Shrimp Fried Rice

 

 

shrimp-fried-rice

Shrimp Fried Rice

Yield 4-6 Servings

Enjoy this tasty Shrimp Fried Rice dish seasoned with our Miso Master Organic Miso Tamari and garnished with our Emerald Cove Organic Toasted Nori, YUM!.  

Ingredients

Instructions

  1. Heat skillet or wok; add oil and sauté scallions, celery, and carrots over medium heat until carrots are soft.
  2. Break up any lumps in rice and add to vegetables with tamari, peas, and shrimp. Continue to stir over medium heat until soy sauce is evenly distributed and rice and shrimp are hot.
  3. Cut Emerald Cove Organic Toasted Sushi Nori sheet into narrow strips and top for a tasty and nutritious garnish.

Courses Main Dish

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Miso Kale Chips


Miso Kale Chips with Miso Master Mellow White Miso

Miso Kale Chips

Yield 6 servings

Try Miso Kale Chips for a delicious new idea for healthy snacking!

 

Ingredients

  • 1/2 cup almond butter
  • 1/4 cup warm water
  • 1/4 cup onion, chopped
  • 3 - 4 Tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 Tbsp Miso Master Organic Mellow White Miso 
  • 1 Tbsp nutritional yeast
  • 1 Tbsp chopped fresh oregano
  • 1 Tbsp chopped fresh thyme
  • 2 tsp cider vinegar
  • 2 tsp Miso Master Organic Miso Tamari 
  • 1/4 tsp turmeric
  • 1/4 tsp crushed red pepper
  • 1 and 1/2 pounds curly kale leaves, stem discarded
  • to taste sea salt

Instructions

  1. Preheat the oven to 200 degrees and position racks evenly spaced apart. Puree all the ingredients except the kale and salt. Break kale leaves into potatoe chip sizes.
  2. Grease baking sheets with olive oil and divide the kale leaves among them. Drizzle the pureed mixture over the kale and rub each leaf to season evenly. 
  3. Arrange the kale on the sheets and season with salt. Bake for 1 hour and 40 minutes, until crisp.  Let cool, lift with a spatula, and serve to rave reviews!

From the February 2013 issue of Food & Wine magazine

 

Miso Master Organic Mellow White Miso

Miso Master Organic Mellow White Miso

Miso Master Organic Mellow White Miso is one of our tasty short term “sweet” miso varieties.  Lighter color, sweeter flavor and lower salt content makes this the perfect miso for dips, marinades, sauces and even desserts. Made in the USA.
Purchase Miso Master Organic Mellow White Miso at your favorite organic market or direct to your door from Great Eastern Sun’s Online Market HERE > 

 

 

 

 


Miso Master® Organic Miso Tamari

Miso Master Organic Miso Tamari

Miso Master Organic Miso Tamari is the natural “soy sauce” from fermenting miso. It has a complex, rich flavor and a thick consistency that makes it the perfect marinating seasoning for fish, tofu, tempeh, dip or basting sauce. USDA certified organic and gluten-free. Available in a 10 oz glass bottle and a 1 gallon jug.

Purchase Miso Master Organic Miso Tamari at your favorite organic market or direct to your door from Great Eastern Sun’s Online Market HERE > 


 

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Tamari & Sesame Vinaigrette

 

tamari-&-sesame-vinaigrette

Tamari & Sesame Vinaigrette

Yield 1.5 cups

Essentially a Chinese Chicken Salad dressing, this soy-based vinaigrette livens up everything from romaine lettuce to grilled bok choy to half an avocado.

Ingredients

  • juice of 1 ½ medium lemons
  • 3 tablespoons tamari (gluten-free soy sauce)
  • 2 tablespoons coconut sugar
  • ½ cup + 1 tablespoon olive oil
  • 1 tablespoon + 1 ½ teaspoons toasted sesame oil
  • salt and pepper

Instructions

1. Whisk together all ingredients and season with salt and pepper to taste.

Courses Dresssings

Cuisine Asian

Reprinted with Permission from goop, an awesome “modern lifestyle brand.” 2018

Udon Noodles and Tuna with Wasabi Vinaigrette

 udon-noodles-and-tuna-with-wasabi-vinaigrette

Udon Noodles and Tuna with Wasabi Vinaigrette

Yield 3 Servings

Enjoy this Udon Noodles and Tuna with Wasabi Vinaigrette recipe with our Organic Planet Traditional Whole Wheat Udon and our Miso Master Organic Miso Tamari.

Ingredients

Instructions

  1. Cook noodles according to package directions. Cool, drain, and set aside.
  2. In a small bowl, prepare wasabi according to package directions. Whisk the wasabi paste with the vinegar, garlic, and ginger. Slowly add the oil and continue whisking. Pour in the tamari and whisk again. Set aside.
  3. Combine the spinach, red onion, tuna, and parsley in a large bowl, and fold in the cooked noodles. Pour the dressing over all, toss lightly and serve.
  4. Garnish with black olives and red onion rings.

Courses Pasta

Cuisine Asian

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