December - Shortbread Cookies
Wet:
½ cup Earth Balance (vegan spread)
¼ cup brown rice syrup
¼ cup maple syrup
3 T. water
2 tsp. vanilla
pinch sea salt
Dry:
3 ½ cups whole grain flour (spelt, oat, whole wheat)
Put in a food processor the wet ingredients, puree until
smooth. Mix in the dry ingredients. You should get a firm dough. Press
the dough in an oiled 9 X 14 inch cookie sheet. Poke a few holes in
the dough with a fork. Refrigerate for 30 minutes. Bake at 375°
for 5 minutes. Turn the temperature to 300° and bake for another
15 minutes. Cut the shortbread while still hot. Let cool and serve.
November - Parsnips and Carrots
4 parsnips, cut
4 carrots, cut
1 T. corn oil
1 T. brown rice vinegar
1 T. brown rice syrup
1 T. ume vinegar
1 tbls. tamari
pinch sea salt
1 T. tarragon
2 T. arrowroot
1/4 cup water
Place vegetables in a pot. Mix the liquid ingredients
together and then pour over vegetables. Cook for about 15 minutes until
vegetables are fork tender. Sprinkle arrowroot over vegetables and mix
in to make sauce thick. Sprinkle tarragon over vegetables, mix and serve.
October - Pumpkin Sauce over Brown Rice Tofu and
Vegetables
1 cup brown rice
2 cups water
1 cup carrots (cut in pencil cuts)
1 cup broccoli (cut up)
1 cup zucchini (cut in cubes)
1 cup cabbage (diced)
1 lb. fresh, firm tofu (cut in cubes)
1 T. olive oil
1 T. tamari
1/4 tsp. sea salt
Pumpkin Sauce:
1 cup cooked pumpkin
1/4 cup rice beverage
2 T. tahini
1 tsp. sea salt
1/2 tsp. onion powder
Wash the brown rice by putting it in a bowl, swish
with your hands, then drain the water using a strainer. Put the washed
brown rice and water in a pot, bring to a boil for a minute. Reduce
to lowest possible temperature, cover and simmer for one hour. Remove
from heat and let sit for 5 minutes.
Steam each of the vegetables, individually, until they
are fork tender. Once the vegetables are done, put in a large mixing
bowl. Put the cubed tofu in a saute pan. Add the olive oil and tamari,
mix all together to cover all the cubes with the seasoning. Saute on
a medium heat until the cubes are browned and then add to the bowl.
Add to the bowl the cooked brown rice and the
1/4 tsp. sea salt, mix all together.
Put the Pumpkin Sauce ingredients in a food processor
and puree until smooth. Pour the sauce in the saute pan and heat. Pour
the sauce over all in the bowl and mix all together. Serve right away
while warm, or refrigerate and serve cold.
September - Pumpkin Sweet Potato Creamy Soup
1 cup rice beverage (or your favorite non dairy beverage)
12 cups water
1 ½ cups rolled oats
1 onion (diced)
4 cups sweet potato (peeled and cut up)
2 cups pumpkin (either fresh peeled and cut up or pumpkin puree)
1 T. olive oil
4 tsp. sea salt
Put the rice beverage and water in a soup pot along
with the rolled oats. Add the vegetables and bring to a boil. Reduce
to low and simmer for 25 minutes until all vegetables are soft. Add
the olive oil and sea salt. Using a hand blender, food processor or
blender, blend the soup until creamy.
August - Quinoa Tempeh Salad with Creamy Dressing
1 cup quinoa
2 cups water
1 (8oz.) package tempeh (crumbled)
1 T. toasted sesame oil
1 T. tamari
½ tsp. paprika
2 scallions (sliced thin)
2 carrots (diced small)
1 cucumber (seeds removed and diced small)
½ cup walnuts (toasted and chopped)
Dressing:
1 ¾ up Vegenaise
2 tsp. ume plum paste
Put the 1 cup quinoa and 2 cups water in a pot and bring to a boil.
Reduce heat to lowest possible temperature, cover and simmer for 20
minutes until all water has been absorbed. Let sit 5 minutes after cooking,
then put in a large mixing bowl to cool.
