

Miso keeps a long time in the fridge, but I keep so many kinds I just

put them in the freezer. I usually keep the mugi miso in the fridge

because I use it the most often, but I keep the rest of the

collection in the freezer.

 

We just moved here a year or so ago and the freezer is a mess and I

have not fully restocked all I use to have. One day, I plan to pull

everything out and rearrange it all and actually KNOW what I have and

what I don't any more. But I don't know that I have ever had less

than three miso's since I began to use it.

 

I tasted the chickpea miso at a class and fell in love with it and it

became a staple with my white and mugi. Red comes and goes, as do

the other varieties. At one time, I know I had at least six miso's

in operation, because I wanted to try the many kinds and was finding

the new tastes so interesting.

 

But a sweet, a mellow and a strong will cover just about any

situation that should arise. Therefore, I always have the three on

hand.

 

I have only had several glass jars break in the freezer in the 20

some years I have been cooking and freezing. The several times they

broke I either filled them too full or dropped them.

 

I put almost everything in glass. I don't really like to use plastic.

 

My husband has also created the frozen soda explosion. But I am the

one who created the real soda mess. We were going away and I was

packing the cooler. The can slipped from my hand and hit just right

that it sprung a pinhole size leak and started propelling itself

around the kitchen as I was grabbing for it. When I finally got it

and tried to get it to the sink, I slipped on the wet floor and went

flying. Now I am crawling around the floor trying to get a grip as

the can is still squirting soda everywhere. I finally wrestled it

into the sink. I was cleaning up soda for the rest of the three

years we lived there. I needed to take a shower before we left. I

was crying because now we were late (While I was cleaning up the mess

and taking a shower, a blizzard moved in. The two hour drive took us

over six hours and at one point I thought we were going to be

stranded on this highway in the snow and I would die of pneumonia if

nothing else because my hair was still wet from the shower.) The day

was a disaster!

 

In the last two houses I had perfectly organized freezers. This move

was not so organized and my freezer just got thrown together. I have

been trying to use things and empty it so I can really get it

organized the way it should be.

 

Jo-Ann

 

, BarbaraJean1732 wrote:

>

>

> In a message dated 1/20/2008 9:19:43 P.M. Eastern Standard Time,

> jo-ann writes:

>

> Thank you, Jo Ann,

>

> That definitely did help! I'll put a chickpea one and a white one

on my

> next shopping list for the health food store, as I wanted something

to

> experiment with that was milder for sauces. You said you keep them

in your freezer.

> I've just had mine in the fridge, and it seems fine there. But I

did wonder

> about shelf life. I saw on Rachael Ray that her mother keeps a

jar of

> mincemeat in the freezer and adds a spoonful to curry, which

sounds like a great

> idea, except I was uneasy about having a glass jar in the

freezer. Have you

> had any problems with that? I suppose it would be less of a

danger if you wait

> until you use some so that it would allow for expansion. I

remember once

> long ago, my ex-husband forgot he put a can of soda into the

freezer to chill

> " for a few minutes " ... it exploded out the pop-top and made a

major mess.

> Frozen soda spritz looks very weird.

>

> I keep all my flours and whole grains in the freezer, and nuts. I

have

> another freezer in my laundry room downstairs, and right now, it's

FULL. I've

> got to stop shopping for anything but fresh stuff, I think, and

start using

> some of it up! When I see favorite flours or rices on sale, I buy

three, and

> after awhile... full freezer!

>

> But I can probably make room in the fridge's freezer upstairs for

Miso.

>

[Guest guest]

Again, read the labels. When I was in my favorite grocery store in

Japantown last week looking for barley miso, I read the label on every

single tub -- at least 20 different kinds. At least half contained

seafood -- generally labeled as dashi. (Always watch for dashi or bonito.)

 

Furthermore the tubs have almost no English. But besides the Japanese

label, there is always, somewhere, a small label in English that lists

the ingredients. I love this store, but it can be a little

overwhelming. :-)

 

Sharon

 

Donnalilacflower wrote:

> In the Asian markets miso is packaged in square tubs like this

>

> http://www.asianfoodgrocer.com/index.asp?PageAction=VIEWCATS & Category=1561

>

> At Whole Foods I find it in round white cottage cheese shaped tubs. I have

White Wave brand

[Guest guest]

I need to eliminate sodium. Is Miso something that should not be in my

menus ? Does it have health benefits. Thanks,

Dorothy

[Guest guest]

I love miso soup and miso itself does have alot of trace minerals and good stuff. Because it is a fermented soy product it also has been show to possibly help prevent breast cancer... who knows if this is true or not? (I am not a doctor). If it is unpasteurized, it can also have beneficial bacteria like other fermented foods (thing yogurts, kim chee etc...). It is pretty high in sodium though. I believe it has around 600 mgs per tablespoon.This website has some info about and uses of miso.I hope this helps.-Erin , "dgp" <dgpagano wrote:>> I need to eliminate sodium. Is Miso something that should not be in my> menus ? Does it have health benefits. Thanks,> Dorothy>

[Guest guest]

Cold Mountain and Westbrae both make lower sodium miso.

