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INGREDIENTS One white onion sliced thin double half moons Two cups cooked whole oats (recipe follows) Four cups spring water One inch piece Kombu One cup of plant milk, preferably oat milk 3/4 tsp. Sea salt 2 tsp. Soy sauce or white miso to taste Scallion slivers or chopped parsley or both for garnish 1/2 tsp. Toasted sesame oil (optional) DIRECTIONS If using oil, warm a 2 qt. stainless steel pot on low flame, add oil. Add the onions, dash of salt, sauté until translucent. Add water and Kombu, bring to a boil, lower the flame to medium. Add the oats, milk, and salt, cook until bubbling. Using a flame diffuser, cook on low for about an hour until creamy. Add seasoning to your taste. Garnish and serve hot. If not using oil, bring water, and Kombu to a boil. Add onions and salt and cook until onions are translucent. Continue to #4.

INGREDIENTS Two carrots sliced large 1/2 chunks One onion large chunk Two stalks of celery cut one-third inch One green zucchini is cut into thick rounds then in half or thirds Two green onions sliced one inch 11/2 cups Broccoli stems & heads 1 Can of unsweetened coconut milk One cup of plant milk or water Two - four cloves' garlic to taste minced One Tbsp. Fresh minced ginger Grated fresh ginger juice to taste One Tbsp. cumin Two - three Tbsp. curry powder 1 tsp. Sea Salt 1 1/2 Tbsp. Toasted sesame oil Soy Sauce to taste at the end of cooking Lots of chopped parsley and cilantro DIRECTIONS In a large sauté pan, warm oil, add onions and garlic, dash salt, cook until beginning to sweat on medium heat. Add carrots, celery, minced ginger, dash more salt, stir gently for a few minutes. Add broccoli, water/plant milk, coconut milk, rest of the sea salt, and spice powders. Cook until the broccoli is bright green, add scallions, parsley, and cilantro. Simmer for a few minutes. Add soy sauce and squeezed ginger juice to taste. Serve over noodles,

INGREDIENTS 2 Medium yams 2 Medium parsnips One-half Buttercup squash 2 Medium sweet potatoes 1 tsp. Sea salt 1/4 cup Un bromated white flour 1/4 cup water 1/4 cup of plant milk 1/2 tsp. cinnamon 1/4 cup toasted pumpkin seeds Neutral tastes good oil, e.g., olive, walnut, Light sesame - Total about one Tbsp. DIRECTIONS Preheat oven to four hundred degrees. Wash hard vegetables well, cut the buttercup squash in half or bake it whole for ease of cutting. Use the other half for future use. Peel the parsnips if needed, place in a covered baking dish. Bake the rest of the vegetables until soft through. Allow them to cool. Scoop out the flesh into individual bowls. Mix water and flour to a smooth slurry. Divide one-fourth each - salt, plant milk, and slurry to each of the individual bowls. Mash until creamy, add one-fourth tsp. each of cinnamon to yams and sweets. Add a dash of oil to each mixture (Optional) Oil the bottom and sides of a spring foam pan. Layer each mixture one by one smoothing out as you go. Cover the pan with tin foil. Bake at 350 degrees for about 20 minutes. You can broil it at the end for a nice top or add toasted crushed pumpkin seeds. Use a sharp wet knife to slice. Baked Butternut Squash Baked Yams

For many years, my family has adored my Christmas recipes. Here is one thing I'd like to share with you. Apple Pomegranate Tarte Strawberry Lemon Cream Pie

1 Bunch of watercress ¼ tsp. Sea salt 2 Sheets nori (sea vegetable) Sushi mat Wash the watercress. Toast nori lightly, waving back and forth over a flame. Bring a pot of salted water to a boil. Drop one-half watercress into the water, boil for a one-half minute. Repeat the rest of the watercress. Drain the greens, gently squeeze excess moisture out. Lay on a towel to absorb more residual moisture. Place a nori sheet on a sushi mat. Lay a roll of watercress across the length of the nori and the bottom of on the edge. Use the mat as a guide and roll the nori up over the watercress, nice and tight, until the last edge of the nori. Squeeze the mat tight, set aside to set. With a sharp knife, start to cut from the center of the roll. Measure each cut roll next to the last one to keep size even. Place them on a pretty plate, serve freshly made.

