Let’s go ahead and file this one under “Things I never thought would go together but definitely do and I’m now borderline obsessed with.”
White miso and red curry paste. Who ever would have thought those would be so amazing together when tossed with vegetables? Oh yeah, Heidi. That woman just gets food. I’m envious.
I was looking back over my epidural post (THANK YOU for all the fabulous comments!) and realized I kind of made it sound like I’m completely uneducated when it comes to having this kid, but that’s not entirely true. While I haven’t taken a class or read a book, I HAVE been talking to my doctor, read a lot of things online, and talked to people who’ve had multiple children. So, I do really feel that I’m making an informed choice, which it may not have seemed based on that post. Just wanted to throw that out there.
In other news, I’ve been trying really hard to up my vegetable consumption lately. We had friends in town over the weekend and seriously slipped in the 5-a-day department. This dinner helped me get back on track, though, and so did kale chips.
That may be my absolute favorite way to consume vegetables. Kale + olive oil + red wine vinegar + salt –> Bake at 350 until crunchy. Amazing.
AND! Mike has decided he wants to cook more. Gee, twist my 38.5-week pregnant arm! Last night he sat down with his favorite cookbooks and found a bunch of recipes to make. I married a winner, for sure.
I made this dinner, though. And we both loved it. I adapted the original recipe to use up the zucchini I had in the fridge (and to save kale for chips). I also upped the tofu to make it more filling. I can’t wait to try the miso-curry combination on other vegetables too!
(adapted from Super Natural Every Day)
1/4 cup olive oil
1/4 cups white miso
1 tbsp red curry paste
4 medium zucchini
6 small red potatoes
1 lb extra firm nigari tofu, diced
3 tbsp pumpkin seeds
juice of 1/2 a lemon
chopped fresh cilantro, for garnish
Preheat the oven to 400 F.
Whisk the olive oil, miso, and curry paste together until smooth.
Cut the zucchini in half lengthwise, then into 1/2″ thick half circles. Dice the potatoes into 1/2″ cubes.
Toss the zucchini and potatoes together with about half the miso mixture and spread evenly on a baking sheet. Bake for about 25 minutes, stirring occasionally, until potatoes are tender.
While vegetables are roasting, heat a little oil in a skillet and cook the tofu cubes until golden brown. Remove the pan from the heat and toss in the pumpkin seeds.
Combine the tofu and vegetables in a large bowl and add more miso mixture to taste. Add the lemon juice and mix well.
Serve sprinkled with fresh cilantro.