Grain: Brown Rice
Protein: Tofu Bake with Corn and Ginger Gravy
Seaweed: Kombu with Garlic and Mushrooms
Vege: Sweet and Sour Red Cabbage, Collard Greens
Pickle: Takuan Pickle
Dessert: CousCous Cake with Vanilla Sauce
3 cups organic short grain rice
4 cups water
3 pinches sea salt
1. Rinse rice. Pressure cook the water, salt and rice. Remember to use a flame deflector. Cook for 50 minutes. If boiling, adjust water and do not stir while cooking.
Tofu Bake with Corn and Ginger Scallion Gravy
4 pkgs. firm tofu
3-4 tsp. dark miso (I prefer South River)
2 cloves garlic, minced
1 pkg. frozen corn
3 TB pesto
1. Drain the tofu on tea towels for 10 minutes to get rid of the water.
2. 'Mash' all ingredients together with your hands.
3. Put into a baking dish and bake at 350 degrees for 30-40 minutes until golden brown on top.
Ginger Scallion Gravy
1 cup water
2-3 TB shoyu
1/2 cup scallions, minced
1 TB kuzu diluted in 1/4 cup cold water (quality of kuzu determines amount used)
1/4 cup fresh ginger juice, grated from the fresh root and squeezed out
1/2 cup chopped scallions
1. Bring the water, shoyu and scallions to a boil and reduce to a simmer.
2. Slowly stir in the kuzu mixture until thick. Simmer for 1 minute and shut off.
3. Squeeze only the ginger juice into the gravy. Discard the pulp.
Kombu with Garlic and Mushrooms
10-3 inch pieces of dried kombu
1 TB sesame oil
2 cloves of garlic - minced
2 cups crimini mushrooms - sliced
5 dried shiitake mushrooms - soaked and sliced, can also use fresh shiitake
1 TB shoyu
1. Rinse the kombu and soak in water just to cover. In a separate dish, rinse and soak the shiitake mushrooms.
2. When the kombu is soft, cut into 1/2 - 1 inch squares and place with the soaking water into a pressure cooker and pressure cook for 10 minutes.
3. In a skillet, heat the sesame oil and saute' the garlic, crimini and shiitake mushrooms. Add 1 TB of shoyu and saute for 3-5 minutes.
4. After this, add the soft kombu squares and 1/2 cup fresh water and simmer with the lid closed for 15 more minutes. Adjust the shoyu seasoning.
Sweet and Sour Red Cabbage
1/2 cup each of apple juice and water
1 TB shoyu
1 TB hato mugi or rice vinegar
1/2 red cabbage, sliced thin
1. Bring apple juice, water, shoyu and vinegar to a boil.
2. Add cabbage and simmer for 10-15 minutes.
3. Serve. Store leftovers in the refrigerator for a future "quick" pickle.
1-2 large leaves per person
1" boiling water in a pot
pinch of sea salt
1. Wash collards and remove the leaves from the stalks. Cut the leaves into 1" wide strips.
2. Add a pinch of salt to the boiling water. Add the stems and cook 1/2 minute with the lid on.
3. Add leaves and cook 1 minute, stir and cook 1 more minute. When the collards are bright green and still slightly crunchy, remove immediately from the water.
This is a prepared daikon pickle found in the natural food stores. Takuan pickles are pickled in rice bran far anywhere from 3 months to years. Slice and serve.
CousCous Cake with Vanilla Sauce
6 cups apple juice
2 pinches of sea salt
1/2 package agar flakes
2 cups CousCous
3 TBS rice syrup
2 TBS almond butter
zest and juice from one orange
1/2 cup toasted hazelnuts, toasted in the oven, skins rubbed off and cut into pieces.
1. Bring the apple juice and salt to a boil.
2. Add the agar flakes and cook on low with the lid off for 5 minutes until flakes dissolve.
3. Add the CousCous and cook for 10 minutes.
4. Stir in the rice syrup, almond butter, orange zest and juice and toasted chopped hazelnuts.
5. Pour into cake pan and let set.
2 cups apple juice
pinch of sea salt
2 TB rice syrup
1 TB almond butter
2 TB kuzu diluted in 1/4 cup cold water
dash vanilla, dash nutmeg , dash cinnamon
1. Bring the apple juice, salt, rice syrup and almond butter to a boil.
2. Stir in the diluted kuzu and simmer for 1 minute.
3. Remove from the heat and add the vanilla, nutmeg and cinnamon.
4. Serve on Cous Cous Cake and garnish with thinly sliced pie-shaped pieces of fresh orange.
Autumn/Winter Recipes 5