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Protein: Tempeh Chips with Sweet and Sour Sauce
Seaweed: Hijiki Roll
Vege: Carrot Burdock Saute'
Fresh Salad or Kale
Pickle: Whole Red Radish or Quick Red Slices
Dessert: Harvest Pudding (prepared ahead of time)
1 cup millet
3 cups water
pinch of sea salt
1. Rinse millet quickly in cold wate, strain, rinse and strain again.
2. Bring the water and salt to a boil. Add the millet and simmer for 20 minutes without stirring.
(If the millet is added to the water before it's boiling, the millet will be more like a porridge. You can also quickly dry-toast the millet in a skillet before adding it to the boiling water for a nuttier taste.)
Tempeh Chips with Sweet and Sour Sauce
canola oil for deep frying
1 lb. tempeh
2 cups frozen green peas and corn
sauce - 1 cup water, 1 TB umeboshi paste, 1 TB rice syrup, 1/4 cup kuzu diluted in 1/4 cup cold water;
1. Cut the tempeh into 4 pieces, then cut each in half in width and then into strips.
2. Heat the oil until when one piece of tempeh is dropped in the oil, it immediately floats to the top. Drop 8 strips in one by one. When they are golden brown, remove and put on to a paper towel so they stay crispy. Then do the next batch. Finish all and set aside.
3. To make the sauce, bring the water to a boil and quickly blanch the frozen peas and corn. Remove and set aside.
4. Add more water if necessary to have 1 cup of boiling water. Whisk in the umeboshi paste and rice syrup.
5. Slowly add the diluted kuzu to this simmering mixture and stir for 1/2 minute. The sauce will thicken.
6. Serve the tempeh chips on the millet and garnish with the sauce.
Hijiki Dinner Roll
1 pkg. hijiki
1/2 - 3/4 cup each of water and apple juice
1 TB. shoyu
for the crust: 2 cups unbleached white flour, 3/4 cup corn oil, 1 pinch of sea salt,
1/2 cup ice cold water, lemon zest;
1. Rinse and soak the hijiki in water just-to-cover for 15-20 minutes.
2. Pour off the soaking water and chop fine.
3. Put into a skillet and just barely cover with equal parts water and apple juice. Simmer with the lid off for 25 minutes.
4. When the liquid is almost all gone, season with the shoyu and cook off the remaining liquid.
5. For the crust, mix the ingredients & roll out thinly. Cut into 12" long, 4" wide strips.
6. Put a 1/2" thick layer of hijiki in the middle of each of the rolls. Pinch the long ends together and make a small fold on the ends.
7. Bake 15-20 minutes at 350 degrees until golden on the top.
Carrot Burdock Saute'
2 tsp. sesame or canola oil (sesame has a stronger taste)
pinch sea salt
1/2 cup water
1 TB white or dark miso - diluted in a little water;
1. Wash the carrots and burdock. Grate on the large holes on the grater, or matchstick.
2. Warm up a skillet or saucepan and add oil. (When the pan in already heated, it only takes a little oil to cover the bottom of the pan).
3. Add the burdock, carrots and salt and saute' for a few minutes on a medium heat.
4. Turn heat down, add water and cook for 20 minutes.
5. When finished, add the diluted miso and cook 2-3 more minutes.
1 pinch sea salt
1-2 leaves of kale per person
1. Wash the kale and remove the leaves from the stems. Cut each & keep separate.
2. Bring the water and salt to a boil. Add the stems and cook for 1 min. with the lid on. Add the leaves and cook for 1 more minute. Stir and cook for 1 more minute.
3. When bright green yet slightly crunchy, remove immediately from the water.
Sauerkraut with Red Radish
5 red radishes
1. Grate the red radishes and mix with the sauerkraut.
2/3 cup yellow cornmeal
pinch sea salt
1/2 tsp. ground ginger
4 cups soymilk
6 TB maple syrup
2 TB hazelnut butter
2/3 cup raisins or currants
1. Preheat the oven to 275 and lightly oil a baking dish.
2. Sift together the cornmeal, salt, ginger and nutmeg. In a saucepan, bring 3 cups soy milk to a boil. Whisk in the maple syrup.
3. Gradually add the dry mixture - whisking constantly. Reduce heat to low and simmer, stirring often, for about 10 minutes until the cornmeal mixture is thick and smooth.
4. Thoroughly whisk in the hazelnut butter and stir in the raisins or currants.
5. Transfer to the baking dish and pour the remaining cup of soy milk on top.
6. Bake 2 1/2 hours or until soy milk is absorbed and top of the pudding is well browned.
Autumn/Winter Recipe 3