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Before you jump to Mushini Sweet Potato Greens with Miso Tofu recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.
Remember when the only individuals who cared about the ecosystem were tree huggers as well as hippies? That has completely changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more environmentally friendly we won't be able to correct the problems of the environment. This should happen soon and living in ways more friendly to the environment should become a goal for every individual family. The kitchen area is a good starting point saving energy by going much more green.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can certainly save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to work less regularly, will also save electricity.
The kitchen alone provides you with many small means by which energy and money can be saved. It is reasonably uncomplicated to live green, after all. A lot of it really is basically using common sense.
We hope you got benefit from reading it, now let's go back to mushini sweet potato greens with miso tofu recipe. You can have mushini sweet potato greens with miso tofu using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mushini Sweet Potato Greens with Miso Tofu:
- Get 1 bunch of sweet potato leaves.
- Prepare 1 tsp of shiro miso.
- You need 1 tsp of firm tofu, mashed.
- Take 2 cloves of garlic, grated.
- Prepare to taste of salt & pepper.
- Get 1 tsp of oil.
Instructions to make Mushini Sweet Potato Greens with Miso Tofu:
- Clean, peel & de-stem the vegetables..
- Mash a small piece of tofu, add shiro miso. Using a grater, grate garlic and add to sauce. Season with salt and pepper..
- Heat pan and add oil. Add the stems and stir fry a minute or two before adding the greens. Sprinkle some salt and cover. Once greens are soft, add sauce, stir to mix well. Turn off heat and serve. Great with brown rice..
- Extra sauce can be stored in fridge. Goes well with any greens..
Maybe you just randomly found this recipe on the inter webs… or maybe you've been following Sweet VegTable since day one? Either way: I am passionate about making you the dinnertime hero! This addictive three-ingredient sauce is amazing with sweet potatoes, but goes great with everything from meat to grains to greens. Unfortunately the sauce was so salty I couldn't stand it! The salty miso flavour was way too overpowering.
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