Vegetable Pot with Miso Paste

I am trying to rework and rethink my diet. Step 1, buying a spiralliser. This of course wasn’t necessary but I saw a demonstration and knew it had to be mine. Step 2, use the spiralliser. This is what I did last night and the result was a delicious looking and tasting pot of vegetables with added miso paste.

This recipe is the easiest one ever. You are all more than welcome to follow what I did but I recommend you experiment and play with flavours – find what you love best and make that.

I made enough for four jars – for the sister and parental units to all eat. So for four jars here is what I used:

  • 2 large carrots
  • 2 large beetroots
  • ½ a cucumber
  • 2 generous handfuls of mange tout or snap beans
  • Miso paste for flavour

Method

Spirallised all the carrots, beetroots, and cucumber before layering them in the jars.

Finely chopped the mange tout and added them in too.

Added roughly two tsbp of miso paste to each pot.

How to eat

It is best to keep these delicious pots in the fridge until you are ready. About five minutes before, take them out and add hot water. Leave for a few minutes then stir. Leave again and stir again. Once the miso paste has been mixed in evenly, it’s ready to eat/drink.

As an addition to mine I added some of Indigo Herbs’ beetroot powder just to up the goodness quota.

And that’s it – amazingly easy isn’t it? And delicious. Next time I plan to try homemade kale and almond pesto in this pot instead of miso paste. I shall report back.

If you all do eat it, I hope you love it. Let me know what you all think.

EDIT: I am writing this a while after I ate it. Thinking back i would double the amount of miso paste. Maybe even triple. I think it needs that extra dollop of flavour. But let me know what you all think after you try it!

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