CIN

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.

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. Cut wakame into small pieces and place in small pot with 1 cup water.
2. Over a high flame bring to a boil. Add vegetables to boiling broth, reduce heat to medium high, simmer 3-5 min.
3. In a separate dish dilute miso with a small amount of broth.
4. Lower flame to low and add miso, do not boil once miso is added.
5. Cook 2-5 minutes, when the miso is “blooming” in the pot it is done.
6. Garnish with scallions and parsley to serve.

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. in a large bowl combine greens and root vegetables with a few pinches of sea salt
2. massage together with hands until greens begin to shift to a brighter color, releasing moisture
3. add any additional above ground vegetables, nuts or seeds, toss

1. Whisk together ingredients and place into an 8x8 baking dish.
2. Marinate tempeh for more than an hour, turning occasionally.
3. Bake at 300 degrees F for 25 minutes. Flip once at halfway point.

1. Boil 2 cups of water in a medium-sized pot with steamer basket.  If you don’t have a steamer basket, don’t worry, you may omit it.
2. Place chopped squash in pot and cook until tender, adding a dash of sea salt before covering with the lid.
3. In another large pot, boil pasta according to package instructions. 
4. Blend ½ cup water with 1 cup nuts, until smooth.
5. Add cooked squash, tahini, lemon juice, tamari, nutritional yeast, turmeric and black pepper in a food processor until smooth.
6. Mix sauce with pasta and bake in a casserole dish at 350 degrees F for 15 minutes.
7. Sprinkle with paprika for garnish and serve!