sweetness Adukibohnen
Boil 2 cups Adukibohnen 20 minutes. Add 1 ½ cups raisins added. Cook the beans until they are cooked to 80 percent. Then give ½ teaspoon Sea salt to 1 cup dried apples, and either three or sliced fresh apples. Cook everything until the beans are tender. Then set up the flame and boil away the excess water.
you can eat this dish as it is now, or grease a baking dish and place a layer of about 4 cups mochi (pounded sweet rice and cooked) on the bottom of the mold and spread a layer of sweet Adukibohnen it. This bake for 10 minutes at 190 ° C. This time is just enough to heat and Mochi Adukibohnen. Do not bake longer because the Mochimasse expands and overflows into the oven. The court may be eaten hot or cold.
Umeboshipickles
7-8 Umeboshipflaumen;
Daikonrettich, into round slices about ½ cm thickness, cut
or whole radishes
or sliced rutabaga.
Sukiyaki
Sukiyaki is a stew, prepared in the same cast-iron pan and served. You can do this use many different vegetables and noodles, seitan or cooked fish in water and tamari. I found the following Sukiyaki very tasty.
1 bunch watercress,
4-6 broccoli florets;
1 carrot, diagonally sliced cut;
¼ head cabbage, cut into quarters;
5-6 slices Buttercup Pumpkin;
1 tofu, cut into cubes of 2.5 cm side length;
5-6 fresh mushrooms.
Sukiyaki When preparing the vegetables, which requires the longest cooking time, first given in the pan. In the above recipe, add onions, broccoli, carrot, cabbage, pumpkin and mushrooms so in the pan, that each vegetable has its own place and not mixed with the other. Arrange the vegetables in such a way that the colors are represented in a balanced and beautiful look. Place pumpkin and carrots, for example, not next to each other because they are in the color are so similar. Instead, you put broccoli or cabbage next to the pumpkin, onion and carrots in the center as a contrast to the opposite side. Provide as much water in the pan, that its floor is covered, and sprinkle a pinch of sea salt on it. Cover the pan and bring the contents to a boil.
Make the flame low and cook gently until the vegetables are almost cooked. Season to taste with tamari from - not the vegetables should taste salty. Put the lid on the pan and cook for further 2 to 3 minutes. Then enter the tofu to this and cook another 2 to 3 minutes. Enter the add watercress and cook for 1 minute. Tofu and watercress are only towards the end of the cooking were added as they only require a shorter cooking time than the other vegetables. Bring the court - with a dip in tamari and ginger, or a thin Tofusauce - hot in the pan on the table.
For a change, you can also use seitan, carrots, Daikonrettich, endive, onions, spring onions, shiitake mushrooms, noodles, and celery.
There are many different possible combinations for the Court. Just do not forget, the vegetables that requires the longest cooking time to first in the pan and quickly be cooked varieties later. Please experiment with different combinations.
Millet with vegetables
1 cup millet;
1 onion, diagonally sliced;
1 carrot, cut into matchsticks
;
3 cups boiling water;
sesame oil;
1 pinch sea salt per cup of millet.
Wash the millet in a fine-mesh sieve. Brushing the pan lightly with sesame oil. (If you want to use no oil, sauté the millet not. But you can still roast in a dry pan, so it gets a nutty taste.) Simmer the vegetables 3 to 5 minutes on low heat. Specify the Millet of the vegetables and cook another 3 to 5 minutes. Enter the boiling water and salt and bring to a boil. Make the flame low, cover the pot and simmer the contents of 30 to 35 minutes long, or until water is absorbed.
soft millet
these steps as described above to give, not just 3 cups of boiling water added, but fourth To get a very nice breakfast porridge.
Arame
This is a mild-tasting seaweed. If you are just starting to eat algae, see Arame perhaps the most pleasant. It is black and dark brown is in cooking.
1 medium onion, sliced;
1 carrot sliced to matchsticks;
1 teaspoon sesame oil;
water;
3-4 tablespoons tamari.
