Miso or fermented soybean paste is often used in Japanese cuisine. You can find it in the refrigerated natural foods section of the grocery store.
-
Miso-Glazed Cod with Brown Rice Edamame Pilaf
-
Wild Mushroom Barley Risotto with Scallops
This woodsy risotto would be at home on the menu of a gourmet restaurant. Barley gives a chewier, less creamy risotto than does rice.
_-_(500x500).jpg?w=120&h=120&quality=100)
-
Chicken with Vegetable Ragout
A ragout is a saucy French stew that can be made with meat or, as here, vegetables. It is much lighter than an Italian ragu, which is a thicker tomato-based meat sauce normally served over pasta.
_-_(500x500).jpg?w=120&h=120&quality=100)
-
Tofu Vegetable Lasagna
Lasagna makes a hearty main course. The fussy part is always the layering- the preparation for this meatless version is easy, and once it’s in the oven, you can put your feet up!
_-_(500x500).jpg?w=120&h=120&quality=100)
-
Creamy Panna Cotta
Panna Cotta means cooked cream in Italian. Our version is softly set, creamy and luscious. Butterscotch sauce takes it over the top.
_-_(500x500).jpg?w=120&h=120&quality=100)
-
Smoked Salmon Bar Sushi
You don’t need a special mold for our bar sushi, just a square baking pan. Think of it as cheater’s sushi, without all the rolling and forming!
_-_(500x500).jpg?w=120&h=120&quality=100)
-
Spinach-Rice Phyllo Pie
A delicious and stunning buffet centrepiece, this delicious phyllo creation is substantial enough for meat eaters.
_-_(500x500).jpg?w=120&h=120&quality=100)