Edamame Pate

Edamame Pate

1 ¼ cups shelled edamame

·     ½ cup walnuts, toasted

      2 tablespoons of sesame oil

·     1/3 cup mint leaves

·     1 green onion, chopped

·     1 tablespoon tamari

·     3 tablespoon lemon juice

       toasted black and white sesame seeds, garnish

1. Purée edamame, walnuts, sesame oil, mint, green onion, and tamari in a food processor until finely chopped. 

2. With motor running, add lemon juice. 

3. Process until smooth.

Thai Peanut Quinoa Salad

Thai Peanut Quinoa Salad

2 ½ cups water

½ teaspoon salt

1 ½ cups dry quinoa, rinsed

¼ cup natural peanut butter

2 tablespoons sesame oil

2 tablespoons tamari 

1 tablespoon red pepper flakes

Juice of one lime

3 cups roughly chopped spinach

1 cup snow peas

1 medium red pepper, diced

1/3 cup minced red onion

¼ cup chopped fresh cilantro

½ cup chopped peanuts

1 cup mung bean sprouts, optional 

1. Bring water and salt to a boil in a medium pot.

2. Add quinoa, then reduce to a simmer and cover.

3. Cook for 10 to 11 minutes, until quinoa, is cooked through and tender, but not mushy, and water has evaporated. 

4. Remove from heat and stir in peanut butter, sesame oil, red pepper flakes, and tamari.

5. Let sit for five minutes.

6. Stir in lime juice, spinach, peas, red pepper, onion, cilantro, and peanuts.

7. Taste and adjust salt as needed.

8. Garnish with mung bean sprouts and serve room temperature.

Spinach & Orange Salad with Almonds & Honey Sesame Dressing

Spinach & Orange Salad with Almonds & Honey Sesame Dressing

¼ cup slivered almonds

6 cups baby spinach

2 large oranges, peeled and sectioned

1 red onion, thinly sliced

1 tablespoon sesame seeds, toasted

¼ cup honey

2 tablespoons rice vinegar

2 tablespoons soy sauce

¼ teaspoon red pepper flakes

3 tablespoons olive oil

1 tablespoon dark sesame oil

1.  Toast almonds in dry skillet over medium heat 2 to 3 minutes, or until light brown. Cool.

2.  Arrange spinach on a platter, and top with orange sections, red onions, and almonds.

3.  Blend honey, vinegar, soy sauce, and red pepper flakes in food processor.

4.  Pour in olive oil and sesame oil, and blend until smooth.

5.  Drizzle ¼ cup Honey & Sesame Dressing over salad, and sprinkle with sesame seeds.

Strawberry and Mizuna Salad

Strawberry and Mizuna Salad

6 cups of mizuna lettuce
1 cup of sliced strawberries
4 spears of asparagus, roasted and cut into 1-inch pieces
1/2 inch ginger, minced
1/2 cup of sesame oil
1/4 cup of rice vinegar
1 teaspoon of red pepper flakes
1/2 cup walnuts, toasted

1. Lightly toss the mizuna, strawberries, and asparagus together.
2. Whisk ginger, sesame oil, rice vinegar, and red pepper flakes together.
3. Drizzle vinaigrette to taste on salad.
4. Garnish with walnuts.

Warm Thai Peanut Quinoa Salad

Thai Peanut Quinoa Salad

2 ½ cups water

½ teaspoon salt

1 ½ cups dry quinoa, rinsed

¼ cup chunky peanut butter

2 tablespoons sesame oil

2 tablespoons tamari 

Juice of one lime

3 cups roughly chopped baby spinach

1 cup snow peas

1 medium red pepper, diced

1/3 cup minced red onion

1 tablespoon red pepper flakes

¼ cup chopped fresh cilantro

½ cup chopped peanuts, toasted

1. Bring water and salt to a boil in a medium pot.

2. Add quinoa, then reduce to a simmer and cover.

3. Cook for 10 to 11 minutes, until quinoa is cooked through and tender, but not mushy, and water has evaporated. (If cooked through and a little water remains, drain it.)

