Miso With Arame And Tempeh

4 Cups filtered water

1/3 cup dried arame, soaked

1 80z piece of tempeh, cut into cubes

1 small onion, diced

11/2Tbsp brown rice miso, dissolved into a little hot broth

sesame oil

Rince arame and place in a large pot with the water and onion. Bring to a boil and let simmer on low for 5 minutes. In a separate pan, put a little sesame oil and brown the tempeh. Add tempeh to the large pot and let simmer another 5 minutes. Stir in the miso and simmer for 2 min. Serve.

-This is a very rich and warming soup. A small amount is plenty to give you super strength! 

Arame Cucumber Salad

1 Cup arame, rinsed well and set aside to soften (do not soak)

2 Teaspoons soy sauce

2 Teaspoons umeboshi plum vinegar

1 Tablespoon mirin

1 Tablespoon toasted sesame oil

Grated zest of 1 lemon

1 Medium cucumber, thinly sliced on the diagonal

3 to 4 Scallions, thinly sliced on the diagonal

4 to 5 Red radishes, thinly sliced

1 Red bell pepper, roasted over an open flame, peeled, seeded and sliced into thin ribbons

1 Small bunch watercress, rinsed well, coarsely chopped

Place the arame in a bowl and toss with the soy sauce, vinegar, mirin, oil and lemon zest. Set aside to marinate for 30 minutes. Mix the arame with the remaining ingredients, adjust the seasonings to taste and chill thouroughly before serving.

-It was nice and warm out today and this was a perfect side dish.

This recipe is printed with permission from Christina Pirello

Arame with Sweet Corn-by Aveline Kushi

1 Ounce dried arame

1 Tbsp dark sesame oil

1 Cup onions, sliced into half moons

Spring or filtered water

2-3 Tbsp tamari soy sauce

2 Cups fresh sweet corn kernels

Clean the arame and put it in a strainer to drain. Oil a frying pan and heat it. Saute the onions for 1-2 minutes, stirring to ensure even cooking. Add the arame on top and enough water to just cover the onions. Add a little tamari soy sauce. Cover and bring to a boil, then turn flame to medium-low, and simmer for about 20 minutes. Add the corn and a little more tamari soy sauce to taste. Simmer for 10-15 minutes and then mix until the liquid has evaporated.

-Because it is still a little early for fresh corn, I used Organic frozen corn.

Tofu Croquettes -by Aveline Kushi

16 oz hard tofu

1/4 Cup carrots cut into matchsticks

1/4 Cup arame

Spring or filtered water

4-5 Almonds

Kuzu or arrowroot flour, if needed

Dark sesame oil

Sliced scallions for garnish

Squeeze out the water from the tofu and mash the tofu in a suribachi. Boil sliced carrots and arame separately in a little water until tender. Mix  with the tofu and form into 4-5 croquettes. Insert an almond into the center of each croquette. Add a little kuzu or arrowroot flour to the mixture if the ingredients don’t stick together. If still wet, roll in flour. Then deep-fry for a few minutes until golden brown and crispy.

Tofu croquettes may be served with a sauce made from onions and carrots cooked in a dashi soup stock with a little kuzu to thicken the sauce, a mild tamari soy sauce to taste, and a little grated fresh ginger and daikon radish. the croquettes may be simmered in the sauce for 1-2 minutes and then served with the  sauce on top. garnish with sliced scallions.

-I did end up using some arrowroot flour to hold them together.

- I served them with tahini soba noodles and a ginger/tamari sauce.

-I  crumbled the tofu with my hands instead of using a suribachi.

Week 3 Recipes:

15-Wakame cucumber salad

16-Fruit Salad

17-Mixed pressed salad

18-Miso tahini dressing

19-Mustard green pickles

20-Kidney beans

21-Yudofu