Vegan

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

1. Start heating your water in a medium‐sized pot, while you wash your quinoa with a strainer.
2. Add quinoa and dried fruit to heating/heated water. 
3. Simmer quinoa porridge for 15 minutes, until soft. 
4. Serve in individual bowls. Add non‐dairy milk, if desired, and top with fruit and nuts.

Makes 4 servings

1. place all the ingredients in a small saucepan
2. add enough water to cover grain
3. over a high flame bring to a boil
4. reduce flame to low, cover and let simmer for 15 min

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 bowl or Mason jar, mix together chia seeds, coconut milk, juice and vanilla. 
2. Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up" for 1-2 hours. 
3. Place strawberries and raspberries in a food processor and blend until smooth. 
4. Pour berry mixture at the bottom of your serving bowls or bowl. 
5. Place the chia seed pudding in an even layer on top of the berry blend. 
6. When ready to serve, top the pudding with blueberries and enjoy!

1. Extract 2 cups of juice from the oranges.
2. Combine 1/2 cup orange juice and the tahini in a blender for 1 to 2 minutes.
3. Transfer to a 1-quart bowl and stir in the remaining juice and vanilla.
4. Pour into small paper cups and freeze overnight.
5. To make popsicles, place ice cream sticks in the cups and freeze overnight.

1. combine rice and vegetables in a pot
2. add enough water to cover
3. over a high flame bring to a boil
4. reduce flame to low, cover and let simmer for 15 min
5. dilute miso with a small amount of water in a separate dish
6. turn off the heat, stir in the miso

1. Wash groats until the water runs clear. Add groats and water to medium pot with lid and bring to a 
   boil. Add ½ cup chopped mushrooms. Cover, turn flame to low, and cook for 1 hour. 
2. Blend sauce ingredients until smooth and creamy. Add sea salt to taste. 
3. Sauté sliced onions in a hot pan with a teaspoon at a time of water and sea salt, or broth, to allow 
   them to caramelize without oil. Add 1 cup sliced mushrooms and sauté until soft.  
4. Stir sauce into oat groats until well coated.  Stir onion and mushroom sauté in at the end. 
5. Garnish with chopped cilantro, green onion or parsley and enjoy!

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.