Tofu Sukiyaki - yum!

Serve this in bowls over rice. Be sure to include lots of the broth in each bowl.

Make rice.

1 package firm tofu
1.5 cups mirin
3/4 cup soy sauce
2 cups water
3 cloves garlic, sliced
1 tbs. minced fresh ginger
2 oz. uncooked saifun (or bean thread) noodles
1 cup sliced onion
6 leaves napa/savoy cabbage, cut into thin strips
1 stalk celery, cut in thin diagonal strips
handful of slender green beans, trimmed and cut in half
6 mushrooms, sliced
2 handfuls mung bean sprouts
2 handfuls snow peas, trimmed, cut in half
6 scallions, cut into thin strips (the whites and the greens)

-Cut the tofu into bite-sized cubes, and boil them in a saucepan full of water for 10 minutes. Drain and set aside.
-Combine mirin, soy sauce, water, garlic, and ginger in a large saucepan. Bring to a boil, lower heat to a simmer, and add the boiled tofu. Simmer covered for 15 minutes.
-Add the uncooked noodles and cover again. Turn off the heat, and let it sit for 10 minutes or until the noodles are edibly tender. At this point, it can sit for up to several hours before serving time.
-Return to the heat shortly before serving. LEt it reach a boil, then turn the heat down to a simmer. Add onion, cabbage, celery, green beans, and mushrooms, and cover. Five minutes later, add the remaining vegetables, cover again, and remove from heat. Wait another 5 minutes, then serve.

Vegetarian Gumbo

* 1/2 cup vegetable oil
* 1/3 cup flour
* 1 small onion, chopped (1 cup)
* 1 small green bell pepper, chopped (1 cup)
* 3 stalks celery, chopped (1 cup)
* 1 28-oz. can diced tomatoes
* 2 cups fresh or frozen green beans
* 3 carrots, sliced (2 cups)
* 1 parsnip, diced (1 cup)
* 1 cup fresh or frozen sliced okra, optional
* 1 Tbs. ground cumin
* 1 Tbs. paprika
* 1 Tbs. dried oregano
* 1/4 tsp. cayenne pepper

1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.
2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice.

Soba with Hijiki & Stir Fry Veggies

1/4 cup Hijiki, soaked for 30 minutes, drained
3.5 tbspn soy sauce
2 tspn sugar
6 ounces soba
1.5r tbspn peanut oil
1 bunch scallions, whites thinly sliced, greens sliced diagonally
4 tspn chopped fresh ginger
1 large garlic clove, chopped
2 carrots, juliennce strips
5 large mushrooms, thinly sliced
Salt
1 tbspn rice wine mirin
4 cups Napa cabbage, sliced
2 tspn dark sesame oil
2 tbsp seasame seeds, toasted
Chili Oil

-Put hijiki in a saucepan with 2 tbspn soy sauce, sugar, and water to cover. Simmer for 15 minutes or until soft, drain, reserve liquid.
-Cook the soba in boiling water until tender, 5-7 minutes. When the water foams up, add a cup of cold water to bring it down, repeat if necessary. Drain & raise well under running water.
-Place the peanut oil in a wok and heat until hot but short of smoking. Add the white parts of the scallions, giner, and garlic and stir-fry over high heat for a minute. Add the carrots, mushrooms cook another minute, then add 1/2 tspn salt, the remaining soy sauce, and the mirin. Toss, then cover the pan and cook for 1 minute. Add the soba, cabbage and most of the hijiki and toss until noodles are heated through. Turn off heat and toss with dark sesame oil & sesame seeds. Garnish with remaining hijiki, scallion greens and drops of chili oil to taste.

Vermicelli Noodles with Thai Sauce

1 lb dried rice vermicelli
4 oz tofu
1 Tbspn Red Curry Paste
2 oz fresh galangal or gingerroot, peeled and chopped
1 cup coconut milk
1 1/2 tspn salt
1 1/4 cup hot water
2 tspn palm sugar or light brown sugar

To garnish:
cilantro
red chili, finely sliced
Snow Peas

- Soak the vermicelli in a bowl of hot water for 15-20 minutes
-fry up the tofu. Add curry paste, galangal or ginger, coconut milk, and salt in a food processor and smooth. Add the hot water and mix again.
-Pour mixture from blender into a saucepan and bring to a boil, stirring constantly. Reduce the heat to a simmer and add the sugar. Cook another 3-4 minutes.
-drain the vermicelli and transfer to a bowl, pour over the sauce, garnish with chopped cilantro, tofu Snow Peas and red chili. Serve

Coconut Rice

1 3/4 cups coconut milk
1/2 tspn turmeric
1 1/2 cups basmati rice, washed and drained
8 small onions, roughly chopped
black peppercorns
1 tspn salt

To Garnish:
fine strips of scallion
slivers of toasted fresh coconut

-put the coconut milk in a saucepan, stir in the turmeric, then add the rice. Bring to a boil, then reduce the heat, cover and simmer gently for about 10 minutes.