Put the crumbled tempeh in a sauté pan, along
with the toasted sesame oil and tamari. On a medium heat, sauté
the tempeh until browned. Once done, add the paprika and add to the
bowl. Add to the bowl the scallions, carrots, cucumber and walnuts.
Whisk together the dressing ingredients and mx everything together.
Refrigerated and serve cold.
July - Red White and Blue Dessert
Blue Bottom:
2 cups water
½ cup brown rice syrup
5 T. agar flakes
1 cup blueberries
pinch sea salt
White Middle:
1 package (12.3 oz.) extra firm, silken tofu
1 ½ tsp. lemon juice
1 tsp. vanilla
1 tsp. brown rice vinegar
½ tsp. ume plum paste
Red Top:
2 cups water
½ cup brown rice syrup
5 T. agar flakes
1 cup dark sweet cherries (chopped)
pinch sea salt
Put the ingredients for the Blue Bottom in a sauce
pan. Bring to a boil, reduce heat to low and simmer for 10 minutes.
Pour into a rectangle, glass dish (approx. 8 x 11) and refrigerate
until cold and firm.
Make the White Middle by placing all ingredients in a food processor.
Puree until smooth. Refrigerate until cold, it will firm up as it
gets cold. Once cold, spread approx. ¾ of over the blue bottom.
Refrigerate to keep cold. Save the ¼ to decorate the top
later.
To make the Red Top, put all ingredients in a sauce pan. Bring to
a boil, reduce heat to low, simmer for 10 minutes. Gently pour the
Red Top over the White middle.
Refrigerate until the top is cold and firm. To decorate use a cake
decorating bag and star tip. Place what is left of the White Middle
into the bag. Decorate the top to look like an America flag by drawing
stars and stripes, refrigerate until serving.
June - Blueberry Pear Ice Tea
2 cups water
1 pear (cut up)
1 cup blueberries
pinch sea salt
1/4 cup brown rice syrup
3 cups twig tea (Kukicha)
Put in a pot the 2 cups water, chopped pear, blueberries
and pinch sea salt.
Bring to a boil, reduce to low and simmer for 10 minutes. Strain
the liquid and add 1/4 cup brown rice syrup while still hot. Add
the twig tea. Put in fridge for a couple hours and serve as a cold
tea.
May - Cream of Asparagus and Mushroom Soup
2 cups rice beverage
10 cups water
1 ½ cups rolled oats
1 onion (diced)
1 lb. asparagus (chopped)
4 garlic cloves
4 oz. chopped mushrooms
1 T. olive oil
2 T. fresh minced basil (or 2 tsp. dried basil)
4 tsp. sea salt
Bring the rice beverage and water to
a boil. Add the rolled oats. Add the onion, asparagus, garlic and
chopped mushrooms. Reduce to low temperature and simmer, covered for
15 to 20 minutes. Add the olive oil, basil and sea salt. Using a hand
blender, puree until smooth. Serve hot
April - Wild Violet Flower Tea
4 cups water
1/2 cup wild violet flowers
Bring the water to a boil. Turn heat off, add the wild violet flowers.
Let steep 10 to 15 minutes. Strain and serve warm or refrigerate and
serve cold.
March - Roma Cappuccino
¾ cup rice milk (or your favorite
non dairy milk substitute)
¼ cup Amazaki
pinch cinnamon
2 tsp. Roma (coffee substitute)
Heat the rice milk, Amazaki, and Roma
until it boils. Put in a blender and blend until frothy. Pour in a
mug, sprinkle cinnamon over top, and serve hot.
*Roma: A coffee substitute made from roasted malt barley, chicory
and rye. You can get all the full body, bitter taste of coffee, without
all the caffeine.
February - Lotus Root Ume Vinegar
Pickles
1 (4 oz.) package lotus root
3 T. ume vinegar
3 T. water
Slice the lotus root in very thin slices.
If you have a food processor, using the slicer blade creates nice
thin slices. Place the sliced lotus root in a jar. Add the ume vinegar
and water. Put weight on top of the lotus root. You can use a small
size jar to fit in side the jar you are fermenting the lotus root
in. If you have a pickle press you can use that to make the pickles.
Let sit on counter for 12 to 24 hours. Store in fridge. The pickles
will last for month in the fridge. Eat a couple slices every day.
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