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Wild Rice Salad
Sweet and Savory Parsnip Soup Southern Style Black Eyed peas Blanched cauliflower with miso/cashew sauce Stuffed Red Peppers with quinoa arame Breakfast Casserole Turkey, Cranberry, Yams Pumpkin Pinto bean enchiladas Quinoa pasta primavera Beet Salad Cream of Spinach soup Mung bean burgers Polenta with mushroom gravy Red Lentil and Yam soup Potato leek soup Tempeh Cacchitore Mushroom Barley Soup Cilantro Bean salad Corn Chowder Ginger Sesame Stir Fry Curried Quinoa Asparagus and fennel soup Coconut curry Cauliflower Curry Fennel Soup Carrot Ginger Soup Miso Soup Black Bean soup Butternut squash soup Millet Burgers Buckwheat and Veggies Wild rice and butternut squash salad Orange, Fennel, Olive salad Fig, goat cheese, and couscous salad Cream of pear zucchini soup with sage Roasted yams with lentil gravy Biryani Spaghetti squash with pesto Rosemary fingerlings Buckwheat falafel Quinoa Tabouli Forbidden rice and asparagus Delicata squash stuffed with nuts, spinach, and white beans |
Miso Soup
1 yellow onion 1 inch piece ginger sliced 1 cup shitake mushrooms sliced 2 baby bok choy sliced 1 cup green onions 1 cup orange juice ¼ cup roasted sesame seeds 1/4 cup tamari 1/8 cup toasted sesame oil 1 tablespoon honey 12 oz pack of tofu cubed ½ cup miso In a cast iron skillet on medium high heat put in sesame seeds and stir them until they brown. In a bowl combine sesame seeds, finely sliced green onion, tamari, toasted sesame oil, and honey. Stir and let sit. Saute tofu in safflower oil until sides are golden brown. Remove from heat deglaze pan with rice wine vinegar. Saute onion in the pan until soft. Add ginger, mushrooms and sauté until soft. Add 4 cups of water to mixture and bring to a boil. Add bowl of ingredients and remaing vegetables. Turn off heat and add miso and orange juice. Garnish with cilantro. |
