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

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 Organic Authentic Kuzu.

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

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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Curried Cabbage and Arame

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Curried Cabbage and Arame

  • Author: Great Eastern Sun
  • Yield: 3-4 Servings 1x
  • Category: Side Dish
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Ingredients

  • 2 tbsp unrefined safflower oil
  • 1 onion, thinly sliced
  • 1 tsp curry powder
  • ½ small cabbage, shredded
  • 1 tbsp organic tamari or organic soy sauce
  • ½ pkg (about 1 cup dry) Emerald Cove Pacific Arame

Instructions

  1. Soak arame for 15 minutes in enough cool water to cover. Remove arame and carefully pour off ¼ cup liquid; discard the rest.
  2. Saute onion in oil until soft, stir in curry powder and saute 3 more minutes.
  3. Add cabbage and the ¼ cup saved soaking water. Cover and simmer 2 minutes.
  4. Toss in drained arame and tamari or shoyu, cover and simmer until tender but crisp, about 5 to 8 minutes.
  5. Place in bowl or on dish and serve.

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Instant Sea Vegetable Stir-Fry

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Instant Sea Vegetable Stir-Fry

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

Instructions

  1. Soak Instant Pacific Sea Salad in lukewarm water for 10 minutes, then rinse and drain well.
  2. Heat the oil in a large skillet or wok, and sauté the onions and carrots for 5 minutes.
  3. Add zucchini and mushrooms, and sauté for 5 minutes more.
  4. Add shoyu, mirin, and spices, and mix evenly.
  5. Remove from heat, add Emerald Cove Instant Pacific Sea Salad, and toss well. Serve with rice or pasta.

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