Thanksgiving Veggie Way For years, I have been making seitan a substitute for the all-famous central figure of Thanksgiving - the endearing Mr. Turkey. Seitan is a wheat gluten protein made from whole wheat flour. I grind mine from organic whole Hard Red Spring Wheat ordered from Great River Organic Milling Company. Many cultures throughout the world commonly use seitan or “wheat meat” in place of meat. Every year, I try to hone this dish to its best potential, always learning more ways to improve it, as it can be very time-consuming. The goal in making seitan is to remove the bran and starch, leaving only the gluten, which forms a dough to be used in many ways. Recipe Four cups sifted whole wheat flour Two cups of gluten flour Four cups spring water 1 tsp. Sea salt 1-inch piece of Kombu Sea kelp Soy Sauce to taste Since I am using freshly ground grain, the flour has more bran than might be store-bought. I sift the flour first to remove most of the bran and save it for another use. Preparation Combine the already sifted flour, salt, and water in a large mixing bowl. Knead the dough for about fifty strokes. Cover the bowl with a damp cotton towel and let the dough rest for about 30 minutes to allow the gluten to develop. Pour water to cover the dough at least 2 inches more, then knead again in the bowl, allowing the starch to be released, turning the water to a pale creamy color, like a thin milky consistency. The goal is to retain as much of the starch in the bowl, to use it as a thickening agent. Finally, scoop up a handful of dough and rinse it under running water. Set aside each rinsed gluten piece in a strainer to drain. Repeat the process. There are two ways to continue cooking gluten. First: Fill a large pot ½ to ¾ of water, leaving room for the gluten. Add Kombu, bring to a boil, slice the gluten to your preferred shape add each of the gluten pieces, Allow the gluten to boil, lower the flame. Cook for about 50 minutes; add soy sauce, simmer gently for 45 minutes. Optional, add bay leaves or herbs for flavoring. Second: Lay the gluten flat, pat dry, break, or cut into 2-inch pieces. Prepare a pot to deep fry, e.g., cast iron. Using a superior quality high heat oil, fill the pot about four inches with the oil. Bring the oil to a temperature on a medium-high flame, drop a kernel of grain to see if it sizzles, the oil is ready. Carefully lower the gluten pieces into the oil. Fry until golden brown on each side, puff up, and float. Rinse if you want to remove some of the oil. Allow it to drain and cool. It is effortless to slice thin, resembling a sliced turkey, plus there is a crispy edge from frying. To just boil without frying, it is difficult to get a desired exact slice; thus, the advantage of frying. Wheat gluten cutlets simmering in broth.

INGREDIENTS 3 Ears of organic corn or frozen corn Two cups of whole wheat flour 1/2 tsp sea salt Fifteen scallions (white part only) 1/3 cup miso (Mugi) 2-3 Tbsp. water 4 Tbsp. Toasted sesame oil METHOD Take off corn husks, then scrape off kernels with a knife, then scrape the blade up the side of corn getting the juice off the cob. Grind the kernels in a Suribachi or blender. Add flour and 1/2 tsp. sea salt, mix and knead into a stiff dough of earlobe consistency. Roll into one-fourth inch thick, 4" diameter tortillas. Heat frying pan, add sesame oil and fry tortillas over a medium flame until each side is golden brown. Keep warm in a covered dish in the oven. Cut white scallions 2" long into matchsticks and soak in icy water until scallions are cold and crispy. Drain off the water. Heat a pan on low heat, add 4 Tbsp. sesame oil and miso, sauté until a fragrant smell is given off. Add water to soften. Around the edge of a big plate arrange the tortillas and put scallions in the center. Serve miso to each person in small bowls. Each person should put one tortilla on their plate, add scallions and miso, and roll it up. These are good in the summer or also served with the Pinto Bean Recipe. Suggested garnishes (choose a few): Chopped fresh cilantro, spicy sauce or Salsa or Pico de Gallo, strips of avocado or Guacamole.

