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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 […]

Spring Challenge Day 15- Chocolate Peanut Butter Cups

Chocolate Peanut Butter Cups 4 Ounces firm organic tofu 3 Tablespoons organic peanut butter 1/4 Teaspoon sea salt 1/2 tsp umeboshi vinegar 1/4 Cup maple syrup 3 Tablespoon maple sugar 1 Teaspoon vanilla extract 1 Cup dairy-free grain sweetened chocolate chips 1 Teaspoon canola oil Mini foil baking cups as molds Bring a pot of […]

Spring Challenge Day 14- Tofu Sour Cream

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 […]

Spring Challenge Day 13- Lisa’s Mango Laasi

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 […]

Spring Challenge Day 12- Tofu “Egg” Salad

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 […]