November 19, 2009

Savory Miso Bread Pudding

Earlier this week, I learned that today (Thursday, November 19) would be Blogger Vegan 4 a Day. Considering I eat mostly vegan these days without putting much thought into it anyway, I was happy to participate! Testing Happy Herbivore Cookbook recipes makes eating vegan a no-brainer, too. So today, breakfast was the usual fruit, lunch was Happy Herbivore corn pudding leftovers, but dinner…therein laid the challenge.

I decided to take a break from cookbook testing and create a new vegan recipe of my own, and I am SO happy with how it came out. Brace yourself, though—it’s definitely one of the more unorthodox dishes I’ve come up with, in terms of mismatching flavor + format. But hey, I’d be (more) boring if I didn’t let my freak flag fly up in here.

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The criteria: use up remaining silken tofu and turnips in one dish that requires no additional purchases.

The result: Savory Miso Bread Pudding.

If you guessed by my last post that I’ll be visiting my parents in Japan for Thanksgiving, you were right! (I could still use another couple guest-posters, by the way!) I must have Japan on the brain in a major way right now because I can’t get Japanese flavors off my mind. So I decided to incorporate some of my favorite Japanese food elements into a casserole using aforementioned required ingredients.

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Vegan Miso(aked) Bread Pudding

Ingredients:

  • 4 small turnips (each a little bigger than a golf ball), peeled
  • 1/2 cup silken tofu
  • 1/2 cup pumpkin puree
  • 1/4 cup non-dairy milk
  • 1 tbsp miso paste + 2 tbsp boiling water
  • 2 tsp nama shoyu (or soy sauce)
  • 2 tsp brown rice vinegar
  • 1/4 tsp garlic powder
  • 1 tsp dried/powdered ginger, or to taste
  • 2 slices stale whole grain sandwich bread, cubed

Directions:

  1. Preheat oven to 350*. If your bread isn’t stale, you can let it dry out in the oven for a few minutes while it preheats. Just keep an eye on it that it doesn’t toast up much.
  2. Meanwhile, steam whole, peeled turnips for 15 minutes, or until fork-tender. 
  3. Pour 2 tbsp boiling water over 1 tbsp miso paste in a small dish and stir with a fork until dissolved and fairly smooth.
  4. Blend tofu, pumpkin, milk, miso mixture, shoyu, vinegar, garlic powder and ginger until smooth. An immersion blender works fine.
  5. Place bread cubes in a medium bowl and pour tofu-pumpkin batter overtop, stirring to coat.
  6. Chop steamed turnips and stir into bread + batter mixture.
  7. Pour into small greased casserole dish and bake 30 minutes, until top is browned and fairly firm.
  8. Let stand 5-10 minutes before slicing.

Serves 2

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I garnished my serving with a little dulse and served it over turnip greens, which I reserved from the tops of the turnips that went into the casserole. I just tore them up and sauteed them ‘til wilted in a bit of sesame oil, salt and pepper.

The amount of ginger I added to this was more like a whole tablespoon, and it kinda blew my head off, but in a good way, since I love ginger. I recommend going easy with it, though, and just keep tasting your batter until you have the proportions of all the ingredients to your liking.

Having exhausted my culinary creativity making dinner, I thought I’d leave dessert up to Lindsay, knowing she wouldn’t let me down. And so it was that I tested the upcoming cookbook’s Pumpkin Oatmeal Raisin Cookies.

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And of course, by raisin I mean chocolate chip. I was fresh out of raisins, imagine that! ;)

Even though I took that liberty with the recipe, it was killer. But what else is new?

Actually, I have an answer for that:

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Give it up for Celestial Seasonings holiday teas being on sale at Whole Foods today! I was kind of gratuitously excited to see these, I have to say. I’ve already tried both flavors and they are so dessert-y delicious! So far, I think I favor Sugar Cookie Sleigh Ride over Gingerbread Spice, but I may need to do a few (dozen) more dessert pairings such as this before I can form an educated opinion.

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There may or may not be a box of Candy Cane tea hibernating in my office desk as well…

16 comments:

Dori said...

Wow. How do you do this? Come up with recipes and proportions and mixtures of things that just work? And look amazing!

Bread pudding is one of my favorite foods. I would love to try this!

Gina said...

mmm, pumpkin oatmeal raisin cookies! those look better than the ones I made. Your oats look large and in charge.

The savory miso bread pudding is so clever and unique. I love that you used all that you had in your kitchen, and made a non-purchase-necessary meal! Classic, especially for the day of vegan celebrating!

Averie (LoveVeggiesAndYoga) said...

Your cookies look amazing. I can kinda guess what's in there but can't wait for the recipe reveal!

Tea. My freakin' Albertson's doesnt have those Celetial Holiday flaves. Despite me begging them to please get on the stick. They keep promising next week...Ok well, next week is the Holiday. It's TIme, the entire blogosphere besides me has them :(

p.s. I figured out what I am making for your guest post. It came to me in a balancing posture in yoga today. I'll surprise you :)

katherine said...

You might be the bravest kitchen master ever. I love it!

I'm trying the Gingerbread tea this weekend, probably. I just dont know if it can compare to the Candy Cane Lane tea I've been guzzling all week. We'll see!

K from ksgoodeats said...

I've never had REAL bread pudding, savory or sweet, so that sounds really good. I think bread pudding is something I'd love too. I mean, warm carbs? Yum!

How fun you're visiting your parents in Japan!!

healthy ashley said...

Candy cane tea sounds pretty yummy :)

Interesting recipe! It looks like eggs!

Missy said...

Your cookies look way better than mine! They probably tasted much better too! That bread pudding looks amazing too! Oh love your special juce combo..tried it this morning!

chrystad72 said...

the sugar cookie tea is my absolute favorite! Its so yummy! The miso bread pudding sounds fabulous. Thank you so much for posting that recipe.

Katy said...

I never would have thought of savory bread pudding! I have miso coming out of my ears, so I will definitely try this.

Thanks for the #VeganWeek support!

Gena said...

I don't even know what to say about this. Genius. Genius? Genius!!!

Jenny said...

you.are.a.goddess.

Seriously, ditto to what Dori said - HOW DO YOU DO IT?!

Shannon said...

you're going to japan?!?! how exciting!!! love your creativity in the kitchen :) i need to run, not walk, to wf to check for those teas!!

elise said...

have fun in japan! i love ginger, but im not sure about "blow my head off" ginger, haha.

turnips tend to be a hit or miss with me, but ive never tried bread pudding (the real stuff) so id have no comparison either way.

Fitnessista said...

that bread pudding looks incredible! thanks so much for posting the recipe
and you're making me wish i would have bought the cookie flavored tea too.. i just have pumpkin spice and gingerbread
have a wonderful day!

Devan Geselle. N said...

YUm! that miso bread pudding looks and sounds delicious :)

I love christmas teas :)

fitforfree said...

Amazing looking pudding!!! I have never actually made one, but I love your savory angle.