Stuffed Italian Shells

Stuffed Italian Shells seasoned with Miso Master Mellow White Miso

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Stuffed Italian Shells

Stuffed Italian Shells with Miso Master Mellow White Miso

This vegan version of Stuffed Italian Shells uses tofu with our Miso Master Organic Mellow Barley Miso and seasonings for the “Ricotta” cheese.  

  • Author: Great Eastern Sun
  • Yield: 4-6 Servings 1x
  • Category: Main Dish
  • Cuisine: Italian
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Ingredients

Instructions

  1. Cook shells in boiling water until just tender. Drain and set aside.
  2. To prepare Ricotta, press tofu with a weight for ½ hr. to drain. Crumble tofu with hands and add remaining “ricotta” ingredients. Mix garlic, herbs, tahini, salt & pepper with chopped spinach and fill shells with mixture.
  3. Spoon layer of pasta sauce into bottom of roasting pan, arrange shells, and top with remaining pasta sauce.
  4. Bake at 350 degrees, covered for 25 minutes. Garnish with chopped parsley.

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Chilled Soba in Cucumber Cups

chilled-soba-in-cucumber-cups

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Chilled Soba in Cucumber Cups

chilled-soba-in-cucumber-cups

Cucumbers and soba are a classic pairing. Buckwheat soba noodles’ earthy flavor is just right when set against cool and mild cucumbers. The salty, vinegary sauce ties it all together.

  • Author: GES
  • Yield: 1 Dozen 1x
  • Category: Salad
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Ingredients

  • 2 large cucumbers
  • 4 oz (1 1/2 bundles) Organic Planet Soba
  • 2 Tbsp rice vinegar
  • 1 1/2 Tbsp shoyu or soy sauce
  • 1 Tbsp sesame oil
  • green onion, sliced for garnish

Instructions

  1. Peel the cucumbers and cut into rounds 1-inch to 1 1/2-inches thick. Scoop out the middles to create a cup. This is most easily done with a melon baller; you could also use a knife to make the initial cut and then use a grapefruit spoon or dinner spoon to hollow out the walls.
  2. Bring a pot of water to a simmer and cook the soba noodles according to package directions, usually 6 to 8 minutes. Drain and rinse the noodles under cool water. Transfer to a bowl.
  3. Whisk together the rice vinegar, soy sauce, and sesame oil in a small bowl. Pour half the sauce over the noodles. Add the green onions to the noodles, saving a few for garnishing, and gently toss the noodles to coat them with the sauce. Soba noodles are fairly fragile, so your hands tend to be the best tool for this task.
  4. Pack each cucumber cup with noodles, twirling them slightly to help them settle in the cup. Pour 1/4 teaspoon or so of the reserved sauce over the noodles in each cup and sprinkle the tops with a few green onions.
  5. Serve right away or cover and chill for up to a few hours. If chilling, wait to add the reserved sauce until just before serving as the noodles tend to soak up the sauce.

Miso Tahini Dressing

 

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Miso Tahini Dressing

miso-tahini-dressing

This is one of our favorite dressings, with the yummy combination of calcium-rich tahini and naturally fermented Miso Master Organic Traditional Red Miso.

  • Yield: ½ - ¾ cups 1x
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Ingredients

 

Instructions

To prepare this quick, versatile dressing, combine miso with tahini and mix until smooth. Add lemon juice, and water, again mixing until smooth. Add scallion and serve this delicious salad dressing.

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Universal Miso Marinade

Universal Miso Marinade with Miso Master® Miso

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Universal Miso Marinade

Universal Miso Marinade with Miso Master® Miso

This versatile marinade is great for flavoring meat, fish, poultry, tofu, tempeh, or vegetables before grilling, broiling, or roasting.

  • Yield: 1 Cup 1x
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Ingredients

Instructions

  1. Combine all ingredients in a bowl and mix well, until miso is dissolved.
  2. Use immediately or cover and refrigerate until ready to use.


Miso Master Organic Country Barley Miso

Miso Master Organic Country Barley Miso

Our American made Miso Master Organic Country Barley Miso is one of our long-term miso that we naturally through four seasons in giant four-ton, hand-crafted Cypress, Redwood, or Fir barrels.

Purchase Miso Master Organic Traditional Red Miso at your favorite organic market or direct from our Great Eastern Sun Online Market here > 

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