Baycrest Health Sciences & Baycrest Foundation Publications
Issue link: http://baycrest.uberflip.com/i/1530531
28 • BrainMatters • Fall/Winter 2024 MISO SAL AD Brain healthy foods can help support memory, fight free radicals, slow brain disease, control inflammation, enhance concentration, support learning, and even improve your mood. This dish features brain- boosting ingredients, including lean protein, leafy greens, nuts, and healthy fats. To learn more about brain healthy foods visit our food guide here: baycrest.org/BrainHealthFoodGuide Thank you to Mandy's Salads for sharing this crunchy and savoury Miso Salad recipe from her newest cookbook More Mandy's: More Recipes We Love. MISO SALAD Serves 1 INGREDIENTS • 3 cups chopped romaine lettuce • 1 cup mesclun greens • ½ cup Mock Chicken • ½ avocado, diced • ¼ cup frozen edamame, thawed and rinsed • ¼ cup diced red bell pepper • ¼ cup shredded carrot • ¼ cup sliced scallions • ¼ cup diced Granny Smith apple • 1 tablespoon unsalted peanuts, toasted and coarsely chopped • ⅓ cup Miso Ginger Dressing DIRECTIONS Combine all of the ingredients in a large stainless-steel bowl. Top with the dressing and, using tongs, toss until well mixed and dressed. MOCK CHICKEN Makes 2 cups INGREDIENTS • 1 14-ounce package firm tofu, unopened • 2 tablespoons tamari • 2 tablespoons nutritional yeast flakes • 1 teaspoon salt • ½ teaspoon freshly ground black pepper • 2 tablespoons avocado oil DIRECTIONS Place the unopened package of tofu in the freezer for 24 hours or longer. Defrost the tofu at room temperature until soft and squishy, about three hours. This helps the tofu keep its form. Open the package and drain the tofu over the sink, squeezing with your hands to remove excess liquid. Then, over a large bowl, use your hand to crumble the tofu into small bite-size pieces (no bigger than one-inch). Toss the crumbled tofu with the tamari, nutritional yeast, salt, and pepper. In a large frying pan over medium heat, warm the avocado oil. Add the tofu and cook until golden brown, stirring regularly, about five minutes. Remove from the heat and allow to cool. The mock chicken will keep, refrigerated in an airtight container for up to seven days. MISO GINGER DRESSING Makes 2 cups INGREDIENTS • ¼ cup white miso • ½ cup coarsely chopped ginger • 1 tablespoon Sriracha sauce • ½ cup rice vinegar • 1 tablespoon lime juice • 3 tablespoons agave syrup • ⅓ cup tamari • 1 tablespoon sesame oil • ¼ cup olive oil • Salt and freshly ground black pepper DIRECTIONS In a blender, combine the miso, ginger, Sriracha, rice vinegar, lime juice, agave syrup, and tamari. Process on medium-high speed until smooth and well combined, about 15 to 20 seconds. Scrape down the sides of the jar with a spatula as needed. With the blender running on low speed, slowly drizzle in the sesame oil, followed by the olive oil, until the dressing is emulsified and thickened, about 30 seconds. Add the salt and pepper, adjusting the seasoning to taste. Transfer the dressing to an airtight container and refrigerate until ready to use. This dressing will keep, refrigerated, for up to seven days.