Green Coleslaw

Prep Time
15
Cook Time
5
Course
Salads
Dietary Choice
Dairy-free
Gluten-free
Vegan
Vegetarian
Ingredients
  • 4 cups greens OR cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 cup carrot, shredded
  • 2 oranges, juiced with pulp
  • 1 Tbs umbeboshi paste
  • 1/4 cup almonds, dry roasted sea salt
     
Directions
  1. rinse almonds, add to a sauté pan over medium high heat, dry roast, stirring frequently
  2. once almonds smell fragrant and are lightly toasted remove from pan, set aside to cool
  3. in a large bowl toss together greens, cabbage, carrot, nuts and pinch salt, toss
  4. in a small separate bowl combine orange juice, umeboshi paste, whisk together

  5. add dressing to salad, toss

    Tip: For a creamy coleslaw dressing take 1⁄2 cup cashews (or almonds), 1 cup water, 2 Tbs brown rice
    vinegar and 2 Tbs brown rice syrup, blend until smooth

English

Greek Quinoa-Bean Salad

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Prep Time
20
Cook Time
20
Course
Salads
Dietary Choice
Dairy-free
Gluten-free
Nut-free
Vegan
Vegetarian
Ingredients

 

Salad Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 4 cups green beans, trimmed and snapped into 2-inch pieces
  • 1 can / 1.5 cups cooked garbanzo beans, drained and rinsed
  • 1 can / 1.5 cups cooked kidney beans, drained and rinsed
  • 1 cup chopped seedless cucumber
  • 1/4 cup diced red onion
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1/4 cup chopped fresh basil

Dressing:

  • 1/4 cup olive oil (optional, omit for oil-free version)
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, pressed
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Sea salt and freshly ground black pepper, to taste
     
Directions
  1. In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl. 
  2. Meanwhile, blanch the green beans by bringing a large pot of salted water to a boil. Add the green beans and cook until tender, but still crisp, about 4 minutes. Drain the green beans and place in a bowl of ice water. Drain well and pat dry. 
  3. Add the green beans, chickpeas, kidney beans, cucumbers, red onion, and olives to the bowl with the quinoa.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, basil, oregano, salt, and pepper. 
  5. Pour dressing over the salad and gently stir until salad is coated with dressing. Season with additional salt and pepper. Garnish with fresh sliced or chopped basil. 
  6. Serve and enjoy!
English

Grain Patties

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Prep Time
15
Cook Time
20
Course
Appetizers & Snacks
Side Dishes
Dietary Choice
Dairy-free
Nut-free
Vegan
Vegetarian
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
  1. place 2 cups of grain in a food processor and blend
  2. in a large mixing bowl combine grain, blended grain, onion and vegetables
  3. IF this mix is not sticky enough to hold together 
  4. take 2 Tbs golden flax seeds and 1⁄4 cup of water, blend on high, let sit 5 min, blend 
  5. this “egg” replacer helps stick patty together for cooking, if needed
  6. add to mixture, combine thoroughly
  7. make into patties, use slightly damp hands so grain does not stick while forming
  8. pan fry in small amount sesame oil over medium high flame, cook until golden on both sides
  9. OR bake at 350°F on lightly oiled baking sheet for 10 min, flip, bake another 10 min
English

Fruit Water Sauté

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Prep Time
10
Cook Time
7
Course
Desserts
Dietary Choice
Dairy-free
Gluten-free
Paleo
Vegan
Vegetarian
Ingredients
  • 4 cups fruit, cut in bite size pieces
  • 1 Tbs kudzu
  • sea salt
Directions
  1. add a small amount of water to the bottom of a sauté pan
  2. bring to a boil over high heat
  3. add fruit, stir frequently, simmer 5 min
  4. in a separate dish dilute kudzu with a small amount of cool water
  5. add kudzu and salt to fruit, constantly stirring
  6. once color shifts from white to translucent, done, remove from heat
English

