Tonights' game plan was to make Miso-Curry Delicata Squash from 101 Cookbooks . Sadly I had 1) no white miso and 2) no red Thai curry paste. I did, however, have a whole lotta red miso paste... and I got crafty and winged it. (wung it?)
I took delicata and firm tofu and mixed it with olive oil, and a spoonful of both RED miso curry and tahini. Then I stuck it in the oven at 400 for 20 minutes. I massaged the kale in tahini and olive oil and lemon juice. Then I toasted some pepitas and mixed e v e r y thing together.
I was so afraid it was going to taste awful. And the delicata, the kale, and (heaven forbid) the red miso would all have gone to waste! Gosh I wish that stuff would just disappear
But it was actually quite good. I had this ^ and then about another half of that serving. Can't wait to eat the leftovers tomorrow!
Know any recipes that call for a tub of red miso?