Dr. Shen

 

, " rileysoprano " <rileysoprano wrote:

>

> I love miso soup and miso itself does have alot of trace minerals and

> good stuff. Because it is a fermented soy product it also has been show

> to possibly help prevent breast cancer... who knows if this is true or

> not? (I am not a doctor). If it is unpasteurized, it can also have

> beneficial bacteria like other fermented foods (thing yogurts, kim chee

> etc...). It is pretty high in sodium though. I believe it has around 600

> mgs per tablespoon.

>

> This website

> <http://www.soyfoods.org/products/soy-fact-sheets/miso-fact-sheet> has

> some info about and uses of miso.

>

> I hope this helps.

> -Erin

>

>

> , " dgp " <dgpagano@> wrote:

> >

> > I need to eliminate sodium. Is Miso something that should not be in my

> > menus ? Does it have health benefits. Thanks,

> > Dorothy

> >

>

[Guest guest]

oh cool!! thanks for sharing! Its funny but I eating miso soup on my lunch break right now!

-Erin

 

 

 

 

shenlvst2 <shenoa Sent: Wednesday, August 19, 2009 12:49:38 PM Re: miso

Cold Mountain and Westbrae both make lower sodium miso.Dr. Shen, "rileysoprano" <rileysoprano@ ...> wrote:>> I love miso soup and miso itself does have alot of trace minerals and> good stuff. Because it is a fermented soy product it also has been show> to possibly help prevent breast cancer... who knows if this is true or> not? (I am not a doctor). If it is unpasteurized, it can also have> beneficial bacteria like other fermented foods (thing yogurts, kim chee> etc...). It is pretty high in sodium though. I believe it has around 600> mgs per tablespoon.> > This website> <http://www.soyfoods.org/products/soy-fact-sheets/miso-fact-sheet> has> some info about and uses of miso.>

> I hope this helps.> -Erin> > > , "dgp" <dgpagano@> wrote:> >> > I need to eliminate sodium. Is Miso something that should not be in my> > menus ? Does it have health benefits. Thanks,> > Dorothy> >>

[Guest guest]

At 10:57 AM -0400 8/31/09, Judy Goldsmith wrote:

The recipe was for a spread for burritos or chips. Maybe

I'll try one of the recipes that only calls for a teaspoon of the

miso.

Judy

 

 

 

On Behalf Of yarrow

That sounds like a huge amount of miso! (Is that a carrot salad

recipe? If so, I'd add more vegetables.)

 

 

 

 

Here are a couple versions of a recipe (using lots of miso)

that I vaguely recall tasting years ago, but that I've heard gets rave

reviews from people. I knew someone who wanted to replicate it at home

and, not knowing there was miso in it, tried all kinds of combinations

with white beans without coming close to the taste.

 

Millennium's Tofu Bean Spread

 

While waiting for their meals, diners at Millennium enjoy this unique,

flavorful spread with freshly baked breads.

 

1 lb. firm tofu

1/4 cup mellow light miso

1 cup braised onions and garlic (see below)

In a food processor, combine all ingredients until the mixture is

smooth.

 

Braised Onions and Garlic

 

6 cups yellow onions cut into 1/2-inch crescents

2 cups peeled garlic

2 tsp. fresh rosemary

1 Tbsp. fresh thyme

1 Tbsp. dried oregano

1 Tbsp. dried basil

1 tsp. dried sage

1 tsp. dried tarragon

1 tsp. salt

1 cup white wine OR veg stock OR water

 

Combine all ingredients in a saucepan and cook over medium heat,

covered, until garlic softens and mixture is lightly caramelized,

about 20 minutes. Add a little more liquid if it is too dry.

 

##

 

The Millennium Cookbook has a similar, and much simpler,

version...

 

 

Millennium Tofu Spread -- Makes about 2.5 cups

 

In a large saute pan or skillet, cook

 

1 yellow onion, cut lengthwise into thin crescents

3 cloves garlic, peeled but left whole

1 tsp sea salt

1/4 cup dry white wine, nonalcoholic white wine, sherry, or veg

stock

 

over medium heat until the onions just start to soften, about 5

min.

Add

 

1/2 tsp. dried thyme

1/2 tsp. dried sage

1/2 tsp. minced fresh rosemary

1/2 tsp. dried basil

1/2 tsp. dried oregano

3/4 tsp. ground pepper

1/4 tsp. ground nutmeg

1/2 cup light veg stock or water

 

Cover and cook until the liquid evaporates and the onion and garlic

are very soft and light brown, about 20 minutes. Remove from heat and

cool to room temp.

Crumble

 

12 oz. firm tofu, drained

 

into a medium bowl. Add

 

1/4 cup light miso

 

and the onion mixture and blend well. In a food processor, process

this mixture, in batches if necessary, until smooth. Serve at room

temp. or chilled.

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