Recipes

4 servings

1 tbsp organic Orphée olive oil
4 – 5 medium size onions (4 cups) cut in thin slices
1 tsp curry powder
1 tsp turmeric
½ tsp ground black pepper
4 cups water
2 mangoes peeled and cut in thin juliennes
1 beer (341 ml)
2 tbsp Massawippi soya and oats miso diluted in some cold water

In a pan, cook the onions 8 minutes. Add the spices and cook 2 minutes. Add the water, mangoes, beer and let simmer 15 minutes. Remove from heat. Add the miso. Serve. Garnish with croutons and grated cheese.