ARAME
Sweet
Cabbage and Arame
Ingredients:
- ½ medium cabbage, shredded
- 4 cups water brought to a boil with ½ tsp salt
- 2 to 2½ Tbsp oil
- 1 lb tofu, cubed, freshened in water, and drained
- 1/3 cup Emerald Cove® Organic Arame
Seasoning:
- 2 tsp Emperors Kitchen® Organic Johsen Shoyu
- 2 tsp Sweet Cloud® Brown Rice Malt Syrup
- 1/3 cup water
- Pinch of kelp powder
- Prepare seasoning and set aside.
-
Drop cabbage into boiling water and return
to boil for 30 seconds; drain cabbage in colander. Heat
oil in pan and lightly stir fry tofu and arame, add cabbage.
Now add seasoning mixture and bring to a boil. Reduce
heat and simmer until cabbage is soft (10 to 15 minutes).
Prepare sauce, thinning to a pourable consistency
with a little of the seasoning mixture or water. Stir
the sauce into the vegetables just before serving.
Curried
Cabbage and Arame
Ingredients:
- ½ pkg. Emerald Cove® Organic Arame (about
1 cup dry)
- 1 Tbsp Emperor’s Kitchen® Organic Mansan Tamari
or Organic Johsen Shoyu
- 2 Tbsp safflower oil
- 1 medium onion, sliced
- 1 tsp curry powder
- ½ small head cabbage, shredded
- Soak arame in cool water 15 minutes. Remove arame and
carefully pour off ¼ cup liquid; discard the rest.
Saute onion in oil until soft, stir in curry powder and
saute 3 more minutes. Add cabbage and the ¼ cup saved
soaking water. Cover and simmer 2 minutes.
-
Toss in drained arame and tamari or shoyu,
cover and simmer until tender but crisp, about 5 to 8
minutes. Place in bowl or on dish and serve.
KOMBU
Kombu
and Sweet Potatoes
Ingredients:
- 4 cups water
- 2 Tbsp sesame seeds
- 4 medium sweet potatoes, cut in ½" thick rounds
- 4 Tbsp Emperor's Kitchen® Organic Johsen
Shoyu
- 1 6-inch piece Emerald Cove® Kombu, freshened
in water, drained and cut in 1" long strips
- 4 Tbsp (about 1 cup) Sweet Cloud® Brown Rice
Malt Syrup
- Place kombu strips, sweet potatoes, and water in pot
and bring to boil. Reduce heat and simmer, covered for
10 minutes.
-
Stir in rice syrup, cover, and simmer 10
minutes more.
Now add shoyu, cover and continue to simmer
until potatoes are tender (3 to 5 minutes).
Serve hot sprinkled with sesame seeds.
Hearty
Vegetable Bake
Ingredients:
- 1 7-inch piece Emerald Cove® Kombu
- ½ small head cabbage
- 1 onion
- 1 cup water
- 2 carrots
- ½ butternut squash
- 1 Tbsp plus 1 tsp Emperor's Kitchen® Organic Johsen
Shoyu
- Soak kombu for 10 minutes in 1 cup of water, then chop
into one-inch squares. Cut onion and cabbage into wedges,
cube carrots into small pieces and squash into larger
pieces. Place in a baking pan. Add shoyu to kombu soaking
water and pour over vegetables. Cover and bake in a moderate
oven for an hour.
WAKAME
Wakame
Cucumber Salad
A delicious
way to serve wakame, this dish is especially refreshing on
a warm afternoon.
Ingredients:
- 1 cucumber, thinly sliced
- 1 cup Emerald Cove® Wakame
- ½ tsp sea salt
- 2 tsp Emperor's Kitchen® Mikawa Mirin
- 1 tsp water
- 2 tsp Emperor's Kitchen® Organic Johsen Shoyu
- 2 Tbsp Emperor's Kitchen® Organic Brown Rice
Vinegar
- Slice cucumber, sprinkle with salt, toss, gently knead
for 1 minute, and set aside.
