Miso Kale Chips


Miso Kale Chips with Miso Master Mellow White Miso

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Miso Kale Chips

Miso Kale Chips with Miso Master Mellow White Miso

Try Miso Kale Chips for a delicious new idea for healthy snacking!

 

  • Yield: 6 servings 1x
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Ingredients

 

  • 1/2 cup almond butter
  • 1/4 cup warm water
  • 1/4 cup onion, chopped
  • 34 Tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 Tbsp Miso Master Organic Mellow White Miso 
  • 1 Tbsp nutritional yeast
  • 1 Tbsp chopped fresh oregano
  • 1 Tbsp chopped fresh thyme
  • 2 tsp cider vinegar
  • 2 tsp Miso Master Organic Miso Tamari 
  • 1/4 tsp turmeric
  • 1/4 tsp crushed red pepper
  • 1 and 1/2 pounds curly kale leaves, stem discarded
  • to taste sea salt

 

Instructions

  1. Preheat the oven to 200 degrees and position racks evenly spaced apart. Puree all the ingredients except the kale and salt. Break kale leaves into potatoe chip sizes.
  2. Grease baking sheets with olive oil and divide the kale leaves among them. Drizzle the pureed mixture over the kale and rub each leaf to season evenly. 
  3. Arrange the kale on the sheets and season with salt. Bake for 1 hour and 40 minutes, until crisp.  Let cool, lift with a spatula, and serve to rave reviews!

From the February 2013 issue of Food & Wine magazine

 

Miso Master Organic Mellow White Miso

Miso Master Organic Mellow White Miso

Miso Master Organic Mellow White Miso is one of our tasty short term “sweet” miso varieties.  Lighter color, sweeter flavor and lower salt content makes this the perfect miso for dips, marinades, sauces and even desserts. Made in the USA.
Purchase Miso Master Organic Mellow White Miso at your favorite organic market or direct to your door from Great Eastern Sun’s Online Market HERE > 

 

 

 

 


Miso Master® Organic Miso Tamari

Miso Master Organic Miso Tamari

Miso Master Organic Miso Tamari is the natural “soy sauce” from fermenting miso. It has a complex, rich flavor and a thick consistency that makes it the perfect marinating seasoning for fish, tofu, tempeh, dip or basting sauce. USDA certified organic and gluten-free. Available in a 10 oz glass bottle and a 1 gallon jug.

Purchase Miso Master Organic Miso Tamari at your favorite organic market or direct to your door from Great Eastern Sun’s Online Market HERE > 


 

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Pressed Salad with Miso Master Organic Tamari

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Pressed Salad with Miso Master Organic Tamari

Pressed salads are a traditional Japanese dish that involves simple pickling in a salty seasoning brine for a minimum of 30 minutes to 3 hours. This tasty Pressed Salad recipe is seasoned with our tasty Miso Master Organic Tamari for that unique umami flavor. Enjoy!

  • Author: great eastern sun
  • Yield: 2 servings 1x
  • Category: Salad
  • Cuisine: Japanese
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Ingredients

 

Instructions

  1. Cut cucumbers into thin diagonal slices (if using regular cucumbers, peel and seed before slicing).
  2. Place radish and cucumber in a bowl, sprinkle with ½ tsp salt, toss, and let sit 10 minutes. Rinse with cold water and gently squeeze to extract excess water.
  3. Cut kombu into very fine threads with scissors. Add kombu and ginger to cucumber and radish and mix well.
  4. Combine remaining ingredients and slowly pour over vegetables.
  5. Put a small plate or other lid on vegetables and press with a 2 pound weight.
  6. Place in a cool, dark place for 3 hours (refrigerate if you do not have a cool place).
  7. Toss finished salad with a little of the liquid left after pressing, place in small, individual bowls, and serve.

Notes

Pressed Salads are a tasty way to enjoy vegetables by adding a quick and slight fermentation to that adds flavor and enzymes that aid in digestion. 

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Arame Oriental

 

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Arame Oriental

Here’s a tasty seaweed side dish made with our Emerald Cove Pacific Arame . We seasoned this dish with our unique Miso Master Organic Miso Tamari and the perfect final touch comes from our delicious Emperor’s Kitchen Organic Toasted Sesame Oil. Enjoy!

  • Author: Great Eastern Sun
  • Yield: 2 servings 1x
  • Category: Side Dish
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Ingredients

Instructions

 

  1. Place arame in bowl and break into smaller pieces. Cover generously with water and soak for 10 minutes.
  2. Drain arame, squeezing out as much water as possible.
  3. Combine toasted sesame oil, tamari, mirin or sherry, brown rice vinegar, and red pepper flakes. Add to arame and mix well.

 

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