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Broccoli-Mushroom Baked Potatoes

4 large baking potatoes
2c broccoli florets
1/4c water
1/4c finely chopped chives
Mushroom Miso Sauce

400F, cook potatoes for 50-60 min until tender
Boil water, add broccoli, 3-4 min until crisp-tender
  stir into miso sauce, cover and keep warm
Open potatoes, pour sauce over, sprinkle with chives

Mushroom Miso Sauce

1/4c whole wheat pastry flour
1/3c nutritional yeast
1/4c brown rice miso
1/2c hot water
1 tb olive oil
1 small onion, finely chopped
1c thinly sliced mushrooms
2c water

toast flour over medium heat until light brown
stir yeast, miso, hot water together
cook onion until soft
add mushrooms until lightly browned
add 2c water to flour, whisk
add flour to mushrooms until thickened 1-2 minutes
stir in yeast/miso mix
simmer, and serve