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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

  1. Pour juice into a cooking pot and add the agar flakes.  Stir and allow to rest for 10-15 minutes.
  2. Slowly bring the ingredients to a simmer.
  3. Add sea salt.
  4. Continue simmering with a lid on the pot, slightly ajar so the juice doesn’t boil over.
  5. Cook an additional 20-30 minutes or until the agar flakes are completely dissolved.
  6. 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.
  7. In a small bowl, dissolve the kuzu in the water.
  8. Slowly add the kuzu to the simmering juice, stirring continuously until the kuzu cooks and turns clear.
  9. 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

  1. Put 1 inch of water in the bottom of your pressure cooker.
  2. Add enough oil to a skillet to coat the bottom after the skillet warms up a little.
  3. 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.
  4. Place the tempeh in the pressure cooker with water and then layer the vegetables in the above order, ending with the sauerkraut on top.
  5. Sprinkle the salt on top.
  6. Place the lid on the pressure cooker and bring up to pressure.
  7. Reduce the heat to a medium low.
  8. Cook for 5 minutes.
  9. Place the pressure cooker in the sink and run cold water over the top to bring the pressure down quickly.
  10. Open the pressure cooker.  If additional seasoning is desired add soy sauce.
  11. 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 or 1-800-475-3663.


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


  1. Soak the dried tofu a minimum of 30 minutes.  If possible the texture s better soaked longer or even overnight.
  1. Stack two or three pieces of soaked tofu and squeeze between the palms of your

hands to remove excess water.

  1. Cut each piece in half thickness wise, then stack and cut into ¼ inch strips across

the narrow width of the tofu.

  1. Place all the ingredients in the pressure cooker (may also be cooked in a regular

pot) with enough water to cover the tofu.

  1. Bring to a simmer.
  1. Place the lid on the pressure cooker and bring to full pressure.
  1. Reduce the heat to a medium low and cook for 30 minutes.
  1. Bring down the pressure n the cooker.  Remove the lid and cook away the liquid.
  1. 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.
  1. Shut off heat when there is just a thin layer of liquid left in the bottom of the pot.


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.

BEANS: Lentils with Vegetables

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.

BEANS: Chickpeas with Carrots and Onions

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. Soak chickpeas for 6?8 hours or overnight with a little kombu.
  2. Dice carrots and onions.
  3. Layer kombu on the bottom of the pressure cooker and place chickpeas on top.
  4. Add the water, including the soaking water, if desired.
  5. Bring mixture to a boil without a lid, reduce the flame, and cook for 30 minutes.
  6. Discard any foam that rises to the surface.
  7. Cover the pressure cooker and bring to pressure on a low flame.
  8. Cook with low pressure for about 40 minutes.
  9. Allow pres­sure to come down completely and remove the cover.
  10. Remove the beans and layer the carrots and onions on the bottom of the pot.
  11. Place the beans on top of the vegetables.
  12. Bring to a boil, cover with a heavy regular lid (it is better not to pressure?cook the vegetables), reduce heat, and cook on a medium flame for about I hour until the beans are 80 percent done.
  13. Add a pinch of sea salt and continue cooking until the beans are well done, but not mushy and most of the liquid has evaporated.
  14. Transfer to a serving dish.

SOUPS: Daikon-Wakame Miso Soup

Daikon-Wakame Miso Soup

2 cups daikon, cut into 1/2 inch cubes or 1/4 round depending upon the size of the daikon

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

  1. Place onion and then daikon in layers in a soup pot.
  2. Add enough of the four cups of water to cover the vegetables.
  3. Bring to a simmer.
  4. Cover pot and cook vegetables until tender.
  5. Remove lid and add the remaining four cups water.
  6. Return to a simmer.
  7. Dip out a little soup stock into a bowl and mix in the barley miso until the miso is dissolved.
  8. Add the wakame pieces and the soaking water.  Cook over low heat for 3 to 5 minutes.
  9. Add the dissolved miso paste and shut off heat.
  10. Allow to rest for 5 minutes.
  11. Serve garnished with a few pieces of green onion slices

SOUPS: Barley Soup







Barley Soup


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)

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.

SOUPS: Sweet Summer Corn Soup

Sweet Summer Corn Soup

• 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

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

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