Articles with 'shoyu'


Creamy Hummus

 

 

Hummus8

  • 1 cup dried chickpeas (garbanzo beans)
  • 4 cups water
  • 2 inches kelp
  • 1 & 1/2 tsp. sea salt
  • 3 heaping tbsp. sesame tahini
  • 1/3 cup olive oil
  • 1/2 tsp. cumin
  • 2 shakes of coriander
  • 3 garlic cloves, peeled
  • 1/8 tsp. freshly ground black pepper
  • Juice of 1 lemon
  • Smoked Paprika

Soak chickpeas in water for 8-10 hours or overnight.  Discard soaking water.  Bring chickpeas plus 4 cups fresh water to a boil. Discard the foam that rises to the top. Add kelp, cover and lower the heat to simmer. Cook 1 hour. Add 1 tsp. sea salt and continue cooking 35-40 minutes or until chickpeas are soft. Drain chickpeas, but reserve 1/2 cup of the cooking water. In a food processor combine cooked chickpeas, kelp, sesame tahini, olive oil, cumin, coriander, garlic, 1/2 tsp. sea salt, black pepper and lemon juice. Puree until smooth and creamy. Add chickpea water and puree again to achieve a lighter hummus consistency. Top with a light dusting of smoked paprika for some extra zing!

(5 votes, average: 4.00 out of 5)
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Kelp with Sweet Vegetables

 

  • 3 inch piece of kelp, soaked and sliced thin
  • 1 onion, cut into thin crescents
  • 2 cups of squash, cut into 1 inch thick pieces
  • 1 parsnip, cut into 1/2 inch diagonals
  • 1/2 cup water
  • Shoyu or Tamari (wheat-free soy sauce)
  • Parsley, minced

Place kelp at the bottom of a frying pan. Lay onion, squash and parsnip on top and add water. Bring to a boil and cover. Lower the heat to medium/low and cook 20-25 minutes (add more water if needed). Drizzle with shoyu and continue cooking until all the liquid has been absorbed (5-7 minutes).  Garnish with fresh parsley.

(6 votes, average: 4.00 out of 5)
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Soba Noodles with Tangy Tahini Dressing

 

Tahini11

  • 1 eight ounce package soba or udon noodles
  • 8 oz chicken or firm tofu, diced into 1 inch pieces (seasoned with sea salt, cayenne and black pepper)
  • 2-3 tbsp. coconut oil or peanut oil
  • 4 heaping tbsp. tahini (ground sesame seeds)
  • 2-3 tbsp. maple syrup or honey
  • Juice of 1 lemon
  • ¼ cup shoyu or wheat-free tamari
  • 1-2 dashes cayenne pepper
  • 1½-2 inches ginger, peeled and chopped
  • 1-2 garlic cloves, peeled and diced
  • 2/3 cup water
  • 2 scallions, minced
  • 1 sheet of nori, sliced thin for garnish
  • Bell pepper, seeded and diced for garnish

Drop soba noodles into boiling water and cook 7-10 minutes.  While noodles cook, sauté chicken or tofu 2-3 minutes on each or until lightly browned.  In a food processor combine tahini, maple syrup, lemon juice, shoyu, cayenne pepper, ginger and garlic. Puree until smooth and creamy.  Slowly add water to the food processor and puree again until you reach desired consistency (more water creates a thinner sauce).  Drain soba noodles and combine with tangy tahini sauce, diced chicken and scallions.  Garnish with shredded nori and diced bell pepper.  Yield: 4-6 servings.

(4 votes, average: 4.75 out of 5)
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Maple Roasted Duck

 

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  • 1 naturally raised duck (5-7 pounds)
  • ¼ cup maple syrup
  • 2 tbsp. shoyu or natural soy sauce
  • 2 tbsp. lemon juice and 1 tsp. Zest
  1. Preheat oven to 300-315°.
  2. Score the duck skin on both breast side and back of duck, but do not cut into the flesh. Poke the skin with a knife all over to help release the fat while it cooks.
  3. Season the duck with sea salt and freshly ground black pepper.
  4. Place the duck, breast side down, into a roasting pan for one hour.
  5. After the first hour, carefully flip the duck over and roast another hour.
  6. After the second hour flip the duck back over and roast one hour.  Remember to prick the duck with a knife to help release the fat onto the skin.
  7. On the final hour, flip the duck breast side up, and baste with Maple Dressing, every 15 minutes until brown and crispy. The full amount of time should be about approximately 4 hours. It may seem like a long process, but the results are absolutely delicious!

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(1 votes, average: 5.00 out of 5)
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Grilled Terriyaki Salmon

 
  • 1 pound wild salmon
  • 1/4 cup shoyu
  • 1 tbsp. maple syrup
  • 2 tbsp. apple cider vinger
  • 2 garlic cloves, peeled and minced
  • 1 tbsp. ginger, peeled and minced
  • 1/3 cup water
  • 2-3 scallions, minced

Place salmon in a flat container or baking dish. Mix shoyu, maple syrup, vinegar, garlic, ginger and water, and pour over salmon.  Marinate for 25-35 minutes or overnight.  The longer you marinate, the stronger the flavor infuses into the fish. Brush your grill with oil. Place salmon on the grill for 3-4 minutes per side (depending on thickness). Serve with grilled vegetables.  Serves four.

