Stuffed Italian Shells

Stuffed Italian Shells seasoned with Miso Master Mellow White Miso

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Stuffed Italian Shells

Stuffed Italian Shells with Miso Master Mellow White Miso

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

  • Author: Great Eastern Sun
  • Yield: 4-6 Servings 1x
  • Category: Main Dish
  • Cuisine: Italian
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Ingredients

Instructions

  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.

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Shrimp Fried Rice

 

 

shrimp-fried-rice

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Shrimp Fried Rice

shrimp-fried-rice

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!.  

  • Author: Great Eastern Sun
  • Yield: 4-6 Servings 1x
  • Category: Main Dish
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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.

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Broiled Salmon Steaks

broiled-salmon-steaks

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Broiled Salmon Steaks

broiled-salmon-steaks

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

  • Author: great eastern sun
  • Yield: 2 servings 1x
  • Category: Main Dish
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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.

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Ginger Tempeh Vegetable Stir Fry

Ginger Tempeh Vegetable Stir Fry by Leslie Cerier

Ginger Tempeh Vegetable Stir Fry

Author Leslie Cerier

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 

 

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