CREAM OF BROCCOLI SOUP

  • 8 cups water or soup stock
  • 2.3 cup rolled oats
  • 1 medium-sized onion
  • 2 medium-sized carrots
  • 4 medium shitake mushrooms (optional)
  • several stalks of broccoli
  • 1/2 tsp. celery seeds
  • 1 strip of kombu
  • 1/3 cup dulce (optional)
  • 3 tbs. miso (to taste)

1. Rinse kombu quickly in cold water, add to water or stock and bring to a boil.
2. Crescent cut onion and add, with celery seed.
3. Lightly roast oatmeal and add while stirring. Simmer for 1/2 hour.
4. Rinse shitake mushrooms, soak for 1/2 hour, dice and add both mushrooms and soaking water to the soup.
5. Dice and add carrots.
6. Trim, skin and finely dice the broccoli. Add to water and simmer another 30 minutes, covered.
7. Optional: For creamier texture, strain and puree all solids and put in water.
8. Optional: Rinse, chop and add dulce and simmer a few more minutes.
9. Dissolve and add miso at end of the cooking. Let stand 5 minutes, serve with garnish.

Variation: Use soy or rice milk instead of oats. Use tamari or salt instead of miso. Drop a piece of baked mochi in each bowl of soup. Add cumin at the beginning.


HIJIKI WITH ALMONDS AND SAUTEED VEGETABLES

  • 1/2 cup hijiki water to cover hijiki
  • 1-2 tbs. tamari soy sauce
  • sesame oil
  • 1/2 cup roasted chopped almonds
  • 1 cup onions, thinly sliced
  • 1 cup carrots, cut in match sticks
  • 1 cup snow peas
  • scallions or parsley for garnish

1. Wash and soak the hijiki until tender. Cut into 1.5 inch lengths.
2. Place the soaking water in pot. If too salty, use only half and add fresh water to cover the hijiki. If persons partaking of dish are new to sea vegetables, don’t use soak water.
3. Add the hijiki, bring to a boil, reduce the heat to low and simmer for 35 minutes. If uncovered, the possibly bitter taste disappears.
4. Add the tamari and cook for another 20 minutes until the liquid has evaporated.
5. Lightly brush a frying pan with sesame oil and heat. Saute the onions uncovered for 5-7 minutes. Add the carrot match sticks, a pinch of sea salt and saute for 2-3 minutes more.
6. Add the snow peas and saute for a further 3-4 minutes.
8. Mix in the chopped roasted almonds and garnish with scallions or parsley.

Variation: Add seitan together with the snow peas. Any vegetables can be used in this dish. Shiitake mushrooms, soaked and sliced can be sauteed together with the vegetables.


TOFU-ARAME PITA

  • 1 block firm tofu
  • 1/2 cup of arame
  • 1 cup grated carrots
  • alfalfa sprouts
  • fresh ginger
  • 1/2 tsp turmeric
  • sesame oil
  • tamari soy sauce (to taste)
  • pita bread
  • lettuce

1. Heat the oil in a pan and add 1 tsp grated ginger and 1/2 tsp of turmeric.
2. Scramble the block of tofu on top of the spices, chop up with wooden spoon.
3. Add a little bit of water to cover bottom of pan and add grated carrots.
4. Add tamari to taste.
5. Rinse and quickly soak the arame and add to the scrambled tofu.
6. Simmer all the ingredients for 20 minutes, covered.
7. Drain tofu stuffing and fill pita bread pockets with the mixture, tip with alfalfa sprouts. To prevent pita from splitting, line inside with a piece of romaine lettuce.


ARAME WITH ONIONS

  • 1 ounce dried arame
  • 1 tbs. toasted sesame oil
  • 2 medium-sized onions, sliced
  • 2-3 tbs. tamari
  • water

1. Wash and drain arame.
2. Brush frying pan with oil, heat it, and add the onions and saute for 2-3 minutes.
3. Place arame on top of the onions and add water to just cover the onions.
4. Bring to a boil, turn heat to low, and add a small amount of tamari.
5. Cover and simmer for about 40 to 50 minutes. Top with roasted ground sesame seeds.

