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




  • 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)


  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!


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


Caribbean Fish Chowder*

Caribbean Fish Chowder with Miso Master Organic Mellow White Miso

Caribbean Fish Chowder


  • 1 Tbsp organic olive oil
  • 4 cloves garlic (minced)
  • 1 medium onion (sliced)
  • ¼ tsp sea salt
  • 3 medium carrots (chopped)
  • 2½ cups water
  • 14 oz coconut water
  • ½ lb Grouper, Snapper or Orange Roughy (cut 1 inch squares)
  • 2 Tbsp Miso Master Organic Mellow White Miso
  • 1½ tsp Madras curry
  • pepper (to taste)
  1. Heat olive oil in a 4 quart pot. Sauté garlic, onion, and salt until soft. Toss in carrots and sauté 2 minutes more.
  2. Stir water and coconut milk into pot, bring to a boil. Reduce heat to medium, cover, simmer about 8 minutes.


  3. Add fish and cook 5-10 minutes. Dissolve Miso Master Organic Mellow White Miso in some of the broth, stir in curry and pepper, and simmer 2 minutes. Garnish with 2 Tbsp chopped chives and lemon slice.


*Recipe from “The Miso Book” by John & Jan Belleme

SOURCE: Great Eastern Sun’s Healthy Recipes

SHOP: Miso Master Organic Mellow White Miso >

Stuffed Italian Shells


Stuffed Italian Shells

Yield 4-6 Servings

This vegan version of Stuffed Italian Shells uses tofu with our Miso Master Organic Mellow Barley Miso and seasonings for the "Ricotta" cheese.  



  1. Cook shells in boiling water until just tender. Drain and set aside.
  2. To prepare Ricotta, press tofu with a weight for ½ hr. to drain. Crumble tofu with hands and add remaining “ricotta” ingredients. Mix garlic, herbs, tahini, salt & pepper with chopped spinach and fill shells with mixture.
  3. Spoon layer of pasta sauce into bottom of roasting pan, arrange shells, and top with remaining pasta sauce.
  4. Bake at 350 degrees, covered for 25 minutes. Garnish with chopped parsley.

Courses Main Dish

Cuisine Italian

Back to Great Eastern Sun’s Healthy Recipes >

Miso Beet Dressing*


This tasty dressing is "Pretty in Pink", and your salads will be too!



  1. Place all ingredients except the oil in a blender or food processor and blend until smooth.
  2. With blender or food processor running, slowly add the oil until well blended.

* Created by Jen Wagoner

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