Beyond Vegan Miso Soup

Soul Kitchen/ Beyond Vegan/ Miso Soup

Ingredients: Added in order 
(Helps asparagus and other items at bottom of the pot to on top of the bowl, one pot per bowl )

In the pot:

Gluten Free Red Miso = 1 T. organic into boiling water.

Brussel sprouts = 6
Asparagus = 5
Seaweed (optional) = 1/2  cup, Fettuccine size, fresh in water @ Asian stores in bucket.
Oyster mushrooms, fresh = 1/2 cup
Red Chard = one leaf, with or without center stalk, halved and sliced into 1 in cuts  across the width.

In the another pot:
Buckwheat Soba noodles = 1/2 a paper wrapped roll. 
noodles into bottom of bowl then all of the cooked above. 
*Substitute = brown  rice pasta (this is gluten free)

In the bowl:
(noodles and pot in first)

Mong bean sprouts = 1/2 to 1 cup @ Asian stores.         

Spring onions Fresh = 1 cut across the width sprinkled across the top.
Jalapeno pepper = 7 slices, cut across the width into rounds soaked in rice vinegar 4.3 % (without sugar) in fridge.
Dried Thai Cabbage in center = 2 T (photo above right top)
Hoisin Sauce, Vegetarian = 1/2 T in center. (They make a gluten free, if you can find it.)
Lime, fresh = 1/2, quartered and hand squeezed across top.
Chili sauce (with the roster on it) = 1/4 tsp, start in center drip in spirals toward edge.


Eating tip: Resist stirring and turning the soup over in the bowl
Take the spoon and taste a few spoon fulls of the broth off the top, then use your chop sticks an dig/ pick out the ingredients to taste their surrounding influences as you alternate to spoon fulls of broth.

Eating tip: Drip Hoisin sauce onto occasional picked out choice.

Namaste

Añjali Mudrā

Maharishi Déjà Vu

Sweet Red and Spicy Black Quinoa Balls

Soul Kitchen/ Beyond Vegan/  Sweet & Spicy Quinoa Balls

Gluten free/ Vegan/ no oil/ no added salt or sugar/

Inspiration = Chinese herb medicine balls/ Whole Foods Market

Preparation time 3 hours

Ingredients:

Sweet Red Quinoa Balls

1 cup red quinoa
1 cup wild rice
Sweet potato, large 2 to 3 lbs
2 spring onions
1 T  chia seeds
1 T caraway seeds
1 tsp sage
1/2 tsp black pepper
1 T gluten free tamari
1 cup dried cranberries (apple juice infused) *Substitute = white raisins

Spicy Black Quinoa Balls

1 cup black quinoa
1 cup wild rice
Sweet potato, large 2 to 3 lbs
beets 3/4 to 1 cup
2 spring onions (chopped fine)
1 T  chia seeds
1 T caraway seeds
1 tsp sage
1/2 tsp black pepper
1/4 tsp dried Thai pepper powder *Substitute = Cayenne pepper powder
1 T gluten free tamari
1 cup dried cherries (apple juice infused) *Substitute = dark raisins

Note: make them in separate bowls.

Cook wild rice 45 to 50 minutes (boil and turn down  to low) until it pops open. 1 cup rice to 2 cups water. Put in colander or strainer drip dry at least 10 minutes. NOTE: if making both recipes make you can the wild rice together after draining separate into two batches.

Cook red quinoa & black quinoa (separately cooked)
20 minutes (boil and turn down  to low)  1 cup quinoa to 2 cups water. Put in colander or strainer drip dry at least 10 minutes.

Peal and steam sweet potatoes and beets. If you have a 2 level steamer cook the beets in the bottom and sweet potatoes on the top. If not you may need to do them separate if doing both recipes
cut the whole pealed sweet potato into 3/4 inch rounds steam 1 hour, DO NOT mash before adding to other ingredients.

Peal beets cut into quarters then slice into 1/4 in. slices steam 1 1/2 hour. Mash beets with potato masher BEFORE adding to other ingredients.

Put the quinoa in a bowl then the un-mashed sweet potatoes, (mashed beets, black quinoa only), spices, except tamari, chopped spring onions and cranberries or cherries save them for later.

Add wild rice then tamari on top of the other ingredients. Mix thoroughly by hand (spatula) shape in bowl so it looks like a round of pizza dough. Put into refrigerator till cool.

After cooling add chopped spring onions and cranberries or cherries. mix thoroughly by hand (spatula), shape in bowl so it looks like a round of pizza dough. Put into refrigerator about 10 minutes.

After cooling shape into 1 1/4 inch balls. Note: put in refrigerator over night uncovered to dry the outside of the balls so they fell less sticky.

Hint: always work with the sweet food first then the spicy.

Namaste

Añjali Mudrā

Maharishi Déjà Vu