Ingredients: Serves 4-6 2 teaspoons sesame or olive oil 1 medium onion, diced 1 clove garlic, minced 3 carrots, diced 2 ears corn cut off the cob 1/2 teaspoon sea salt 1 teaspoon each fresh thyme, basil, sage & rosemary or if using dried 1/2 6 cups vegetable stock or water 1/2 teaspoon black pepper (optional) 1 cup red lentils 1/4 cup shoyu soy … [Read more...]
New England Fish Chowder
Ingredients: 1 tablespoon sesame or olive oil 1 medium onion, minced 1 carrot, minced 1 large stalk celery, minced 2-3 cups cooked rice 6 cups water 6-12 ounces white fish 1 teaspoon grated ginger juice Sea salt or shoyu soy sauce to taste Parsley, minced for a garnish Directions: Heat oil in a skillet with a small amount of water. Add … [Read more...]
Marinated Chickpea Salad
Ingredients: Serves 4 or more 2 cups cooked chickpeas 4 red radishes, sliced in half moons 1 small cucumber, sliced in quarters 2 stalks celery, diced 1 1/4 cup parsley, minced Garnish with sprouts, lettuce Ume-Oil Marinade: 1/4 cup sesame or olive oil 2-3 tablespoons umeboshi vinegar Directions: Put cooked chickpeas in marinade and let sit 1-2 … [Read more...]
Barley with Mixed Vegetables
Ingredients: 1 cup barley, washed and soaked 6-8 hours or overnight 1-1/2 cups water Pinch of sea salt 1/2 cup fresh green peas, shelled 1/2 cup sweet corn, removed from cob 1/2 cup carrot, diced 1/4 cup sunflower seeds, roasted Scallions, diced Directions: Place the barley and water in a pressure cooker. Add sea salt. Cover and place over a … [Read more...]
Tofu Stir Fry Noodles
Late Spring through Summer is a time for light cooking to help us adjust to the sun's intense heat. This also works will for the cook in the home. You can vary the following recipe with vegetables, especially those from the garden, and with long grain brown rice or basmati. Ingredients: *What are these foods? 1 pound Udon noodles*, cooked 1 pound tofu*, … [Read more...]