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| Green Tea Vegetarian Recipes |
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| Matcha Rice & Noodles | Matcha Desserts | Matcha Beverages | Sugar Free Matcha Recipes | Cocktail Recipes | Green Tea Vegetarian Sorbet3 cups hot water1 Clove garlic; peeled 4 medium Potatoes; peeled and diced 1 lb. Flounder, cod or red snapper fillets cut in chunks 2 two 8-oz. bottles claim juice 2 cups water 16 ozs. diced or pureed tomatoes 1/2 cup dry white wine 1 Bay leaf 1 tsp. Salt 1/8 tsp. Crushed red pepper or to taste 3 Tbls. Chopped parsley 1 tsp. Matcha green tea powder Heat oil in Dutch oven. Add garlic; sauté until well browned. Discard garlic. Add potatoes to Dutch oven, cook, stirring constantly, until lightly browned. Add fish, stock, tomatoes, wine, Matcha, bay leaf, salt, crushed red pepper, and pepper. Bring to a boil, then immediately reduce heat and simmer for 20-25 minutes or until fish and potatoes are tender. Remove bay leaf. Serve sprinkled with parsley. Serves 4 Green Tea Vegetarian Salad Dressing1 tsp. Matcha green tea powder3 Tbls. hot water 1 teaspoon superfine sugar or Sucanat 2 strips of lemon zest 2 Tbls. Hazelnut oil 2 teaspoon white wine vinegar Salt and freshly ground black pepper Stir hot water and Matcha well than mix in sugar. Add lemon zest and let cool. Remove the lemon zest, add the oil, vinegar, salt and pepper to the liquid and whisk. Creamed Green Tea Asparagrus Tips1 lb. asparagus tips3 tablespoons all purpose flour 1/2 teaspoon Matcha green tea powder 1/2 cup milk 1 teaspoon salt 1/2 teaspoon pepper 1 Tbls. unsalted butter Blanch Asparagrus tips in 1 cup of water than drain. Mix Matcha green tea powder into milk well - add flour; stir so there are no lumps. Add the Matcha milk mixture and salt and pepper to taste to whole Asparagrus tips. Add butter and cook until sauce is thick. Serve with toast. Green Tea Shiitake Mushrooms with Wine Sauce4 ounces Shiitake Mushrooms2 tablespoons butter or margarine 1/4 cup chopped onion 1/2 cup dry white wine 1/2 teaspoon Matcha green tea powder 1/2 cup heavy (whipping) cream 1/2 teaspoon chopped fresh tarragon or ¼ Teaspoon dried tarragon, crushed 1/8 teaspoon salt 1/8 teaspoon ground black pepper Remove stems from Shiitake Mushrooms Slice caps in long strips; set aside. In a small saucepan melt butter. Add onion; cook and stir for 3 minutes. Add mushrooms; cook and stir until onion is tender, about 2 minutes. Mix Matcha in white wine well. Stir in white wine Matcha mix, cream, tarragon, salt and black pepper; bring to a boil; boil until sauce is reduced to 1 cup, 4 to 5 minutes, stirring occasionally. Serve over pasta, rice, other vegetables or in baked potatoes. Broccoli with Green Tea Mushroom & Cheddar Sauce16 ounce bag of frozen broccoli12 ounce can of mushroom soup with 1/2 can milk 1 teaspoon Matcha green tea powder 8 ounce bag of shredded Cheddar cheese Salt and pepper to taste Thaw broccoli. Put in a casserole dish or glass pan. Mix Matcha with 1/2 can milk well. Heat the mushroom soup with Milk and Matcha mix. Pour the soup mix over the broccoli and stir. Bake in at 325ºF. for 20 minutes. Add Cheddar cheese on top and bake for additional 5 minutes. |
"A day without tea is a day without joy." - Chinese proverb Matcha Green Tea Powder is Our Top Seller!
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