Holiday Miso Stuffing

Holiday Miso Stuffing recipe seasoned with Miso Master Organic Traditional Red Miso.

You Should Definitely Add Miso to Your Thanksgiving Stuffing was the inspiration for this tasty Holiday Miso Stuffing recipe. Armed with three test recipes and a tub of Miso Master Organic Traditional Red Miso we went to the Miso Master Kitchen to begin creating.

First, we chose plant-based ingredients so the finished dish could be enjoyed by all dinner guests. For the bread cubes, we went with a natural white baguette. Then, we replaced salt with red miso for its yummy umami saltiness. Organic olive oil was our butter alternative and we dropped the egg completely. Lastly, we added some ready-to-use Emperor’s Kitchen Organic Chopped Garlic, along with some of the classic veggies, herbs and spices.

The recipe was easy to prepare and the results were very tasty. Perfectly moist, nicely seasoned with that delightful Thanksgiving aroma. While we love pecans, the walnuts were a favorite in this recipe. We shared the finished stuffing with family and friends with positive feedback. One family member suggested adding dried cranberries for a touch of sweetness and pop of color.

If you already have your own family favorite stuffing recipe, you can simply replace the salt with 4 tablespoons of miso per pound of bread cubes. Consider serving this festive dish with Chef Tom’s Cranberry Sauce which is naturally sweetened with organic apple juice and Sweet Cloud Organic Brown Rice Syrup.

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Holiday Miso Stuffing

Who doesn’t love Thanksgiving stuffing? Our tasty Holiday Miso Stuffing is seasoned with our umami Miso Master Organic Traditional Red Miso. And best of all, this recipe is 100% plant-based and can be enjoyed by all. It’s easy to prepare and oh so yummy!

  • Author: Miso Master

Ingredients

Scale
  • 1 pound bread or baguette, cut in 1.5-inch cubes and dried overnight on flat cookie sheet (About 67 cups) 
  • 2 cups water or vegetable broth
  • 4 tablespoons Miso Master Organic Traditional Red Miso
  • 4 tablespoons organic olive oil
  • 1/2 cup pecans or walnuts, chopped
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup organic baby portabella, crimini or shiitake mushroom, cleaned and diced
  • 2 garlic cloves, minced
  • 1/4 tablespoons parsley, chopped
  • 1 tablespoon dried sage
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon rosemary
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat oven to 350ºF.
  2. Add dried bread cubes to large baking pan. Sprinkle chopped pecans or walnuts on top.
  3. Heat olive oil in large fry pan on medium heat. Sauté garlic and onions for 2-3 minutes followed by mushrooms, celery, parsley, and seasonings and cook for an additional 4-5 minutes.
  4. In small pan, bring water or vegetable broth to a boil and turn off heat. Use 1/4 cup boiled water/broth to dilute miso in a small bowl, return to water/broth pan and mix well.
  5. Add miso broth to sautéed vegetables, stir and pour over bread cubes. Toss gently to evenly moisten. 

Notes

BREAD & BROTH RATIO
Drying the bread cubes helps to maximize the absorption of the miso broth. If your stuffing seems too wet, add more bread cubes, if too dry add more water/vegetable broth with a touch of olive oil. 

SAVORY & SWEET
Add 1/2 cup organic dried cranberries with the veggies.  

 

 

Kombu Carrot Saute

Kombu Carrot Saute Recipe
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Kombu Carrot Saute

Here’s a nice way to enjoy kombu as a side dish delightfully paired with sweet sautéed carrots.

  • Author: Great Eastern Sun
  • Yield: 3 Servings 1x
  • Category: Side Dish

Ingredients

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Instructions

  1. Rinse kombu briefly under fresh running water and wipe with a damp cloth. Simmer water and kombu on low heat for 10 minutes.
  2. Cut carrots into thin strips 1½ inch long. Sauté carrots and ginger in oil for 5 minutes over medium heat.
  3. Remove kombu from water and slice into 1½ inch strips (you may save cooking water for use as a soup stock).
  4. Add kombu and soy sauce to carrots. Turn heat to low, cover, and simmer 6 minutes. Roast sesame seeds in a small, dry skillet until golden brown and stir into vegetables.

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Pumpkin Seed Pesto with Roasted Red Pepper and Kalamata Olives

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Pumpkin Seed Pesto with Roasted Red Pepper and Kalamata Olives

Enjoy this delightful autumn dish made with our delicious Miso Master Organic Mellow White Miso and our hearty Organic Planet Traditional Whole Wheat Lomein Noodles

  • Yield: 1½ Cups 1x

Ingredients

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Instructions

  1. Lightly toast pumpkin seeds in a dry pan.
  2. In a food processor, chop toasted pumpkin seeds and garlic. Add basil, miso, thyme, and fennel, and blend.
  3. Slowly add olive oil until paste consistency is formed.
  4. Then add roasted red pepper and Kalamata olives, and blend briefly.
  5. Serve over lomein noodles.

Tofu Steak with Miso and Ginger*

tofu-steak-with-miso-and-ginger

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Tofu Steak with Miso and Ginger*

This ginger-rich recipe turns ordinary tofu steaks from uninspiring into something you will crave.

  • Yield: 2-3 Servings 1x

Ingredients

Scale
  • 114 oz block extra firm tofu
  • 1 tbsp Miso Master Organic Chickpea Miso  
  • 6 tbsp warm water
  • 3 tbsp finely grated ginger
  • 12 tbsp vegetable oil
  • 1 tsp sesame seeds
  • 1/2 tbsp scallions, sliced thinly

Instructions

  1. Drain and rinse tofu. Cut into 6 slices. Place tofu slices between clean kitchen towels (or paper towels) on a dish or cutting board. Gently press to remove excess water.
  2. In a small bowl, mix together miso, water, and ginger.
  3. Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low.
  4. Pour miso mixture over and between tofu slices and cook until sizzling.
  5. Just before serving, garnish with scallions and sesame seeds.

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