Holiday Cooking

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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.

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!
To continue . . .
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

Avocado Olive Spread

Ingredients:

1 ripe avocado
2 tablespoons lemon juice
6 black Greek olives
Sea salt
Red radishes
Tahini

Dash olive oil

1 teaspoon ume vinegar

Preparation:

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

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
! 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.

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.

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.