4 heaping Tablespoons agar flakes
3 cups bing cherries
1/4 teaspoon sea salt
1 heaping Tablespoon kuzu
1/2 cup water
10. Add the pitted cherries and allow to cool until the agar sets up.
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.
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
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
hands to remove excess water.
the narrow width of the tofu.
pot) with enough water to cover the tofu.
Summer-Style Tofu
1 one pound block of tofu
2 or 3 scallions sliced into thin rounds
1 Tablespoon bonita fish flakes (optional)
2 teaspoons finely grated ginger
Soy sauce to taste
3 inches of boiling water
1. Bring water to a rolling boil.
2. Cut block of tofu in half and place in boiling water. Return water to a full boil and shut off flame.
3. Shut off flame and let tofu rest in hot water for 5 more minutes
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3. Remove tofu blocks from water. Drain.
4. Cut each half into halves again. And cut each section into two triangles.
5. Arrange 2 triangles in small bowl..
6. Garnish with soy sauce, scallions, 1/4 teaspoon ginger pulp and a sprinkling of bonita flakes.
7. Serve immediately.
Lentils with Vegetables
2 cups green lentils
1 strip of kombu, 2-3 inches long, soaked and diced
1 cup spring or well water for soaking kombu
1 quart spring or well water
2 cups diced onion (about 2 medium onions)
1 ear of sweet corn (or 1 cup of frozen organic corn)
1 tablespoon chopped parsley
1 teaspoon sea salt
1. Place the lentils in the bowl and wash them. Set them aside to drain.
2. Wipe both sides of the kombu with a clean, damp sponge. Place it in a bowl with I cup of water and let it soak for 3-5 minutes. Remove, place it on the cutting board, and dice. Save the soaking water.
3. Peel and wash the onions and then dice them into large pieces.
4. Remove the husk from the ear of corn and wash the corn under a stream of cold water. Place it on the cutting board and remove the kernels with the vegetable knife. Set them aside.
5. Wash the parsley under a stream of cold water, chop it very fine, and set it aside
6. Place the kombu, onions, lentils, and water, including the kombu soaking water, in a pot. Bring to a boil, place the lid on the pot, and reduce the flame to medium?low.
7. Cover and simmer on a medium?low flame for 45 minutes. Then add the corn kernels and sea salt. Cover and simmer for another 10?15minutes.
8. Remove the lid, add the chopped parsley, and cook, uncovered, for another 3?5 minutes. Remove from the pot and place in a serving bowl.
Chickpeas with Carrots and Onions
1 cup chickpeas
1?inch piece kombu
½ cup carrots
½ cup onions
3 cups water
Pinch of sea salt
1 onion, cut into thin crescents
4 inch piece of wakame, soaked and finely cut
4 cups water
1 heaping Tablespoon barley miso, or to taste
1 green onion, cut into thin diagonal slices for garnish
Barley Soup
Ingredients:
1/4 cup chopped shiitake mushrooms (soak mushrooms first
1/2 cup barley
1 four-inch piece kombu
1 medium-size yellow onion, chopped
1/4 cup matchstick-cut carrots
1/2 cup thin diagonally-sliced celery
1 teaspoon sesame oil
Barley miso
Chopped garnish (scallion, parsley, or watercress)
Preparation:
Soak the barley overnight in 2 cups of water. Pour the barley along with the soaking water into a soup pot. Add two cups of fresh water plus the kombu. Bring almost to a boil, reduce flame and cook for 45 minutes.
Meanwhile, sauté the onion in 1 teaspoon sesame oil for 3 minutes. Add the chopped
shiitake and sauté for another 3 minutes, then add the celery and continue to sauté for 2 more minutes
Finally, add the carrots and sauté 2 minutes.
Combine the sautéed vegetables with soup and simmer for another 15 minutes.
Season with miso to taste.
Serve with a chopped garnish such as scallions, parsley, or watercress.
Sweet Summer Corn Soup
Ingredients
• 3 ears fresh corn
• 2 medium-size yellow onions minced
• 4 cups spring water or filtered water
• 1 TBSP. kuzu
• 1 tsp
sea salt
• 2-3 stems of parsley for garnish
Preparation
1. Trim corn from cob. Scrape cob with the back of knife to remove pulp.
2. Set corn aside.
3. Place onion and corn cobs in a soup pot.
4. Add enough of the water to cover.
5. Add salt and bring to a boil.
6. Reduce heat and simmer covered until onions are completely soft.
7. Add corn and remaining water.
8. Return to a boil and cook an additional 10 minutes.
9. Dilute kuzu in a little water and add to soup pot. Cook until kuzu turns clear.
10. Serve garnished with a little finely chopped parsley.
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P.O. Box 1874
Orovile, CA 95965
Phone: 530.532.1918
Fax: 530.871.2100
Email: info@macroamerica.com
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