Soy-free chickpea miso is the base for this terrific marinade that blends well with the flavor of orange and ginger
1/4 chickpea miso
¼ cup olive oil
¼ cup fresh orange juice
2 Tbs raw apple cider vinegar
2 tsp. tamari soy sauce
2 garlic cloves, minced
2 tsp minced fresh ginger
- Blend or whisk together chickpea miso, olive oil, orange juice, apple cider vinegar, vinegar, tamari soy sauce, garlic, and ginger. Transfer to a sealable container, add your choice of vegetables, and shake vigorously. If marinating for more than 2 hours, refrigerate.
- Shake container periodically to coat. Keep up to 1 week.
From The Complete Idiot’s Guide to Raw Food Detox, by Adam A. Graham