Serves: 4 people
Preparation time: 5 minutes

Ingredients:
2 cups leftover rice
1 tablespoon tahini
2 whole shiso leaves

Utensils: Small bowl

Preparation:

Wet your hands and form a small amount of rice into small balls. Make sure the rice is packed firmly.

Carefully remove a shiso leaf and cut it into 4 strips lengthwise.

Place a small amount of tahini on top of one rice ball and wrap a strip of shiso around the rice ball.

Repeat with the rest of the rice balls and serve.

Ideas: The rice balls can be rolled in crushed, toasted almonds after wrapping with the shiso.

Serves: 4-6 people
Preparation time: 15 minutes

Ingredients:
1 block tempeh
1 cup spring water
2 tablespoons shoyu
1 inch strip kombu rinsed
1 tablespoon mustard
2 teaspoons umeboshi vinegar
Safflower oil for deep-frying
Mild black olives
Radishes washed and sliced

Utensils: Small pan with lid, pot for deep-frying, toothpicks

Preparation:

Place the tempeh, kombu, water and shoyu in a pan.

Cover with a lid and bring to a boil on a medium flame.

Simmer for about 10 minutes.

Bring a small pot of water to a boil and add the umeboshi vinegar and water. Remove from the heat. Let the radishes sit in the vinegar for about 10-15 minutes.

Meanwhile heat the oil on a low flame. Turn the oil to high when ready to fry the tempeh.

Spread one side of the tempeh with mustard and cut into squares.

Deep-fry the tempeh for about 3 minutes or until crispy and golden-brown.

Remove from oil and drain on paper towels.

Serve the tempeh on small sticks with the olives and radishes.

Serves: 4 people
Preparation time: 10 minutes

Ingredients:
1 European cucumber peeled
1/4 block firm tofu mashed
1-2 teaspoons umeboshi vinegar
Few drops shoyu
1 teaspoon finely diced roasted red pepper (can be purchased in a jar)
1 teaspoon capers
1 teaspoon finely chopped chives

Preparation:

Mix the tofu, umeboshi vinegar, shoyu, peppers and capers.

Scoop out the seeds from the cucumber.

Stuff the cucumber with the tofu mixture.

Leave to sit for about 30 minutes.

Slice into bite size pieces and serve garnished with chopped chives.

Serves: 4 people
Preparation time: 5 minutes

Ingredients:
6 Chinese cabbage leaves rinsed
1 bunch watercress rinsed and sliced
2-4 cups spring water
Small amount umeboshi paste
1 tablespoon grated carrot

Utensils: Medium pan with lid

Preparation:

Place the water into a pan and bring to a boil on a medium flame.

Turn the flame to high and blanch the whole Chinese cabbage leaves for about 30 seconds.

Remove and place on a plate to cool.

Repeat with the watercress.

Roll each Chinese cabbage leaves starting at the stem end.

Place a small amount of watercress at the bottom and roll up, folding in the leafy part at the sides.

Squeeze out any excess water.

Cut the rolls in half and place a small amount of carrot on top of each roll.

A little umeboshi paste can also be placed in the center of each roll if desired.

Serves: 8-10 people
Preparation time:

Ingredients:
1 3/4 cups whole-wheat pastry flour
2 cups unbleached white flour
1 1/4 cups grain coffee powder
2 tablespoons baking powder
1/2 teaspoon sea salt
1 cup apple juice
1 cup rice milk
1 cup corn oil
1 cup maple syrup
3/4 cup chopped walnuts
1 tablespoon vanilla essence
1 teaspoon orange rind
Oranges

Utensils: Blender, mixing bowl, baking pan, strainer or sifter

Preparation:

Pre-heat the oven at 350 degrees.

Sift the dry ingredients in a mixing bowl.

Place the wet ingredients in a blender. Blend to a smooth cream.

Gently whisk the wet ingredients into the dry ingredients to form a smooth batter.

Fold in the chopped walnuts and orange rind.

Pour into an oiled baking pan.

Bake in the oven for about 45 minutes or until the cake shrinks away from the sides of the pan. Test the middle by inserting a fork or chopstick. If they come clean and dry, the cake is ready.

Remove from the oven and allow to cool before removing from the pan.

Decorate with cashew cream, oranges and toasted walnuts.

Serves: 6 people
Preparation time: 5 minutes

Ingredients:
2 cups cashew nuts with the skins removed
1-1 1/2 cups apple juice
1-2 tablespoons tahini
2 tablespoons maple syrup
1 teaspoon lemon rind
1 teaspoon vanilla extract
1 cup water

Utensils: Blender

Preparation:

Place the apple juice, lemon and vanilla into a pot and warm on a low flame.

Place the cashews, maple syrup, tahini and juice mixture in a blender and blend to a smooth cream.

If it is too thick, add a little water.

Use as a topping for the mocha walnut cake or with other pies and desserts.