Fruit Compote

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Prep Time
10
Cook Time
15
Course
Desserts
Dietary Choice
Dairy-free
Gluten-free
Paleo
Vegan
Vegetarian
Ingredients
  • 4 cups fruit, cored (if necessary) and cut in bite size pieces
  • optional additions: 1⁄2 cup dried fruit, nuts or seeds
  • sea salt
Directions
  1. add 1⁄2 inch of water to the bottom of a medium size saucepan
  2. add fruit and any optional ingredients
  3. bring to a boil over high flame
  4. reduce heat to low, cover and let simmer 15 min
  5. add a pinch of salt
  6. optional garnish ideas – dry roasted nuts, seeds or oats
English

Frijoles de la Olla

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Prep Time
10
Cook Time
25
Course
Appetizers & Snacks
Main Dishes
Dietary Choice
Dairy-free
Nut-free
Vegan
Vegetarian
Ingredients
  • 2 cans / 3 cups cooked black beans, drained
  • 1 cup vegetable broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced, or 1/2 tsp. garlic granules/powder
  • ½ teaspoon cumin
  • 2 bay leaves
  • ½ teaspoon chili powder
  • 1 teaspoon tamari / shoyu / soy sauce 
  • Juice of 1 lime
  • Sea salt, to taste
  • Garnish with chopped cilantro and/or green onions
Directions
  1. Saute onions with a pinch of salt in medium-sized preheated pot, adding a teaspoon at a time of vegetable broth to prevent sticking, for about 5 minutes, until onions become translucent. 
  2. Add all remaining ingredients to the pot.  
  3. Bring to a boil, then lower to a simmer until most of the liquid is absorbed, about 20 minutes. 
  4. Remove bay leaves. 
  5. Mash lightly with a fork or potato masher. 
  6. Garnish with chopped cilantro and/or green onions.  
  7. Serve over brown rice, with a tortilla, or as an appetizer dip with chips and/or vegetables.  Enjoy!
English

​Fast Whole Grain Salad with Blanched Veggies

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Prep Time
15
Cook Time
30
Course
Salads
Side Dishes
Dietary Choice
Dairy-free
Nut-free
Vegan
Vegetarian
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
  1. Rinse quinoa, combine with water in a medium size pot. 
  2. Bring to boil over high flame, cover, place flame tamer reduce heat to low, simmer 25 min. 
  3. Take quinoa off burner, set aside, leave lid on, let sit 5 min. 
  4. Place quinoa in large mixing bowl. Vegetables may be added raw or blanched individually. 
  5. Add lemon juice/vinegar and salt, toss, add oil, toss and serve.
English

Date Nut Cookies

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Prep Time
20
Cook Time
25
Course
Desserts
Dietary Choice
Dairy-free
Vegan
Vegetarian
Ingredients
  • 2 cups oat flakes
  • ½ cups chopped dates
  • ½ cups almonds
  • 1 cup amasake
  • Pinch of sea salt
  • ½ teaspoon vanilla
  • ¼ teaspoon grated orange peel
  • 12 almonds (for decoration)
Directions
  1. Roast oats in a skillet, stirring over medium heat until hot but not browned.
  2. Rub oats and dates together.
  3. Blend in blender ½ cup at a time until thoroughly blended.
  4. Remove. Then grind almonds to powder in blender.
  5. Mix all ingredients.
  6. Oil a cookie sheet and shape dough into 12 2” round, flat cookies.
  7. Press an almond into the center of each.
  8. Bake at 350 degrees for 25 minutes.
English

Creamy Polenta

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Prep Time
5
Cook Time
20
Course
Breakfast & Brunch
Side Dishes
Dietary Choice
Dairy-free
Nut-free
Vegan
Vegetarian
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
  1. Combine all ingredients in a medium-sized pot.
  2. Heat over medium flame until polenta begins to bubble.
  3. Turn on low and whisk frequently until polenta starts to thicken, approximately 15-20 minutes.  
  4. 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!
English
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