WHOLE GRAINS: Millet and Chickpeas Salad
Millet and Chickpeas Salad
(using leftover millet and chickpeas)
3 cups cooked millet
1 cup cooked chickpeas
½ cup red onion, diced
½ cup green peas, shelled
¼ cup carrot, diced
1 Tbsp burdock, diced
½ cup sweet corn, removed from cob (or ½ cup frozen organic corn)
1 Tbsp chives, scallion, or parsley, chopped
3 umeboshi plums, pits removed
3 Tbsp organic roasted tahini
1 Tbsp onion, finely grated
¾ cup water
1. Place the millet, chickpeas, and red onion in a mixing bowl.
2. Blanch the green peas for 2 minutes in boiling water.
3. Remove, drain, and place in the mixing bowl.
4. Blanch the carrot for I minute, the burdock for 2 minutes, and the sweet corn for 1 ½ minutes.
5. Place in the mixing bowl.
Dressing:
1.Grind the umeboshi plums in a suribachi until it becomes a smooth paste.
2. Add the tahini and grind again until evenly mixed with the umeboshi.
3. Add the onion and grind
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4. Slowly add the water, pureeing constantly until the dressing is smooth and creamy.
5. Pour the dressing over the millet salad ingredients and mix thoroughly.
6. Place in a serving bowl.
7. Garnish with chopped chives.
DESSERTS: Cherry Kanten (“Macro Jell-O”)
Cherry Kanten (“Macro Jell-o”)
1 quart Knudson’s Cherry Cider or 1 quart unfiltered apple juice
4 heaping Tablespoons agar flakes
3 cups bing cherries
1/4 teaspoon sea salt
1 heaping Tablespoon kuzu
1/2 cup water
- Pour juice into a cooking pot and add the agar flakes. Stir and allow to rest for 10-15 minutes.
- Slowly bring the ingredients to a simmer.
- Add sea salt.
- Continue simmering with a lid on the pot, slightly ajar so the juice doesn’t boil over.
- Cook an additional 20-30 minutes or until the agar flakes are completely dissolved.
- To prepare cherries, wash and pull off stems. Pit the cherries by holding a cherry in one hand and pushing the pit out with the blunt end of a chopstick.
- In a small bowl, dissolve the kuzu in the water.
- Slowly add the kuzu to the simmering juice, stirring continuously until the kuzu cooks and turns clear.
- Pour the kanten in a 9 X 13 pan.
10. Add the pitted cherries and allow to cool until the agar sets up.
DESSERTS: Amasake (Amazake) Pudding
Amasake (Amazake) Pudding
Amasake (Amazake) is a naturally sweet rice beverage sold in many natural
foods stores
Be sure to check the label so that you get the kind with no added sugar.
4 cups amasake
6 tablespoons kuzu
Water for diluting kuzu
A few toasted sesame seeds or roasted chopped almonds for garnish
1. Place amasake in a pot. Stir and slowly bring to a boil.
2. Place the kuzu in a small bowl and cover with water. Stir with your fingers until you can feel the kuzu lumps are dissolved.
3. Pour a trickle of diluted kuzu into hot amasake, stirring continuously with a whisk to avoid lumps.
4. Continue stirring until the kuzu is cooked. The starch turns from a milky white to a more clear consistency.
5. Spoon into a dessert cup and garnish.
TOFU, TEMPEH & OTHER PROTEIN: Tempeh with Vegetables & Sauerkraut
Tempeh with Vegetables & Sauerkraut
This recipe is especially nice during colder weather. It is warming and energizing. If you prefer, it can be made in a regular pot
Add an additional 15 minutes to the cooking time.
1 inch of water in the bottom of the pressure cooker
1 block of tempeh
Sesame oil for frying tempeh.
1 medium onion, trimmed, peeled and cut into eighths
1 medium turnip, cut into eighths
1 large carrot, cut into wedges
¼ head of green cabbage, cut into 2 inch pieces
1 cup sauerkraut
1 level teaspoon sea salt
Soy sauce to taste
- Put 1 inch of water in the bottom of your pressure cooker.
- Add enough oil to a skillet to coat the bottom after the skillet warms up a little.
- Fry the tempeh over medium heat until the bottom is golden. Take car not to scorch. It cooks fairly quickly. Flip the tempeh and cook on the other side until golden. You may have to add a little more sesame oil. Drain on paper. Cut the block into quarters and then cut each quarter diagonally into 2 triangles.
- Place the tempeh in the pressure cooker with water and then layer the vegetables in the above order, ending with the sauerkraut on top.
- Sprinkle the salt on top.
- Place the lid on the pressure cooker and bring up to pressure.
- Reduce the heat to a medium low.
- Cook for 5 minutes.
- Place the pressure cooker in the sink and run cold water over the top to bring the pressure down quickly.
- Open the pressure cooker. If additional seasoning is desired add soy sauce.
- Serve.
TOFU, TEMPEH & OTHER PROTEIN: Savory Seasoned Dried Tofu
Savory Seasoned Dried Tofu
Dried tofu is the most concentrated source of protein of all soy foods. This type of tofu can be used in a number of dishes. It is especially delicious as an ingredient in rolled sushi or added to pasta salad.
Dried tofu is not commonly available in natural foods stores, and when it is, it is often old and rancid
It should not be a yellow color. Instead it should be a light beige if it is fresh. In our opinion, the very best quality is sold by Gold Mine Natural Foods at www.goldminenaturalfoods.com or 1-800-475-3663.
Ingredients:
8 pieces of dried tofu
1 ½ level teaspoons sea salt
2 rounded Tablespoons granulated onion powder
¼ cup brown rice syrup
1 Tablespoon soy sauce
Water
- Soak the dried tofu a minimum of 30 minutes. If possible the texture s better soaked longer or even overnight.
- Stack two or three pieces of soaked tofu and squeeze between the palms of your
hands to remove excess water.
- Cut each piece in half thickness wise, then stack and cut into ¼ inch strips across
the narrow width of the tofu.
- Place all the ingredients in the pressure cooker (may also be cooked in a regular
pot) with enough water to cover the tofu.
- Bring to a simmer.
- Place the lid on the pressure cooker and bring to full pressure.
- Reduce the heat to a medium low and cook for 30 minutes.
- Bring down the pressure n the cooker. Remove the lid and cook away the liquid.
- When the liquid gets low, place a flame tamer under the pot and use a low flame, taking care not to scorch at the end of cooking.
- Shut off heat when there is just a thin layer of liquid left in the bottom of the pot.
