Chickpeas

½ " kombu

1/3 cup dry chickpeas,

1/2 cup onions, chopped

1/2 cup carrots, sliced

1 tsp. shoyu

(SON) Soaked Over Night chickpeas w/ Kombu and water to cover 1 " over all.

Place onion on the bottom of pot and add carrots. Add chickpeas only and slowly add fresh water around the pot so the carrots and onions stay on the bottom. Bring to a slow boil and add water so the top will be covered. Cook on low covered for 1 hour. When the beans are 95 % done add shoyu and cook a little more.

 

Quick Sweet Vegetables

Bring 1 ½ " of water to boil in a covered pot. Slice one of the following vegetables into bite sized pieces: carrot, squash, daikon, cabbage, and or onion. Add the vegetable slices to the boiling water and cover. When the water comes to boil, reduce the flame slightly. Cook until the vegetables become soft and tender, about 20 minutes. Sprinkle several drops of organic shoyu (soy sauce) on the vegetables. Cook for 2 to 3 minutes more and eat as a side dish.

 

Basic Miso Soup

1 inch wakame, soaked for minimum 5 to 10 minutes

1 ½ - 2 cups of water

¼ cup of sliced carrot

¼ cup of green beans if in season

Or 1/8 cup of chopped onion

1 ½ tsp. miso paste

1 tsp. chopped parsley or chives

Bring water and all the vegetables to boil and cook partially covered for 10 -15 minutes. Add dissolved miso and slowly simmer for 3 minutes. Garnish with parsley or chives.

 

Pressed Salad

Use 3 to 5 of these washed and sliced vegetables, (depending on the season) like: carrot, cabbage or Napa cabbage, cucumber, celery, red radish, chives, and radicchio.

Prepare enough to have for 2 meals for consecutive 2 days (1 to 2 Tbsp. per person. when is pressed. Mix the vegetables with sprinkled ½ tsp. of sea salt or ume vinegar. Place vegetables in a pickle press, ceramic pickle crock, or a bowl and apply pressure on top. Let sit for 30 to 40 minutes till most of water comes on top. Rinse quickly under cold water if vegetables taste too salty.

 

Apple Kanten and Pudding

Bottom Layer

1 c. clear Apple juice                     Dash of sea salt

1- Tbs. agar-agar sea vegetable

Put apple juice and salt to boil and simmer for 5 min. Mix agar-agar w/ ¼ c. of water and add to apple juice. Cook all for another 5 min. and mix constantly. When done put in a decorative container to cool for about 1 to 2 hours.

Top Layer 

½ c. water

2 apples shredded                                2 Tbs. kudzu

½ c. kabbucha squash shredded          Dash of sea salt

2 tsp. pumpkin seeds toasted              2 tsp. rice syrup

Put all but Kudzu to slowly simmer for 15 min. Add rice syrup. Dissolve kuzu in 1/3 c. of water and add to apple mixture making sure to mix constantly for 3 to 5 min. Spread over the cool kanten. Decorate to your liking.