Vegan Honey & Miso Mustard Dressing

Vegan Honey Miso Mustard Dressing
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Vegan Honey Miso Mustard Dressing

Vegan Honey & Miso Mustard Dressing

  • Author: Great Eastern Sun
  • Total Time: 10 minutes
  • Yield: 34 Servings 1x
  • Diet: Vegan


This simple recipe has 4 ingredients and is sweet and savory.  It can be used to glaze fish or chicken, for a dipping sauce, a marinade and a dressing for your favorite salad.  If you have never tried brown rice syrup it is a light delicate sweetener with toasty notes and hints of butterscotch.  We have paired it with our newest creation — Miso Mustard and they play very well together.  Whip it up and see for yourself!



5 Tablespoons Brown Rice Syrup or Brown Rice Malt Syrup

3 Tablespoons Organic Miso Mustard

1 Tablespoon Chickpea or Mellow White Miso

12 Tablespoons hot water


Heat 1 – 2 tablespoons of water.  Blend hot water and either brown rice syrup or brown rice malt syrup, when fully blended add in the remaining two ingredients and blend.

This is ready as a dressing or a glaze!

  • Prep Time: 10 minutes

Keywords: vegan, vegan honey, chickpea miso, brown rice syrup, salad, salad dressing, dressing, marinade,, glaze, healthy, simple recipe

Vegan Nori Snack Chips

Vegan Nori Snack Chips
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Vegan Nori Snack Chips

Vegan Nori Snack Chips

  • Author: Great Eastern Sun
  • Total Time: 21 minute
  • Yield: 48 Chips 1x


Petite little seaweed snacks made from toasted nori, almond butter, miso and sesame seeds.  These little darlings are great alongside soup, salad, sushi or with a nice cup of tea.  Easy to make and good for two weeks in an airtight container.



8 Sheets Toasted or Untoasted Nori

½ c Sesame Seeds


6 T Creamy Almond Butter

4 t Mirin

1 T Sesame Oil

1 T Filtered Water

¼ c Sweet, Mellow White or Chickpea Miso


Preheat oven to 300 degrees and line a large sheet pan with parchment paper.

Begin by adding all the ingredients for the filling to a small mixing bowl.  Whisk ingredients until smooth and well blended.

Lay one sheet of nori on a cutting board and place ¼ of the filling in the center.  Using your fingers spread the filling out evenly on the nori making sure to go all the way to the edges.  I find that the best way to do this is to work from the center and using both hands going in opposite directions.  If some of the filling accidentally gets on the outside don’t fret, it will still taste great!

After the filling has been spread on the nori, top with 2 tablespoons of sesame seeds and then place another sheet of nori on top pressing lightly down to seal the sheets together. 

Using a VERY SHARP knife cut the nori in half lengthwise.  Holding the top edges with your fingertips cut each half into 6 long strips, making 12 strips total. 

Repeat this process for the remaining sheets of nori.

Place all the chips evenly on the baking sheet and bake for 10-15 minutes.  They are done when they have turned blackish in color and are crinkled along the sides.

Allow chips to cool (they will get crispy when cooled) and then store in an airtight container for up to two weeks.

  • Prep Time: 10 minutes
  • Cook Time: 10 – 15 minutes

Umami, That’s Good!

UMAMI The mysterious & savory fifth taste

What does umami mean? 

Umami is a word coined by Kikunae Ikeda, the Japanese chemist known for his research into the source of savory flavor. The word is derived from “umai” meaning delicious, and “mi” meaning taste. Umami is often defined in the English translation as “pleasant savory taste.”

What are umami flavors? 

Umami is the term used to describe the fifth sense of taste. The four basic tastes had been identified for a long time; sweet, sour, bitter and salty. It wasn’t until the beginning of the 1900’s that a Japanese chemist by the name of Kikunae Ikeda unearthed the fifth taste that we now know as -- UMAMI. Ikeda’s research led to the discovery of the source of this savory flavor: glutamic acid.

Because of its savory qualities, glutamic acid is processed and used as one of the components in the controversial seasoning MSG, which is used as an additive in certain foods to enhance the flavor.

