Deep-Fried Tofu served in a umami dashi broth is a popular dish served in Japanese restaurants today. The outer shell of the Tofu is crispy on the outside, but custard-like on the inside. The recipe is quite simple to prepare. Garnish with finely-sliced scallions and raw-grated Daikon. Tofu 1 package of firm or silken Tofu… more »
Sopa de Crema de Coliflor (Cream of Cauliflower Soup) Arroz Con Setas (Rice & Mushrooms) *pictured Tempeh Estofado (Braised Tempeh & Onions) Acelgas y Zanahoria (Swiss Chard & Carrots with Lemon-Almond Butter) Cortido De Col Con Rabanos (Pickled Cabbage with Red Radish)
Just perfect for the season. We placed Lentils in a cooking pot and covered with water. Bring to a boil and then lower flame and simmer for 1 hour. Make sure to check lentils as they cook adding more water if necessary. Cook until soft. Set aside until firm (we let sit overnight). If too… more »
Today’s plate included Brown Rice Sushi! We included Homemade Natto, Garden-grown Avocado, Cucumber and Wasabi.
Stir-fried Vegetables & Tempeh over Noodles with Roasted Almonds, Mushrooms, Homemade Sauerkraut
1 cup Millet 3 cups Water 2 pinches Sea Salt 1 tbs Soy Sauce 2 tbs Tahini 1/2 small Beet, cubed Few sprigs of Parsley or Basil Boil water, add a few pinches of sea salt along with Millet. Add beetroot. Lower flame, cover and simmer for about 20 minutes or until soft. Remove from… more »
Everyone loves Mexican Food and we’ve created a beautiful Burrito, using the highest quality ingredients: Whole Wheat Tortilla stuffed with soft and creamy Pinto Beans, fluffy Brown Rice, sautéed Veggies and Mushrooms.Served with Roasted Root Vegetables, Home-Picked & Steamed Garden Greens with Pickled Vegetables.Barley-Vegetable Miso Soup also compliments this meal!
This bread is quite an amazing treat in itself, made with sweet kabocha winter squash. The icing is….the proverbial icing on the cake! The Bread: 2 cups whole wheat spelt flour 2 cups winter squash 1/4 cup walnuts, lightly roasted and chopped 1 tsp baking soda 1 tsp baking powder 1/4 tsp sea salt 1/2… more »
With Cornmeal Crust, Red Root Sauce (Beet, Carrot, Onion, Basil), Cauliflower, Fresh Corn, Broccolini and Maitake Mushrooms!
Brown Rice with Mushrooms and Garden Leeks, Chickpeas with Carrots and Caramelized Onions & Sweet Potato Chunk, Cucumber-Corn-Radicchio Pressed Salad, Steamed Kale with Radish Pickle (Cauliflower Soup, not shown) – prepared by Marta Serda
We like to make an occasional Pizza during the Spring/Summer seasons. This one starred Oyster Mushrooms, a personal favorite. Oyster Mushrooms have a pleasing texture and a slightly woody taste. In addition to being used as a topping for Pizza, Oyster Mushrooms are great in gravies, stews, soups, pasta dishes, cooked with grains, included in… more »
Polenta with Caramelized Onion-Miso Topping Black Lentil Discs with Purple Carrot Sauce Carrot-Burdock Kimpira Baby Heirloom Greens with Cabbage Carrot Slaw Takuan Pickles