Edamame Hummus with Miso and Sesame*

edamame-hummus

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Edamame Hummus with Miso and Sesame*


  • Yield: 8 Servings 1x

Description

This innovative dip recipe is featured in the April 2015 issue of Cooking Light Magazine.


Ingredients

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Instructions

  1. Place 1½ cups thawed frozen edamame in a small saucepan; fill with water to cover by 1 inch. Bring to a boil; cook 4 minutes. Drain.
  2. Combine miso, lemon juice, olive oil, boiled edamame, salt, 3 tablespoons water, and garlic clove in the bowl of a food processor or blender; process edamame mixture until smooth.
  3. Drizzle hummus with toasted sesame oil, and sprinkle with 1 tablespoon edamame and sesame seeds.

 

 

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Mushroom Miso Mustard Gravy

mushroom-miso-mustard-gravy

 

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Mushroom Miso Mustard Gravy*


  • Author: Crescent Dragonwagon
  • Yield: 4 Cup 1x

Description

The flavors in this gravy are incredibly good and fly in the face of anyone who thinks that something vegetarian and low-fat cannot be intensely delicious.


Ingredients

Scale

 

  • 1 tsp butter
  • 1 tsp unrefined olive oil
  • Cooking spray
  • 1/4 medium, finely chopped onion, minced
  • 2 cups sliced mushroom caps
  • 3 1/4 cups vegetable stock
  • 3/4 cup white wine
  • 2 cloves garlic, peeled and quartered
  • 1/4 cup unbleached all-purpose flour
  • 1 Tbsp Miso Master Organic Mellow White Miso
  • 1 Tbsp Miso Master Traditional Red Miso
  • 3 Tbsp nutritional yeast
  • 1 tsp Dijon Mustard
  • salt & pepper to taste

Instructions

 

  1. Melt the butter and olive oil together in a large skillet, well sprayed with cooking spray, over medium heat for about 1 minute. Add the onion and sauté, stirring often, for about 4 minutes, or until the onion begins to soften. Raise the heat slightly and add the mushroom caps. Continue cooking, stirring often, for 5 to 6 minutes more.
  2. Pour the vegetable stock into a medium saucepan or Dutch oven, preferably nonstick, and warm over medium-low heat.
  3. Pour the wine into a food processor and add the garlic, flour, nutritional yeast, and mustard. Buzz together to form a paste.
  4. Whisk the paste into the warmed, but not hot, vegetable stock. Gently bring to a boil, then reduce to a simmer. Take a ladleful of this liquid and swirl it into the sautéed mushroom mixture, stirring well to scrape up any little flavorful bits from the bottom of the skillet. Add the mushrooms, onions, and liquid to the pot with the stock, scraping the sauté pan clean.
  5. Reduce the heat to very low and let the sauce simmer very gently, stirring occasionally, for about 30 minutes. Remove from heat, place a ladelful of this liquid in a small bowl and stir in the miso until smooth. Correct the seasonings with salt (you’ll need little, if any, since miso is salty) and a lot of pepper. Serve hot, ladled over whatever good thing you are serving.

 

Notes

* The recipe and introductory text excerpted from Passionate Vegetarian by Crescent Dragonwagon.

  • Category: Gravy

Miso Noodle Rolls

 

miso-noodle-rolls

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Miso Noodle Rolls



Instructions

  1. Cook noodles according to instructions on package. Drain, then spread neatly on a dry towel.
  2. Prepare the Miso Paste by mixing those ingredients together.
  3. Lay one eighth of the noodles side by side across one sheet of nori on which 1 tsp of the miso paste has been evenly spread. Roll up nori as firmly as possible. Repeat with remaining sheets of nori and noodles.
  4. Using a sharp knife dampened with water, carefully slice rolls in half, then cut each half into 3 equal pieces.
  5. Add a small amount of water at a time to wasabi, until it forms a thick paste.
  6. Place noodle rolls along with wasabi on a platter and serve with sushi ginger slices and a dipping sauce.

Hearty Holiday Miso Gravy

hearty-yeast-gravy

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hearty-yeast-gravy

Hearty Yeast Gravy


  • Author: Great Eastern Sun
  • Yield: 2 cups 1x

Description

Enjoy this delicious yeast gravy over grains, mashed potatoes, and vegetables. Made with our Miso Master Organic Mellow White Miso, this gravy soothes the soul!


Ingredients

Scale
  • 1½ Tbsp organic olive oil
  • 1 onion, chopped
  • 12 cloves garlic, minced
  • 3 Tbsp whole wheat flour
  • 3 Tbsp nutritional yeast
  • 1¾ cups water
  • 34 Tbsp Miso Master Organic Mellow White Miso
  • ¼ tsp dried basil
  • several sprigs chopped Parsley

Instructions

  1. Heat oil and sauté onion and garlic 3-5 minutes on medium heat. Lower heat and add flour and yeast. Stir constantly 1-2 minutes, then slowly add 1½ cups water while stirring briskly to avoid lumping.
  2. Soften miso in remaining ¼ cup water and add, along with basil and parsley.
  3. Simmer, uncovered, about 15 minutes, stirring occasionally as gravy thickens.
  • Category: Gravies
  • Cuisine: American
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