200g cooked cashew nuts Boiled for 30 min drain and rinse. White grape juice, approx. ½ cup 2 soft sliced pears 300ml apple Juice 1 tablespoon agar-agar 1 tablespoon lemon juice 4 crunchy organic biscuits * Lemon zest of one … Continue reading
Winter Bean & Kale Stew
1/4 cup wakame 1 Tbs. olive oil 1 small onion, diced (1/2 cup) 2 small carrots, diced (1/2 cup) 1 celery rib, diced (1/4 cup) 1 can cannellini beans, rinsed and drained 1 1/2 cups pinto beans 6 cups miso … Continue reading
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Sesame Adzuki Bean Burger (makes 6-7 patties)
1 tbsp. sesame oil 1/4 lb. onion, diced (about 1/2 an onion) 3 stalks celery, diced 2 cloves garlic, minced 1 tbsp. minced fresh ginger 1/2 red bell pepper, diced 3 Cups stemmed, chopped kale 2 2/3 cups cooked and … Continue reading
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Lentil Pilaf
2 tbsp olive oil 1 bunch spring onions chopped 2 garlic cloves, finely chopped 1 cup lentils rinsed ½ cup brown rice rinsed ½ cup wild rice rinsed 2 tbsp flaked almonds ½ tsp dried thyme 3 cups dashi stock … Continue reading
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Chickpeas with Spinach
1 cup chickpeas Small piece of kombu Pinch sea salt One onion (whole) One leek (halved) One large carrot (whole) One large tomatoe (whole) Garlic Pinch of sweet paprika Soak the chickpeas overnight in water and a small piece of … Continue reading
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Tahini Miso dressing
Tahini is a thick, smooth paste made from ground sesame seeds. Serve this dressing over cooked or raw vegetables, or as a dip or spread. 2 tablespoons of white miso 1 tablespoon tahini Half teaspoon tamari, soy sauce, or a … Continue reading
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Mayonnaise
1/4 cup tofu 1/2 teaspoon dry mustard 1/2 teaspoon salt 1 1/2 tablespoons lemon juice 1/2 cup cold-pressed, extra virgin olive oil 2 teaspoons very hot water to emulsify the mayonnaise 1 teaspoon of very hot water Pour into blender: … Continue reading
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Red Beet Sauce
½ medium onion, diced 2 tbsp spring water 1 beet, chopped ¼ tsp. sea salt 1 tbsp. Ume plum vinegar Maple syrup to taste Place the onion and 2 tablespoons water in a saucepan and water-sauté the onion for … Continue reading
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Basic Salad Dressing
Parsley – one handful Olive Oil – half a cup Balsamic Vinegar – 2 tablespoons Shoyu Sea salt Mustard – 2 tablespoons Lemon juice Black pepper (optional) Place all the ingredients into a blender. Adjust ingredients according to taste. … Continue reading
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Rice Croquettes
Recipe one 1 bottle organic sunflower oil for frying 2 cups sushi rice brown sushi rice ½ cup oat flakes 1 tbsp shoyu ½ carrot grated ½ leek, finely chopped Recipe two 2 cups brown sushi rice ½ cup oat … Continue reading
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Millet Patties
2 cups cooked millet 1/2 diced carrot 1/2 diced onion Sea salt 2 Tbsp. corn meal 1 minced onion 1/4 cup sunflower seeds 1/4 cup sesame seeds Organic Sunflower or Safflower Oil for browning To cook the millet -Place … Continue reading
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Millet Mash
1 cup millet 3 cups water 1 cup cauliflower florets ¼ teaspoon salt 1 teaspoon tamari Lightly roast the millet in a medium pan by stirring over medium-low heat until it smells toasty (about 5-10 minutes) Bring the water to … Continue reading
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Macrobiotic Paella
Olive Oil Garlic, finely diced Onion, finely chopped Tomatoe, finely chopped Red Pepper/Yellow Pepper/Green Pepper, finely chopped Fresh green beans finely chopped Artichokes (peeled and sliced) or Asparagus (whichever is in season) Tempeh, Seitan or Tofu or (fish if desired) … Continue reading
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Wakame with grated apple
One grated apple (peeled) Few strips of wakame Orange zest Orange juice Soak a few strips of wakame for about 10 minutes in spring water. Drain and cut into small pieces, remove any ribbed pieces. Grate the zest of … Continue reading
