Adzuki  beans and Chestnut Soup

 Soak over night ½ c of chestnuts w/ 3 x more water. Soak over night 1c adzuki beans w/ 1" of Kombu. Clean the chestnuts and save the soaking water. Slowly cook the beans w/water barely covered. Remove the foam from the top and add chestnuts w/ soaking water. Cook slowly covered by adding 1/4c of cold water periodically. When beans and chestnuts are 95% done add ¼ t. salt and cook for 10 more minutes.

 

 

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.

 

 

Green Bean Casserole

Serving 4 to 6

1 tsp. sesame oil                              ¾ cup Soya milk

1 cup chopped, onions                   ¾ cup water

3 cups green beans cut                   2 Tbsp. kudzu

1 carrot, sliced                               2 Tbsp. dills, chopped OR ¾ cup sliced almond                           1Tbsp. shoya souse          

2 shiitake mushrooms, fresh and sliced (without the stem)

 

In a medium pot, sauté the onion in oil. Add green beans, carrots, shoya souse and small amount of water. Par-boil and after 2 minutes add the rest of water and let it cook for 10 minutes. Now add the mushrooms and Soya milk and let it cook for 5 minutes. Dissolve kudzu in water and add to green beans by mixing fast to prevent lumps. Add dill or almonds and let it cook for 2 minutes. Before serving sliver some almonds on top.

 

 

Orange Sesame Vinaigrette

¼ c., of each: orange juice, brown rice vinegar, toasted sesame oil, shoyu soy sauce

1 tsp. orange zest

1 Tbsp. Toasted sesame seeds

Combine liquid ingredients in a small saucepan and simmer for 2-3 minutes. Bring to room temperature and add seeds and orange zest. Drizzle over salad or any vegetables.

 

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).