When my dad was a teenager, he spent two years living in Japan, fully immersed in the local culture. Luckily for me, the culinary traditions made a lasting impact on him, so meals at our house were often punctuated by Japanese staples: rice, seaweed, umeboshi plums. Perhaps the most versatile Japanese export consumed at our house was miso, a thick, salty-sweet fermented paste typically made from soybeans (though it can also be made with barley, rice, or other grains).

Miso is a sort of wonder food, not only because of its health benefits–it’s loaded with good bacteria that aids digestion–but because of its versatility.  It can be used in so many novel, tasty ways, either cooked or in its raw state. At least once or twice a week I’ll add a heaping tablespoon of the paste to a pot of simmering vegetables—carrot, daikon radish, slivered onions—and voila! Instant miso soup. I also use it to enhance the flavor of vegetables, simply smearing it straight onto corn on the cob or giant mushrooms before tossing onto the grill or roasting in the oven. Miso comes in several varieties—red, white, and yellow are the most common—but I prefer white miso for its mild flavor that’s easily adaptable to different recipes.

One delicious way to reap miso’s probiotic benefits is with this multipurpose dressing. Miso gives it its salty tang and depth of flavor, while sesame-based tahini adds a creamy richness. The ginger and garlic kick in with a distinct Asian flavor that marries well with Asian favorites: sweet potatoes, eggplant, mushrooms, tofu.

Garlicky Miso-Sesame Dressing
Makes 1/2 cup

1 Tbs. white miso
1 Tbs. sesame tahini
1 tsp. fresh garlic, minced
1 tsp. fresh ginger, minced
1/4 cup water

Add all ingredients to a blender and blend until smooth. Serve as a sauce for salads, steamed vegetables, or grains.

Here are three more must-try recipes that use miso:

Miso-roasted Brussels Sprouts
Miso Noodle Soup with Edamame
Grilled Vegetables with Miso Sauce

A round-up of VT editors’ favorite links this week.

Don’t turn your nose up at pale veggies just because they lack flashy colors! Turns out, white vegetables contain much-needed nutrients such as fiber, potassium, and magnesium. So go ahead and show cauliflower and potatoes a little love. (Why not start with our Potato and Cauliflower Burritos?) [Eureka Alert]

Way to go, Garden State! The New Jersey Senate approves a bill banning gestation crates—metal pens so small that pigs can’t turn around or comfortably lie down. If the governor signs the measure, it’ll make New Jersey the 10th state to make the crates illegal. [NJ Today]

Health care company Kaiser Permanente advises physicians to encourage plant-based diets for patients, “especially those with high blood pressure, diabetes, cardiovascular disease, or obesity.” Doctor’s orders! [Permanente Journal]

Attention, all burrito addicts: Chipotle will expand its new tofu “sofritas” to Southern California restaurants June 3! For the past few months, the chain has been testing the menu item exclusively in the Bay Area, which made everyone else jealous. Here’s hoping the tofu goes nationwide! [L.A. Times]

PHOTO Two calves at New York’s Catskill Animal Sanctuary who were destined to become veal before being rescued.

Photo courtesy Catskill Animal Sanctuary.

A farm animal sanctuary is where the lucky farm animals end up when they’ve been rescued from not-so-lucky circumstances. Run by kind-hearted animal lovers, these sanctuaries provide peace, love, shelter, and nourishment to animals who otherwise might have been slaughtered. They are truly amazing places to visit, and with summer just around the corner, it’s a perfect time to drop by. (To find a farm animal sanctuary near you, check out sanctuaries.org.) Read on for more on what to expect from your visit.

You’ll have an experience like no other. Visiting a farm animal sanctuary is a terrific experience for you or for the whole family. You can take a tour, or even volunteer. You will see how farm animals live with each other, and relate to humans. Personalities emerge, and bonds start to form. You will be touched by the animals’ stories, and have your own unforgettable stories to tell of your experience. You might even be inspired to sponsor an animal.

You might take a vegan cooking class. Many farm animal sanctuaries around the country offer cooking classes to help you maintain a healthful, plant-based diet. Check the website of the farm sanctuary you plan to visit to see if they offer cooking classes, and be sure to sign up in advance.

