Miso Lentil Soup

 

Miso Lentil Soup

 

Miso Lentil Soup

Yield 6-8 Servings

You'll love this classic soup seasoned with our deliciously popular Miso Master Organic Country Barley Miso

Ingredients

  • 1 cup onions, chopped
  • 2 Tbsp garlic, minced
  • ¼ cup olive oil
  • 3 Tbsp all purpose flour
  • 8 cups water
  • 2 cups lentils
  • 3 Tbsp soy sauce
  • 4 Tbsp chili powder
  • 1 tsp thyme
  • 1 cup diced carrots
  • 1 cup diced celery
  • ½ tsp black pepper
  • 1/3 cup Miso Master Organic Country Barley Miso
  • 1/3 cup filtered water

Instructions

  1. Sauté onions and garlic in olive oil until tender.
  2. Add flour stir and cook for 5 minutes.
  3. Add the remaining ingredients except for the miso and the 1/3 cup of water.t
  4. Cook until lentils are tender.
  5. Dissolve miso with 1/3 cup of water, add to soup and serve.

Notes

Note: For a creamier soup, blend thoroughly in a food processor.

Courses Soup

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Chef Tom’s Sweet White Miso Dressing

Chef Tom's Famous Sweet White Miso Dressing

We’re super happy that Organic Chef Tom shared his Famous Sweet White Miso Dressing with us to share with you! Chef Tom is a big fan of our Miso Master Organic Sweet White Miso and developed this recipe many years ago and it continues to be enjoyed and shared among his family, friends and social media. We hope that you will enjoy it as much as we do as it is delightfully delicious and super quick and easy to prepare. Enjoy!

Chef Tom's Sweet White Miso Dressing

Yield Cups

Organic Chef Tom's Sweet White Miso Dressing has been a favorite for the past 27 years. It’s super simple to prepare and simply delicious. Enjoy on your favorite fresh organic garden salads, whole grain and veggie dishes and bean or tofu salads!

Ingredients

  • ½ cup organic olive oi
  • l½ cup water
  • 3 tablespoons brown rice vinegar or lemon juice
  • 1 teaspoon dried dill or 1 fresh sprig of dill
  • 2 sprigs fresh parsley or 1 teaspoon dry parsley
  • ¼ small onion
  • 4 tablespoons Miso Master Organic Sweet White Miso

Instructions

Blend all ingredients in blender or food processor until creamy smooth. Store in glass jar in refrigerator.

Notes

Chef Tom has been cooking natural foods for over 39 years. He cooked in natural restaurants across the USA, including the East West Cookery in New York City, 7th Inn in Boston, The Unicorn in Miami and his own restaurant The Garden Cookery in Maine before moving his family to the beautiful city of Asheville, North Carolina.

Miso-Tahini Avocado Toast with Black Sesame Gomashio

 

Miso-Tahini Avocado Toast with Black Sesame Gomashio

Miso-Tahini Avocado Toast with Black Sesame Gomashio

Yield 4 Slices

Ingredients

BLACK SESAME GOMASIO

TOAST

  • 1/4 cup tahini paste
  • 1 tablespoon mellow white miso 
  • 1 small garlic clove, minced
  • 1/2 teaspoon fresh lemon juice
  • 3-4 tablespoons water
  • splash of tamari (optional)
  • 1 ripe avocado, pitted and cut into 4 segments
  • 4 slices of toast, toasted
  • 1-2 tablespoons black sesame gomasio 
  • 2 scallions, trimmed and sliced thin
  • fresh chopped dill, to top (optional)

Instructions

  1. In a heavy skillet over a low flame, toast sesame seeds until fragrant, about 2-3 minutes.  set aside and let cool.  Place salt and cooled seeds in a mortar and pestle, grind until sandy.  Set aside until ready to use
  2. In a small mixing bowl, whisk tahini, miso, lemon juice, and garlic; while whisking add water 1 tablespoon at a time until thick and creamy (slightly thicker than a traditional tahini sauce).  Cover with plastic wrap and refrigerate until ready to use.
  3.  Take the avocado segments and slice each segment into thin slices.  Spread a generous amount of miso-tahini onto each piece of toast; top with sliced avocado and sprinkle with gomasio, sliced scallions, and chopped dill and enjoy!

Notes

The gomasio makes more than you will need here, so store in a lidded jar at room temp for up to 5-6 months. Sprinkle it on green salads, grain salads, roasted vegetables etc., etc. likewise, the miso-tahini makes about 1/3 cup and you will likely have leftovers which you can cover and refrigerate for 1-2 weeks.

Recipe Reprinted with Permission from Lindsey Love from her awesome Dolly and Oatmeal Blog >

Courses Main

 

Quinoa Edamame Sushi Bowl*

posted in: MAIN DISHES | 0
Quinoa Edamame Sushi Bowl With Tahini Wasabi Dressing

We love this creative and easy recipe to enjoy nori without making sushi rolls by one of our favorite bloggers, Shannon Leparski from her "The Glowing Fridge" blog.

Serves 2

Quinoa Edamame Sushi Bowl

A delicious deconstructed vegan sushi bowl full of flavor and paired with the perfect tahini wasabi dressing. 

INGREDIENTS

  1. 1 8oz. package extra-firm organic tofu
  2. 2 tablespoons tamari
  3. 1 tablespoon sesame oil
  4. 1 cup quinoa, uncooked
  5. 1 cup shelled edamame, uncooked
  6. 1 medium carrot, thinly sliced
  7. 1 avocado, chopped into bite-size pieces
  8. 1 green onion, chopped small
  9. 1/2 of a cucumber, chopped
  10. 2-3 tablespoons pickled ginger, chopped small
  11. 2 sheets of vegan nori, thinly sliced/chopped into pieces
  12. 1 tablespoon sesame seeds

TAHINI - WASABI DRESSING

  1. 1 teaspoon + 1/4 teaspoon wasabi
  2. 2 teaspoons water
  3. 1/4 cup tahini
  4. 1 tablespoon tamari
  5. 1 tablespoon rice wine vinegar

DIRECTIONS

  1. Drain package of tofu. Cut tofu into bite size pieces. Lay 2 paper towels (or one clean kitchen towel) on a large plate. Spread out tofu on plate. Lay 2 more paper towels or kitchen towel on top of the tofu. Place a fairly heavy book on top and set aside for 30 minutes. (This absorbs excess water in tofu)
  2. Cook quinoa and edamame according to directions and set aside.
  3. When tofu is ready, place in a medium-sized bowl and pour 2 tablespoons tamari over. Mix until all tofu is covered in tamari. Heat a pan/wok on medium-high heat and add 1 tablespoon sesame oil. When pan is hot, add tofu and cook until golden brown on all sides (about 5-10 minutes depending how hot the pan is) You want it to be crispy and golden!
  4. After all vegetables are cut/prepared, start making the dressing. Make a wasabi paste by mixing the wasabi powder and water in a small bowl. Then add the tahini, tamari and rice wine vinegar and whisk until well combined.
  5. Now we can assemble our sushi bowls. First add quinoa to bowl, then vegetables, tofu, pickled ginger, nori and sesame seeds. Pour dressing over, mix around and enjoy!

NOTES

This bowl can be served warm or cold, either way is delicious.

Shannon Leparsk, The Glowing Fridge BlogRecipe reprinted with permission from The Glowing Fridge Blog by Shannon Leparski.  Shannon is a health blogger "dedicated to making your skin GLOW from plant based whole foods."   www.TheGlowingFridge.com  

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