This weeks incredible Smashed Avo with Miso is created by the Amazing Duo at Meru Miso. Meru Miso was founded by Chris & Meagan de Bono in Melbourne, Australia in 2015. Today they are based in Tasmania and dedicating their lives to creating true authentic Japanese condiments.
Their products are made from Australian biodynamic & organic ingredients by hand using traditional techniques, and are individually handcrafted in small batches with limited use of industrial machinery to ensure minimal impact on our environment.
Meru Miso’s philosophy is simple; to craft the highest quality Australian made Japanese condiments, respecting traditional techniques.
You can find all of their delicious condiments here.
A big thank you to Meagan & Chris for sharing their magic with us!
Avo on Toast
2 pieces of toast
2 Tbsp Meru Miso Chickpea Miso
Herbs (coriander, parsley)
Tamari Umami Seeds (makes one cup)
1 cup of mixed seeds (sunflower, pumpkin, sesame, pine nuts, hemp)
1 Tbsp tamari
1⁄2 tsp Meru Miso Umami Salt
Tamari Umami Seeds Method:
Heat up a medium frypan over medium heat.
Add seeds and stir them.
Add the tamari and keep stirring the seeds for around 7-10 minutes, or until they are slightly browned.
Add umami salt, let them cool and store in a jar for when you need them.
Smashed Avo with Miso Method:
Toast the bread.
In a bowl, add avocado and lemon juice and smash with a fork.
Spread the chickpea miso on the bread, top with avocado and garnish with sprouts, herbs and tamari umami seeds.
Written By: Alison Godbier
Photography: The Botanical Table