I love miso. It is so versatile. I basically put it on everything. Before summer I started a flaxseed miso and I am putting it on all autumn vegetables. It will turn mushy, soft pumpkin into a slightly crisp, brownish vegetable with an awesome complex flavour.
for 2 person
1/2 muscat pumpkin cut into dices
1 teaspoon of flaxseed miso
5 tablespoons of olive oil
Preheat the oven to 200 degree celsius.
Mix the miso with the oil until you have a emulsion. Rub the pumpkin with salt and the emulsion. Distribute the pumpkin evenly on a tray but make sure the pumpkin dices are well spread out. Bake for 15 minutes and give it a final touch of 5 minutes with the grill function turned on.
The pumpkin should have a nice brown colour. Pick the pumpkin with a fork, if it is soft - it is done.
5 tablespoons of red wine vinegar
With a peeler scrap of carrot straps. Heat the vinegar, add salt and pour it over the carrot straps. Set aside.
50g (1/4 cup) of basmati rice
100g (1/2 cup) water
Wash the rice and bring water and rice to a boil. Then turn of the stove and leave the pot on the hot plate. Leave the lid on, it will cook basically by itself.
Joghurt with black garlic dressing
150 g (1/2 cup) greek yoghurt
3-4 cloves of black garlic
1 tablespoon of lemon juice
3 tablespoons of olive oil
1/2 teaspoon of salt
Mix all ingredients together in a blender, but add the oil at the end. This will give the creme a better structure. Salt & pepper - maybe more lemon juice if you like.
Pan-fry 4 slices of tempeh using vegetable oil. At the end use some soy sauce to deglace. Set aside.
1 tablespoon dried thyme
1 tablespoon sumach
1 tablesppon of roasted sesame
1/2 tablespoon of salt flakes
mix and fill it in a glass jar.
At the bottom of a bowl put the rice. Layer pumpkin, carrots and tempeh and drizzle some sauce between the layers. Finally sprinkle some za'atar on top of the dish & ENJOY!