(1 votes, average: 5.00 out of 5)
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Roasted Duck & Marinated Chinese Cabbage Salad with Lemon Sesame Dressing

 

  • Sea salt
  • Freshly ground black pepper
  • 1 head Chinese cabbage, shredded
  • 2 carrots, grated or cut into thin matchsticks
  • 2 to 3 scallions, minced
  • 4 tablespoons toasted sesame oil
  • Juice of 1 lemon, plus zest
  • 1 tablespoon ginger juice (grate fresh ginger and squeeze out juice)
  • 1 duck breast, maple roasted (see Maple Roasted Duck Recipe), or 1 leg duck confit (can purchase at a gourmet market)
  1. Combine Chinese cabbage, carrots, and scallions in a large bowl.
  2. In a small bowl, whisk toasted sesame oil, lemon plus zest, ginger juice, and a couple of pinches of sea salt.
  3. Toss salad with dressing and marinate 30 minutes.
  4. Cut duck breast into ¼-inch slices and add to the salad.

MAPLE ROASTED DUCK

  • 1 naturally raised duck (5-7 pounds)
  • ¼ cup maple syrup
  • 2 tbsp. shoyu or natural soy sauce
  • 2 tbsp. lemon juice and 1 tsp. Zest
  1. Preheat oven to 300-315°.
  2. Score the duck skin on both breast side and back of duck, but do not cut into the flesh. Poke the skin with a knife all over to help release the fat while it cooks.
  3. Season the duck with sea salt and freshly ground black pepper.
  4. Place the duck, breast side down, into a roasting pan for one hour.
  5. After the first hour, carefully flip the duck over and roast another hour.
  6. After the second hour flip the duck back over and roast one hour.  Remember to prick the duck with a knife to help release the fat onto the skin.
  7. On the final hour, flip the duck breast side up, and baste with Maple Dressing, every 15 minutes until brown and crispy. The full amount of time should be about approximately 4 hours. It may seem like a long process, but the results are absolutely delicious!

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(3 votes, average: 4.33 out of 5)
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Crispy Cod and Vegetable Noodle Soup

 

  • 4 cups fish stock or water
  • 2 inches kombu, soaked and sliced thin
  • 1 tbsp. ginger, peeled and cut into matchsticks
  • 3 to 4 tablespoons shoyu
  • 2 tbsp. mirin, rice cooking wine
  • 3 to 4 shitake mushroom, stems removed and sliced thin
  • 1 carrot, matchsticks
  • 8 ounces black cod, diced into 1 to 2 ounce pieces
  • ¼ cup all purpose flour
  • Sea salt
  • Peanut oil (or other oil)
  • ½ pakage (8-ounce) soba noodles, cooked
  • 2 scallions, minced

Bring stock, kombu, ginger, shoyu and mirin to a boil.  Reduce heat to medium and add shitake mushrooms and carrots.  Season the flour with salt and coat the cod.  Heat peanut oil in a frying pan on medium high heat.  Add cod and cook until lightly browned on both sides.  Place a portion of cooked soba noodles into the bottom of a soup bowl and cover with vegetables and broth. Top with crispy cod. Garnish with scallions.

(4 votes, average: 3.75 out of 5)
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Arame with Sweet Vegetables

 

  • 1 leek, cleaned and sliced thin (use both white and green)
  • 1/4 cup dried arame, soaked
  • 1 red pepper, seeded and sliced thin
  • 1/4 cup water
  • 2 tsp. shoyu
  • 1-2 tsp. toasted sesame oil
  • 1 tsp. sesame seeds

Discard arame soaking water (or use in your house plants). Lay leek and arame in a frying pan.  Add 1/4 cup water and cook on medium heat 10-12 minutes. Add slices of red pepper. Lightly sprinkle with shoyu and sesame oil and continue cooking 3-5 minutes.  Toss with sesame seeds. Yield: 4 serving.

(6 votes, average: 3.50 out of 5)
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Hiziki with Sweet Summer Vegetables

 
  • 1/4 cup hiziki, dried
  • 2 tsp. toasted sesame oil
  • 1 onion, peeled and cut into thin half moons
  • 1/3 cup water
  • 1 1/2 tbsp. shoyu
  • 1 red pepper, deseeded and sliced thin
  • 1 ear of fresh corn, kernels removed from the cob

Cover hiziiki with water and soak 15 minutes.  Heat sesame oil on medium heat and saute onion for 2-3 minutes.  Drain hiziki from soaking water and add hiziki to the pan.  Add 1/3 cup fresh water plus shoyu to the pan.  Cover and cook 7-10 minutes.  Add red pepper and corn and continue cooking 7-10 minutes or until most of the liquid in the pan evaporates.

(1 votes, average: 3.00 out of 5)
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Cooling Cukes and Sea Veggies

 
  • 1/2 cup wakame, soaked
  • 1 cup water
  • 2-3 cucumbers
  • 1 red pepper
  • 2 scallions, minced
  • 2 tbsp. shoyu
  • 3 tbsp. rice vinegar
  • 2 tsp. sesame oil
  • 1 tsp. maple syrup

Bring water to a boil, add wakame and cook for 5 minutes.  While wakame is cooking, deseed cucumbers and red pepper and slice thin.  Add cukes, peppers, scallions, and cooked wakame to a mixing bowl and toss with vinegar, sesame oil, shoyu, and maple syrup.

(1 votes, average: 5.00 out of 5)
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