Shiitake and Diakon Miso Soup

What is it like? 

- Healthy & Purifying

- Simple, easy-to-make meal

- Loads of veggies

Recipe

About 1 cup chopped daikon radish root, purple or white
daikon radish greens, sliced
8 oz shittake mushrooms, sliced
2 cloves garlic, crushed, optional
1  anaheim pepper or other green pepper, sliced
optional: 1/4 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp dried dill
1-2 tbsp miso (make sure it is gluten free), to taste
4 cups stock (your choice) or enough to cover the vegetables
1-2 tbsp coconut or grape seed oil

Directions:

1. Sauté the daikon radish root over medium heat with 2 tsp oil until browned. Allow it to sauté for several minutes without stirring it to help them brown.
2. Add the dried herbs and radish greens and sauté until they wilt, tossing them every 2 minutes or so (you may to add a little extra oil).
3. While they cook, over medium heat sauté the sliced mushrooms in a separate pan in two batches with a couple teaspoons of of oil.
4. Once the green have wilted add the chicken stock and miso and bring to a simmer. Then add the sautéed mushrooms and cook for a few minutes, until the daikon radish root is tender.
    

Serve as is, or include toasted bread along side this dish. To make a more full meal it can be served with almost any grain, such as rice, quinoa, or millet with a side of pickled vegetables or

Notes:
These greens have a nice bite to them, offering wonderful peppery flavors and also a nice crunchy, yet tender vein.

"Carnitas" Beans

1 1/2 cups pinto beans, soaked for 4+ hours OR 2 14oz cans of pinto beans
Optional: 4 oz maples chicken sausage or 1-2 pieces of bacon sautéed until cooked + 1 tsp honey OR vegan sausage or bacon + 1 tsp agave
2 onions, diced
2-4 cloves garlic, crushed OR 1/2 tsp garlic powder
1 tsp cumin, 1/2 tsp dried oregano, 1/2 tsp coriander, 1/4 tsp cinnamon, (optional), 2 bay leaves, 1/2 - 1 tsp salt
4 cups stock (your choice)

Directions:

1. In a large (10-12 inch) sauté pan, caramelize the onions over medium heat, until brown, only stirring every several minutes. You may need to add a little water as they caramelize to keep them from drying out. Add the sausage(s) with the onions and allow them to brown (and cook if they are raw). If you are cooking bacon, cook it in a separate pan so that the fat can be discarded or saved for another purpose (you may add some of it to the beans if you wish).
2. Once the onions are cooked, add the garlic, and allow it to sauté for about one minute.
3. Add the rest of the ingredients, and bring it to a simmer until the beans are soft (easily squished between your tongue and roof of mouth). This recipe is best the next day after the ingredient have had a chance to fully incorporate.

This dish can be served with rice, tacos, nachos, or just enjoyed on its own.

Authentic Turkish Shakshuka

This dish can be served as an appetizer or as a side to a meal with steamed rice, pilaf, pita, or bread. Unfortunately it doesn't photograph well, but it makes up for its presentation in flavor, offering smokey eggplant, tomato, mint and garlic with a creamy sauce -- a healthy addition to any meal.

Recipe

5 Japanese eggplants, chopped small + 1 tbsp salt for soaking
2 cubanelle peppers, diced
1 zucchini, chopped small
2 cloves garlic, crushed
1 14 oz can tomato sauce
1/4 tsp black pepper, 1/4 tsp cumin, 1/4 tsp cayenne (or to taste), 1/2 tsp salt
2 tbsp chopped mint
grape seed OR preferred oil

1 cup chopped tomatoes, optional garnish

Sauce
1 cup yogurt + 2 crushed garlic cloves OR coconut yogurt + 2 garlic cloves (optional) OR vegan sour cream

Directions:
You may peel the eggplant if you wish; I peel alternating strips to create a striped pattern, which is very common in Turkish cuisine. Chop all of the vegetables. Place the chopped eggplant in cold water with 1 tbsp salt so it is submerged (to remove bitterness)—this stage is optional. Place a plate on top of the eggplant to hold it underwater for about 15 minutes.

