Ginger Shiitake Soup
6 dried shiitake mushrooms
8 cups water or veg. stock (or 8 cups water and 3 Tbsp. Veg. stock concentrate)
1 heaping tablespoon grated ginger
10 oz white or brown mushrooms
1 large leek, sliced thinly
1 tablespoon olive oil
2 cups napa or green cabbage, thinly spiced
1 cup edamame beans
2 tablespoons tamari
1 teaspoon vinegar (not balsamic!)
½ package udon noodles
Place whole shiitake mushrooms in 8 cups of boiling water or stock, remove from heat and cover for 30 minutes. While dried shiitake mushrooms are steeping slice fresh mushrooms. Remove shiitake mushrooms with slotted spoon. Slice shiitake mushrooms discard the stems. Heat oil in pan add leek and ginger sauté until the leeks are soft, add both varieties of mushrooms and sauté until mushrooms start to brown. Add cabbage and edamame beans, tamari and reserved broth. Cover and simmer for 10 minutes or until the vegetables are soft. Add vinegar and season to taste. Serves 6
Lacinato Kale and apple salad
1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Freshly ground black pepper
3/4 cup extra virgin olive oil
2 apples skin left on, core removed and cut into 1/2-inch dice
6 cups cleaned, dried and chopped lacinato or tuscano kale
1 cup toasted coarsely chopped walnuts
¼ cup parmesan shredded
Freshly ground black pepper
For the vinaigrette:
Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
For the salad:
Combine the kale with ½ cup salad dressing and toss well let sit for 20-30 minutes add apples, walnuts and cheese in a large bowl. Add more vinaigrette as needed and toss to coat, season with salt and pepper, and pomegranate seeds to taste.
Yam Millet Patties
1 Cup Millet uncooked
1 Large Yam, peeled and cut into ¼-1/2 inch cubes
3 cups water
3 scallion greens, chopped
1 Tablespoon Soy Sauce
In a medium pot put yam, millet and water bring to boil then simmer until millet has absorbed water and yam is soft, approximately 20 minutes.
Cool mixture then add soy sauce and scallions and mix. Form into patties, place on baking sheet brush each patty with oil and bake in a 400 degree oven for 20 minutes or until the patties are lightly brown.
Note, you may want to add more soy sauce and or salt or pepper to your taste.
Makes 8-12 patties depending on size
2 tablespoons canola or other vegetable oil
1 cup chopped onions
½ celery stalks, diced
1/2 cup peeled and diced carrots
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash ( I use butternut)
2 1/2 cups cubed unpeeled potatoes
4 cups water, vegetable stock or chicken stock
2 cups diced tomato, canned (15 ounce can)
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
4 cups kale, de-stemmed, chopped
1 1/2 cups cooked or canned beans (15-ounce can, drained and rinsed) I like to use pinto, navy or cannellini beans
1 rind of parmesan cheese or other hard cheese
6 oz Kielbasa sliced into small cubes (or not for vegetarian soup)
Warm the oil in a large soup pot on medium heat. Add the onions, celery, carrots, and sauté for 5 minutes, add garlic sauté until fragrant. Add the squash, potatoes, tomato and water and cook for 10- 20 minutes or until the potatoes and squash are just tender. Add the kale, beans, Kielbasa, oregano, and simmer for another 5 to 10 minutes, until the kale is tender and the beans are hot. Taste for seasoning and add salt and pepper to taste.
Serve immediately, or cool completely and refrigerate (4 days) or freeze (2 months).
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