-
Soak wakame, drop into boiling water, then
remove, and immediately plunge into cold water. Remove
tough ribs and chop wakame into 1" pieces. Wrap in
clean towel to remove excess moisture. Gently squeeze
excess water from cucumbers and place in bowl with wakame.
Combine remaining ingredients, add to salad
and toss.
For a more elegant presentation, serve on
a bed of lettuce leaves and garnish with paper thin slices
of red radish and a light sprinkle of alfalfa sprouts.
Wakame
Miso Soup
Serves
4 Ingredients:
- 6 cups water or vegetable stock
- 1 medium carrot, sliced diagonally
- 1 6-inch piece Emerald Cove® Wakame
- 2 scallions, thinly sliced on the diagonal
- 3-4 Tbsp Miso Master® Organic Traditional
Barley or Organic Traditional Red miso
- Bring stock to a simmer, add carrots, and cook until
tender (about 10 minutes).
-
Soak wakame in cold water for 10 minutes,
cut away ribs, and slice into 1 inch pieces.
When carrots are tender, add wakame to stock
and simmer for 1 minute. Then add scallions and simmer
another minute. Remove from heat.
Dissolve miso in some of the broth and return
to pot. Allow to steep briefly before serving.
NORI
Stuffed
Nori Cones
Yields
8 Cones
Ingredients:
- 2 sheets toasted Emerald Cove® Nori
- 1 cup cooked brown rice
- ½ cup chopped watercress
- ½ cup grated carrots
- 4 Tbsp toasted sesame seeds
- 1 Tbsp lemon juice
- 1 Tbsp mustard
- Watercress for garnish
- 1 Tbsp Emperor’s Kitchen® Premium Ryujin Umeboshi
Vinegar
- Cut each nori sheet into four quarters and set aside.
-
Place all remaining ingredients, except
watercress, in a bowl and mix together well.
Carefully fold one piece of nori at a time
into a cone shape. A drop of water will stick overlapping
sides together.
Fill each cone with the mix, decorating
the top with watercress, and serve.
Nori Rice
Balls
Yields
8 Rice Balls
Ingredients:
- 4 sheets Emerald Cove® Nori
- 4 cups freshly cooked brown rice
- 4 Emperor’s Kitchen® Organic Ryujin
Umeboshi Plums or about 2 tsp Emperor’s Kitchen® Premium Ryujin Umeboshi Paste
- Toast nori on 1 side, fold, and carefully tear in half,
then tear each half into halves.
-
Moisten your hands in lightly salted water,
then gently but firmly form about ½ the rice into a ball.
Continue until all 8 are finished. Wet your hands as necessary
to prevent sticking, but use as little water as possible.
Press your index finger into the center
of the rice ball and insert ½ umeboshi plum, or about
¼ tsp umeboshi paste ( For variety, you may substitute
minced pickles, deep-fried tofu, or seitan wheat meat,
or your favorite cooked vegetables). Seal the opening.
The outside of the ball may be rubbed lightly with umeboshi
or miso for extra flavor.
Using 2 squares of nori, cover each rice
ball. At first it may look a little ragged; set it down,
wrap the rest, then come back to the first, and gently
pack as you would a snowball.
Umeboshi helps preserve the rice and aids
its digestion. Rice balls keep best if wrapped in waxed
paper, then in paper. Do not wrap in plastic or store
in airtight container.
SUSHI
NORI
Oriental
Cole Slaw
Ingredients:
- 1 large carrot, shredded
- 2 cups shredded Chinese cabbage
- 2 cups bean sprouts
- 1 Tbsp kelp powder
- ¼ tsp cayenne or chili powder
- A handful of parsley, chopped
- A squeeze of lemon
- 2 sheets of Emerald Cove® Sushi Nori
- 2 Tbsp Emperor's Kitchen® Organic Johsen
Shoyu
- 3 Tbsp Emperor's Kitchen® Organic Toasted
Sesame Oil
- In a large bowl, toss carrots, cabbage, and bean sprouts;
add kelp powder and cayenne, mixing thoroughly.
