Rice Croquettes
½
c light sesame oil
4
c cooked brown rice with 1c millet
½
c sauté onions
1/3
c carrots finally chopped
¼
c parsley finally chopped
4
Tbls. Shoyu
1
tsp. ginger (optional)
last 2
items mix for dipping
½
c sesame seed toasted
Mix
all ingredients together with hand. Place oil and
worm in a cast or stainless steal pan. Do not let
oil come to smoke. Form rice in balls, patties or
triangles. Fry them to a golden brown on both sides
and drain them on a paper towels. Serve on a platter
and scatter with some toasted sesame seeds. Serve
with shoyu-ginger souse.
Lentil Vegetable
(Thick Soup)
1
c. lentils (red or green)
1
c. onions, diced
1/2
c. carrots, washed and cubed
1/4
c. burdock, washed and cut into ¼" rounds, then
quartered
1/4
c. green beans, washed and sliced into thirds
1/4
c. celery, washed and diced
4
- 5 cups spring or well water
1/4
-1/2 tsp. sea salt
1
Tbsp. Parsley, washed and chopped
Place
onions on the bottom of a heavy pot, then add layer
of carrots, burdock and lentils on top. Add the water
slowly to the edge of the pot in circular motion,
so the layers will not disturb. Bring to a boil, reduce
the flame to low and cover. Simmer for 45 to 50 min.
(Best
to taste them after 30 min. if they are done).
If
some of the water evaporates, add a little more to
make it the desired consistency. Lightly tap the top
but do not mix yet. Add some chopped parsley and reserve
some for garnish. Add diced celery, sliced green beans,
and sea salt and simmer another 10 minutes. Remove
from the flame and place in a serving bowl and garnish.
Basic Miso Soup
1"
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.
Sushi Roll
1
c brown rice washed
1/3 c shoyu soy souse
1
¾ c water
6-8 nori sheets
4
scallions boiled 1 min.
2 tsp. umeboshi plum
paste
2
carrots cut in length and boiled 2 min.
1-2
avocados
In
a pot bring rice and water to boil. Put heat deflector,
cover the pot and cook on low for 45 - 50 minutes.
In the mean time boil the vegetables and let it cool.
When the rice is done let it cool in separate container,
covered with sushi mat.
First
put sushi mat, sheet of nori,
then with wet hands add brown rice and spread evenly.
Spread
½ tsp of umeboshi paste
in finger width along the front part. Add a scallion,
part of carrot, and ½ sliced avocado.
Start to roll but control the sushi mat backwards.
(In rolled this sushi can last for few days if needed).
Serve with shoyu soy souse (recommended diluted with
water and kuzu, cooked for
1 minute.
Fruit Kanten
2
pears, washed and sliced thin
2
apples, (granny smith are the best) washed and sliced
thin
2
quarts of apple juice or 1/2 apple juice and 1/2
spring or well water
8
Tbs. agar-agar flakes (read directions on the package
for liquid to agar-agar prop.)
1/8
tsp. or pinch of sea salt
Bring
the water, sea salt, apples and agar-agar flakes to
a boil. Reduce the flame to low and simmer until flakes
are dissolved. Add pears and let it simmer for (about
2 to 3 minutes). Stir occasionally.
Pour
into a dish or mold and refrigerate until jelled,
about 1 hour.
