Green Jade Soup

4 dried shiitake mushrooms, rinsed and drained 1 c. boiling water 6 c. vegetable stock 1-1/2 T. grated or finely chopped ginger 1-1/2 c. thinly sliced carrots, rounds and half rounds if the carrot is large 1-1/2 c. thinly sliced leeks or shallots or onions or a combination 2 c. chopped Chinese cabbage, bok choy, […]

Roasted Carrots with Mustard Butter Sauce

1 pound baby carrots (about 2 bunches), peeled (optional), green stems trimmed to 1/2 inch, and wispy carrot tips remove 2 tsp. olive oil Kosher salt Freshly ground black pepper 1 T. unsalted butter 2 tsp. coarse-grained mustard 1 T. coarsely chopped fresh herbs, such as dill, flat-leaf parsley, chives, chervil, or tarragon (or 1/3 […]

Fruited Rice Pilaf

1 cup long-grain brown rice 1/2 tsp. salt 2 cups vegetable stock 2 T. butter 1/4 cup cashews 1/4 cup each raisins and coarsely chopped dried apricots and pitted dates In a 2-quart pan, combine rice, salt, and vegetable stock. Cover and bring to a boil over high heat. Reduce heat to low and simmer […]

Tomato Bisque, easy

4 T. unsalted butter 1 medium onion, finely chopped 1 medium carrot, finely chopped 1 celery rib, finely chopped 2 (or more to taste) garlic cloves, finely chopped 3 T. all-purpose flour 4 cup chicken stock or canned low-sodium broth OR vegetable broth Two 14 1/2-ounce cans diced fire-roasted tomatoes, drained 3 T. tomato paste […]

Tofu and Sweet Potato Patties

1 box firm or extra-firm tofu (12.5 ounces) 2 medium sweet potatoes, baked (350 degrees for an hour) or boiled, keep whole with skins on 4 or more cloves garlic, minced 2 tsp. fresh rosemary, chopped OR 2/3 tsp. dried crushed rosemary 3 green onions, green parts only 1 T. or more of finely chopped […]

Quinoa Salad with sweet potatoes and apples

1/2 cup extra-virgin olive oil 1 1/2 cups quinoa Salt 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice Freshly ground pepper 1/4 cup apple cider vinegar 1/2 to 1 tsp. (or to taste) agave 2 large Granny Smith apples, cut into 1/2-inch dice 1/2 medium red onion, thinly sliced 8 packed cups […]

Spinach Appetizer

2 T. butter 3 eggs 1 cup milk 1 cup all-purpose flour 1 tsp. baking powder 1 tsp. salt 2 packages (10 oz. each) frozen chopped spinach, thawed and well drained 4 cups (16 oz.) shredded Monterey Jack cheese 1/2 diced red bell pepper Optional: Substitute 1 or 2 cups of jalapeno Jack cheese for […]

Artichoke Nibbles

2 jars (6 oz. each) marinated artichoke hearts 1 small onion, finely chopped 2 to 3 cloves of garlic, minced or mashed 4 eggs 1/4 cup fine dry bread crumbs or panko 1/4 tsp. salt 1/8 tsp. each pepper, oregano leaves, and liquid hot pepper seasoning* 1/2 lb.sharp Cheddar cheese, shredded (about 2 cups) 2 […]

Roasted Garbanzo Beans (Chickpeas)

One 15-ounce can garbanzo beans Salt Curry or spices of your choice Preheat over to 400 degrees. Drain chickpeas and pat dry.  Drizzle with olive oil and spices.  Place on cookie sheet or 9×13 inch baking pan. Bake for 20 minutes then toss and bake for another 20 minute. Let cool and place in airtight […]

Stir-fried Wing Beans

I tried my first wing beans on my recent trip to Beijing. I was hooked. I had always seen them in Honolulu Chinatown, but was not sure how best to prepare them. I love their crispness . . . nom, nom, nom. 1 bag of Wing Beans (Sorry I forgot to make note of the […]