VEGETABLES: Turnips with Miso & Snowpeas


Turnips with Miso & Snowpeas

3 – 5 small firm turnips cut from top to bottom into 1″ thick wedges

Handful of snow peas

2-3 teaspoons barley miso

Water

1.  Place turnips in a saucepan, adding about 1/2″ water to the bottom of the pot

2.  Cover with a lid.

3.  Bring to a high boil, and then reduce flame to a medium low.

4.  Cook for 5 to 10 minutes or until just tender.

4.  Snap off stem end of each snow pea and remove “strings”.

5.  Dilute miso in a little water and spoon over the top of the turnips.

6.  Place snow peas on top of turnips.

7.  Shut off the flame and cover with the lid, allowing the heat from the turnips to cook the snow peas

just until they turn bright green, but are still a little crunchy.  Remove the lid.

8.Serve immediately.


SEA VEGETABLES: Wakame-Cucumber Pressed Salad

Wakame-Cucumber Pressed Salad

1 medium cucumber cut into thin quarter moons

(If waxed, peel the cucumber first)

1 inch of dried wakame, soaked until soft (about 5

minutes)

1/4 tsp. sea salt

1/2 tsp. umeboshi vinegar (ume su)

  1. Mix all ingredients and place in a salad press or in a small crock with a plate and a weight on top

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    . The weight can be a filled jar.

  1. Allow the ingredients to press for 30-60 minutes.
  1. Remove weight.
  1. Mix up ingredients. Serve


SEA VEGETABLES: Arame and Onions with Lemon-Ginger Zip


Arame and Onions with Lemon-Ginger Zip

2 cups dry arame

2 medium or 1 large yellow onion,  sliced into half moons

1 teaspoon light sesame oil

pinch sea salt

2-3 tablespoons shoyu (natural soy sauce)

Rinse the arame, drain and allow to sit until soft. Do not let the arame soak in water.

Cut yellow onions into thin half moons.

Heat sesame oil in a large skillet.

Sauté onions for 5-10 minutes or until transparent.

Layer the softened arame on top of the onions

Add enough water to cover the onions and arame.

Bring to a boil, reduce flame, and simmer for 30-40 minutes.

Add shoyu (natural soy sauce). Cover and continue cooking for another 10 minutes.  A few minutes before the cooking is finished add 2 teaspoons of ginger juice from freshly grated ginger, and 1/2 teaspoon of lemon zest (grated lemon peel). Cover pot and continue to cook for a few more minutes or until all liquid has cooked away.

Mix arame and onions together. Serve.


WHOLE GRAINS: Barley-Vegetable Salad with Ginger Sauce

 Barley-Vegetable Salad with Ginger Dressing

3 cups leftover cooked barley

½ cup carrots, diced

¼ cup celery, diced

¼ cup red onion, diced

¼ cup red radish, halved and thinly sliced

¼ cup sweet corn, removed from the cob

¼ cup green peas or green beans

5 shiitake mushrooms, soaked and diced

½ cup cooked chickpeas

¼ cup seitan, diced

Water

1. Place the cooked barley, chickpeas, red onion, red radish, celery, seitan and chick­peas in a mixing bowl.

2. Place a small amount of water in a saucepan and bring to a boil.

3. Boil the sweet corn for 1½ minutes, the carrot for 1½ minutes, and the green peas or green beans for 2 to 3 minutes.

4. Place in the mixing bowl.

5. Place ½ inch water in a saucepan and season with tamari soy sauce for a slightly salty flavor.

6. Place the shiitake mushrooms in the saucepan, cover, and bring to a boil.

7
Reduce the flame to medium?low and simmer for about 10 min­utes until tender.

8. Remove and drain.

9. Add the shiitake to the other ingredients in the mixing bowl.

10. Set the cooking water aside and use for soup stock.

 

Tamari?Ginger Sauce

1 Tbsp. tamari soy sauce

¼ to ? tsp. ginger juice

½ to 2/3 cup water

1. To prepare the dressing, place the tamari soy sauce and water in a sauce­pan and heat.

2. Turn off the flame, and add the ginger juice, and mix.

3. Mix the barley and vegetables in the mixing bowl.

4. Pour the tamari?ginger dressing over the barley salad just before serving. Place in a serving dish.


DESSERTS: Lemony Applesauce Pudding

Lemony Applesauce Pudding

3 cups organic applesauce

1 cup organic apple juice

3 Tablespoons kuzu

1/2 teaspoon grated lemon zest

1 teaspoon vanilla

1/8 teaspoon sea salt

1/4 cup currants

1/3 cup roasted and coarsely chopped almonds

  1. Bring applesauce and sea salt to a boil, covered.  Take care when removing the lid as the thick, hot applesauce will “sputter” out of the pot.  Use the lid as shield to protect your face when opening the pot.
  1. Dissolve kuzu in apple juice.  Stir into applesauce, cooking over low flame until kuzu turns clear.
  1. Turn off heat and stir in lemon zest and vanilla.
  1. Ladle into individual serving cups and garnish with currants and chopped roasted almonds.


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