Miso corn purée with almond ricotta

Miso corn purée with almond ricotta

4.9 9 ratings

Prep. 10 min

Total 3 h 20 min

4 portions

Ingredients

Almond ricotta

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

Miso corn purée

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

Difficulty

easy

Nutrition per 1 portion

Protein 19.4 g

Calories 2164.7 kJ / 515.4 kcal

Fat 33.8 g

Fibre 13.1 g

Carbohydrates 29.1 g

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Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

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