Shrimp Fried Rice

 

 

shrimp-fried-rice

Shrimp Fried Rice

Yield 4-6 Servings

Enjoy this tasty Shrimp Fried Rice dish seasoned with our Miso Master Organic Miso Tamari and garnished with our Emerald Cove Organic Toasted Nori, YUM!.  

Ingredients

Instructions

  1. Heat skillet or wok; add oil and sauté scallions, celery, and carrots over medium heat until carrots are soft.
  2. Break up any lumps in rice and add to vegetables with tamari, peas, and shrimp. Continue to stir over medium heat until soy sauce is evenly distributed and rice and shrimp are hot.
  3. Cut Emerald Cove Organic Toasted Sushi Nori sheet into narrow strips and top for a tasty and nutritious garnish.

Courses Main Dish

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Broiled Salmon Steaks

broiled-salmon-steaks

Broiled Salmon Steaks

Yield 2 servings

Our Miso Master Organic, Low-Sodium Sweet White Miso is the secret ingredient in these tasty Broiled Salmon Steaks!

Ingredients

  • 3 Tbsp organic olive oil
  • 2 Tbsp Miso Master Organic Sweet White Miso
  • 2 Tbsp lemon juice
  • 2 Tbsp white wine or sake
  • Pinch garlic powder
  • 2 tsp fresh basil leaves or ¼ tsp dried basil
  • 2 Salmon steaks

Instructions

  1. Preheat broiler, lightly oil baking sheet and set aside.
  2. Combine first 6 ingredients in a small bowl.
  3. Rinse salmon and pat dry. Arrange fillets on baking sheet and brush the tops with miso mixture.
  4. Broil 5 minutes, baste again, and continue to broil another 4-5 minutes, or until fish is opaque and easily flaked.
  5. Brush remaining sauce over steaks and serve.

Courses Main Dish

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Ginger Tempeh Vegetable Stir Fry

Ginger Tempeh Vegetable Stir Fry by Leslie Cerier

Ginger Tempeh Vegetable Stir Fry

Yield 4 servings

We love this delicious Stir Fry by Leslie Cerier aka the Organic Gourmet. It's a delightful main dish seasoned with our tasty Miso Master Organic Miso Tamari

Frying tempeh in Red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations. In this recipe I used mirin, a sweet rice cooking wine, feel free to use another cooking wine or water. Serve this stir fry on top of rice and with a side of fresh pineapple for a fine meal.

Ingredients

  • 3 tablespoons organic sesame, extra virgin coconut oil or Organic Red Palm Oil
  • 3 tablespoons grated organic ginger
  • 2 tablespoons Miso Master Organic Miso Tamari
  • 1 tablespoon mirin, water or wine
  • 1 cup chopped organic onions
  • 1 cup organic carrots, sliced into match sticks
  • 8 ounce organic soy tempeh, cut into ½ inch cubes
  • 2 cups sliced organic summer squash, in half moons
  • 2 cups coarsely chopped organic bok choy

Instructions

  1. Heat oil in a wok or large skillet over medium-high heat. Add ginger, mirin, and tamari and fry for a minute to blend flavors. Add onions, carrots and tempeh and stir fry for 5 minutes, or until the carrots turn bright orange.
  2. Add the summer squash and continue to stir fry for 3 minutes, or until it turns bright yellow. Turn off the heat and stir in bok choy, which will wilt and turn bright green quickly. Taste and adjust the seasonings; add more tamari for a saltier taste, if you like.

Copyright © 2013 Leslie Cerier. All Rights Reserved. www.lesliecerier.com

REPRINTED WITH PERMISSION


Leslie Cerier "The Organic Gourmet"

The Organic Gourmet Chef

Leslie Cerier ~ The Organic Gourmet Chef has shared her culinary passion and knowledge of healthy eating to an international audience for over 30 years. Leslie is an internationally known chef, active health coach, author of 6 books, cooking instructor with a focus on local, seasonal, organic, gluten-free, vegetarian and vegan dishes.

Visit Leslie’s website for more of her healthy and delicious recipes, cooking tips and to learn more about her workshops and how she can help you eat healthy! www.lesliecerier.com 

 

Quinoa Edamame Sushi Bowl*

posted in: MAIN DISHES | 0

 

Quinoa Edamame Sushi Bowl With Tahini Wasabi Dressing

Quinoa Edamame Sushi Bowl

Yield 2 Servings

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.

 

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

Instructions

  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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