4. Remove from heat and stir in peanut butter, sesame oil, and tamari.

5. Let sit for five minutes.

6. Stir in lime juice, spinach, peas, red pepper, onion, red pepper flakes, cilantro, and peanuts.

7. Taste and adjust salt as needed.

8. Serve at room temperature.

Orange Pistachio Spinach Salad

Orange Pistachio Spinach Salad

 

½ teaspoon salt

2 tablespoons apple cider vinegar

1/4 cup orange juice concentrate

1/3 cup olive oil

½ teaspoon toasted sesame oil

2 tablespoons firmly packed, minced spearmint

6 ounces baby spinach

4 ounces red onion, thin slivers

2 pounds oranges, peeled and separated

pinch salt

4 tablespoons pistachio nuts, toasted

1.  Dissolve salt in vinegar, then mix in orange juice.

2.  While whisking constantly, slowly drizzle in the olive oil.

3.  Finally, whisk in the sesame oil and spearmint.

4.  Combine veggies and fruit in a bowl and mix gently with a pinch of salt.

2.  Dress salad, tossing gently.

3.  Arrange on plates and sprinkle with pistachios. 

Asian Tofu Salad

Asian Tofu Salad

3 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon honey

2 teaspoons tamari

1 teaspoon toasted sesame oil

1 teaspoon minced fresh ginger

1/2 teaspoon salt

14 ounces extra-firm tofu, cut into 1-inch cubes

8 cups mixed salad greens

2 medium carrots, batonned

1 large cucumber, batonned

1 cup of daikon, batonned

1 tablespoon sesame seeds, toasted

1.      Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.

2.      Place tofu and 2 tablespoons of the dressing in a large nonstick skillet.

3.      Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.

4.      Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.

5.      Toss greens, carrots, cucumber, and daikon with the remaining dressing.

6.      Sprinkle sesame seeds and serve immediately, topped with the warm tofu.

Asparagus Bean Sprout and Scallion Salad

 

8 stalks asparagus, trimmed
1 cup bean sprouts or sunflower sprouts
1-1/2 scallions including tops, diagonally sliced (about 2 tablespoons)

1 tablespoon white miso
1/3 cup water
2 tablespoons tamari
¼ cup fresh lime juice
1 tablespoon honey
½ teaspoon Vietnamese chili paste
2 teaspoons dark sesame oil
1 teaspoon grated lemon zest
1 teaspoon minced garlic
3 tablespoons minced fresh cilantro

4 cups mixed greens, washed and patted dry
2 teaspoons sesame seeds

1.  Combine the miso, water, soy sauce, lime juice, honey, chili paste, sesame oil, lemon

     zest and garlic in a mixing bowl; whisk until smooth and thoroughly blended.

2.  Stir in the fresh cilantro. 

3.  Bring a pot of water to a boil over high heat. Prepare a bowl of ice water.

4.  Slice the asparagus diagonally into 1-inch pieces.

5.  Immerse the asparagus in the boiling water for 1 to 2 minutes, drain and plunge into

     the ice water for 30 seconds to stop the cooking process. Drain and pat dry.

6.  Combine the cooled asparagus, bean sprouts, and scallions in a mixing bowl.

7.  Pour the dressing over the vegetables; toss gently to coat.

8.  Place equal portions of the mixed greens onto chilled salad plates, and top each with ¼

     of the asparagus mixture.

