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Ingredients
4 cups whole grain, cooked 1⁄2 cup yellow or red onion 1 cup shredded or thinly sliced vegetables, (kabocha/butternut squash, carrot, daikon, etc.) sea salt Directions
place 2 cups of grain in a food processor and blend in a large mixing bowl combine grain, blended grain, onion and vegetables IF this mix is not sticky enough to hold together take 2 Tbs golden flax seeds and 1⁄4 cup of water, blend on high, let sit 5 min, blend this “egg” replacer helps stick patty together for cooking, if needed add to mixture, combine thoroughly make into patties, use slightly damp hands so grain does not stick while forming pan fry in small amount sesame oil over medium high flame, cook until golden on both sides OR bake at 350°F on lightly oiled baking sheet for 10 min, flip, bake another 10 min Ingredients
1 cup whole grain (ex. quinoa, brown rice, barley, buckwheat, rye, hato hugi, etc.) 1 cup veggies, (choose at least one from below ground, one from above ground) ½ cup scallions or parsley, sliced thin 3 Tbs lemon juice or vinegar 3 Tbs olive oil sea salt Directions
Rinse quinoa, combine with water in a medium size pot. Bring to boil over high flame, cover, place flame tamer reduce heat to low, simmer 25 min. Take quinoa off burner, set aside, leave lid on, let sit 5 min. Place quinoa in large mixing bowl. Vegetables may be added raw or blanched individually. Add lemon juice/vinegar and salt, toss, add oil, toss and serve. Ingredients
2 cups polenta, rinsed 3 cups non-dairy milk 3 cups filtered water 1 tablespoon umeboshi plum vinegar 2 tablespoons tamari 1 pinch of sea salt Directions
Combine all ingredients in a medium-sized pot. Heat over medium flame until polenta begins to bubble. Turn on low and whisk frequently until polenta starts to thicken, approximately 15-20 minutes. Serve as-is for a creamy side dish, or pour into casserole dish and let cool, bake for 10 minutes in preheated 350 degrees F oven, and then cut into squares. Enjoy! Ingredients
4 cups or 1 medium head of cauliflower 1 cup hulled millet (washed and drained) 4 cups of water (or vegetable broth) 1 teaspoon cold pressed extra virgin olive oil or sesame oil 1 teaspoon garlic powder ½ teaspoon sea salt ½ cup parsley for garnish Directions
Wash millet three times, or until water runs clear. Sauté millet, garlic powder, and sea salt in a little olive oil or sesame oil on medium‐high flame, until water is fully evaporated and millet starts to toast. Add in water or vegetable stock, and herbs, if using, and bring to the boil. Stir in chopped cauliflower You may serve chunky as‐is, or mash with a potato masher or a stick blender. Stir in finely chopped parsley for a bit of color before serving. Ingredients
1 cup brown rice (short, medium or long grain) OR for variety: 1 cup brown rice + 3 Tbs any whole grain, (ex. rye, millet, barley, etc.) 2 cups of water sea salt Directions
rinse rice, add water, soak 6-8 hours (for easier digestion) in pot bring to a boil over high flame, add a pinch of salt, stir, cover add flame tamer, turn flame to low, cook 45 min Ingredients
1⁄4 cup arame (seaweed) 1 cup leek, sliced thin 2 cups zucchini, sliced in thin quarter moons 1 Tbs shoyu 1⁄4 cup tahini sesame oil Directions
place arame in bowl of water to soak 10 min strain arame, set aside in a sauté pan over high heat warm a small amount of oil once oil is hot sauté leeks for 2 min, reduce heat to medium high add zucchini, sauté 5 min add arame sauté 5 min in a separate bowl combine shoyu and tahini, add to sauté, mix thoroughly Ingredients
1⁄4 cup arame (seaweed) 1 cup onion 1 cup corn 1 Tbs shoyu/tamari 2 scallions, sliced thin (optional) Directions
soak arame in a bowl of water until tender, 5 - 10 min strain arame, set aside in a saucepan layer onion, then corn, then arame on top add 1⁄2 cup water to the side of the pan, gently, not to disrupt the layering bring to a boil over high flame, reduce low, cover, simmer 20 min add shoyu/tamari, stir, cook a couple more minutes, done remove from heat, add scallions, toss sfy39587stp18
