Guest guest Posted March 31, 2006 Report Share Posted March 31, 2006 Tastes good, no cholesterol and another good way to use miso. Keeps indefinitely since the salty miso acts as a preservative. Passionate Vegetarian by Crescent Dagonwagon page 911 Salt of the Earth Breadspread 1 cup miso (any variety, I use golden yellow) 1 cup tahini Combine miso and tahini in food processor, buzz until smooth, thick and thoroughly ingefrated. Serve in lieu of butter as a spread on bread. Keep spread in fridge and bring it to room temp. when serving. Note-If you want a sweet spread then mix some steamed butternut squash, canned pumpkin, cooked sweet potato into some of the spread. It will keep 10 days in the fridge. I enjoy both versions. We gotta stop smokin', stop, stop. I mean cigarette smoking. - Jimi Hendrix - " Midnight Lightning " Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.