Heavenly Squash Soup

¾ c winter squash  Kobacha or Butternut

½ c yellow onion, cubed

1/4 c of sweet yams or sweet potatoes

5 to 6 drops on toasted sesame oil.

2 c or so water

1 pinch of sea salt

Sauté onions in sesame oil until glazed. Add squash, yams if allowed, water to cover all, sea salt and bay leaves. Bring to boil and simmer ajar for about 15 minutes. Remove from heat. Strain vegetables from stock slightly. Puree the vegetables in a food processor. Return all back to the pot. Dissolve miso in 1/3 c of broth and add to squash with ginger if allowed. Slowly simmer for 2 minutes to activate the enzyme in miso but do not boil to destroy the enzymes. Remove from heat and add soymilk if allowed and garnish with toasted pumpkin seeds.

 

 

California 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.

 

Tofu Strudel

1 lb. Seasoned tofu (drained)                 Filo dough (whole wheat)      

1 onion chopped (sautéed)                     2-3 Tbs. of sesame oil

3 leaves of Swiss chard chopped           1 tsp. tahini sesame

¼ c. corn (blended)                                1 tsp. miso (light)

1 tsp. of umeboshi paste                        1 tsp. of shoyu soya souse

Crumble tofu and add next 4 ingredients. Mix next 4 ingredients and add to tofu. Set a side. On the moist cloth put one layer of filo dough and brush oil on it. Put second and third layer on top and brush w/ oil again. Add lightly tofu mix everywhere then add fourth layer and put tofu mix in one row next to your body plus some more spreading to the rest of the layer. Now fold the roll as you pull the cloth. Put in the lightly oiled pan. Brush some oil on top and bake at 350 for 30 min.

 

 

Quinoa Salad with Pecans and Cranberries

Salad

2 c. filtered water

1 c. quinoa, washed

3/4 c pecans, lightly toasted and chopped

3 scallions, sliced in angle thin rounds

1/3 c. celery, finely angle sliced

1/3 c. parsley, finely chopped

1/2 c. dried cranberries, chopped

 

Dressing

3-4 tsp. organic cold pressed, extra virgin olive oil

2 tsp. unrefined cold pressed sesame oil

1 tsp. grated lemon peel

2-3 tsp. fresh organic lemon juice

½ - 1 tsp. umeboshi vinegar

4 tsp. organic brown rice vinegar

dash of black gamachio

Bring water to boil. Stir in quinoa. Cover, turn to low and cook 25-30 min., or until water is absorbed.

In the mean time combine all dressing ingredients in a large mixing bowl. Add scallions, celery, parsley, and cranberries. Set aside. When Quinoa is done, transfer it to a glass bowl and fluff it w/fork. Set aside to cool. Mix all the dressing w/pecans and add to quinoa. Salad is best if set aside for at least one hour to allow flavors to blend

 

 

Strawberry Couscous Cake     

        

2 c. couscous

2 c. apple juice

1 ½  c. water

pinch of sea salt

Wash couscous and place it in a fine mesh steamer or line the bottom of a steamer w/cheese cloth to keep couscous from falling through. Steam, covered, about 10 min. Remove and place in a bowl. Fluff up couscous to cool. Bring apple juice, water, and salt to a boil. Boil 1-2 min. Pour the hot liquid over the couscous and mix in. Place the mixture in a glass cake pan or baking dish and press it down a little so that it is a little dense and fills about one-half of the pan or dish. Cover and let sit several minutes.

 

Topping

1 c. water

2 c. apple juice

 pinch of sea salt

4-5 tablespoons agar-agar flakes (first

     read directions on package)

2 c. fresh strawberries, washed, tops removed, and sliced in half

Place water, juice, sea salt, and flakes in a saucepan and bring to a boil. Reduce flame to low and simmer 2-3 min. Add strawberries and remove from flame. Let liquid cool off a little and then pour it over couscous. Place cake in a refrigerator or cool place and let sit until topping jells. When complete, the cake should be firm, covering the bottom half of the pan, and the strawberry topping should be firm, coveting the top half of the pan. Slice and serve.