Ingredients:

1/2 cup millet rinsed

1 cup hard winter squash washed and cubed

1/2 onion diced

1/2 cup seitan diced

4-6 cups spring water

1 1/2 tablespoons brown rice miso diluted in a little spring water

1 sheet toasted nori cut into strips

Parsley for garnish

Utensils:

Medium pot with lid

Preparation:

Heat a skillet and add the millet. Dry roast on a medium flame for about 5 minutes. Remove from the heat.

Layer the onion, squash, seitan and millet

in a pan.

Add enough water to just cover the millet.

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

Add more water as the millet expands.

The water should always cover the millet.

Simmer for about 25 minutes or until the millet is soft.

Add the rest of the water and return to a boil.

Add the diluted miso and cook on a very low flame for about 3-5 minutes.

Mix gently and serve garnished with nori strips and parsley.

Ingredients:

2 cups medium grain rice

1/2 cup chestnuts rinsed and soaked for at least

5 hours or overnight

4 cups spring water ( the chestnut soaking water can be used instead of the spring water)

1 inch piece kombu rinsed

Utensils:

Pressure cooker

Preparation:

Place the rice, chestnuts, 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.

Ingredients:

1 block tofu cut into squares

1-2 carrots rinsed and sliced on the angle

2 cups cauliflower rinsed and cut into florets

2 cups broccoli rinsed and cut into florets

2 cloves garlic minced

1 teaspoon minced fresh ginger

1-2 tablespoons shoyu

1 tablespoon balsamic vinegar

1 tablespoon mirin, sake or red wine

1-2 tablespoons sesame oil

Safflower oil for deep frying

1 scallion finely sliced for garnish

2 cups spring water

pinch sea salt

Utensils:

Large skillet, medium pan, pot for deep frying

Preparation:

Place the water into a pan and bring to a boil on

a medium flame.

Turn the flame to high and lightly blanch the carrot, followed by the cauliflower and then the broccoli. Blanch each one for about 30 seconds and place on separate plates.

Meanwhile, place the oil for deep frying on a low flame and warm slowly. Before deep frying the tofu, 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 tofu until golden or for about

3 minutes.

Remove and drain on paper bags or paper towels.

Warm the skillet on a medium flame and add the sesame oil.

Add the ginger, garlic and a pinch sea salt and lightly sauté for about 20-30 seconds.

Add the carrot and toss for about 1 minute.

Add the cauliflower and toss for 1 minute more.

Add the broccoli and toss for 1 minute.

Add the tofu and mix through the vegetables.

Add the shoyu, vinegar and mirin and about

1/2 cup spring water.

Cover and cook for about 2 minutes.

Mix gently and served garnished with scallions.

Ingredients:

1 daikon rinsed and sliced

1-2 tablespoons tahini

1 tablespoon barley miso

1-2 tablespoons mirin

Finely cut parsley

1/2 cup spring water

Utensils:

Pan and steamer, small skillet.

Preparation:

Place the daikon into a steamer.

Steam on a low flame for about 15 minutes.

Remove and place on a plate.

Put the tahini and miso in a small skillet.

Heat on a medium flame and mix well.

Add the water slowly until desired texture and continue to stir.

Add the mirin and mix through.

Pour the sauce over the daikon and serve garnished with parsley.

Ingredients:

1 medium onion sliced into fine half moons

1 tablespoon finely minced parsley

2 tablespoons shoyu

4 tablespoons brown rice vinegar

1 bunch watercress rinsed and sliced

2 cups spring water

Utensils:

Medium pan, bowl

Preparation:

Place the 1 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, bring the other cup of water to a boil on a medium flame.

Add the watercress and blanch about

5 seconds. Remove the watercress and

place on a serving dish.

Add the onions and mix through the watercress.

Ingredients:

4 cups blueberry juice

2 cups spring water

6 tablespoons agar agar flakes

2 cups blueberries

Amasake

2 tablespoons rice syrup

Pinch sea salt

Chopped toasted almonds for garnish

Utensils:

Medium pot, serving dish

Preparation:

Place the juice, sea salt and spring water in a pot. Add the agar agar flakes and stir gently.

Heat on a medium low flame until the kanten dissolves. Bring to a boil and simmer for about

2 minutes. Add the rice syrup.

Place the berries in a rinsed dish and pour the diluted kanten over the top.

Leave to cool and firm.

When firm, blend in a blender.

Place in individual glasses and swirl amasake in a spiral over the top.

Serve chilled and sprinkled with almonds.