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Cooking with Seaweed (Sea Vegetables)
Sea Vegetables are enriched with all the minerals that support life and in fact have 20 times more minerals than land vegetables. Minerals like calcium, iron, potassium, iodine and magnesium, not to mention the trace minerals so necessary for body … Continue reading
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Dulse with Vegetables
1 cup dulse, soaked and diced 1 carrot, cut into thin matchsticks 1 cup daikon, turnip or parsnip cut into matchsticks 1 teaspoon sesame oil ¼ teaspoon sea salt Sauté vegetables in oil for 5-7 minutes on a medium heat. … Continue reading
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Arame with Onions and Toasted Walnuts
2 onions, finely sliced 1 cup arame, rinsed and soaked in cold water for 15 minutes Lemon rind, finely grated Olive oil Pinch of seal salt Soya sauce Apple juice concentrate Toasted walnuts for garnish Sauté the onions with some … Continue reading
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Coconut Biscuits
1 ½ cup rolled oats 1 ½ cups spelt flour ½ cup dried coconut 2 tsp. baking powder 2/3 cup coconut milk ½ cup sunflower oil 1 cup rice syrup Put the dry ingredients into a bowl and mix well. … Continue reading
Chocolate Mousse
600ml soya milk (or 300ml rice milk and 300ml soya milk) Pinch of salt 1 heaped tablespoon agar flakes 3 heaped tablespoons cocoa powder 1 heaped tablespoon arrowroot or kuzu 2 teaspoons hazelnut butter (optional) 70ml Clearspring rice syrup Cup … Continue reading
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Steamed Greens
Greens, rich in chlorophyll and minerals like calcium, strengthen the bones, help the blood to absorb oxygen, and bring energy upward in the body, leaving you feeling light and refreshed. Because greens have absorbed so much light, they are like … Continue reading
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Onion and Purple Cabbage with Balsamic Vinegar
1 tbsp olive oil 1 medium onion, sliced into half-moons ¼ cup spring water ¼ tsp sea salt ¼ head purple cabbage cut into thin strips 3 tbsp balsamic vinegar 1 tsp maple syrup Heat half the oil in a … Continue reading
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Garlicky Mashed Sweet Potatoes
The mellow flavour of roasted garlic is such a nice complement to naturally sweet tubers that there’s no need for butter. 1 large head garlic 1 Tbs. finely chopped fresh rosemary 1 Tbs. olive oil 4 large sweet potatoes, peeled … Continue reading
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Baked Pumpkin with Onion Gravy
You can use any variety of pumpkin or winter squash to prepare this tasty dish. Half medium squash or pumpkin cut into thick round slices to resemble a circle Olive oil Sea salt 7-8 onions finely cut into half moons … Continue reading
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Tempeh with Tahini
1 red bell pepper, deseeded, cut into small pieces 2 onions, chopped 2 tsp oil 200g tempeh cut in small cubes 2 cups dashi or vegetable stock or miso bouillon paste 2 tablespoons miso 1 teaspoon soy sauce 1 tablespoon … Continue reading
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Sweet Marinated Tofu with Peanut Sauce
Serve the slices of tofu on a pool of thick sauce, garnished with parsley, or alternatively serve deep fried tempeh with the sauce. 1 pound tofu, cut in half and then into ½ inch thick slices 2 tablespoons soy sauce … Continue reading
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Orange-Balsamic Glazed Tempeh over Greens
Quarter cup of fresh orange juice Quarter cup balsamic vinegar 1 tablespoon sesame oil Half teaspoon soy sauce 2 cloves fresh garlic, crushed 1 tablespoon finely minced fresh basil or teaspoon of dried basil 1 teaspoon finely minced fresh flat-leaf … Continue reading
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Basil Walnut Pesto with Linguine
½ cup pine nuts 2 cups fresh basil, chopped 2 or 3 cloves garlic, pressed ½ cup finely chopped walnuts 2 tablespoons olive oil 2 tablespoons tamari 10 to 12 ounces fresh or dry linguine (preferably quinoa) Heat a heavy … Continue reading
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