Miso Black Bean Soup

miso-black-bean-soup

Miso Black Bean Soup

Yield 6-8 Servings

The addition of our soy-free Miso Master Organic Chickpea Miso to this Miso Black Bean Soup makes this soup super tasty and good for you!

Ingredients

  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 5 cups canned black beans
  • 3 cups whole kernel corn
  • 1/3 cup chopped yellow bell pepper
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped green bell pepper
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/3 cup Miso Master Organic Chickpea Miso
  • 3 cups water

Instructions

  1. Sauté onions and garlic in olive oil until tender. Add beans, corn, peppers, and spices. Stir and cook over medium heat for 10 minutes.
  2. Dissolve miso in water and add to beans.
  3. Heat thoroughly but do not boil, as this kills the live enzymes in the miso.

Courses Soup

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Marvelous Miso Hummus

Marvelous Miso Hummus

Marvelous Miso Hummus

Yield 2-4 Servings

Yummy spread for pita bread, crackers, or veggies, or a delicious sandwich spread!

Ingredients

Instructions

Blend all ingredients in a food processor or blender.

Notes

Serve as a dip, a tasty spread for pita bread, crackers, or veggies, or as a delicious sandwich spread with red onion, lettuce, and tomato.

Courses Dip

 

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Miso Corn Salsa

miso-corn-salsa

Miso Corn Salsa

Yield 6 Servings

Bring on the party with a unique twist in the classic salsa with a touch of umami taste with the addition of our soy-free Miso Master Organic Chickpea Miso! Serve with corn chips, burritos, or any Mexican dish and enjoy.

Ingredients

  • ¾ cup whole kernel corn, drained
  • ½ cup red bell pepper, chopped
  • ½ cup green bell pepper, chopped
  • ¼ cup scallions, cut into ½" lengths
  • ¾ cup chopped tomato
  • 1 Tbsp minced jalapeno pepper
  • ¼ cup  Miso Master Organic Chickpea Miso
  • ¼ cup reserved corn liquid (optional)
  • 1 Tbsp lime juice
  • 1 Tbsp extra virgin olive oil
  • 1/8 tsp black pepper
  • ¼ tsp cumin
  • 1 ½ tsp chili powder
  • 1 ½ tsp chopped fresh cilantro

Instructions

  1. In a bowl, mix lightly all the vegetables (the first 5 ingredients). Dissolve miso in reserved corn liquid and add to vegetables.
  2. In a separate bowl mix the lime juice, olive oil, herbs and seasonings. Add to the vegetables.
  3. Chill and serve.

Courses Dip

Cuisine Mexican

 

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Stuffed Italian Shells

Stuffed Italian Shells seasoned with Miso Master Mellow White Miso

Stuffed Italian Shells

Yield 4-6 Servings

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

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.

Courses Main Dish

Cuisine Italian

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