FacebookYouTubeBlogger

Lentils with Onions, Winter Squash, and Kombu

By |2017-02-08T07:05:22+00:00October 12th, 2016|

Lentils with Onions, Winter Squash, and Kombu – – water, lentils, strip kombu, onion, diced, winter squash, cubed, tamari to taste, Bring lentils and kombu to a boil. Reduce flame and cook on medium heat for one hour. Add onion, squash, and tamari and cook a half hour more or […]

Print Recipe
 Lentils with Onions, Winter Squash, and Kombu
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Bring lentils and kombu to a boil. Reduce flame and cook on medium heat for one hour. Add onion, squash, and tamari and cook a half hour more or until vegetables are soft. Serves 3.
Share this Recipe
 
Read More
 0

Black Beans with Onion, Carrot, and Pepper

By |2017-02-08T07:07:06+00:00October 12th, 2016|

Black Beans with Onion, Carrot, and Pepper – – black beans, large onion, diced, large carrot, diced, green bell pepper, diced , miso to taste, Wash and soak beans overnight, if possible, or boil for five minutes and soak for two hours. Discard soaking water. Place beans in a pot […]

Print Recipe
 Black Beans with Onion, Carrot, and Pepper
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash and soak beans overnight, if possible, or boil for five minutes and soak for two hours. Discard soaking water. Place beans in a pot and bring to boil with a stick of kombu seaweed. Turn flame down, cover, and simmer for two hours, or until beans are soft. Once soft, add the vegetables, and simmer another twenty minutes. Add miso during last few minutes of cooking. Simmer but do not boil the miso. Serves 4.
Share this Recipe
 
Read More
 0

Azuki Bean with Squash and Kombu

By |2017-02-09T23:03:53+00:00October 12th, 2016|

Azuki Bean with Squash and Kombu – – azuki beans, stalks kombu, hard winter squash (acorn (butternut, buttercup or Hokkaido pumpkin)), tamari, Wash and soak beans with kombu overnight. Place kombu, squash, and azuki beans in a pot. Add enough water to cover the squash. Bring to a boil and cook for […]

Print Recipe
 Azuki Bean with Squash and Kombu
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash and soak beans with kombu overnight. Place kombu, squash, and azuki beans in a pot. Add enough water to cover the squash. Bring to a boil and cook for twenty minutes. Cover and continue to cook until the beans are 80% soft. This usually takes about an hour-and-a-half. When the beans are 80% soft, add a few drops of tamari. Cover and continue to cook for another fifteen minutes. Serves 4.
Share this Recipe
 
Read More
 0

Strawberry Kanten

By |2017-02-08T07:10:53+00:00October 12th, 2016|

Strawberry Kanten – – apple juice, agar agar, kuzu, dissolved in a little cold water, fresh strawberries, Combine apple juice and agar agar in a pot, and bring to boil while stirring continually. Turn flame down, add strawberries, and simmer for a few minutes longer. Dilute kuzu in cold water, add to […]

Print Recipe
 Strawberry Kanten
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine apple juice and agar agar in a pot, and bring to boil while stirring continually. Turn flame down, add strawberries, and simmer for a few minutes longer. Dilute kuzu in cold water, add to the pot, and stir for ten minutes. Place mixture in the refrigerator for a few hours until it sets.
Share this Recipe
 
Read More
 0

Brussel Sprouts

By |2017-02-08T07:12:17+00:00October 12th, 2016|

Brussel Sprouts – – brussel sprouts, olive oil, brown rice syrup, juice of ½ lemon, tamari, Mix brussel sprouts with olive oil, brown rice syrup, and tamari. Place in a baking dish, cover, and bake until brussel sprouts are tender, approximately an hour. Squeeze the lemon juice on top when you take the […]

Print Recipe
 Brussel Sprouts
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix brussel sprouts with olive oil, brown rice syrup, and tamari. Place in a baking dish, cover, and bake until brussel sprouts are tender, approximately an hour. Squeeze the lemon juice on top when you take the brussel sprouts out of the oven.
Share this Recipe
 
Read More
 0

Arugula and Chickpea Salad

By |2017-02-08T14:18:44+00:00October 12th, 2016|

Arugula and Chickpea Salad – – bunch of arugula, cut into small pieces, chickpeas, or cook your own , red onion, diced, olive oil or toasted sesame oil, apple cider vinegar, tamari, Toss arugula, chickpeas, and red onion in a bowl. Mix olive oil, vinegar, and tamari and pour over the salad.; – […]

