Blissful Bites (18 page)

1
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cups azuki beans, washed and soaked 6 to 8 hours

5 cups water

2 bay leaves

2 cups kabocha squash, small cube

Pinch sea salt

4 cups vegetable broth

2 large carrots, chopped

2 tablespoons white miso, diluted in
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cup soup broth

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cup minced parsley or cilantro (save some for garnish)

White pepper, pinch

Sea salt, to taste

Combine azuki beans with water and bay leaves in a stockpot and bring to a boil. Simmer with lid on for 40 minutes, or until azuki gets tender but not mushy. Add squash, salt, and broth, and simmer for 20 minutes. Add carrots and simmer for five more minutes.

Dilute miso in a small amount of broth and add to pot. Simmer for one minute more, then turn off flame. Stir in fresh herbs, white pepper to taste, and sea salt to taste if needed. Serve garnished with fresh herbs.

• Makes 4 to 6 servings

In the winter time all I want is a warming, comforting soup. White beans have such a rich flavor with very little fat. This stew hits the spot and is full of fiber, vitamins, and minerals.

1 cup dried cannellini beans, soaked 6 to 8 hours

1-inch piece of kombu

3 cups filtered water

1 cup onion, diced

1 tablespoon coriander

1 tablespoon tarragon

2 bay leaves

2 cups garnet yam, 1-inch cubes

1 can (14
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ounces) diced tomatoes

1 tablespoon lemon juice

2 tablespoons cashew butter

1 cup filtered water

2 cups collard greens, cut in strips

Season to taste

Drain beans. Place the first nine ingredients in a pressure cooker, lock lid, put on high setting, then bring up to pressure over a high flame. When up to pressure, lower flame and simmer for 25 minutes. Turn off flame and let cooker come down from pressure. Remove lid. Whisk together the cashew butter with a little of the soup broth until well dissolved. Stir in the rest of ingredients with cashew butter and simmer for five more minutes. Season to taste and serve hot.
 

asian rice paper rolls

•
Chef Fave

The amount of fillings you need to cut depends on how many rolls you want. These rolls don't keep long once made, so make only what you need. Don't overstuff them; you want them no more than two inches in diameter.

Rice paper for soft rolls

Warm water

your favorite fillings

Thin rice noodles, cooked according to package instructions

Napa cabbage and red cabbage, thinly sliced

Carrots, matchsticks

Basil, cilantro, mint

Bean sprouts

Pan-fried tofu or tempeh

Fruit (such as a mango, peach, or pear), sliced

Ripe avocado, sliced

almond bliss dipping sauce

makes about
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cup

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cup unsalted creamy almond butter

3 tablespoons tamari

3 tablespoons brown rice vinegar

2 tablespoons maple or brown rice syrup

1 teaspoon grated ginger

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cup filtered water, as necessary, to obtain desired consistency

Prepare your spring roll station by getting all your equipment ready, including a bowl of water for dipping the rice paper in, a plate or cutting board to roll on, and a platter to put your finished rolls on.

Start by dipping the entire piece of rice paper in the water, then pulling it out right away (do not leave it sitting in water; it will soften up more as you work). Lay the rice paper on the plate and layer in ingredients toward the bottom side closest to you in the middle, leaving a couple of inches clear on either side of the veggies. Start rolling, holding the filling in place as you make a tight roll; be sure to tuck in sides near the beginning. Roll all the way up and set on a platter. Repeat until all ingredients are used.

Whisk together sauce ingredients until well combined.
 

chinese cabbage roll-ups

• Makes 6 servings

These are like the lettuce wraps I've had at Chinese restaurants. You can use lettuce or cabbage for the outside roll and your favorite veggie fillings.

1 tablespoon sesame oil

1 cup carrots, julienne

1 cup zucchini, julienne

1 cup green cabbage, julienne (save big outside leaves for roll-ups)

1 garlic clove, minced (optional)

1 teaspoon fresh ginger, minced

6 mushrooms, sliced

2 tablespoons tamari

1 tablespoon cilantro, minced

1 cup soybean sprouts

6 large green cabbage leaves or lettuce leaves

In a large skillet, heat oil over medium flame. Stir-fry next six ingredients, adding one at a time in the order listed. Stir-fry until vegetables are bright and slightly crisp. Add tamari and cilantro; toss. Remove from heat, then stir in sprouts.

To assemble the wrap, fill cabbage or lettuce leaf and roll up, tucking in the bottom edge.

• Makes about 1 cup

This is the perfect sauce to use for a soba noodle salad, as a dipping sauce for spring rolls, or as a sauce for stir-fried veggies. Add a bit more water and it's great as a salad dressing!

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cup unsalted creamy peanut butter

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cup filtered water

2 tablespoons tamari

2 tablespoons brown rice vinegar

1 tablespoon maple or brown rice syrup

Pinch red pepper flakes (optional)