Miso corn purée with almond ricotta
TM5 TM6

Miso corn purée with almond ricotta

5.0 (1 rating)

Ingredients

Almond ricotta

  • 200 g blanched almonds (see Tips)
  • 160 g filtered water, plus extra for soaking
  • 1 ¼ tsp salt
  • 2 tsp nutritional yeast (see Tips)
  • 2 tbsp lemon juice
  • 1 pinch garlic powder

Miso corn purée

  • 2 tsp extra virgin olive oil
  • 1 eschalot, cut into halves
  • 1 garlic clove
  • 3 - 4 sweet corn cobs, kernels removed
  • 1 tsp Vegetable stock paste (see Tips)
  • 100 g filtered water
  • 1 ½ tbsp shiro (white) miso paste
  • 50 g roasted whole red pepper strips (optional)
  • fresh coriander, leaves only, for garnishing (optional)

Nutrition
per 1 portion
Calories
2164.7 kJ / 515.4 kcal
Protein
19.4 g
Carbohydrates
29.1 g
Fat
33.8 g
Fibre
13.1 g

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