-add the onions, peppercorns, and salt to the pan and simmer gently for another 10 minutes, or until the rice is tender. Careful not to let the rice burn!!

-Serve with Garnish, yum!

Green Curry with Straw Mushrooms

1 1/4 cup coconut milk
3 Tbsp Green Curry Paste
1 1/4 cup Vegetable Stock
4 small round eggplants, cut in rounds
any other vegetables you like
4 shallots
3 Tbsp palm sugar or light brown sugar
bamboo shoots
1 tspn salt
4 tspn vegetarian nam pla (fish sauce) or soy sauce
1 oz krachai or 3 inch piece of fresh galangal, peeled and sliced
14 oz can straw mushrooms, drained
1/4 green bell pepper, thinly sliced

Garnish:
handful of fresh basil
2 tbsp coconut milk


-heat the coconut milk in a saucepan, add the curry paste, and stir. Add the stock and then teh eggplants, sugar, salt, nam pla or soy sauce, krachai or galangal, shallots, bamboo shoots and mushrooms. Bring to a boil and cook, stirring, for a few minutes. Add the bell pepper, reduce the heat and cook for a few minutes more.

Serve in a bowl, garnished with basil and drizzled with coconut milk.

Spicy Thai Green Papaya Salad

* 1/2 cup fresh lime juice
* 3 tablespoons plus 1 teaspoon Thai fish sauce
* 1/4 cup minced shallot
* 3 Thai bird chiles or Serrano chiles, seeded and finely chopped
* 3 tablespoons coconut-palm sugar or golden cane sugar
* 1 1/2 teaspoons minced garlic
* 2 medium-large green papayas, peeled, seeds removed, and shredded or julienned (2 to 2 1/2 pounds)
* 2 carrots, peeled and shredded or julienned
* 2 tablespoons chiffonade fresh mint leaves
* 1 tablespoon chopped fresh cilantro leaves, plus 1/3 cup leaves, for garnish
* 1/2 cup finely chopped peanuts, for garnish

Directions

In a blender combine the lime juice, fish sauce, shallot, chiles, sugar and garlic and blend until smooth. Set aside for 15 minutes to allow flavors to blend.

Combine the papayas, carrots, mint leaves and chopped cilantro. Add the dressing and toss to combine thoroughly. Garnish with the cilantro leaves and chopped peanuts. Serve immediately.

Hawaiian Style Carrot Cake

Taken from: A Taste of Aloha

This cake is one of my all time favs...super yummy!
3 eggs
2 cups sugar
1 1/2 cups veg oil
2 tsp vanilla
1 (7 ounce) can crushed pineapple undrained
2 cups grated carrots
3 cups cake flour
1/2 tsp allspice
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup chopped nuts if you like 'em

Frosting:
2 packages of cream cheese
1 lb of powdered sugar
Dash of Vanilla Extract
Some toasted coconut to sprinkle on top (just put a tiny bit of butter in a pan and saute with coconut until browned.

Preheat oven to 350. Cream eggs, sugar and oil. Continue beating and add vanilla, pineapple, carrots. Combine dry ingredients in a separate bowl. Sift a couple of times. Beat dry mix into wet, slowly. Add nuts, mix well. Pour into greased pan, bake for 1 hour and 15 minutes. Cool. Top with frosting and then coconut. ENJOY!!!

Country Farmers Seed Bread

3/4 cup water and a wee bit more
4 teaspoons honey
4 teaspoons canola oil
1/2 teaspoon salt
1/2 cup bread flour
1 1/2 cup whole wheat flour
5 tablespoons flax seed
3 tablespoons sesame seeds
2 teaspoons poppy seeds
handful or raisins (if you like em)
normally throw a few BIG pinches of bran flakes in there too
1 1/4 teaspoons active dry yeast

DIRECTIONS

-Toast seeds (for nuttier flavor) on a baking sheet in a 350 degree F (175 degree C) oven for 4 minutes; let cool completely. This step is optional. The seeds can be added untoasted.
-Place ingredients in the bread machine pan in the order suggested by the manufacturer.
-Select Basic bread cycle, and Start.