But don’t get glutamic acid and MSG confused. Glutamic acid itself is not MSG. In fact, it’s a naturally occurring amino acid and a building block of protein that aids in transmission of nerve impulses in the brain.

By seeking out foods that are naturally rich in glutamic acid, you can enjoy rich, savory, umami flavors while avoiding chemical additives.

Umami foods 

There are many umami foods naturally rich in glutamic acid. For example, green tea, shiitake mushrooms and tomatoes. Another excellent example is dashi broth, which is made with kombu and rich in umami flavor. (In fact, it was kombu that inspired Ikeda’s research).

Other foods where you can enjoy that savory flavor naturally include fermented foods, like tamari, miso, and kimchi.  Aged cheese such as parmesan are also well-known umami foods.

You can even amp up an old favorite like potato salad by using a savory condiment such as HealthSavor Miso Mustard, which contains 26% chickpea miso.

Miso Mustard Umami Potato Salad
Miso Mustard is the perfect ingredient for adding umami to classic summer dishes, like this savory potato salad.

Umami ramen 

One of the easiest ways to make a delicious umami ramen is to use miso in your broth. Ramen broth recipes vary widely, and often have a vegetable, pork or chicken stock base. To make your broth blast off with flavor try adding three tablespoons of Miso Master Organic Traditional Red Miso paste per quart of liquid to your recipe.

To add miso paste to your broth, first mix the miso paste with warm water and stir until the mixture is smooth. Then add the mixture to your broth. This helps the miso incorporate better into your soup base. (NOTE: To maintain the integrity of the healthy bacteria in miso paste, refrain from boiling.)

You can also substitute soba noodles for ramen if you’re looking for a buckwheat alternative.

Umami seasoning

Perhaps the most famous method of adding umami flavor to dishes is the inclusion of MSG. However, many individuals avoid added MSG in their diets, meaning they must find their savory satisfaction elsewhere.

Miso is one of the easiest and most versatile ways to add a savory element to foods. Miso comes in multiple varieties that range in concentration of flavor meaning there’s an option for everything from salmon and sauce to bread and dessert.

Make it umami with miso

Miso Master Organic Miso comes in six different varieties for a range of flavors. Here’s a quick breakdown of what to use when.

Short-term miso varieties

Our short-term miso is aged for thirty days. This produces a lighter color and milder flavor. Short-term miso is excellent for adding to desserts, baked goods, salad dressings, and vegan cheeses. Our short-term miso varieties are:

Long-term miso varieties

Our long-term miso is aged for a minimum of one year.  This produces both a darker color and a more concentrated flavor.  Long-term miso is exquisite in stews, soups, sauces and marinades. Our long-term miso varieties are:

Miso Pecan Sauce

Yield: About 1 1/2 cups

Walnut sauce has long been one that our family enjoys with noodles as well as vegetables. One day, we used pecans instead of walnuts and found they made an even better sauce. Since pecans lack the slight bitterness of walnuts, this sauce needs no sweetener. If, however, you use walnuts, be sure to add 1 or 2 teaspoons of mirin or rice syrup. This recipe makes enough sauce for about a pound of noodles.


2 teaspoons extra-virgin olive oil
1 small onion, diced
1–2 cloves garlic, minced
1 cup pecans
1 cup water or mild-flavored vegetable stock (carrot stock is a good choice)
3 tablespoons Miso Master Organic Mellow White Miso or Sweet White Miso
1 teaspoon lemon juice (optional)


  1. In a small skillet, heat the oil over medium-low heat. Add the onion and garlic, and stir to coat with the oil. Reduce the heat to low and cover. Stirring occasionally, sauté for 15 to 20 minutes, or until the onions have caramelized to a golden brown color. If necessary, add 1 or 2 teaspoons of water to prevent burning. 
  2. While the onions cook, roast the pecans in an unoiled skillet over medium heat, stirring constantly for 5 to 10 minutes, or until crisp and fragrant. 
  3. Place all of the ingredients in a blender, and blend until smooth. Use immediately.