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Quick Broccoli with Roasted Peppers

By |2017-02-09T16:29:47+00:00October 5th, 2016|

Quick Broccoli with Roasted Peppers – – small bunch broccoli, cut into flowerets, olive oil, roasted red pepper, cut into thin strips, oregano, garlic clove, minced, chopped parsley, lemon – juiced, Bring pot of salted water to boil, add broccoli, and blanch for a few minutes, until tender.; Warm the olive oil in a skillet, […]

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 Quick Broccoli with Roasted Peppers
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Instructions
  1. Bring pot of salted water to boil, add broccoli, and blanch for a few minutes, until tender.
  2. Warm the olive oil in a skillet, add the broccoli, peppers, oregano, and garlic and sauté over medium heat for two or three minutes. Sprinkle with salt and pepper. Stir in lemon juice and parley.
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Red and Green Coleslaw

By |2017-02-09T23:10:41+00:00October 5th, 2016|

Red and Green Coleslaw – – head red cabbage, grated, head green cabbage, grated, olive oil, brown rice vinegar, honey ((optional)), sea salt, black pepper, celery seed, Combine all ingredients and allow to chill thoroughly for several hours.; –

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 Red and Green Coleslaw
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  1. Combine all ingredients and allow to chill thoroughly for several hours.
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Brussel Sprouts with Brown Rice Syrup-Ginger Glaze

By |2017-02-09T16:31:21+00:00October 5th, 2016|

Brussel Sprouts with Brown Rice Syrup-Ginger Glaze – – brussel sprouts, halved, olive oil, freshly grated ginger, sea salt, grated carrot, brown rice syrup, brown rice vinegar, Steam brussel sprouts for five minutes, or until tender. Drain.; Heat oil in a large skillet. Add ginger, salt, grated carrot, brown rice syrup, and brown rice […]

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 Brussel Sprouts with Brown Rice Syrup-Ginger Glaze
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Instructions
  1. Steam brussel sprouts for five minutes, or until tender. Drain.
  2. Heat oil in a large skillet. Add ginger, salt, grated carrot, brown rice syrup, and brown rice vinegar. Cook over medium heat until thick and bubbly.
  3. Add cooked brussel sprouts, mixing in well with the glaze.
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Cabbage with Umeboshi Sauce

By |2017-02-09T16:33:46+00:00October 5th, 2016|

Cabbage with Umeboshi Sauce – – green cabbage, thinly sliced, umeboshi paste, kuzu, dissolved in four cups water, Bring 1 ½ cups water to a boil, add cabbage and boil for five minutes.; Take out the cabbage but reserve the water.; Add umeboshi paste to the reserved water and bring to a boil again.; Stir […]

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 Cabbage with Umeboshi Sauce
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Instructions
  1. Bring 1 ½ cups water to a boil, add cabbage and boil for five minutes.
  2. Take out the cabbage but reserve the water.
  3. Add umeboshi paste to the reserved water and bring to a boil again.
  4. Stir in the dissolved kuzu and simmer until sauce thickens. If it does not thicken after a few minutes, dilute a little more kuzu in cold water and try again.
  5. Pour over the cabbage.
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Chow Mein

By |2017-02-09T16:36:59+00:00October 5th, 2016|

Chow Mein – – block tofu, shitake mushrooms, soaked for fifteen minutes. Slice thin. Remove end of stems., onion, diced, broccoli flowerettes, cucumbers, peeled and diced, carrots, sliced, bunch of arugula, cut into small pieces, tamari, kuzu, crushed fresh ginger, Toasted sesame oil, Umeboshi vinegar, Cut up the tofu into squares […]

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 Chow Mein
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  1. Cut up the tofu into squares and marinate it in ¼ cup tamari for twenty minutes. Grate some ginger and add to the liquid.
  2. Fry the tofu until golden. Drain.
  3. Saute onion, celery, carrots, Chinese cabbage, mushrooms, and broccoli until veggies are soft. Add fried tofu, along with 1 ½ cups hot water and the tamari. Dissolve the kuzu in ½ cup cold water. Add it to the vegetables and continue to stir. Turn off heat. Add freshly grated ginger and umeboshi vinegar to taste
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