Miso Tahini Mustard

 

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. 

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

 

Miso Bean Dip

Yield 3 cups

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.

Ingredients

  • 1 - 2 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.

Courses Dip

 

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Miso Dip

miso-dip

Miso Dip

Yield 2 cups

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

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

Ginger-Miso Sweet Pea Spread*

Yield 2 1/2 Cups

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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