Made from whole (not split) dried peas. They require soaking overnight and pressure cooking for 2 hours or more to get fully cooked (6 parts water-1 part pea). When they’re soft, add vegetables and seasonings, adjust water (if need be), add salt, miso or soy sauce to taste and gently simmer until flavors have mingled…. more »
You’ve made the “shift” from a meat-centered diet to a vegan one, a great choice! You’re not only stepping in the right direction, you’re making a commitment to the environment while insuring the health of your Family. But there’s some ruts in the road to healthy eating for you and your children that should be… more »
This sauce goes great on just about anything! Try it on grain, pasta or vegetables, or as a dip with crackers. Served here on top of Millet-Teff-Corn, with Miso-Lemon Green Beans, Cuban Black Beans, Kale with Pickled Red Cabbage-Carrot 4 sheets toasted Nori, cut into strips 2 cups roasted pumpkin seeds 1 -11/2 cups water… more »
Perfect choice for the Summer Season, refreshing and light. 2 cups thinly sliced green cabbage leaves 2 cup thinly sliced red cabbage leaves 1 ear fresh corn, removed from cob 4 radishes, thinly sliced 2 tsp ume vinegar 2 tsp lemon juice 2 tsp sea salt few sprigs of parsley and cilantro leaves handful roasted… more »
Cauliflower comes in many colors, including white, orange, purple and green. Each color has a variety of types. White Cauliflower includes Snow Cloud, Snowball, Cloud and Aviso. Orange can be Orange Burst, Sunset or Cheddar. Purple Cauliflower includes Graffiti, Violetta, Mulberry or Purple of Sicily. Green includes Emeraude, Vitaverde, Green Macerata and Monte Verde. Each… more »
by Marta Serda 2 cups strawberries, sliced 2 tbs chia seeds 3 tbs maple syrup & 1/4 cup maple syrup 1 1/2 cups rolled oats 1 cup oat flour 1/4 tsp sea salt 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 cup Miyako vegan butter (or sub walnut oil) 1/2 tsp vanilla Place strawberries, 3… more »
Fun food on a hot day! Cornmeal crust sets this one apart from the rest. We like Broccoli, Onion and Mushrooms on our Pizza. Easy to assemble and bakes quickly.
Today’s Plate includes Tempeh, a fermented soy bean cake from Indonesia that has now become popular around the world. Our favorite way to prepare Tempeh is to lightly brown in oil on both sides, cover with water and umeboshi paste mixture, add arame sea vegetable and let simmer until almost all liquid is absorbed, but… more »
Corn Tacos with Seitan, Avocado and Cilantro Steamed Tokyo Turnips Garden Mustard Greens with Pickled Cabbage Miso-Veggie Broth
We love the taste of fresh Corn, especially Masa. Masa can be used to make a variety of dishes including Tortilla, Tamale and Pupusa. We are lucky to find organic Masa at the Berkeley Farmers’ Market every Saturday. Tonight we made Tortillas and topped them with Black Beans and sautéed Broccolini Spears. We first formed… more »
This is a most effective method of removing stagnated mucus from the body. Grate 1 cup lotus root and squeeze juice into a small pot. Add an equal amount of water. Add a few drops of ginger juice and a few drops of soy sauce. Heat on low fame until mixture begins to boil. Allow… more »
Lentil Burger over Collard Greens – . Sautéed Veggies, Tahini, Walnuts, Sea Salt and Parsley. Mix together, making sure constancy is firm. Scooped onto oiled baking sheet and baked at 300 degrees F for 45 minutes or until browned.