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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Asian Coleslaw with Miso-Ginger Dressing

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Asian Coleslaw with Miso-Ginger Dressing

Enjoy this tasty Asian Coleslaw seasoned to perfection with a Miso-Ginger dressing made from our Miso Master Organic Sweet White Miso and convenient, ready to use Emperor’s Kitchen Chopped Ginger. Yum!

  • Author: great eastern sun
  • Yield: 6-8 Servings 1x
  • Category: Dressing

Ingredients

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Instructions

  1. In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the oil in a slow and steady stream.
  2. Season the dressing with salt and pepper.
  3. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.
  4. Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing.
  5. Serve slightly chilled or at room temperature.

Notes

Note:  Use the extra dressing for tossing with rice noodle salads, serving as a dip, or spooning over fish.

Chef Tom’s Vegan Cornbread

Sliced piece of corn bread close up, selective focus

This has been a family favorite for over 30 years. It is delicious served with tahini or vegan butter. I use 100% organic ingredients in all my recipes. The This is a extra nutritious cornbread with the addition of the dulse flakes, sesame and chia seeds which makes it higher in minerals and omegas.

Liquid Ingredients
2½ cups soy milk, rice milk or other milks
¼ cup oil safflower or sunflower oil
¼ cup Sweet Cloud Organic Rice Syrup

Dry Ingredients
2 cups cornmeal 
2 cups unbleached white flour or whole wheat pastry flour
4 tsp baking powder
¼ tsp sea salt 
2 Tbs dulse flakes or granule
4 Tbs sesame seeds (optional)
1 Tbs chia seeds (optional) 

Preheat oven to 350°. Mix dry ingredients together in large mixing bowl. Mix liquid in 4 cup measuring cup or medium bowl. Add liquid to dry ingredients and mix just enough to remove lumps. Pour into oiled cast iron fry pan or baking pan and bake for  35 minutes. Enjoy.

Organic Chef Tom Athos has been happily cooking wholesome and tasty foods for over 40 years.

Glazed Beets

glazed-beets

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Glazed Beets

We love this tasty beets dish seasoned with a tasty glaze made from soy sauce and mirin and thickened with our Emperor’s Kitchen Traditional Kuzu.

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

Ingredients

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Instructions

  1. Heat oil in a skillet; add sliced beets and salt, and sauté briefly. Add water to cover bottom of skillet, lower heat, cover, and cook for 20-30 minutes or until beets are nearly tender. Add more water if needed to prevent scorching.
  2. Add mirin, cooking for 5 more minutes, then add soy sauce and cook for another minute.
  3. Dissolve kuzu in 1 Tbsp water and add to beets while stirring constantly until liquid returns to a simmer. Cook 1-2 more minutes, adding a little more water if too thick. Serve hot.

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