2 onions sliced
1 inch piece kombu rinsed
4-6 cups spring water
1 cup watercress rinsed and finely sliced
4-6 pieces mochi
1-2 slices of bread cubed
1/2 teaspoon minced garlic (optional)
1 teaspoon sesame oil
Safflower oil for deep frying
2 tablespoons miso diluted in a little water

Utensils:Pressure cooker (these beans can be boiled but will take longer to cook)

Heat the oil in a pan and add the onions. Saute for 2 minutes.

Add the kombu and cover with water. Bring to a boil on a medium flame and simmer for 2 minutes.

Cover with a lid and cook for about 20 minutes.

Meanwhile, heat the oil for deep frying the bread. Lightly fry the cubed bread for about 1 minute.

Remove and drain on paper towels. Rub each piece of bread with fresh garlic. Add the miso to the soup.

Add the mochi and cook on a low flame for about 3 minutes. Add the watercress and serve garnished with fried croutons.

The soup can be placed in oven for about 5 minutes for a richer flavor.

1 1/2 cups short grain rice
1/2 cup sweet rice
1/2 cup chickpeas rinsed and soaked for at least 5 hours or overnight
3 cups spring water (the chickpea soaking water can be used instead of the spring water)
1 inch piece kombu rinsed

Utensils:

Pressure cooker

Place the rices, chickpeas, kombu and water in a pressure cooker. Let sit for at least one hour.

Cover with a lid and bring to pressure on a medium flame. Cook with a flame deflector for 45 minutes on a low flame.

Remove from the heat and let the pressure come down naturally. Remove lid and place rice and chestnuts in a bowl and serve.

1 block tempeh cut into squares
4-6 collard leaves rinsed
1 tablespoon sauerkraut
1 tablespoon grated carrot
1 teaspoon minced fresh ginger
1-2 tablespoons shoyu Safflower oil for deep frying
1 inch strip kombu

Peanut Sauce
1 tablespoon creamy peanut butter
1 tablespoon mirin
1-2 tablespoons shoyu
1 tablespoon fresh orange juice
1/4 cup spring water

Utensils:
Small pan, medium pan, pot for deep frying

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

Turn the flame to high and lightly blanch the collard greens. Blanch for about 30 seconds and place on a plate.

Place the tempeh and kombu in a pan. Add enough water to cover. Bring to a boil, add the shoyu and ginger. Simmer for about 15 minutes. Remove and spread one side with mustard.

Meanwhile, place the oil for deep-frying on a low flame and warm slowly. Before deep-frying the tempeh, turn the flame to medium.

Test the oil is hot enough by dropping a small piece of tofu into the hot oil. If it sizzles immediately on the surface, the oil is hot enough.

Deep fry the tempeh until golden or for about 3 minutes.

Remove and drain on paper bags or paper towels.

Place the ingredients for the peanut sauce in a suribachi. Blend to a smooth creamy texture.

Place the tempeh, sauerkraut and carrot in the middle of the collard leaf. Drizzle the peanut sauce on top.

Fold up the sides of the collard and roll to make a wrap. Cut in half and serve.

1 carrot rinsed and sliced
1 leek rinsed and sliced
2 cups winter squash sliced
Pinch sea salt
1/2 cup spring water
1 inch strip kombu

Utensils:

Heavy Pot with lid

Place the kombu and onion into a pot.

Cook on a high flame for about 2 minutes.

Add the squash and then the carrot. Add a pinch of sea salt. Cover and bring to a boil on a high flame.

Reduce the flame to low and cook for about 20-30 minutes or until the vegetables are soft. Mix gently and serve.

1 medium onion sliced into fine half moons
1 tablespoon finely minced parsley
1 cup Chinese cabbage finely sliced
1 cucumber peeled and sliced
3 radishes finely sliced
1/4 block tofu crumbled
1 table spoon umeboshi vinegar
4 tablespoons brown rice vinegar
2 cups spring water

Utensils:

Medium pan, bowl

Place the cup of water in a pan and bring to a boil on a medium flame.

Add the shoyu and rice vinegar and then the onions.

Simmer for one minute and then remove from the heat.

Place the onions and liquid in a bowl and leave to sit for at least one hour.

Remove onions from the liquid and mix together with the finely minced parsley.

Meanwhile, place the Chinese cabbage, cucumbers and radishes in a bowl. Add the salt and mix through. Press with a weight for about 15 minutes.

Mix the tofu and umeboshi together. Let sit for about 15 minutes. Remove weight and discard any liquid.

Add the onions and tofu to the salad and mix gently.

2 1/2 cups whole-wheat flour
1/2 cup corn flour
1/2 teaspoon sea salt
1/2 cup corn oil
1/2 cup maple syrup or rice syrup
2 teaspoons baking powder
1/2 chopped roasted walnuts

Filling:

Fresh fruit such as apples, peaches, raspberries
1-2 cups apple juice
1-2 tablespoons kuzu diluted in a little cold water
Pinch sea salt

Utensils:

Baking dish, medium pan, small pan, mixing bowl

Place the fruit in a baking dish. Put the juice and salt in a pan.

Heat on a medium flame and add the kuzu. Stir until thick. Pour over the fruit.

Place the flours, baking powder, walnuts and salt in a large bowl. Place the oil and sweetener in a bowl and whip together with a fork.

Add the wet ingredients to the dry ingredients. Mix the ingredients together with your hands to form a crumble. Sprinkle over the fruit.

Cover and bake in a medium oven for about 40 minutes. Remove cover and bake a further 5 minutes.