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Carrot Miso Pasta


By Rachel Shulman

I’ve been loving the storage carrots that I’ve been getting from a local farm this winter. They’re so sweet that I’ve mainly been using them in desserts like vegan carrot cookies or carrot-orange muffins.

But last night I decided to use carrots in a more savory application – as a vegan pasta sauce. It’s wonderful on warm whole wheat pasta, cold soba noodles, or any cooked grain.

Here’s the recipe (adapted from Marc Bittman’s How to Cook Everything Vegetarian):

Makes about 1 1/4 cup of sauce.

Barbecue Curry Tofu
Image courtesy of vasta via a Creative Commons license.

Ingredients:

1/4 cup neutral oil such as peanut or canola oil
1/4 cup rice vinegar
3 tablespoons white or yellow miso
2 medium carrots, cut into big pieces
1 inch fresh ginger, peeled and cut into coins
Salt and freshly ground black pepper
2 tablespoons toasted sesame seeds
1/4 cup of chopped cilantro or chopped scallions (optional)


Method:

Put the first five ingredients in a food processor or blender and puree until the mixture is chunky smooth. Taste and adjust the seasoning with salt and pepper if necessary.

Toss a few spoonfuls (or more, depending on how saucy you like things) into your pasta or grain. Garnish with sesame seeds and cilantro.

Extra sauce will keep for several days in the refrigerator, and is a delightful addition to winter salads, cooked beans, or baked tempeh.

 

To try some more recipes from Eat Drink Better click here.

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