Meanwhile, sauté the zucchini over medium to medium high with 2 tsp oil so that it browns slightly, about 6 minutes. Set the zucchini aside and sauté the peppers until soft, about 5 minutes. Drain and rinse the eggplant in a colander and use a cloth to press down to dry them. Then sauté the eggplant in at least two batches until it browns slightly over medium heat with plenty of oil (may use up to 1/4 cup total). Once sautéed, add the garlic and sauté for 1 minute or until fragrant. Then add all of the vegetables back into the pan, along with the tomatoes sauce, spices and salt, and simmer until the eggplant is tender, about 10 minutes.

While it simmers, prepare the yogurt by stirring in crushed garlic (optional) and chop the mint.

Serve with yogurt sauce and mint sprinkled over the top. This recipe is excellent with rice, pilaf, bread, or pita bread. 

Green Thai Curry - made with local ingredients

I would not recommend a lot of chopping unless it were well worth it. For the flavors and the massive leftovers, which can be frozen, you will be pleased. This green curry is made mostly with western ingredients, making it easy to source the ingredients and eat locally. 

Recipe

About 10-12 servings, leftovers can be frozen

This recipe is milder than a true Thai curry. If you would like it spicy, add a couple jalapeños with the bell pepper.

1 1/2 lbs chicken, sliced into small bite sized pieces (omit for vegan recipe)
5 Japanese eggplants, 1 inch slices OR 7 eggplants for vegan
1 green bell pepper, sliced into 1 inch thin strips
4 cloves garlic, crushed
1 lb green beans, 1 inch slices
1 sweet potato, sliced into bite sized pieces OR 2 sweet potatoes for vegan
preferred oil as needed (like grape seed or coconut) for sautéing
2 heaping tbsp Thai green curry paste
2-3 cups chicken stock OR coconut milk or water for vegan
2 14 oz cans coconut milk
2 tbsp gluten free soy sauce
1 large lemon, juice + zest, or more to taste
1 tbsp dried basil OR 1/4 cup fresh minced fresh basil, optional

Directions:

1. Slice the vegetables and chicken. Sauté the bell pepper in a pan with 2 tsp of oil over medium heat for about 5 minutes. Then set pepper aside, and sauté the eggplant in 2-3 batches, adding oil as needed. Add the garlic as the last batch of eggplant is almost done cooking and sauté until cooked.

2. Add all of the vegetables back into the pan, along with the rest of the ingredients. Maintain a low simmer for about 15 minutes, or until the chicken is cooked and green beans and sweet potatoes are al dente.

3. Adjust the seasoning at the end of cooking with more lemon, zest, a pinch of cayenne, curry paste, or salt if needed. Turn the stove off and allow the curry to rest for 10 minutes. Serve with steamed rice.

Hungarian Mushroom Soup

This recipe is inspired by a soup I had for years at Old Wives' Tales in Portland, OR. Mostly, they served healthy and organic foods, and you could find every type of customer in their establishment -- young hipppies, retirees, and families to name a few. They even had a space for kids to play, taking the pressure off parents to keep their children seated for hours. Below is a vegan version of their soup, but if you wish you can substitute cream for coconut cream.

What is it like?

- Rich

- Creamy

- Slightly spicy

- Full of umami flavor

Recipe

10-16 oz white mushrooms, sliced
1 large onion
1/4 cup white wine, optional
3 tbsp clarified butter OR preferred oil (grapeseed or coconut for vegan)
1 tbsp paprika, 1 tbsp dill, 1/8 tsp cayenne, 1/4 tsp salt, 2 tbsp soy sauce
2 cups beef broth OR vegetable broth for vegan
1 cup coconut cream (or less if you prefer it less rich)

Thickener:
1/4 cup glutinous rice flour (or cornstarch) mixed with 1/4 cup broth or more (cold or at room temperature)

Directions:
1. Heat a large pan over medium heat with 1 tbsp oil and sauté the mushrooms in 2-3 batches to avoid overcrowding the pan. Add a drizzle of oil when needed.

2. While the mushrooms cook, sauté the onion in a separate pan over medium heat with 2 tsp clarified butter until they are soft, about 5 minutes. If you prefer, you can turn the heat to medium-high to caramelize the onions. 

3. Add the rest of the ingredients, including the thickener. To make the thickener whisk the rice flour and 1/4 cup (or more) broth together, to eliminate lumps. Whisk thickener into the soup. Bring the soup to a low simmer for about 4 minutes. Then turn the burner off and let it rest for 10 minutes.

4. Serve with toasted bread or croutons and crackers broken over the top.