Side Dishes

1. Wash the rice gently until the water is clear.  Put the rice with the water in a stainless steel pressure 
   cooker and soak overnight in 3 ½ cups spring water.   
2. The next day add a pinch of salt or kombu and close the lid. Place on the stove and bring up to  pressure and cook the rice for 20 minutes.  After 20 minutes turn off the flame and allow the pressure to go down. Remove the lid and serve warm.

Makes 4 servings

1. in a blender grind nuts into a powder
2. add vinegar, blend
3. while blending add water to desired thickness, let sit 5 min
4. add more water if needed, blend

1. tear nori into small pieces and place in small saucepan
2. add enough water to cover nori and cook on medium-low heat for 7 - 10 min
3. add a little more water if necessary
4. grate a 1⁄2” piece of ginger, juice by squeezing fiber - strained into pot, add 5 - 10 drops
5. add a dash shoyu/tamari (about 1/4 tsp), stir
6. cook another minute and remove from heat
7. add scallions and serve with grain or noodle dishes
    

Note: Nori condiment will keep in the refrigerator for a few days. With scallions included nori condiment is good for 1 - 2 days, without scallions 3 - 4 days.

1. in a blender combine mustard, vinegar and any optional ingredients
2. while blending add water to desired thickness
3. add a couple pinches salt, blend

1. rinse millet, place in saucepan with cauliflower and 4 cups of water
2. bring to boil over high flame, reduce heat to low, place flame tamer, cover, cook 30 min
3. add a pinch of sea salt, mash

1. Mash or food-process all ingredients together until sticky. 
2. Divide mixture into patties, dampen hands with water so that batter does not to your skin. 
3. Place patties on lightly oiled OR parchment paper-covered baking sheet, and bake in preheated oven at 350°F for about 10 min on each side. 
4. Or pan fry in a saute pan, start with a small amount of sesame oil and a hot pan, cook over medium high heat, brown on both sides. 
5. *Note: The recipe can be prepared with 2 cups of grains or beans, in place of combining the two.

1. sort, wash and strain beans, put in pot, add fresh water
2. bring to boil over high flame, simmer 10 min, skim off foam if needed
3. once foaming process has stopped, cover and reduce heat to low
4. place a flame tamer under pot, simmer until beans are tender
5. remove beans from pot and place in another temporary container
6. layer in cooking pot onion, then squash, then beans on top (including liquid last)
7. simmer for 15 min
8. add shoyu, stir

1. place hiziki in pot, add 2 cups water, soak 10 min
2. bring to boil over high flame, reduce flame to low, simmer 20 - 25 min, NO lid
3. strain and place in bowl
4. add onions, orange juice, shoyu, oil, toss, let sit till cool
5. add scallions and sesame seeds, mix

1. sort, rinse and strain beans, place in pot, add water and kombu, soak 6 to 8 hrs
   discard soaking water, add 6 cups fresh water
2. bring to boil over high heat, reduce heat to medium high, boil 10 min, skim off any foam
   once foaming has stopped, cover, reduce heat to low, simmer 45 min
3. while hot - strain beans, place in bowl, add onions, toss
4. add vinegar, toss, let sit 5 min
5. add scallions and oil, toss

1. warm sauté pan over medium high heat, add a small amount of oil
2. once oil is hot add onions, sauté until translucent, stirring frequently
3. add seaweed, sauté for 1 min
4. add greens, stir until color of greens becomes bright
5. add shoyu, stir, quickly remove from pan