Oriental Cole Slaw

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Oriental Cole Slaw


  • Author: Great Eastern Sun
  • Yield: 4 Servings 1x

Description

Enjoy this Asian twist to the classic cole slaw!  


Ingredients

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Instructions

  1. In a large bowl, toss carrots, cabbage, and bean sprouts; add kelp powder and cayenne, mixing thoroughly. Cover vegetables with a plate that fits down into the bowl and place a weight on top of the plate. Refrigerate for 6 hours or overnight.
  2. Drain off liquid and toss vegetables with sesame oil, soy sauce, lemon juice, and parsley. Garnish with shredded nori on top.
  • Category: Side Dish

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Arame Oriental

 

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Arame Oriental


  • Author: Great Eastern Sun
  • Yield: 2 servings 1x

Description

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!


Ingredients

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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.
  • Category: Side Dish

 

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Green Beans Almondine

Green Bean Almondine recipe

 

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Recipe for Green Bean Almondine made with Miso Master Organic Chickpea Miso

Green Beans Almondine


  • Author: great eastern sun
  • Yield: 6 servings 1x

Description

Dress up green beans with this tasty recipe seasoned with our Miso Master Organic Soy-Free Chickpea Miso. It’s delicious!


Ingredients

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Instructions

  1. In a large skillet, sauté almonds in vegetable oil until lightly brown.
  2. Add green beans and salt and cook another 2 minutes. Add water, cover, and steam until beans are just tender.
  3. In a separate bowl mix miso and sherry, add to beans toss and cook 1 minute more and serve.
  • Category: Side Dish

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Miso Sesame Winter Squash

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Miso Sesame Winter Squash


  • Yield: 4-6 Servings 1x

Description

Adapted from the Molasses, Miso, and Maple Candied Sweet Potato recipe in Bryant Terry’s “The Inspired Vegan”.


Ingredients

Scale

Instructions

  1. Preheat the oven to 425F / 220C, with a rack in the middle.
  2. In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.
  3. In a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.
  4. When the squash is deeply golden on both sides, remove from the oven.
  5. Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss.
  6. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top.
  7. Remove from the oven, and season with salt, if needed.
  8. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).
  • Category: Side Dish
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