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.

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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Double White Chocolate Chip Cookies

posted in: GREAT EASTERN SUN RECIPES | 0

Double White Chocolate
Chip Cookies with our
Miso Master Organic
Sweet White Miso

 
MAKES ABOUT 2 DOZEN
Who can resist Double White Chocolate Chip Cookies?
No one we know!

Ingredients

  • 2 cups organic flour
  • 1/3 tsp baking powder
  • 1/3 tsp baking soda
  • 4 oz butter butter
  • 1/2 cup organic raw sugar
  • 1 beaten egg
  • 1 1/2 Tbsp Miso Master Organic Sweet White Miso 
  • 1/3 cup White Chocolate Chips
  • 1 oz toasted chopped almonds

Directions

  1. Preheat the oven to 375°. In a bowl, combine flour, baking powder, and baking soda and set aside.
  2. Using a food processor or electric mixer, beat the butter and sugar for 3 minutes at medium speed. Add the beaten egg or egg substitute and mix until fluffy, about 2 minutes. Add the miso, chocolate chips, and chopped almonds, mixing until well combined. Next, gently mix in the flour mixture.
  3. Form the dough into tablespoon-sized balls and arrange two inches apart on a baking sheet covered with a piece of baking parchment.
  4. Bake for 10 minutes or until slightly golden.
    Allow to cool slightly and serve.

 


 

Miso Miso Master Organic Sweet White Miso 16 oz

 

 

 

Purchase Miso Master Organic Sweet White Miso 
at your local organic market or direct from our 
Great Eastern Sun Online Market HERE >


 

Miso Caramel

posted in: GREAT EASTERN SUN RECIPES | 0


Miso Caramel with Miso Master Organic Sweet White Miso

Miso Caramel* with Miso Master Organic Sweet White Miso

Yield 1 Pint

Salted caramel is so delicious ~ especially with our Miso Master Organic Sweet White Miso!

Ingredients

Instructions

  1. In a heavy saucepan set over medium-high heat, stir together sugar and water. Without additional stirring, bring mixture to a boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. When sugar becomes a deep golden brown and wisps of smoke just start to form, remove pan from heat.
  2. Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. Stir to combine. If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso. Allow to cool slightly before pouring into a lidded container. Store in the refrigerator.
  3. Remelt the sauce by putting some in a ramekin and microwaving it on high for 30 second intervals until hot and liquid-y. Serve over ice cream, pound cake, or just eat it cold out of the jar with a spoon. *from http://food52.com/recipes/18618-miso-caramel

Courses Dessert

Miso Miso Master Organic Sweet White Miso 16 oz

 

Purchase Miso Master Organic Sweet White Miso 
at your local organic market or direct from our 
Great Eastern Sun Online Market HERE >


 

Great Eastern Sun Back to Great Eastern Sun’s Healthy Recipes >

 

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