9.  Sprinkle with sesame seeds; serve.

Pumpkin Coconut Bisque

Pumpkin Coconut Bisque

1 3/4 cup of cooked pumpkin puree
2 tablespoons of light sesame oil
1 onion, chopped
1 tablespoon fresh ginger, shredded
1 teaspoon red curry paste, to taste
1 3/4 cups coconut milk
6 tablespoon frozen apple juice concentrate
1/2 cup of vegetable stock
 salt to taste
1/2 cup toasted pumpkin seeds, garnish
 cilantro, chopped for garnish

1. Preheat oven to 450 F.
2. Put pumpkin puree into ovenproof dish and heat until edges brown, about 15 minutes.
3. Meanwhile, heat oil in large skillet over medium heat and saute onion and ginger about 10 minutes.
4. Add curry paste and saute 2 minutes more.
5. Put onion mixture and 1 cup of roasted pumpkin puree into the food processor; add 1 cup of coconut milk and puree until smooth.
6. Pour mixture into the saucepan and stir in remaining pumpkin puree, coconut milk, apple juice, vegetable stock, and salt.
7. Heat 5 minutes.
8. Garnish each serving with a sprinkling of pumpkin seeds and cilantro.

Egg Drop Noodle Soup

Egg Drop Noodle Soup

½ teaspoon salt

3 packages ramen noodles, flavor packets discarded

10 ½ cups veggie broth

2 ½-inch-long piece ginger, lightly smashed

3 cloves garlic

1 tablespoon soy sauce

6 small scallions, thinly sliced

3 large eggs, lightly beaten

1 tablespoon sesame oil

1. In a large pot over high heat, bring 6 cups salted water to a boil.

2. Add noodles and cook for 3 minutes.

3. Drain noodles and set aside. Rinse pot.

4. In the same pot over medium-high heat, bring broth, ginger, garlic, and soy sauce to a simmer.

5. Add all but 2 tablespoons scallions, and cook until vegetables are tender about 3 minutes.

6. Use a slotted spoon to remove ginger and garlic.

7. In a medium bowl, lightly beat together eggs, sesame oil, and salt.

8. Gently stir broth, then pour seasoned eggs into the pot.

9. Let sit undisturbed until eggs are cooked, 40 to 60 seconds.

10. Stir with a wooden spoon to break up eggs.

11. Return noodles to pot and cook for 1 minute.

12. Divide soup among 6 bowls and garnish with remaining scallions. Serve immediately.

Miso Noodle Soup with Edamame

Miso Noodle Soup with Edamame

 

8 ounces udon noodles

2 cups of bok choy sliced diagonally

2 cups of daikon, sliced diagonally

2 cups of sweet potato cut in half length-wise and sliced diagonally

2 tablespoons light sesame oil

12 scallions, thinly sliced with white and green parts

4 small carrots, halved lengthwise and thinly sliced on diagonal

20 cups of vegetable broth

4 cups frozen shelled edamame

1 tablespoon grated fresh ginger

1 to 1 ½ cups dark miso

1 teaspoon toasted sesame oil

tamari 

1.  Boil a pot of water and add udon noodles.  

2.  Cook until al dente (8-9 minutes).

3.  While the noodles are cooking, heat oil in a soup pot. 

4.  Add scallion whites, bok choy, daikon, sweet potato, and carrot, and cook 

     over medium-high heat, stirring frequently for about 5 minutes.

5.  Add broth, and bring to a boil.

6.  Add edamame, and cook for 4 minutes.

7.  Drain noodles, and add to pot with ginger.

8.  Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1

     minute more.

9.  Blend 1 cup miso into 4 cups warm water using a fork to mix.

10. Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if

      desired.

