Tom’s Outrageous Winter Squash Pie

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Tom’s Outrageous Winter Squash Pie

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Ingredients

Instructions

  1. Cook sliced squash in apple juice to cover. Cool, scoop out of skin, and place in blender.
  2. Place the juice the squash has been cooked in into a pot. Add the kanten flakes and bring to a boil. Reduce the heat and cook 5 minutes or until the kanten flakes have dissolved.
  3. Add the liquid to the squash in the blender. Then add cinnamon, barley malt, and vanilla. Blend until smooth, pour into the baked pie shell, and chill until firm.

Notes

From: Organic Chef Tom

Miso Lentil Soup

 

Miso Lentil Soup

Miso Lentil Soup is a nourishing and delicious meal any time of year! This tasty recipe is one of our favorites and is seasoned with our American made, Miso Master Organic Country Barley Miso.

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Miso Lentil Soup

Miso Lentil Soup with Miso Master Organic Country Barley Miso

You’ll love this classic soup seasoned with our deliciously popular Miso Master Organic Country Barley Miso

  • Author: Great Eastern Sun
  • Yield: 6-8 Servings 1x
  • Category: Soup
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Ingredients

  • 1 cup onions, chopped
  • 2 Tbsp garlic, minced
  • ¼ cup olive oil
  • 3 Tbsp all purpose flour
  • 8 cups water
  • 2 cups lentils
  • 3 Tbsp soy sauce
  • 4 Tbsp chili powder
  • 1 tsp thyme
  • 1 cup diced carrots
  • 1 cup diced celery
  • ½ tsp black pepper
  • 1/3 cup Miso Master Organic Country Barley Miso
  • 1/3 cup filtered water

Instructions

  1. Sauté onions and garlic in olive oil until tender.
  2. Add flour stir and cook for 5 minutes.
  3. Add the remaining ingredients except for the miso and the 1/3 cup of water.t
  4. Cook until lentils are tender.
  5. Dissolve miso with 1/3 cup of water, add to soup and serve.

 

Notes

Note: For a creamier soup, blend thoroughly in a food processor.

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