Kinpira

1-2 Tablespoons of toasted sesame oil

1 Medium burdock root, cut into fine matchsticks

2 Medium carrots, cut into fine matchsticks

1 Pinch sea salt

2 Tablespoons spring water

Shoyu

Ginger juice

Heat oil in a heavy skillet that has a lid. Saute burdock first, stirring constantly  for about 3 minutes. Add the carrots and salt, stirring for another 3 minutes. Sprinkle the water over the vegetables, cover and reduce heat to low, allowing the vegetables to steam. After 10-15 minutes, open and check to see that the dish is reletively dry. Add a sprinkle of shoyu. Cover and cook f5 more minutes. Add a few drops of ginger juice . Serve while hot.

-This is Pan’s favorite dish! He likes it best when we add seitan. We can’t buy fresh burdock on our island so I used onion and carrot instead. 

All recipes are printed with permission from Jessica Porter

Nishime Vegetables

1-Inch piece dried kombu

1 Medium onion, cut into wedges

6 Inches diakon, cut into thick rounds

3 Medium parsnips, cut into thick diagonal slices

2 Medium caroots, cut into 2 inch “logs”

Spring water

1/2 Teaspoon shoyu

In a heavy pot with a heavy lid(preferably enameled cast iron)place the dried kombu. Add the onion. Layer the diakon, carrots,and parsnips, respectively. Pour roughly 1 inch of spring water into the pot. Cover and bring to a boil. Reduce heat and let simmer 10-15 minutes or until carrots are soft. Season with shoyu and simmer 5 more minutes. Remove the kombu and discard or slice into thin strips and return to  pot. Serve.

- Mmmmmmmmm So good. I also added turnip to this dish.

All recipes are printed with permission from Jessica Porter

Hambulghur Helper

Toasted sesame oil to fry tempeh, plus 1 tablespoon

8oz Tempeh, sliced into bite sized cubes

1 Medium onion, diced

1/8 Teaspoon sea salt

1 Large carrot, cut into matchsticks

2 Cups bulghur wheat

1 Cup whole wheat rotini or elbow noodles

5 cups spring water

3 tablespoons of shoyu

2 Tablespoons mirin

1/8 Teaspoon brown rice vinegar

Kernels from 1 ear of corn

2 Stalks celery, diced

In a large frying pan, heat sesame oil over meidum heat. When hot (but not smoking) add tempeh, frying the cubes until browned and crispy. Remove from heat and let drain on paper towels. Set aside.

In a large saucepan, heat 1 tablespoon of sesame oil over medium heat. Add onion and salt and saute until translucent. Add carrot and saute for a few more minutes. Pour in bulghur wheat and noodles, stirring them into the vegetables. Fold in tempeh. Mix water, shoyu, mirin, and vinegar altogether, and add to pot. Bring to a boil uncovered, reduce flame to low, cover, and place on flame deflector. Let simmer 15 minutes. Add corn and celery. Cook for 5 more minutes. Remove from heat and let sit a couple of minutes to prevent sticking. Serve.

-This dish was solid comfort food, a fast one-pot meal. We thought it could have been made with half the tempeh though. 

All recipes posted with permission from Jessica Porter 

Chocolate Peanut Butter Cups

Tofu Sour Cream

1 Pound soft tofu

6 Tablespoons sunflower oil

2 Tablespoons fresh lemon juice

2 Scallions white parts only

11/2-2 Tablespoons umeboshi vinegar

1/4 Teaspoon sea salt

Blend all ingredients in a blender or food processor and serve with burritos, tacos, or any other dish that deserves it.

-So good we were putting it on everything! 

All recipes are printed with permission from Jessica Porter

HAPPY MOTHERS DAY! 

“I love you because you cook my food..”- Felix

XO

Lisa’s Mango Laasi

1 Mango, pitted and chopped

1 Cup soy milk(unsweetened)

1/2 Teaspoon vanilla

1/2 Teaspoon ground cardamom

1 Tablespoon maple syrup

Blend all ingredients together. Yum!

- We used almond milk because we were out of soy milk. Also the kids didn’t like the smell of cardamom so we omitted it. What a nice treat! 

All recipes posted with permission from Jessica Porter.

Tofu “Egg” Salad

1 Pound firm or extra-firm tofu

1/2 Cup Tofu mayonnaise

1/4 Cup tahini

1/4 Cup minced red onion

1/4 Cup minced dill pickles

1 Tablespoon umeboshi vinegar

1 Tablespoon organic dijon mustard

1 Teaspoon shoyu

1/2 Teaspoon mirin

1/2 Teaspoon tumeric

1/8Teaspoon black pepper (optional)

Boil the tofu for 5 minutes to make it more digestible. Set aside and let cool. Mix together all other ingredients and crumble tofu into it. Mix thoroughly and serve.

- We served this in pita bread. A friend of Lucy’s said “Really it’s not egg”? Pan really liked it and egg/mayo dishes are not his thing.  My sister came by and had some and thought it would go great on toast with a slice of tomato.

All recipes are printed with permission from Jessica Porter

Christina’s Chickenless Chicken Salad

1 Pound extra-firm tofu

Shoyu

Spring water

3 Celery stalks, diced

1 Small red onion, diced

1 Red bell pepper, roasted over an open flame, peeled, seeded and diced

1 Teaspoon each basil, sage, rosemary, oregano
2 Teaspoons paprika
1-1 1/2 Cup Tofu Mayo

Preheat oven to 400o. Lightly oil a baking sheet.

Slice tofu 1/4-inch thick. Place slices in a shallow dish and cover with a mixture that is 1 part soy sauce to 4 parts water. Allow tofu to marinate for 10 minutes. Place on a lightly oiled baking sheet and bake for 30-35 minutes until a deep, golden brown and crispy on the outside. Remove from oven and allow to cool until you can handle them. Then, shred the tofu slices with a sharp knife, creating irregular, angular pieces..reminiscent of shredded chicken. Mix with vegetables, spices and Tofu Mayo until ingredients are well-incorporated. Chill thoroughly before serving.

- I omitted the red pepper because of personal preference. I sent these sandwiches off to school for lunches. Verdict- thumbs up!

All recipes are printed with permission from Jessica Porter

Seitan Stew

1-2 Cups seitan, cut into big bite sized chunks

3 Cloves garlic, cut into small pieces

1 Medium onion, cut into thick wedges

2 Carrots, cut into large diagonal chunks

1 Stalk burdock,, sliced on a thin diagonal

1 Cup Brussels sprouts, cut in half

1 Stalk celery, cut on a thin diagonal

Spring water

1/4 Cup shoyu

Kuzu, diluted in 1/3 cup cold water

Place seitan and garlic , onions, carrots, burdock, Brussels sprouts, and celery into a 6 quart pot. Add spring water to just cover, then add shoyu. Bring to a boil. Reduce flame to low and simmer until vegetables are done, about 20 minutes. Add diluted kuzu, stirring constantly until it thickens stew. Simmer for 5 more minutes. If the stew is too thin, add a little more thickener. If too thick, add more cold water for desired consistency.

- I can’t buy fresh burdock on our island so I used other root vegetables instead. I added some diakon and some parsnip. It was a crappy rainy day and this dish was perfect!  

All recipes are posted with permission from Jessica Porter.