Plant Potential: Tara Norvell - Miso Mandate
In this series, we spotlight the boundless potential of a single ingredient.
By Tara Norvell
Chef: Tara Norvell
Instagram: @tara.norvell @honeysbrooklyn @enlightenmentwines
Job Description: Chef and Ecological Activist
Cooking Aesthetic in 3 Words: Less is more.
Favorite Savory Ingredient: Fungi
Favorite Sweet Ingredient: Fungi
Food philosophy: Mottainai (Mottainai is a term of Japanese origin that is used by environmentalists and conveys a sense of regret over waste. The phrase "Mottainai!" can translate as "What a waste!"
Beauty Mantra: Less is more.
I chose miso because without culturing, there is no culture!
SUNFLOWER SEED MISO CHOCOLATE CHUNK + WALNUT COOKIES
Sunflower Seed Miso Chocolate Chunk + Walnut Cookies
Mix 2 tbsp of flaxseed meal with 6 tbsp of water to make 2 flax eggs, let sit. Mix flour, baking powder, salt, and set aside. Whisk *miso, coconut oil, syrup, and sugar together for 3 minutes. Whisk in flax eggs to sugar mixture, add whiskey or vanilla. Mix in the flour mixture, add the chocolate chunks, nuts, and zest. Shape into balls, whatever size you like and refrigerate at least 10 minutes. Cook in a preheated oven at 375 F for 10 to 13 minutes, depending on the size you make them.
Sunflower Seed Miso
Source the best sunflower seeds you can. Soak the seeds and the koji separately in clean, untreated water for 1 hour, then strain. In a blender combine the water, soaked seeds, and koji till it forms a smooth, creamy soft batter texture. Place mixture in a wide-mouth glass jar. Make sure to leave room at the top for air to be released. Cover and let sit for 12 hours in a cool dark place. Store in the refrigerator, use it for anything and everything!