I received a box of sauces to try and photograph from Haven’s Kitchen and decided to start with the two that go with the flavor profiles of food that we like the most- Herby Chimichurri and Gingery Miso! I’ll include the recipes I used below, I started with recipes from the Haven’s Kitchen Recipe index but changed them up a bit as I went. Both turned out super delicious and it was nice to have the premade sauces on hand for each dish! First recipe is for a Gingery Miso Mushroom Congee (Congee is a winter staple in our household! So many flavor possiblities), and the second recipe is for a Chimichurri Ricotta Pizza. Both are vegetarian and super tasty!
Gingery Miso Mushroom Congee
Recipe adapted from the Haven’s Kitchen Blog.
Cooking Time: 45 minutes
Serves 4
Ingredients:
- 1 cup rice, rinsed
- 7 cups water
- Vegetable bouillon
- 3 Tbsp Olive Oil
- 4 cloves garlic, sliced thinly
- 3 cups mushrooms, sliced or quartered
- 1 pouch Haven’s Kitchen Gingery Miso Sauce
- 3 scallions, sliced
- Optional toppings: Poached Egg, Tamari, Toasted Sesame Seeds, Furikake, Sriracha
- Salt and pepper, to taste
Directions:
- In a medium pot, add your rice, water, 2 tsp vegetable bouillon and a hefty pinch of salt. Bring to a boil, reduce to a simmer and partially cover, stirring occasionally to avoid sticking. Simmer for about 40-45 minutes until thick and creamy. Add in half a pouch of Haven’s Kitchen Gingery Miso and stir to combine.
- Meanwhile, in a medium sauté pan over medium-low heat, add your oil. Once oil is warm, add your sliced garlic. Cook gently until garlic is golden brown. Using a spoon, carefully remove garlic and let drain on a paper towel, leaving oil in the pan.
- Turn your heat up to medium high, once your garlic oil is shimmering add your mushrooms. Mix just to coat with oil* and season with black pepper. Cook until your mushrooms are golden brown and delicious; season with salt at the end.
- If you opt to add a poached egg to each one, approximately 10 minutes before the congee is done is the time to make these. We followed the Food Network recipe for poached eggs here.
- Divide the congee among four bowls, garnish with mushrooms, crispy garlic, scallions, eggs, and a drizzle of Haven’s Kitchen Gingery Miso! For an extra zing add a little sriracha on top.
Chimichurri Ricotta Pizza
Recipe adapted from the Haven’s Kitchen Blog.
Cooking Time: 20 minutes
Serves 4
What you need:
- 1 cauliflower pizza crust, (we used this recipe)
- 1 cup ricotta cheese
- 1 pouch Haven’s Kitchen Chimichurri Sauce
- 1/2 pound mozzarella cheese
- 1 cup roasted broccolini
- 1 cup sautéed chopped spinach
- 1/2 cup Basil leaves
- Roasted chickpeas (recipe here)
How to make it:
- Pre-heat oven to 400ºF. Make your cauliflower pizza crust (or buy a frozen crust, but we highly recommend taking the time for homemade!)
- Combine the ricotta and chimichurri in a bowl.
- On a sheet plan, spread the chimi-ricotta onto the crust, then top with shredded mozzarella and the broccolini and spinach.
- Cook the pizza til crispy and oozy, about 5-7 minutes.
- Garnish with basil and more chimichurri sauce!
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