In a 5-quart pot, add a bit of corn oil and then sautà © one moon-sliced onion, add a pinch of sea salt, allow the onions to become translucent, and then add the cut up winter Butternut Squash. (Note: SUPER SECRET TRICK. When preparing the butternut squash, first cut off a silver dollar size piece and dip it in sea salt and then rub the silver dollar piece against the rest of the body of the squash, this draws out the bitterness of the squash. Watch the foam form!)
Rinse and then cut up the rest of the squash, skin and all, into manageable chunks. Place these chunks in the soup pot and add a quart of fresh water.
Add about a 6-inch strip of seaweed: Wakame or Kombu. Allow to cook for over 30 minutes and then blend, or stir vigorously with a variety of tahini, left over oats or rice to make the soup creamy!
QUINOA AND ALMONDS:
In a large pot, add 2 cups of quinoa, 2 pinches of sea salt and 4 cups or water. Bring to a boil and allow to cook slowly for 30 minutes. Near the end of cooking the quinoa, in a separate pan, dry roast 2 cups of almond meal for a few minutes until just browning and then add 2 tablespoon of shoyu. Stir quickly and add to quinoa. Lots of vegetable quality protein here!
LOTUS ROOT AND CARROTS SIMMERED IN SHOYU:
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