Print Recipe
 Arugula and Chickpea Salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Toss arugula, chickpeas, and red onion in a bowl. Mix olive oil, vinegar, and tamari and pour over the salad.
Share this Recipe
 
Read More
 0

Quinoa Salad

By |2017-02-08T14:21:40+00:00October 12th, 2016|

Quinoa Salad – – quinoa, vegetable stock or water, sesame oil, toasted, sea salt, scallions, sliced, cucumbers, peeled and diced, stalks celery, diced, lemon juice, garlic, crushed, ginger, grated, apple cider vinegar, to taste, Boil quinoa in two cups of vegetable stock or water. Simmer until the quinoa is translucent, approximately […]

Print Recipe
 Quinoa Salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Boil quinoa in two cups of vegetable stock or water. Simmer until the quinoa is translucent, approximately twenty minutes. Drain excess water and fluff quinoa with a fork.
  2. Mix (or shake up in a closed jar) toasted sesame oil, lemon juice, and sea salt. Pour mixture over the quinoa.
  3. Toss with vegetables. Sprinkle some apple cider vinegar on top. Serve at room temperature or slightly chilled.
Share this Recipe
 
Read More
 0

Corn Soup

By |2017-02-08T14:23:58+00:00October 12th, 2016|

Corn Soup – – ears of fresh corn, of rolled oats, piece of wakame, onion, diced, carrot, diced, stalk celery, diced, chickpea miso, Garnish with chopped parsley or scallions, Cut the corn kernels off the cob and place the kernels in a bowl. ; Put the corn cobs into a pot (you can break […]

Print Recipe
 Corn Soup
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut the corn kernels off the cob and place the kernels in a bowl.
  2. Put the corn cobs into a pot (you can break them in half) and cover with approximately four cups of water. Bring cobs to a boil and simmer for about 10 minutes. Remove cobs, add oats and wakame, and simmer for an additional half hour.
  3. Add onion, carrot, celery, and corn kernels to the soup. Simmer for another 20 minutes.
  4. Dissolve miso in a separate bowl, using some of the broth from the soup. Then stir miso into the pot and simmer for 5 – 10 minutes. Garnish with chopped parsley or scallions.
Share this Recipe
 
Read More
 0

Blueberry-Corn Griddle Cakes

By |2017-02-26T19:31:59+00:00October 12th, 2016|

Blueberry-Corn Griddle Cakes – – whole wheat pastry flour, yellow cornmeal, baking powder, Pinch of sea salt, brown rice vinegar, olive oil, vanilla soy milk or rice/soy milk blend, fresh blueberries, brown rice syrup, Whisk together the flour, cornmeal, baking powder and salt. Mix in the rice vinegar and 2 tablespoons […]

Print Recipe
 Blueberry-Corn Griddle Cakes
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Whisk together the flour, cornmeal, baking powder and salt. Mix in the rice vinegar and 2 tablespoons oil. Slowly pour in the soymilk (or rice/soy blend) to make a thin batter. Add blueberries.
  2. Lightly oil a skillet or griddle and warm the oil. Spoon approximately ¼ cup of the batter onto the hot griddle and cook until bubbles form. Flip each pancake and cook until golden. Serve with brown rice syrup.
Share this Recipe
 
Read More
 0

Scrambled Tofu with Vegetables

By |2017-02-08T17:26:49+00:00October 12th, 2016|

Scrambled Tofu with Vegetables – – fresh tofu, crumbled up, leek, sliced very thin, broccoli, broken into small pieces, carrot, cut into matchsticks, Tamari to taste, sesame oil, Heat the skillet over a medium high flame and brush the pan with oil. Turn the flame to high and add the carrots, […]

Print Recipe
 Scrambled Tofu with Vegetables
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat the skillet over a medium high flame and brush the pan with oil. Turn the flame to high and add the carrots, and sauté for one minute. Add the broccoli, leeks and tofu, and sauté for two minutes. Stir briskly. Add a few drops of tamari to taste. Continue to sauté until the vegetables are tender.
Share this Recipe
 
Read More
 0

Go to Top