You’ll get inspired to get involved. Being surrounded by so many incredible farm animals—cows, horses, goats, chickens—might just inspire you to take action. Volunteering at a farm sanctuary might become your regular hobby, or you might decide to reach out to your local and federal representatives on behalf of the millions of farm animals who aren’t as lucky as the ones you’ve met at a sanctuary. There’s no better place to learn about all the ways that you can help.

SHARE WITH US: Have you visited a farm animal sanctuary? If so, which one? Tell us about your experience below.

About Jenné Claiborne

Jenné Claiborne is a vegan chef, cooking instructor, and health coach based in New York City. On her vegan food blog, Sweet Potato Soul, she shares delicious healthy recipes inspired by her Southern upbringing and world travels. She also has a vegan cooking show on Youtube. Follow Jenné on Facebook, Twitter, Youtube, and Pinterest.

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2. Drop garlic into food processor while running to finely chop. Add tahini, oil, lemon juice, zest, and salt; process until creamy. Add lentils and beets, and blend on high until smooth. Season to taste.

2. Place popcorn in large bowl. Drizzle with maple syrup and coconut oil, and toss by hand to coat popcorn.

3. Mix coconut sugar, 3 Tbs. hemp seeds, nutmeg, and salt in small bowl. Add mixture to popcorn, and toss well.

4. Transfer popcorn to prepared baking sheet, and lightly press together to form flat, unified layer. Sprinkle remaining 3 Tbs. hemp seeds on top, pressing lightly to stick. Bake 20 minutes. Cool until mixture hardens. Break apart, and store in airtight container.

2. Toast coriander in small skillet over medium heat 3 minutes, or until fragrant. Grind toasted coriander in coffee or spice grinder, or crush with mortar and pestle, and add to carrots.

3. Add oil, lemon juice, and harissa. Pulse until smooth. Season with salt and pepper, if desired. Spoon into shallow bowl, and garnish with walnuts and olives.

2. To make Artichokes: Rub cut sides of artichokes with lemon, and scrape out chokes (the fuzzy stuff) with spoon. Steam in steamer with lemon 20 to 30 minutes, or until stem is soft. Drain artichokes, and let dry.

3. Combine salt, garlic, pepper, onion powder, parsley, and paprika in small bowl. Set aside.

4. Preheat grill or grill pan to medium. Brush artichokes with margarine, and sprinkle with spice mixture. Place artichokes on grill, and close cover. Grill 10 to 15 minutes, or until brown and crispy, turning frequently. Serve with Dipping Sauce.

2. Place 1 bok choy leaf on work surface with stem end closest to you. Spoon 2 Tbs. tofu mixture in “cup” of leaf near tip end. Roll leaf around filling like a burrito, folding in sides. Secure with toothpick. Repeat with remaining ingredients.

2. Heat oil in skillet over medium-high heat, and cook onion 3 to 5 minutes. Stir in tabil, and cook 1 minute more. Stir onion mixture, parsley, and beaten egg into potato mixture. Fold in hard-boiled eggs and Parmesan. Season with salt and pepper, if desired.

3. Preheat oven to 400°F. Line baking sheet with parchment paper. Place 1 sheet phyllo with long side facing you. Brush with butter, and fold in half like a book. Cut crosswise to make 2 stacked rectangles. Spoon 2 Tbs. potato mixture on center right edge of one rectangle, fold in top and bottom edges, and roll up like an egg roll. Place seam-side down on prepared baking sheet, and repeat with remaining phyllo and filling. Brush rolls with remaining butter, and bake 25 to 30 minutes, or until browned and crisp. Serve hot.

2. To make Salad: Trim ends of oranges all the way to juicy flesh. Stand 1 orange upright, and remove peel and pith with serrated paring knife, following curve of fruit from top to bottom. Cut sections along membranes as if slicing out a wedge, releasing them one by one. Place in bowl, and set aside.

3. Toss fennel with 3 Tbs. Vinaigrette in large bowl until well coated. Add radishes and orange segments, toss gently, and let stand 5 minutes to allow flavors to develop. Add romaine leaves, and toss to combine. Top with chopped toasted almonds.