Tag Archive: tamari


Roasted Squash and Kale Salad

squash-kale-salad Recipe
Photo by Quentin Bacon

Ingredients

  • 1 butternut squash
  • 2 tablespoons olive oil
  • 3 tablespoons agave
  • 1/2 teaspoon salt
  • 1/3 teaspoon pepper
  • 1 pound kale, thinly sliced
  • 1 cucumber, peeled and julienned
  • 1/4 cup thinly sliced red onion
  • 2 teaspoons low-sodium tamari
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sesame oil
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons fresh ginger
  • 1 tablespoon water

Directions:

Preheat oven to 400°. Peel, seed, and cut butternut squash into 1-inch chunks. Toss with olive oil,  salt, and pepper; bake for 25 minutes. Remove from oven; cool. Toss with kale, cucumber, and red onion. In a blender, purée low-sodium tamari, fresh lime juice, sesame oil, agave, creamy peanut butter, fresh ginger, and water. Drizzle salad with dressing; serve.

Baby Bok Choy with Chinese Mushrooms

Yield: Serves
Time:  23 Minutes
8 Ingredient RecipeVegan Vegetarian Dish

Ingredients:
  • 8 Fresh Shiitake mushrooms
  • 1 cup low-sodium vegetable broth
  • 1 tsp. low-sodium tamari
  • 1 Tbs. olive oil
  • 1 lb. baby bok choy (about 4 bunches), halved
  • 1 clove garlic, minced (about 1 tsp.)
  • 1 tsp. agave
  • 1 medium red bell pepper, cut into 1-inch dice (about 1 cup)

Directions:

Combine mushrooms and broth in pot, and bring to a boil. Remove from heat, cooking 10 minutes. Drain, reserving soaking liquid. Add tamari to soaking liquid, and set aside.

Remove mushroom stems. Cut caps into 1/4-inch slices.

Heat oil in large skillet over medium-high heat. Add bok choy, cut side down, and cook 1 minute. Add reserved mushroom liquid, mushrooms, garlic and agave, and cover. Simmer 5 minutes. Sprinkle bell pepper on top, and cook 5 minutes more, or until bok choy and peppers are tender. Remove lid, increase heat to high, and cook 2 to 3 minutes more, or until all liquid has evaporated. Serve hot.

Note:

Shiitakes, have an intense, slightly smoky flavor that’s especially good in soups and stir-fries.
Be sure to rinse well before soaking to remove any grit.

Nutritional Information

  • Calories: 83
  • Protein: 3 g
  • Total Fat: 4 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 12 g
  • Sodium: 216 mg
  • Fiber: 3 g
  • Sugar: 4 g

Mint Tahini Pineapple Kale Tofu Wrap

Brought to us by

tahini pineapple wrap9 480 Mint Tahini Pineapple Kale Tofu Wrap

Bogged down by the heavy flavors of winter, I looked to spring and sunshine for some inspiration.
That inspiration came to me in the form of a plump, yellow, juicy pineapple with a feathered green stem and fragrant aroma.
I added some mint, tahini and tamari maple flavors to this creation.
My Mint Tahini Pineapple Kale Tofu Wrap is magical and oh so delicious.
Grab a pineapple and shower your lunchtime with sunshine.

tahini pineapple wrap2 Mint Tahini Pineapple Kale Tofu Wrap

pineapple mint tahini tofu kale hummus

tahini pineapple wrap4 Mint Tahini Pineapple Kale Tofu Wrap

pineaple mint with tahini dressing

Mint Tahini Pineapple Kale Tofu Wrap
makes one, vegan

Ingredients:
3-5 Salt and Pepper Tofu triangles (with a splash of maple syrup and tamari added in)
1 tortilla wrap
2 Tbsp hummus (any variety – I used a spicy chipotle flavor)
2 Tbsp red onion, chopped
2 Tbsp chopped fresh pineapple
1/4 cup kale, shredded
mint tahini dressing:
2 Tbsp tahini
3 Tbsp pineapple juice
1 tsp chopped mint

Directions:

1. First prepare your tofu triangles. Set aside.
2. Prep your pineapple and mix your tahini dressing. Toss pineapple in the tahini dressing.
3. Warm your wrap. Spread hummus on warmed wrap. Add tofu, kale, onion and pineapple.
4. Close wrap, slice, serve!

