Vegan Honey & Miso Mustard Dressing

Vegan Honey Miso Mustard Dressing
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Vegan Honey Miso Mustard Dressing

Vegan Honey & Miso Mustard Dressing


  • Author: Great Eastern Sun
  • Total Time: 10 minutes
  • Yield: 34 Servings 1x
  • Diet: Vegan

Description

This simple recipe has 4 ingredients and is sweet and savory.  It can be used to glaze fish or chicken, for a dipping sauce, a marinade and a dressing for your favorite salad.  If you have never tried brown rice syrup it is a light delicate sweetener with toasty notes and hints of butterscotch.  We have paired it with our newest creation — Miso Mustard and they play very well together.  Whip it up and see for yourself!


Ingredients

Scale

5 Tablespoons Brown Rice Syrup or Brown Rice Malt Syrup

3 Tablespoons Organic Miso Mustard

1 Tablespoon Chickpea or Mellow White Miso

12 Tablespoons hot water


Instructions

Heat 1 – 2 tablespoons of water.  Blend hot water and either brown rice syrup or brown rice malt syrup, when fully blended add in the remaining two ingredients and blend.

This is ready as a dressing or a glaze!

  • Prep Time: 10 minutes

Keywords: vegan, vegan honey, chickpea miso, brown rice syrup, salad, salad dressing, dressing, marinade,, glaze, healthy, simple recipe

Teriyaki Sauce with Mirin

Teriyaki Sauce with Emperor's Kitchen Organic Mikawa Mirin
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Teriyaki Sauce with Emperor's Kitchen Organic Mikawa Mirin

Teriyaki Sauce with Mirin


  • Author: Mollie Allen
  • Yield: 46 Servings 1x

Description

Mirin is what gives this traditional teriyaki sauce its authentic flavor. Using just a handful of pantry staples—and mirin as your secret ingredient—you can whip this sauce up in no time! This recipe yields enough teriyaki sauce for 4 to 6 servings.


Ingredients

Scale

To Thicken

  • 2 tablespoons of Kuzu
  • ¼ cup water

Instructions

  1. Combine ingredients in a medium sized bowl, except for the kuzu and ¼ cup of water for thickening. Transfer to a medium saucepan and set over medium heat, stirring occasionally.
  2. In a small bowl, combine kuzu and ¼ cup water for thickening and whisk together until the kuzu is dissolved.
  3. Add the kuzu mixture to the saucepan.
  4. Maintain medium heat, stirring occasionally until sauce reaches its desired thickness. If your sauce has become too thick, you may add more water.
  5. Once sauce has been sufficiently heated through and has reached its desired thickness, it’s ready to be poured over rice, vegetables, meat or tofu!
  6. You can easily prepare this sauce ahead of time by combining all of the ingredients and refrigerating, leaving out the kuzu thickening mixture until you are ready to cook.

Notes

Check out our What is Mirin blog post!

Pumpkin Seed Pesto with Roasted Red Pepper and Kalamata Olives

pumpkin-seed-pesto

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Pumpkin Seed Pesto with Roasted Red Pepper and Kalamata Olives


  • Yield: 1½ Cups 1x

Description

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


Ingredients

Scale

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.

Shiitake Gravy

shiitake-gravy

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shiitake-gravy

Shiitake Gravy


  • Author: Great Eastern Sun
  • Yield: 3 cups 1x

Description

Top your favorite autumn grain, vegetable, or pasta dishes with this tasty gravy made with Emperor’s Kitchen Organic Shiitake Mushrooms.


Ingredients

Scale

Instructions

  1. Soak the shiitake in the water for 30 minutes or longer. Squeeze out excess water, cut off and discard the tough stems, and thinly slice the caps. Reserve the soaking water for the gravy.
  2. Heat the oil in a small frying pan and sauté the shiitake, onion, and garlic over medium-low heat for 3 to 5 minutes, or until the onion is translucent.
  3. Lower heat, sprinkle flour over vegetables, and stir constantly for 2 to 3 minutes.
  4. Slowly add the soaking water while stirring briskly to prevent the flour from lumping. Stir frequently until gravy begins to simmer and thicken.
  5. Add the salt, shoyu, thyme and mirin or wine and simmer gently, uncovered, for about 15 minutes, stirring occasionally. Serve warm.
  • Category: Gravy

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