| |
|
||||||||||||||||||||
|
Recipes By Michael Bauce Please visit Michael's Web Site
Ingredients: 2 medium-sized cucumbers, peeled and sliced into thin rounds 3-4 thin slices red onion 2-3 inch piece of dulse (sea vegie) 1 tsp. ume vinegar 1 tsp. brown rice vinegar or lemon juice Gently mix ingredients together in a bowl and place in pickle-press. Press for 1/2 hour or until soft. Drain liquid and remove from press. Top with black sesame seeds if desired.
Creamy Parsnip Miso Soup The amount of chickpea miso, in the soup recipe, may vary depending on the salt content of the miso, which I've found to differ depending on the producer. I also tend to cook according to intuition instead of measurement, so these amounts may slightly vary. Ingredients: 3 medium parsnips, cut into 1/2 rounds 1/2 onion, chopped 6 cups water 1/2 cup leftover oatmeal chickpea miso ( to taste) 1 tsp. Tamari 1/2 sheet nori, cut into thin strips Place parsnips, onion and water in pot and bring to a boil. Lower flame and simmer until vegetables are soft. Add the softened oatmeal and continue to simmer for 1/2 hour until oatmeal is completely disolved. Stir from time to time to prevent the oatmeal from sticking to the bottom of the pot. Add tamari and continue simmering for 10 minutes. Turn flame off; remove 1 cup liquid and dissolve miso and return to pot. Top with nori and serve. **************************
|
|||||||||||||||||||
 |
||||||||||||||||||||
|
|
