Miso Tahini Mustard

 

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Miso Tahini Mustard

Enjoy this unique Miso Tahini Mustard made with our soy-free Miso Master Organic Chickpea Miso and Sushi Sonic Real Wasabi (for a touch of spice!) on your favorite sandwich.

  • Author: great eastern sun
  • Category: Spread
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Ingredients

Instructions

  1. Combine tahini and miso and blend thoroughly.
  2. Stir in mustard, and then slowly add water, stirring until well mixed.
  3. For a touch of spice, add the wasabi and/or cayenne powder.
  4. Serve as a sandwich condiment.

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Miso Bean Dip

 

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Miso Bean Dip

Enjoy this yummy Miso Bean Dip made with our unique soy-free Miso Master Organic Chickpea Miso with your favorite chips, crackers or pita bread.

  • Author: great eastern sun
  • Yield: 3 cups 1x
  • Category: Dip
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Ingredients

  • 12 cloves garlic, peeled
  • 1 cup fresh tofu, drained
  • 1 cup refried beans
  • ¼ cup Miso Master Organic Chickpea Miso  
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp brown rice vinegar
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • ¼ tsp cayenne powder
  • ½ cup whole kernel corn, drained
  • ½ cup black beans, rinsed and drained
  • ½ cup red and green bell pepper, chopped

Instructions

  1. In a food processor, chop garlic and add tofu, refried beans, miso, olive oil, vinegar, and spices. Blend thoroughly.
  2. Add remaining ingredients (corn, beans, and peppers) and mix briefly for 5 seconds.
  3. Place in serving bowl and serve with chips, crackers, or pita bread pieces.

 

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Miso Dip

miso-dip

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Miso Dip

Enjoy this delightfully delicious Miso Dip with crackers, chips, or fresh cut vegetables.

  • Author: Great Eastern Sun
  • Yield: 2 cups 1x
  • Category: Dips
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Ingredients

Instructions

  1. Place all ingredients in a blender and blend until creamy.
  2. You may need to add small amounts at a time to mix thoroughly.

 

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Ginger-Miso Sweet Pea Spread*

ginger-miso-sweet-pea-spread

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Ginger-Miso Sweet Pea Spread*

  • Author: Food & Wine Magazine
  • Yield: 2 1/2 Cups 1x
  • Category: Spreads
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Ingredients

Instructions

  1. In a large skillet, heat the oil. Add the scallions, ginger, and jalapeño, and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.
  2. Transfer the pea mixture to a food processor or blender and let cool slightly. Add the miso and 1/4 cup water and puree until smooth. Spoon the spread into a bowl. Serve with rice crackers or flatbreads.
  3. May be made ahead and refrigerated for up to 3 days.

Notes

* from the February 2013 issue of Food & Wine Magazine.

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