Variations: Add 2 cups fresh corn kernels.
Add one carrot cut into match sticks, or fresh lotus root or dried daikon shreds (soaked first). Add cubed tempeh for a richer dish.


CREAMY WAKAME SALAD

  • 1/2 cup wakame (or 1:4 ratio to other vegetables)
  • 1 onion, crescent cut
  • 1 medium cabbage, cut thinly as for coleslaw
  • 1 grated carrot
  • 1/2 cup tahini
  • 1 tsp. grated ginger (optional)
  • 2 tbs. tamari
  • 1/2 grated lemon peel (optional)

1. Rinse and soak wakame.
2. Cut and grate vegetables and simmer in wakame soaking water.
3. Cut and add wakame. Cook 20-25 minutes on medium-low flame.
4. Add tahini, tamari and a bit of ginger and/or lemon peel if desired.
5. Simmer and additional 5-10 minutes.
(If vegetables are watery, remove excess water before adding tahini, and drink that water, is very healthy and delicious).


STUFFED CHINESE CABBAGE ROLLS

  • 4 large Chinese cabbage leaves
  • 1/2 cup dulce, rinsed, sliced and simmered 5 minutes in water and tamari
  • 1.2 cup natural sauerkraut
  • 2 sheets of toasted nori
  • pinch of sea salt

1. Blanch the Chinese cabbage leaves for 1-2 minutes in boiling water with a pinch of salt. Remove and spread out on a tray to cool. Drain.
2. Mix the dulce and sauerkraut together.
3. Lay one cabbage leaf at a time on a cutting board and place a quarter of the dulce and sauerkraut mix evenly across each leaf.
4. Roll up the cabbage leaf around the mixture into a tight roll from the stem to the top of the leaf, turning the edges of the leaf in as you go. Cut each roll in half or thirds crosswise and stand vertically.
5. Decorate the top of each roll with small amount of sauerkraut, or roasted sesame seeds.

Variation: Add umeboshi paste on the leaves and use soaked dulce slices without simmering first in tamari and water. Place nori sheet on tip of the ingredients and roll up.


DAIKON AND SEA PALM WITH KALE

  • 1 ounce sea palm
  • 1 large daikon radish root
  • kale
  • tamari
  • water

1. Soak sea palm in bowl of water.
2. Cut daikon into half moons and cook with equal amount of sea palm soaking water.
3. Place in pot and cover, simmer for 25-30 minutes.
4. Cut sea palm into 2-inch strips and add to daikon with tamari. Remove some of the water (use for soup stock) and cook 10-15 minutes. Add more tamari if needed.
5. Add chopped kale on top, cover and cook 5-10 minutes, stir and serve.


FRUIT KANTEN (JELLO)

  • 2 cups of apple juice (or any juice)
  • 2/3 cup water
  • 3 heaping tbs. agar-agar, (follow package instructions)
  • 3 medium-size apples, pears or peaches, sliced (can add any berries too!)
  • few grains of sea salt

1. Bring the apple juice and water to a boil in a pot, and gradually stir in the agar-agar until it dissolves. OR: Soak the agar-agar in water and juice for 10-15 minutes and then bring to a boil.
2. Reduce the heat to low and simmer for about 15 minutes, add the sea salt and fruit slices, stirring occasionally.
3. Pour mixture into a a large dish or several small molds and let sit at room temperature or refrigerate until jelled, which usually takes about 45 minutes.

Variations: Use 1/2 tsp. vanilla extract or 2 and 1/2 tbs. barley malt for extra sweetness. Finely grated lemon peel (3 tbs.) gives a nice fresh taste, too. Add a couple of tbs. tahini or sesame butter for a fuller taste and opaque color. 1 tbs. arrowroot powder dissolved in 2 tbs. apple juice gives a creamier consistency.

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