Wash Arame in a bowl or a strainer quickly pour cold water and the wash water away. Soak the Arame 3 to 5 minutes long in cold water. Place them on a board and cut them diagonally into pieces of 2.5 cm length and then cut again diagonally in the opposite direction so that your cuts look like x-shaped. Enter the oil in a pan and heat it. Build up onion, carrot, and finally the Arame in the pan on. Provide as much of the soaking water, adding that the Arame is almost covered. Mix vegetables and Arame until just before the end of the cooking process does not. Bring to a boil, set the flame low and cover the pan. Leave everything on a low flame 45 minutes, stirring lightly to 1 hour. Then take the lid off and give Tamari. Cover the pan again and cook another 20 minutes. Now take the lid off, put the flame on medium to high and boil away excess liquid. It should just be left as much liquid as you need for serving. Now, then mix the vegetables with the algae and put the dish on the table.
as possible variation you can also use lotus root carrot instead of or in combination with carrot and onion. Also, strips of fried tofu, along with sliced onions and Arame or Hiziki, are delicious.
Soft full-grain rice (rice Kayu)
1 cup rice;
5 cups water;
1 pinch sea salt.
Wash the rice. Cook it like the pressure cooked or simply boiled rice, but in the latter case, are not all the water absorbed. The pot contents should be creamy and contain whole grains of rice. This is a tasty breakfast porridge and is recommended especially for people who suffer from digestive problems or otherwise ill.
whole grain rice, cooked simply
1 cup rice;
2 cups water;
1 pinch sea salt.
Wash the rice and return it in a pot. Add water and salt. Cover the pot with a heavy lid. Bring the contents to a boil, put the flame on medium and let All 1 hour absorbed long, or until all the water is easy to cook. Remove the rice from the pot and then bring it on the table.
whole grain rice, pressure cooked
1 cup brown rice;
1 ¼ - 1 ½ cup water
per cup of rice;
a pinch of sea salt per cup of rice.
Wash the rice and then enter it into the pressure pot and add water and salt. Put the lid on the pressure pot and set up the flame. When the valve begins to hiss or wobble, remove the pot from the flame, a flame spreader placed on the burner and then put the pot on it. Adjust the flame to medium and cook for 45 to 50 minutes long. When the rice is cooked, remove the pan from the burner and let the pressure escape from himself. This takes about 15 to 20 minutes, depending on how many cups of rice you've cooked. Before you take the lid from the pressure pot, lift the valve and verify as to whether the pressure has been complete. Then remove the lid. Take the rice with a rice paddle made of bamboo spoon from the pot and remove any wooden spoon in a bowl of plain, so that the bottom of the pot (most yang) and the top (most yin) located in rice are distributed evenly.
lentil salad
- Take:
- 250 grams brown lentils
- 1 Kombualge
- 1 onion
- little umeboshi vinegar (health food store )
- little brown rice vinegar (ibid.)
- 1 tablespoon olive oil Finely chopped chives
brown rice (in pressure cooker)
- Take:
- 1 cup brown rice (brown rice - short grain)
- 1 1 / 4 - 1 1 / 2 cups water 1 pinch
- Sea salt
pot from the heat and wait until the pressure has fallen. Then open the pot and the rice is 4 - let stand for 5 minutes. Rice in a wooden bowl and serve.
Other miso-soup
dark
Take.
take water from the heat and stir in miso mixture.
the hot tofu diced into bite-in that can give Misobrühe and stand for 5 minutes.
spring onions into rings and place on the (in preheated bowls dished) miso soup.
Serve hot!
miso soup
- Take:
- 5 cups water
- 4 or 5 shiitake mushrooms presoaked, stems removed and slices cut
- 1 strip of kombu (a seaweed in health food shops), 5 cm long
- 4-5 teaspoons Gerstenmiso ( Mugi - Season in the health food store) (to taste) 1 cup fresh sugar
- Peas, stems (enter alternatively onion / leek or carrot or both)
to Lekikon Press
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