Spinach-Quinoa Salad with Cherries and Almonds

Serves 6
1/4 cup sliced almonds
1 1/2 cups quinoa, rinsed and drained
2 cups spinach leaves
2 cups fresh cherries, pitted and halved, or 1 cup dried cherries or cranberries or raisins
1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 cups)
1 15-oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup plain low-fat yogurt
3 Tbs. olive oil
2 Tbs. fresh lemon juice
2 cloves garlic, minced (about 2 tsp.)

1. Preheat oven to 350F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.

2. Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed.

3. Remove from heat and cool, covered, in pot.

4. Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.

5. Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.

Ginger & Sesame Tofu Salad

Vinaigrette
4 Tbs. low-sodium soy sauce
3 Tbs. mirin
2 Tbs. seasoned rice vinegar
1/2 tsp. toasted sesame oil
1/4 tsp. chili oil
2 tsp. grated ginger
3 Tbs. toasted sesame seeds

Tofu Salad
20 oz. silken tofu, drained and cut into 2-inch squares (8 squares total)
2 green onions, minced (1/4 cup)
veggies! broccoli, Peas, edamame, cucs, tomatoes, avo etc, whatever sounds good

You can do a real salad type or choose your veggies more like a stirfry selection and pour over rice

Mix the vinaigrette and then pour over salad right before serving...enjoy :)

Marinated Feta with Olives & Roasted Red Pepper

2 slabs of feta (cut into bite sized cubes)
1/2 cup pitted black olives
1/2 cup pitted green olives
1 roasted red pepper, sliced, see recipe below
1 red onion, diced
2 cloves garlic, chopped
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon thyme
1 teaspoon oregano
pepper to taste
squeeze of lemon juice

Directions:
1. Mix everything and let marinate in the fridge for up to 5 hours.

Roasted Red Peppers
1. Cut the red peppers in half, remove the stem and clean out the seeds.
2. Place the red peppers on a baking sheet outside up.
3. Preheat the oven to 450F and then change it to broil.
4. Place the baking sheet in the oven and broil for 7-10 minutes or until the skins are blackened.
5. Place the peppers in a large zip-lock bag, seal and let the peppers cool for about 20 minutes.
6. Remove the skins from the peppers. The skins should easily "pinch" off.

Marinated Black Olives with Rosemary and Lemon Zest

You can always have a jar of these waiting for you in your fridge. The woosy rosemary with the lemon and garlic are a nice mix, but you can use other herbs like thyme or oregano.

1 large lemon
8 oz. black olives (i.e. gaeta, nicoise, kalamata)
1 teasoon chopped fresh rosemary leaves
2 large garlic cloves, thinly sliced
1/2 cup extra virgin olive oil
Freshly ground black pepper

Use a vegetable peeler to remove the yellow skin from the lemon, leaving behind the bitter white pith, the the lemon zest into very thin 1/2 inch long strips.

Mix the olives, lemon zest, rosemary and garlic in a large mason jar with a lid. Add the oil and some black pepper. Cover the jar and turn it to mix it all up.

Put in the fridge and let marinate for at least a day, turning the jar occasionally to redistribute everything. They can be kept in the fridge for several weeks and just get better over time. Before serving, bring to room temp.

You can serve with some cheese and bread and cocktails :)

Hibiscus "Jamaica" Drink

This is a beautiful garnet-red drink with a flavor and color similar to cranberry juice, but not so bitter. It is pronounced (ha-MY-ca) and can normally be found at Mexican Markets.

I like to mix it with 100% agave tequila too!

* 2 cups jamaica (dried variety of hibiscus flower)
* 8 cups water
* sugar, agave or honey to taste

Place jamaica flowers in large pot with water, and bring to a boil. Remove from heat, and steep at room temperature at least 1 hour or overnight. Strain and discard flowers.

Add sugar, stirring to dissolve. Add more sugar if drink is too tart, or more water if drink is too strong. Cover, and refrigerate for up to two days. Serve cold.

