As Spring kicks in, we’re attracted to lighter fare, especially sandwiches! Tempeh Salad has always been a favorite and this recipe satisfies our hearts’ desires. 1 package tempeh, cut into small squares 2 tbs tahini 1 tbs wet mustard 1 rib celery, sliced thinly 2 tbs parsley, minced 2 tbs capers 1 tbs ume vinegar… more »
1 cup garbanzo beans 3 cups or so of fresh water I rib celery, sliced 1 onion, diced 2 medium carrots, cubed 1/2 cup fresh (or frozen) peas 1 small piece kombu, rinsed 1 cup oyster mushrooms, diced 2 tbs olive oil 2 tbs tahini soy sauce, to taste 8 small corn tortillas 2 avocados,… more »
LIFESTYLE SUGGESTIONS … more »
While burdock is classified as an obnoxious and invasive weed in the Americas, I have been growing it for over 30 years in my Garden and have come to know it as a valuable friend. The bright purple flowers and heart-shaped leaves are a visual delight to any garden, but it’s the root of this… more »
A simple bean dish that screams with flavor! Soak Garbanzo Beans overnight and then toss the soaking water. Place in cooking pot (or pressure cooker) and cover generously with water. Bring to boil, lower flame and then cover. Cook until beans are very soft and have absorbed the cooking water. Add sea salt or soy… more »
by marta serda 1 cup whole wheat or spelt flour 1 cup rolled oats 1/4 cup maple syrup 1/2 cup Miyako’s vegan butter 1 jar raspberry jam 1/4 cup roasted and crushed almonds 1/4 tsp salt 1/4 tsp baking soda Preheat oven to 350 degrees and oil a baking pan. Mix dry ingredients together in… more »
The Creative Re-Use of Leftovers is an art in itself. Leftover grains, vegetables and beans can be used again to create a new dish in a shorter time, thereby minimizing your time in the Kitchen! Here’s what we did with leftovers today: Rice-Veggie Croquettes with Broccoli-Onion Sauce Leftover rice and sautéed vegetable combined with tahini,… more »
Cut up small chunks of winter squash, purple & red sweet potato and carrot. Place in pot with heavy lid along with enough water to cook (on low flame). Cook long and slow until vegetables are totally soft. Use a potato masher to mash cooked vegetables so they are blended but still chunky.
https://us02web.zoom.us/j/3706191853#success by michael bauce No matter your diet, eating less has a myriad of benefits for everyone. The Japanese have an expression that reminds them to eat lightly, known as Hara Hachi Bu. Literally translated, it means eat until your belly is 8 parts full. Ohsawa often spoke of Vivero Parvo, to only eat the… more »
Sesame-Lemon Horseradish Dressing Add Tahini to a large mixing cup along with lemon juice and a small amount of grated horseradish. Add a few shakes of Ume Vinegar and enough water to blend into a creamy consistency. Serve over fresh salad, on greens or vegetables. Pictured: Steamed Kale, chopped Pickles, chopped Cabbage (cooked with red… more »
This sweet mild green is considered to be the “Parent” of Broccoli Raab. This particular variety (there are literally dozens) has a timely name….Quarantina! I planted a bumper crop last Summer and decided to try again this Summer, with great results. This plant only produces flowers near the end of it’s life, so it is… more »
2 cups almond meal 2 cups of rolled oats 2 cups whole-wheat flour or spelt flour 1 teaspoon cinnamon 1/8-teaspoon sea salt 3/4-cup olive or walnut oil 1-cup maple syrup 2 teaspoons vanilla Raspberry Jam (fruit-juice sweetened) Preheat the oven to 350F and oil cookie sheets. Place oats in blender and pulse until coarsely ground…. more »