Buckwheat Pancake

½ c. buckwheat flour                 1Tbsp., safflower oil                                  

½ c. whole-wheat pastry flour  ¼ tsp. baking soda                                 

Pinch of sea salt                         1 Tbsp. barley malt

2 tsp. kuzu                                   ½ tsp. cinnamon                                                                                       

½ c. rice or oat milk                                                                                                  

½ c. cold mineral water or regular water               

Pour flours in mixing bowl w/salt, cinnamon and add milk. Mix kuzu in water and stir in w/fork. Refrigerate for ½ hour. (This is for Buckwheat rich-hardy pancake). For Amasake, no refrigeration needed.  After, wipe a cast-iron skillet w/oil then pour some of the mixture into the center of the hot pan.  Also, you can make batter thinner and spread it to make a thin layer for crapes. Turn, cook until golden brown, and serve plain or w/apple-tahini filling.

 

 

Apple Tahini Filling

2 sweet apples, peeled, cored, and sliced

Pinch of sea salt

Pinch of cinnamon

½ c. raisins

½ c. apple juice

2 tsp. light tahini

1 tsp. barley malt syrup

½ tsp. kuzu

½ c. water (more or less)

Cook apples, salt, cinnamon, and raisins in apple juice for 10 minutes. In another pan mix tahini and barley malt syrup. Heat gently until tahini bubbles. Mix kuzu in water and add to the tahini. Stir carefully until mixture is a creamy spread. Add a little more water if necessary. Spread tahini mix, then apples over buckwheat pancakes and fold pancakes over it.

 

 

Quick Miso Soup

3 c., spring water                                                    ¼ c., carrots                               

1" wakame rinsed, soaked & chopped                  ¼ c., onions

¼ c., daikon chopped                                              1 sm. Shiitake mushroom soaked

3 tsp. barley miso                                                   1 Tbsp. chopped scallion or parsley

Place water in a pot with wakame and chopped onions or leeks to boil. Meantime slice shiitake mushrooms and discard the stem. Add to the stock and let it boil for 10 minutes. Add the rest of vegetables and let it boil for 5 minutes or so. Take some of the stock in a cup and dissolve miso with fork. Add to the rest of soup and let it simmer not boil for 3 minutes. Remove from heat and serve with garnish (scallion or parsley).   

 

 

Scrambled Tofu with Vegetables

1 piece of burdock, 3-4"          2 tsp. sesame oil

1 c sliced green cabbage (thin) 1 tsp. kuzu powder (optional)   

½ c diced onion                          1 lb. Cake firm style tofu

½ medium carrot, sliced           2 tsp. tamari soy sauce

   into thin matchsticks             1 spring of parsley, washed  

           

Place the oil in the skillet and lightly heated. Add onion and sauté for 1 min., or so. Add burdock and sauté for 2 minutes. Then add green beans, cabbage and carrot and sauté for 1 minute. Crumble the tofu with your fingers and let the pieces drop into the skillet so that they evenly cover the vegetables. Cover the skillet and turn the flame to medium-low. Cook for 4-5 minutes, until the tofu becomes fluffy and the vegetables are done. Season it with tamari soy sauce. Cover, and cook for another 1-2 minutes. Mix kuzu w/ 2 Tsp of water. Add to all and simmer for 1 minute.  Remove the cover and mix well.

 

 

Apple Crisp

Several drops of vegetable oil

4 to 5 apples cored, cut in quarters, then in thin slices

1-cup oat flakes

2 to 3 tsp. oil

2 to 3 handfuls almonds, chopped

2 to 3 Tbsp. Pastry flour

1 tsp. mirin

2 to 3 Tbsp. rice syrup

Brush 2 round cake pans with oil. Lay apple pieces in pan in circle arrangements, overlapping pieces slightly.

Mix oat flakes, oil, almonds, flour, mirin, rice syrup and enough water to make a paste like consistency. Cover apples with mixture. Cover pans and bake at 350 F for 15 to 20 minutes. Uncover and bake another 20 minutes or until golden.