Recipes

• 2 cups Green Split Peas
• 8 cups Water
• 1 strip Kombu
• 1 large Onion, diced
• 2 large Carrots, sliced
• 2 Celery stalks, sliced
• 2 cloves diced Garlic
• 2 Bay Leaves
• ½ tsp. Garlic powder
• ½ tsp. Italian Seasoning
• pinch Cayenne
• 2 Tbsp. Caraway Seeds
• 2 Tbsp. Barley Miso

Soak Split peas overnight, rinse well. Combine kombu, bay leaves, peas and water in large pot. Bring to boil. Reduce heat; add onion, carrot, celery, and caraway seeds.

Cook 30 minutes. Add all seasoning except miso. Cook 1 hour. In blender, blend 3 cups of the soup with the miso. Return to pot; let sit with heat off for 10 minutes.

• 1 cup Aduki Beans
• 1 Onion, chopped fine
• 1-2 Cloves Garlic, chopped fine
• 1 cup Mushrooms, chopped
• Dill
• Cayenne
• Tamari
• 1 piece Kombu Seaweed

Soak aduki beans overnight. Drain and rinse well.

Place beans in pot with 2 Cups Water and Kombu
(broken up in pieces).

Bring to boil, turn down heat to low and cook until done.

Saute onions, add mushrooms, add garlic to taste.

Add dill, cayenne, and tamari to taste.

Puree beans to a puree. Then add vegetables to bean puree.

Great dip for celery, cucumbers, radishes, cauliflower.

• 1 large Carrot, chopped fine
• 1 Onion, chopped fine
• 2 cloves Garlic, pressed
• Handful Parsley tops, chopped fine
• 1 tsp. Olive Oil
• 1 Tbsp. Umeboshi Paste
• 2 Tbsp. Tahini : 1 Tbsp. Miso (to taste)
• Tamari
• Oregano
• Basil

Cook slowly in frying pan, adding water when necessary.

Add tamari, oregano, basil at the end to taste.

When done, take off heat and mash with fork.

Great spread on rice cakes/crackers/celery!

• 1 large Butternut Squash, cut in to cubes
• 6 cups water
• 1 onion, diced
• 2 carrots, chopped
• 3 stalks celery, diced
• 1/8 tsp. Seazun
• ½ tsp. garlic powder
• pinch cayenne
• 1/8 tsp. nutmeg
• 2 Tbsp. VegeBase
• 2 Tbsp. Barley Miso
• parsley for garnish

Wash squash, cut in half, remove seeds. Cut into cubes. Bring water, squash, onions, carrots to boil. Reduce heat to low, simmer 15 minutes. Add celery, garlic, cayenne and vegebase; simmer 15 minutes more. Puree in blender with miso until creamy. Return to pot.

Let sit covered 10 minutes.

• 1 Package Firm Tofu
• Umeboshi Vinegar (sometimes called Ume Vinegar)
• Scallions OR Watercress OR Sunflower Sprouts
• Parsley

You can make this is a Suribachi (Japanese serrated bowl) or in a Food Processor.

Mash (or food process) tofu with umeboshi vinegar to taste (watch out, as it is very salty).

Chop up watercress/scallions/parley very fine and add to tofu. Chill.

This is great spread on rice cakes or other crackers, as a raw vegetable dip or mixed in with a cooked grain or on a baked potato.

• 1 Kabocha Pumpkin (or Buttercup Squash)
• 2 Parsnips
• 2 Onions
• 1 or 2 Burdock Root
• (Optional: carrots, turnips)
• 2 Tbsp.Tamari
• ½ cup Water
• Mirin (rice wine)
• 1 Tbsp.Kuzu or Arrowroot powder

Cut up all vegetables to medium size pieces.

In large, skillet, pour tamari, water, mirin. Turn flame on high, add vegetables, and simmer on low to medium flame until done.(about 20 minutes). Add additional liquid as necessary throughout cooking. When vegetables are done·..take a 1 or 2 Tablespoons of kuzu and mix it with ice cold water to dissolve the kuzu (this will NOT work with warm or hot water). Pour this white liquid over the vegetables – – – this will make a thick gravy.

Voila!

A soup for strengthening and toning with herbs. This soup also contains many essential vitamins and minerals in a readily assimilated form.

• 5-7 Sticks Rx. Astragalus (Huang Qi)
• 2 Pieces Rx. Codonopsis (Dang Shen)
• 1 oz. Poria Cocos (Fu Ling)
• 1 oz. Fr. Lycii (Gou Qi Zi)
• 6 sliced Shitake Mushrooms (If dried soak 20 minutes)
• 1 Strip Kombu Seaweed
• 2 Carrots, sliced
• 3 Stalks Celery, sliced
• 1 Zucchini, sliced
• 1 Onion or 2 Leeks, sliced
• 1 Yam or Potato, chopped in cubes
• 2 Cloves Garlic, chopped
• Small piece of Ginger, grated
• Optional: parlsey, scallions or miso

Bring to a boil, then simmer for 1/2 hour. Add yam or potatoe for additional 25 minutes. Season with small amount of miso or seasoning of your choice.