11. Add sesame oil and tamari to taste. 

12. Sprinkle scallion greens on top. Serve hot.

Spinach and Orange Salad with Almonds and Honey Sesame Dressing

Spinach and Orange Salad with Almonds and Honey Sesame Dressing

3

1/2 cup slivered almonds, toasted

6 cups baby spinach

2 large oranges, peeled and sectioned

1/2 red onion sliced

Honey-Sesame Dressing

¼ cup honey

2 tablespoons rice vinegar

2 tablespoons tamari

¼ teaspoon red pepper flakes

3 tablespoons light sesame oil

1 tablespoon dark sesame oil

1. Toast almonds in dry skillet over medium heat 2 to 3 minutes, or until light brown. Cool.

2. Arrange spinach on a platter, and top with orange sections, red onions, and almonds.

3. Blend honey, vinegar, tamari, and red pepper flakes in food processor.

4. Pour in sesame oils, and blend until smooth.

5. Drizzle ¼ cup Honey-Sesame Dressing over salad. 

Asparagus and Bok Choy Frittata

Asparagus and Bok Choy Frittata

1

2 tablespoons cooking oil

3 scallions including green tops, sliced thin

1 teaspoon grated fresh ginger

1 clove garlic, minced

1 small head bok choy, cut into 1-inch pieces

3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces

9 eggs, beaten to mix

1/4 teaspoon fresh-ground black pepper

dash of cayenne

dash of salt

1 teaspoon Asian sesame oil

1. Preheat the oven to 325 F.

2. In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat.

3. Add the scallions, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds.

4. Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes.

5. Add the asparagus and continue to cook, stirring occasionally, until the vegetables are almost tender, about 3 minutes more.

6. Evenly distribute the vegetables in the pan and then add the eggs, pepper, cayenne, and salt.

7. Cook the frittata, without stirring, until the edges start to set, about 2 minutes.

8. Put the frittata in the oven and bake until firm, about 25 minutes.

9. Drizzle the sesame oil over the top.

Warm Thai Peanut Quinoa Salad

Warm Thai Peanut Quinoa Salad

4

2 1/2 cups water

1 1/2 cups dry quinoa, rinsed

1/4 cup natural peanut butter

2 tablespoons sesame oil

2 tablespoons soy sauce or tamari

Juice of one lime

3 cups roughly chopped baby spinach

1 cup peas

1 medium red pepper, diced

1/3 cup minced red onion

1/4 cup chopped fresh cilantro

1 tablespoon red pepper flakes

1/2 cup chopped peanuts

1. Bring water and salt to a boil in a medium pot.

2. Add quinoa, then reduce to a simmer and cover.

3. Cook for 10 to 11 minutes, until quinoa, is cooked through and tender, but not mushy, and water has evaporated. 

4. Remove from heat and stir in peanut butter, sesame oil, and soy sauce.

5. Let sit for five minutes.

6. Stir in lime juice, spinach, peas, red pepper, onion, cilantro, red pepper flakes, and peanuts.

7. Serve warm or at room temperature.

Adzuki Miso Soup

Adzuki Miso Soup

Adzuki is a Japanese bean. It may be hard to find this bean for some people so any small red bean or mung bean would be fine. Any miso can be used, but white is preferred and is usually found in either the international aisle or in the health food aisle.  Seaweed can be found in most international aisles and this is strictly optional. Any vegetable can be used like mushrooms, bok choy, cooked pumpkin, edamame, and cabbage. Japanese noodles can be added too, but I would have them cooked separately and put in the bowl with the soup ladled over the noodles. 

8 cups vegetable broth

1/2 cup crumbled dried seaweed, such as wakame, optional

6 cups cooked adzuki beans 

1 tablespoon light sesame oil

6 medium carrots, cut diagonally into 1/16-inch-thick slices

½ cup white miso 

The darker the miso the stronger it will be.  For this soup, lighter is better.

2 cups of firm tofu, pressed and chopped

It does not have to be exactly like this, but having a towel or paper towels to absorb the liquid and something heavy to place on top of the tofu are the main requirements.  This should be done for 8 hours or overnight.  If you want a meaty texture you can freeze the tofu also.s

8 scallions, sliced thinly

pepper, to taste

1. In a 4-quart heavy saucepan bring the broth and seaweed to a boil. 

2. Add beans and simmer, stirring occasionally, 15 minutes.

3. In a heavy skillet heat oil over moderately high heat until it just begins to smoke and stir-fry carrots until crisp-tender, about 3 minutes. 

4. Stir carrots into soup.

5. In a small bowl stir together miso and 1 cup hot broth until combined will and stir into soup. 

6. Bring soup just to a simmer, stirring occasionally, and stir in the tofu, scallions and pepper to taste.