White bean and kale bowl with sautéed leeks, alfalfa sprouts, and sliced almonds.

Miso Beans on Toast

Contains:

  • Alfalfa Sprouts
  • Broccoli Sprouts
  • Clover Sprouts
  • Deli Sprouts
  • Mixed Bean Sprouts
Recipe by

Eatmore Kitchen

Ingredients

  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 medium size leek, thinly sliced
  • 2 Tbsp Avocado oil
  • 1/2 box Eatmore Mixed Beans
  • 1 can 396ml Cannellini Beans
  • 1 Tbsp Miso paste
  • 2 Tbsp Dijon mustard
  • 1.5 cups water or vegetable broth
  • Salt and pepper to taste
  • Slice of your favourite (Sourdough) Bread – toasted and buttered (optional)
  • Your favourite Eatmore Sprouts – we used Clover Sprouts

Preparation:

  1. Heat up Avocado oil in a cast iron skillet
  2. Add diced onions and sliced leek and cook stirring frequently until soft (approximately 5 min)
  3. Add Dijon Mustard, Miso paste and 1 cup of water or vegetable broth. Stir until incorporated.
  4. Add minced Garlic, Eatmore Mixed Beans and Cannellini Beans, stir until combined, reduce temperature and cover skillet.
  5. Cook on low heat for approximately 20 minutes. Stirring occasionally and adding more water or vegetable broth if required.
  6. Season with salt and pepper
  7. Toast and butter your favourite bread, top with Eatmore Clover sprouts.
  8. Add the warm cooked Miso beans on top.
  9. Fold the Rice seasoning into the cooked Rice, season as desired. Set aside.
  10. Slice English Cucumber, Lemons, Avocado – set aside Mix.
  11. Press the seasoned, warm Sushi Rice evenly into six biscuit rings (or free form)
  12. Add a small amount of Avocado Mayonnaise to each top, spread on evenly.
  13. Arrange Avocado and Cucumber slices on the Rice, add the Salmon Cubes, add pickled onions and/or pickled ginger.
  14. Remove the rings
  15. Top with Eatmore Microgreens and Broccoli Sprouts.
  16. Serve with lemon slices and more Eatmore Sprouts.

Enjoy!