Hijiki Seaweed Salad with Carrots

1 cup dried hijiki seaweed
1 tablespoon Soy Sauce or tamari
1 tablespoon dark sesame oil
2 tablespoon slivered/shredded ginger
3 carrots, julienned
block of tofu, cubed
edamame/soy beans
pinch or two of salt (to taste, or more soy sauce)
rice vinegar or mirin
Toasted sesame seeds

-Cover the hijiki with water and soak for 15 minutes. Drain, then put in a saucepan, cover with fresh water to cover and add the soy sauce. Bring to a boil, simmer for 15 minutes, then drain again.

-Heat oil or a bit of water in a wide skillet over high heat. Add the ginger, soy beans and carrots, tofu and stir-fry until the carrots become soft, about 2 minutes or so. Add the seaweed and cook five minutes more, tossing frequently. Add a bit more soy sauce and let it cook off. Taste and season with salt and or soy sauce. If it is too dry, sometimes I add a bit of toasted rice vinegar or mirin. Garnish with toasted sesame seeds.

Tomato Basil Couscous

2 cups dry couscous (different couscous have diff. water:couscous ratio, so check)
1 tomato, chopped
1/3 cup canned chickpeas, drained and rinsed
2 scallions, chopped
1/2 red onion
1 tsp. extra virgin olive oil
1 Tbs. fresh lemon juice
chopped fresh basil or pesto and/or cilantro
Red pepper flakes
some salt & pepper
Veggies (snap peas are yummy and give it good color)
Lettuce leaves for bed

Cook couscous in correct ratio of water. Then just combine couscous, tomato, chickpeas, scallions, olive oil, lemon juice and basil in a bowl. Toss, and serve on a bed of lettuce.

Mexican Rice Soup

Serves 6

Yum, this is normally made with chicken broth and chicken, here's a vegetarian variation. It's a light, healthy and warming soup, gets its body from diced avocado, which is served with tortilla strips and added right before it's served, along with lime wedges and freshly chopped cilantro and green onions. The heat of the soup warms the avocado and tortilla strips without turning them to mush, if you add them at the end. Enjoy!

Broth
* 1 Tbs. olive oil
* 1 small onion, finely chopped (¾ cup or more)
* 2-4 cloves garlic, minced (2 tsp. or more)
* 3 cups vegetable broth
* 1 Tbs. grated lime zest
* 1 tsp. dried oregano


Soup

* ¼ cup short-grain rice
* 2 small tomatoes, diced (1 cup)
* ¹⁄3 cup fresh or frozen corn (I have also used canned)
* 1 flour tortilla
* 1 avocado, diced (1 cup)
* 2 green onions, thinly sliced (¼ cup)
* ¼ cup chopped cilantro
* 6 lime wedges
* Hot sauce for garnish, optional

To make Broth, Heat olive oil in saucepan over medium heat. Add onion, and sauté about 5 minutes, or until softened. Stir in garlic, and sauté another minute or so. Add vegetable broth, lime zest, oregano, and 3 cups water; cover, and reduce heat to medium-low. Simmer 10 minutes. Strain Broth, discard solids (optional), and return to saucepan.
2. To make Soup: Add rice to Broth. Bring to a simmer over medium-low heat, cover, and simmer 15 minutes, or until rice is soft. Stir in tomatoes and corn, and season with salt and pepper. Simmer 10 minutes.
3. Meanwhile, preheat oven to 350°F. Spray flour tortilla with cooking spray or a bit of olive oil, and cut into thin strips. Arrange strips on baking sheet, and bake 5 to 7 minutes, or until tortilla is crisp.
4. Place diced avocado, green onions, cilantro, lime wedges, and tortilla strips in small bowls. Ladle Soup into serving bowls. Garnish with avocado, tortilla strips, green onions, cilantro, lime wedges, and hot sauce, if desired.

Thai Ginger Coconut Soup - Tom Kha

3 cups coconut milk
2 cups chicken or vegetable stock
4 stalks lemongrass, bruise it with butt of knife and chop into couple inch pieces (will remove later)
2 tablespoons fresh ginger, peeled and thinly sliced (will remove later)
10 black peppercorns, crushed
10 kaffir lime leaves, put cuts in it and/or tear, gives it such good flavor!
2 cups button mushrooms
1/2 cup baby corn cobs
4 Tbsp fresh lime juice
3 Tbsp fish sauce

Garnish
2 red chilies
4 scallions, chopped
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
avocado
bean sprouts

-Bring the coconut milk and stock to a boil in a saucepan. Add the lemongrass, ginger, peppercorns, and half of the kaffir lime leaves. Reduce the heat to low and simmer the mixture for 15 minutes.

