Side Dishes

1. rinse quinoa, combine with water in a medium size pot
2. bring to boil over high flame, cover, place flame tamer
3. reduce heat to low, simmer 25 min
4. take quinoa off burner, set aside, leave lid on, let sit 5 min
5. place quinoa in large mixing bowl
6. vegetables may be added raw or blanched individually
7. add salt, toss

• preheat oven 350°F
• place vegetables in an oven safe baking dish
• blend seeds, garlic, and a couple pinches of salt with 2 cups water, blend until smooth
• pour over vegetables, cover, bake 30 min
• remove lid, bake 10 min or until golden brown on top and bubbling
• remove from oven, let sit 10 – 15 min before serving

1. Place the rice and water in a heavy saucepan.  Rinse rice with fresh 
   water until water runs clear (usually three times). Soak overnight in 3 ½ cups of spring water.  Do not 
   add sea salt until the next day.   
2. Discard soaking water and place wet rice on stove (without any added water.   
3. Cook rice over medium‐high flame, stirring occasionally, to allow all the water to evaporate and the 
   rice to begin to toast.
4. Popping sounds indicate you are ready to add 3 ½ cups of water. When water is boiling, stir and cover 
   with lid. Lower flame and simmer for 30 minutes.
5. Fluff rice immediately and return lid to pot until you are ready to serve. Rice should stay fluffy when 
   done. 
    

Makes 4‐6 servings 

1. add a small amount of oil to a large sauté pan over high heat
2. once oil is hot, add leek or onion, sauté until tender
3. add veggies, sauté until tender
4. add small amount of oil
5. add brown rice, stir, let cook until sizzling hot
6. add shoyu, stir

1. rinse greens, separate leaves from stems
2. prepare a steaming pot with water and bring to a boil
3. place stems in the bottom of the steamer, these will take longer to tenderize
4. steam leaves for under a minute, they are done once they turn a bright green color
5. remove stems once tender
6. cut to serve

1. Combine all dressing ingredients in a jar or bowl. Mix to combine. 

2. Toss all salad ingredients together in a large bowl. Top with dressing and mix. 

   *If making ahead, add pepitas, herbs, and dressing just before serving. 
    

1. soak mushrooms in a bowl of water, let sit 15 min
2. when mushrooms are soft, remove from pan, slice thin, set aside
3. in a pot over high heat add a small amount oil
4. when oil is hot, add onion and mushrooms, stir
5. lower flame slightly, sauté until onions are translucent
6. add tamari, sauté until all liquid has evaporated, 5-10 min
7. add 4 cups water
8. bring to boil over high heat, reduce flame to low, cover, simmer 10 min
9. in small separate dish dilute kudzu with small amount of cold water
10. slowly add kudzu to pan while stirring constantly to avoid lumping
11. when broth turns translucent, done

1. wash and drain seeds, in a pan over medium high heat dry roast seeds
2. combine all ingredients in blender, add water to desired consistency

1. in a sauté pan over high heat, add small amount oil
2. when oil is hot add onion, sauté stirring frequently, cook until translucent
3. add stems, sauté until soft
4. add shoyu/tamari, stir
5. add leaves, stir, remove from heat once color changes to bright green

1. pre-heat oven at 350°F
2. toss vegetables in a large bowl with oil and a couple pinches of salt
3. place in baking pan with a small amount of water in bottom of pan, cover, put in oven
4. cook until tender
5. remove cover and roast 5-10 min