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Fried Soba Sushi in Broth
Red Dragon Pie
Stuffed Squash
Avocado Spread
Greens with Tangerine
Chocolate Chip Cookies

Fried Soba Sushi in Broth

Ingredients:

Broth

1 shitake rinsed, soaked and sliced
2 inch strip kombu rinsed
Shoyu
Mirin
Sea salt

Soba Sushi

2 sheets toasted nori
2 scallions washed and finely sliced
1 carrot washed and cut into matchsticks
2 teaspoons fresh ginger
1/2 packet soba cooked
Safflower oil for deep-frying

Preparation:

  • Place the shiitake and kombu into a pot. Add the water and bring to a boil on a medium flame
  • Remove the kombu.
  • Season with a pinch of sea salt, shoyu and mirin.
  • Place the noodles in rows on a cutting board.
  • Place a sheet of nori on a sushi mat.
  • Place a layer of noodles across the nori. Leave 1/2 an inch at the top and bottom of the nori.
  • Place a line of carrots and scallions across the noodles.
  • Roll up the sushi in the mat.
  • Repeat to make another roll.
  • Cut each roll in half.
  • Meanwhile, warm the oil in a pan. When the oil is hot, deep-fry the sushi roll for about 3 minutes.
  • Remove and drain on paper towels.
  • Cut into bit-size pieces with a damp knife.
  • Divide the sushi between 4 bowls.
  • Pour the hot broth over the top.
  • Serve garnished with the remaining carrots, scallions and fresh ginger.

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Red Dragon Pie

Ingredients:

1 cup adzuki beans, soaked overnight
1 cup cooked brown rice
2 1/2 cups water
1-2 tablespoons olive oil
1 onion, chopped
2 carrots, finely diced
1 cup winter squash diced
2 cloves garlic, finely chopped
1 teaspoon fresh grated ginger
1 teaspoon chili peppers (optional)
1-2 tablespoons shoyu
2 Tablespoons organic tomato paste
1 teaspoon or so of mixed herbs such as parsley, thyme, oregano
1-2 cups water
6-8 Japanese sweet potatoes cooked and mashed

Preparation:

  • Place the kombu and beans in a pot and bring to a boil. Simmer, covered, for about 45-50 minutes.
  • NOTE: This part of the recipe can be done ahead of time or you can use a can of organic beans!
  • Then, put a large skillet over medium-high heat and add the oil and garlic. Add the onion and saut'e for a minute. Add the carrot and squash and saut'e another minute.
  • Add the cooked beans and leftover rice, and mix well.
  • Add the shoyu, tomato puree, chili pepper, ginger and herbs and a cup of water.
    Bring to a boil.
  • Simmer for about 10 minutes to blend the flavors.
  • Place the rice and aduki bean mixture in an oiled casserole dish.
  • Place the sweet potatoes on top.
  • Bake at 350F for 20 minutes.
  • Serve garnished with parsley.

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Avocado Olive Spread

Ingredients:

1 ripe avocado
2 tablespoons lemon juice
Dash olive oil
1 teaspoon ume paste
6 black Greek olives
Sea salt
Red radishes
Tahini

Preparation:

  • Scoop the avocado pulp into a bowl.
  • Add the lemon juice, ume paste and dash of olive oil. Mash with a fork.
  • Finely chop the olives and add to the avocado.
  • Season with a little sea salt.
  • Spread a thin layer of tahini on steamed bread and spread with avocado. Serve with radishes for garnish.

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Stuffed Squash

Ingredients:

2 acorn squash cut in halved with seeds removed
Small amount of olive oil
1/2 block tofu
1 carrot grated
1 celery stalk finely diced
1/2 onion finely diced
1 tablespoon sesame oil
Shoyu
Ume Vinegar
1 tablespoon kuzu diluted in a little water
Fresh ginger
1/2 cup spring water

Preparation:

  • Place the squash in a steamer with the cut side down. Lightly brush with olive oil.
  • Steam for about 15-20 minutes or until soft.
  • Meanwhile, saut'e the onion, celery and then carrot, Add the tofu and continue to saut'e for about 2 minutes. Add the shoyu and ume vinegar. Remove from heat.
  • Place the squash on a serving dish and stuff with the tofu mixture.
  • Use the water from steaming the squash and add the diluted kuzu. Stir until the kuzu has thickened. Season with shoyu and fresh ginger.
  • Pour over the squash and serve garnished with parsley.

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Greens with Tangerine

Ingredients:

1 bunch kale or collards
1 bunch watercress
1/2 cup water
Few drops olive oil
Pinch sea salt
2 tangerines sliced
1 tablespoon lemon juice
1 tablespoon ume vinegar

Preparation:

  • Place the greens and water into a pan.
  • Add the olive oil and salt.
  • Steam for about 3 minutes.
  • Remove and place on a plate.
  • Add the tangerine and mix through.
  • Mix the lemon juice and ume vinegar together and toss through greens.

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Chocolate Chip Cookies

Ingredients:

1 1/2 cups oat flour
1 cup spelt flour
2 teaspoons baking powder
1 cup walnuts chopped
1 cup grain sweetened chocolate chips
1/2 teaspoon sea salt
1/2 cup coconut oil warmed
1/2 cup rice or maple syrup
1 teaspoon vanilla

Preparation:

  • Preheat oven to 350 degrees F
  • Lightly oil, or place parchment paper on your cookie sheets.
  • Place ground oats, flour, salt, baking powder, nuts and chocolate chips in a large bowl. Mix well.
  • In a smaller bowl combine oil, maple syrup and vanilla. Whisk together.
  • Stir wet ingredients into dry ingredients.
  • Shape dough into golf ball sized balls and place on baking sheet. Flatten dough to a thickness of 1/3 inch.
  • Bake for 15 minutes.
  • Transfer cookies to a wire rack to cool.