Prep 15 mins
Cook 0 mins
This recipe sounds odd, but is really savory and delicious. Please go ahead and use your fingers to mash up the ingredients, they work better than any other utensil. This is another one of those clipped out recipes that fill my dozens of recipe notebooks, and I can't give credit to the chef. Sorry.
- 2 cups broken pieces whole wheat bread
- 1⁄2 cup water or 1⁄2 cup broth
- 1⁄4 cup tahini sesame butter or 1⁄4 cup almond butter or 1⁄4 cup smooth cashew butter
- 1 1⁄2 tablespoons red miso or 1 1⁄2 tablespoons barley miso or 1 1⁄2 tablespoons hatcho miso
- 1 small onion
- 1 tablespoon sesame oil
- 1 clove garlic, crushed
- 1⁄4 cup minced parsley
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon sage
- Combine bread and water, mashing well with fingers.
- Mix in the remaining ingredients, and allow to stand for at least 1 hour, preferably 1 full day.
- Serve as a spread on crackers, or for a sandwich with sprouts, onions and tomatoes.
This is unusual but very more-ish. I had been wondering what to do with the packet of miso in my fridge ands this recipe is perfect for using it up. I really enjoyed this odd little recipe and will be making it again. Definitely recommend this one.
I liked this! I used tahini and red miso, and a shallot instead of the onion. It has a very unusual flavor (but a good one); I think the miso predominates. I'm using it as a dip for raw veggies. I think I might like this even better if I were to use mashed chickpeas in place of the bread...I may try that next time. Thanks for sharing!