-
Cover vegetables with a plate that fits
down into the bowl and place a weight on top of the plate.
Refrigerate for 6 hours or overnight.
Drain off liquid and toss vegetables with
oil, shoyu, lemon juice, and parsley. Shred nori on top.
Nori and
Spinach Salad
Ingredients:
- 1 lb tofu pressed, drained well, and sliced in ¼"
thick pieces
- 6-8 Tbsp Emperor's Kitchen® Organic Toasted
Sesame Oil
- 3-4 cups water
- 1 lb spinach, washed (cut off tough stems)
- 2 sheets Emerald Cove® Sushi Nori, cut into
strips
- 1 Tbsp lightly toasted sesame seeds
Dressing:
- 1 Tbsp Emperor's Kitchen® Organic Johsen
Shoyu
- 1½ tsp Emperor's Kitchen® Organic Toasted
Sesame Oil
- 1 tsp Sweet Cloud® OrganicBrown Rice Malt
Syrup
- A sprinkle of kelp powder and cayenne
- Blend and set aside the dressing.
-
Heat oil in pan and fry tofu until golden
on both sides. Drain, allow to cool, then cut into thin
strips.
Bring water to a boil. Drop in spinach and
boil until it just turns deep green (30 seconds to 1 minute).
Pat spinach dry. Mix spinach with dressing and tofu.
Sprinkle with nori and sesame seeds, gently
toss together. Serve immediately.
KANTEN
Baked Spiced Pears
in Cider Aspic
Ingredients:
- 2½ to 3½ Tbsp Emerald Cove® Kanten Flakes
- 3 cups water
- 1 cinnamon stick (1 inch long)
- 2 slices fresh ginger root
- 1 cup apple cider (hard cider is fine)
- 1 Tbsp whole cloves
- Juice of ½ lemon
- ¼ cup walnut pieces
- ¼ cup currants or raisins
- 1 tsp slivers of fresh lemon rind
- 1 tsp light tasting vegetable oil
- 4 large fresh pears
- ¼ cup Sweet Cloud® Organic Brown Rice Malt
Syrup
- Combine kanten, cinnamon, and water in a medium saucepan
and allow kanten to soften. Add ginger slices and bring
almost to a boil, stirring occasionally, until kanten
dissolves. Reduce heat to low, add cider and syrup, and
simmer until heated through. Remove pan from heat and
stir in lemon juice, walnuts, currants, and lemon rind;
set aside.
-
Preheat oven to 350 degrees. Halve and core
pears, and arrange halves, peeled side up, in a single
layer in an oiled glass baking dish. Push a few cloves
in each half, then pour on cider aspic to cover. Bake
for 45 minutes, basting once or twice. Let cool, then
cover and refrigerate to set before serving.
Banana
Creme Pie
Ingredients:
- 2 cups almond milk
- ¼ cup maple syrup
- 2 level Tbsp Emerald Cove® Kanten Flakes
- 1½ Tbsp Emperor's Kitchen® Organic Kuzu
- 1/8 tsp Emperor’s Kitchen® “SI”
sea salt
- Prepare your favorite pie crust or follow a recipe
for a single, whole wheat pie crust. Prebake at 375° for
15-20 minutes or until crisp. Allow to cool before filling.
To make pie filling, combine maple syrup, 1¾ cups almond
milk, and sea salt in small saucepan. Sprinkle kanten
flakes over the top and bring to a simmer over medium
heat withour stirring. Simmer 1 minute.
Dissolve kuzu in the remaining almond milk and add to
the pie filling mixture, stirring briskly. Return to a
simmer and cook 1-2 minutes. Remove from heat and mix
in vanilla and, if desired, butter.
Slice 2 bananas and place in prebaked pie shell. Slice
the third banana and fold into pie filling mixture. Pour
mixture into shell, garnish with toasted coconut or slivered
almonds. Chill the pie at least 1-2 hours (or until firm)
before serving.
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