Spring Challenge Day 25- Basic Miso Soup
[youtube]http://www.youtube.com/watch?v=Uq9eL0vNeNo[/youtube] Basic Miso Soup 2-Inch piece of dried wakame 2 Dried shiitake mushrooms 5 Cups spring water 1/2 Medium onion, sliced into half moons 1 Inch daikon, thinly sliced 4 Teaspoons barley miso, aged at least 2 years 1 Scallion, thinly sliced for garnish Soak wakame and shiitake mushrooms in 1 cup of the spring […]
Spring Challenge Day 24- Arame Tofu Dumplings
Arame Tofu Dumplings 1 Block tofu, pressed for 10 minutes 1 Inch piece ginger, peeled and grated 1/2 Cup soaked arame 2 Tablespoons umeboshi vinegar 2 Tablespoons shoyu 1 Tablespoon mirin 2 Scallions, finely chopped Dumpling wrappers (available in most health food stores-try to get the ones without eggs) Sesame or safflower oil for frying […]
Spring Challenge Day 23- Scrambled Tofu
Scrambled Tofu 2 Tablespoons extra-virgin olive oil 1 Medium red onion, diced 1/2 Teaspoon umeboshi vinegar 1 3-inch peice burdock, sliced into matchsticks 1 Medium carrot, sliced into matchsticks 6-8 fresh buttom mushrooms, sliced 1 Pound firm or extra-firm tofu 1-2 Tablespoons of shoyu Kernels from 1 ear corn 1 Teaspoon curry or chile powder […]
Spring Challenge Day 22- Black -Eyed Pea Croquettes
Black -Eyed Pea Croquettes 2 Cups black -eyed peas, soaked overnight in spring water 1/2 Teaspoon sea salt 1 Tablespoon shoyu 1 Teaspoon ground cumin 2 Cups safflower oil for frying Dipping Sauce 1/2 Cup barley malt 1-2 Tablespoons organic dijon mustard Chopped parsley or cilantro for garnish Place soaked beans in food processor. Add […]
Spring Challenge Day 21- Hummus
Hummus (Hoummous, Houmous, Hummous….) 1 Cup chickpeas, soaked overnight with 2-inch peice kombu or 2 cans precooked chickpeas Spring water 1/2 Teaspoon sea salt 2 Tablespoons umeboshi paste 2 Tablespoons olive oil 1 Clove garlic, minced 1 Tablespoon tahini 2 Tablespoons lemon juice If you are cooking the chickpeas:discard soaking water. Slice kombu into strips […]
Spring Challenge Day 20- Mock Greek Salad
Mock Greek Salad 4 Ounces firm tofu 2 Tablespoons umeboshi vinegar 4 Cups (chopped into 1/2-1 inch pieces) Nappa cabbage 1/2 medium cucumber, sliced into 1/4 inch thick half moons 1/4 Red onion, sliced into thin half moons 8 Kalamata olives, sliced lengthwise into quarters Crumble tofu and mix with 1 tablespoon of the vinegar. […]
Spring Challenge Day 19- Teaser Caeser
Teaser Caeser Croutons 3-4 Slices whole wheat sourdough bread, sliced into cubes(about 11/2 cups) Olive oil 1/2 Teaspoon dried rosemary 1/2 Teaspoon dried marjoram 1/2 Teaspoon garlic powder 1/2 Teaspoon sea salt Preheat oven to 325′ F Lightly coat bread slices with olive oil. In a small bowl, mix remaining crouton ingredients. Add bread;toss to […]
Spring Challenge Day 18- Kinpira
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 […]
Spring Challenge Day 17- Nishime Vegetables
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 […]
Spring Challenge Day 16-Hambulghur Helper
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 […]