Ingredients Three cups of cooked long-grain rice Two cups of soy or almond milk ¼ cup sweetener (maple) One cup of raisins 1 3-inch stick cinnamon 1 tsp vanilla ½ tsp nutmeg 1 tsp cinnamon ¼ tsp sea salt Preparation Cook all ingredients on a low flame for about 45 minutes until the raisins are plump and the pudding creamy. Allow it to cool and keep in a glass container with a lid in the fridge, warm-up or serve cold depending on the season. Pour a little plant milk on top with a sprinkle of cinnamon. Another way to cook rice pudding would be to cook the raisins covered in water until softened. Mix all the ingredients with the raisins in a baking dish, cover with foil and bake for 45 minutes to an hour at 350 degrees.

Ingredients 2 Whole organic pears w/ stems Ripe Bosc, Anjou, or Bartlett One cup of apple or pear juice 1 Tbsp Kuzu or starch plus 2 Tbsp water or juice to mix 1 Tbsp Maple or Rice syrup A couple of grains of sea salt Preparation There are lots of ways to cut out the core of a pear. It is a matter of digging out the part you don’t want to eat. One of my favorite chefs for creatively accurate cooking information is Alton Brown, he directs us to use a flat drill. I found this to be a little violent for the defenseless pear. Cut out the bottom of each pear with a paring knife. Using an apple core or Bird’s Beak paring knife is effortless to carve out the core. Just make sure you only go halfway up to keep the whole pear intact. Place the pears in a small saucepan close together, so they stand straight up. Add the juice, syrup, and salt. Bring to a near boil, cover, and lower the flame to a simmer. Mix the kudzu with 2 Tbsp liquid. Cook the pears until they are tender. Gently stir in the kudzu mixture around the pears. Spoon the sauce over the pears for a few minutes, allowing the sauce to thicken around the pears. To remove the pears from the pan, lift them with a small flat spatula, holding the stem without pulling it out—place in a lovely dessert dish.

Ingredients Two cups of Soy Milk (Eden Soy Original for best taste) 1/4 cup maple or rice syrup Un bromated white flour Water for mixing flour One tsp Vanilla A pinch of sea salt Ingredients Sift the flour. Bring milk and salt in a saucepan to a near boil. Lower the flame to a simmer. Mix the water and flour to a liquid starch with no lumps. While stirring with a whisk, pour in the flour mixture. Allow simmering for at least five minutes, making sure the flour is now fully cooked. Add vanilla and syrup. Cover to keep from an unwanted skin layer developing on top. It is served warmly over many desserts as a sauce. It can also become chilled as a pudding or in layers such as Tiramisu. Pineapple Upside Down Cake with Vanilla Sauce

Ingredients One ½ cups Fresh Organic Strawberries 1 tsp Maple syrup A pinch of salt Preparation Wash strawberries removing stem tops Slice evenly thin, place them in a bowl Add salt and syrup, gently mix, making sure the syrup is coating all the berries. Cover and refrigerate until serving. The berries will keep looking fresh and beautiful for a day. Any more than that, you will need to simmer them for optimal visual use.

Ingredients Two cups dry French Lentils Four cups of water to start Add more water to cooking 1 tsp sea salt 1-2 Whole Bay Leaves One inch piece of Kombu ½ tsp Soy Sauce Preparation Wash lentils in a bowl, using your hands to rinse over with running water. After washing, keep the last rinse of water and beans in the bowl. Lift the beans into a 2- quart saucepan, ensuring no stones or grit get into the pot. Add four cups of water. Soak the beans for about two hours or overnight. Lentils don’t require prolonged soaking. When ready to cook, add the Kombu. Bring to a boil, remove any foam on the top with a stainless-steel flat strainer. Add water as needed as the level on top lowers to the top level of the lentils. Lower the flame, and simmer until lentils are soft. Once soft, add sea salt, cook for an additional twenty -30 minutes. Add soy sauce at the end for seasoning. When cool, the beans will thicken due to the starch in them. Add water and seasoning to desired bean or soup consistency.