-Strain the stock into a new pan. Return to heat, add the button mushrooms and baby corn. Simmer for another 10 minutes.

-Stir in the lime juice, fish sauce to taste, and the rest of the lime leaves. Serve hot, garnish with red chilies, scallions, and cilantro.

Eggplant Parmesan

-2 big purple eggplants, peeled and cut into rounds. Sprinkle salt on both sides and let sit for an hour or so...this draws out the moisture and the bitterness. You'll see balls of water all over them, blot with cloth and press to remove salt & water.

-Beat 4 eggs put in one flat pan and a few cups of Italian bread crumbs in another pan.

-Dip eggplants in egg and then breadcrumbs and drizzle with olive oils, put on baking sheet and bake for around 10 minutes, flip and bake another 5-10 minutes, until brown.

-Get 1.5-2 bottles of tomato sauce. Put 1/3 of it on bottom of baking pyrez. I normally add fresh garlic, thyme, sage and oregeno into the sauce. then layer with eggplant, then parmesan and mozzerella, then eggplant, sauce, cheeses etc.

-Bake for 30 minutes at 350

-Top with fresh basil and fresh tomato slices.

Grilled Scallops & Rainbow Peppers over Wilted Greens in a Fresh Cilantro Dressing

from Nina Simonds Cookbook - "Spoonful of Ginger"

Scallops
* 1½ pounds sea scallops, rinsed and drained

Ginger Marinade
* 2 tablespoons rice wine or sake
* 2 tablespoons soy sauce
* 1 tablespoon minced fresh ginger
* 1 teaspoon toasted sesame oil

* 1 red bell pepper, cored, seeded, and cut into 1½-inch squares
* 1 yellow pepper, cored, seeded, and cut into 1½-inch squares
* 1 orange pepper, cored, seeded, and cut into 1½-inch squares

Cilantro Dressing

* 1/3 cup soy sauce
* ¼ cup clear rice vinegar
* 2 tablespoons toasted sesame oil
* 1½ tablespoons sugar
* 1½ tablespoons rice wine or sake
* 1/3 cup chopped fresh cilantro, leaves only
* 1 pound snow pea shoots, tender spinach, or other baby greens, rinsed and drained
* 2 teaspoons canola or corn oil
* 1½ tablespoons minced garlic
* 2 tablespoons rice wine or sake
* 1 teaspoon salt

Directions
-6 to 8 10-inch bamboo or metal skewers (if bamboo, soaked in cold water to cover for 1 hour)
-Put the scallops in a bowl. Mix the Ginger Marinade ingredients and pour them over the scallops, tossing lightly to coat. Cover with plastic wrap, and let the scallops sit at least 30 minutes. Alternately thread the peppers and the scallops onto the bamboo skewers, starting and ending with the peppers. Brush the scallops and peppers with the marinade.
-Mix the Cilantro Dressing ingredients in a bowl. Trim the wilted or any hard stems from the snow pea shoots or baby greens and place near the stove. Pour the Cilantro Dressing into a serving container.
-Heat a wok or large skillet, add the oil, and heat until near smoking. Add the greens and garlic and toss lightly about 20 seconds, then add the rice wine and salt, and toss lightly over high heat about 1 minute or less, until the greens are slightly wilted but still bright green. Spoon the greens onto a serving platter and mound slightly so that the scallops can be arranged on top.
-Prepare a fire for grilling and arrange the skewers of scallops and peppers about 3 inches from the source of heat. Broil or grill about 3 to 4 minutes on each side, turning once and brushing with the marinade. Arrange the cooked scallops and peppers over the wilted greens, leaving them on the skewers or removing them. Spoon the Cilantro Dressing on top or serve on the side. Serve warm.

Notes

Snow pea shoots and snow peas are sweet and neutral in nature, so they naturally complement many foods. They are reputed to reinforce the spleen and qi and promote the production of bodily fluids, thereby reducing thirst.

Cilantro is pungent and warming. Chinese doctors feel that it promotes blood circulation, and it is often prescribed internally and externally. Cilantro paste is often applied for easing the discomfort of chicken pox and measles.