Pumpkin Seed Pesto with Roasted Red Pepper and Kalamata Olives

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Pumpkin Seed Pesto with Roasted Red Pepper and Kalamata Olives

Enjoy this delightful autumn dish made with our delicious Miso Master Organic Mellow White Miso and our hearty Organic Planet Traditional Whole Wheat Lomein Noodles

  • Yield: 1½ Cups 1x

Ingredients

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Instructions

  1. Lightly toast pumpkin seeds in a dry pan.
  2. In a food processor, chop toasted pumpkin seeds and garlic. Add basil, miso, thyme, and fennel, and blend.
  3. Slowly add olive oil until paste consistency is formed.
  4. Then add roasted red pepper and Kalamata olives, and blend briefly.
  5. Serve over lomein noodles.

Lemon-Mustard Broiled Flounder

 

Lemon Mustard Broiled Flounder

 

 

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Lemon-Mustard Broiled Flounder

  • Author: GES
  • Yield: 4 servings 1x
  • Category: Main Dish

Ingredients

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Instructions

  1. Preheat broiler, lightly oil baking sheet and set aside.
  2. Combine first 5 ingredients in a small bowl.
  3. Rinse flounder and pat dry. Arrange fillets on baking sheet and spoon half of the sauce evenly over the tops.
  4. Broil for 3-4 minutes, or until fish is opaque and can be easily flaked. Do not turn.
  5. Place fish on a serving platter, spoon remaining sauce over filets, and garnish with lemon wedges.

 

 

 

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Zesty Miso Butter Spread

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Miso Butter

Enjoy this tasty twist to a buttery spread made with our Miso Master Organic Mellow White, Sweet White or Traditional Red Miso. Our Miso Master Organic Sweet White and Mellow White Miso are lower in sodium and lighter in flavor and works great for Miso Butter on whole grain toast. Our longer aged Traditional Red Miso would be tasty for a Miso Butter flavoring tofu salad or thinned for a sauce. 

  • Author: Great Eastern Sun
  • Yield: 1 Cup 1x
  • Category: Spread

Ingredients

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Instructions

 

  1. Cream the first 2 ingredients together. 
  2. Mix in the remaining 3 ingredients for a fantastic topping on grilled tofu, tempeh, fish or chicken. This also makes a flavorful baked potato filling.
  3. For a yummy sauce over vegetables, thin with water or vegetable stock to desired consistency. Toss over steamed broccoli, grilled zucchini or yellow squash, sautéed greens, or green beans.
  4. Garnish with chopped parsley.

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Stuffed Italian Shells

Stuffed Italian Shells seasoned with Miso Master Mellow White Miso

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Stuffed Italian Shells

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

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

Ingredients

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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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