Ingredients:
1/3 cup organic tamari
3 tablespoons organic agave
2 tablespoons mirin
2 tablespoons fresh organic ginger, minced
3 cloves organic garlic, minced
1/2 teaspoon white pepper
2-3 lbs free-range organic chicken breasts, cut into strips
Bamboo skewers

Marinating Meat:  Mix together tamari, agave, mirin, ginger, garlic and white pepper in a small dish. Add chicken breast pieces marinating for four hours. You can also marinate it overnight if you have the time.

Directions:   Soak the bamboo skewers in water for 10 minutes. Heat grill to 400 º F  on medium-high. Skewer chicken. Place skewers on grill and cook for 2 minutes. Flip skewers and baste with leftover marinade, grilling for 1-2 minutes more. Flip and continue until chicken is cooked through and chicken juice runs clear. Cooking time should be 6-8 minutes, but will depend on the thickness of your chicken pieces. Remove chicken from grill and allow to rest before serving.

These grilled skewers go great with pineapple and grilled vegetables. Makes a delicious lunch or dinner. Our families favorite is the chicken served with rice pilaf, grilled veggies & fresh pineapple.  The kids love it and adults too.  Makes a perfect meal for all to enjoy.

Yield: Serves 4
Time: 45 Minutes
Coconut Ginger Soup with Tofu, Agave & Cilantro 

Naturally Vegan & Vegetarian
(13 Item Recipe)

Ingredients:
4 cups organic vegetable broth (home made is the best)
2 cloves garlic, chopped
2 organic chiles, seeded, chopped fine
2 inch organic ginger, peeled and sliced thin
1/2 cup organic lemon juice
2 teaspoons organic agave  (I use organic light agave madhava brand – 23.5 oz large bottle under $4)
1 1/2 cups light coconut milk
2 cups sliced organic mushrooms
1/2 red bell pepper, cut into thin slices
1 1/2 cups extra firm organic tofu, cut into 1/2-inch dices
2 tablespoons organic tamari
1/4 Cup organic cilantro, fresh, chopped
1/4 cup organic bean sprouts, to top soup with
sea salt and freshly ground black pepper to taste

Directions: 
In a pan, combine the broth, garlic, chiles, ginger, 1/4 cup of  lemon juice bringing to a boil. Reduce heat and simmer for 10 minutes. Stir in tofu, agave, coconut milk, mushrooms, bell peppers, tamari and remaining lemon juice. Cook 15 additional minutes on a low to medium simmer.  Top with fresh cilantro, bean sprouts and sea salt and pepper to taste.

Sweet Organic Kale Chips

SNACK: Quick & Nutritious

(6 Item Recipe)
SWEET ORGANIC KALE CHIPS
(Vegan Vegetarian version)

Yields: 1-2 Batches   (Varies based on size of kale bunch as well as size baking sheet or oven safe dish.  Some can fit all the kale in one batch with a large enough baking dish, where others may have 2 batches)

Baking Time: 8 -10 Minutes

INGREDIENTS NEEDED:
1 Bunch Organic Kale
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Agave Nectar
1 Teaspoon Organic Garlic Powder
1 Tablespoon Organic Low Sodium Tamari
Sea Salt, Spike or Herbamare to taste

Directions:
Preheat oven to 350 degrees.  Wash and pat dry your kale and set aside.  In a small bowl combine Extra Virgin Olive Oil, Agave Nectar, Garlic Powder, Tamari and seasoning choice (sea salt, herbamare, or spike). Whisk together mixing evenly.  You can chop your kale into nice size pieces, or break them into pieces with your hands.  Put your kale into bowl and toss with dressing mixture.  Spread your kale out on a baking pan or oven safe dish. Space kale evenly in one layer.  Bake kale for 8-10 minutes.  Cool for 3-5 minutes before eating.  Makes a great snack for on the go lifestyles.  These simple under 10 minute snacks are packed with nutrients to fuel you through your day. Depending on the size of baking pan and bushiness of kale your yield can be 1 or 2 batches.  When I make these I usually have 2 trays to cook.  You can experiment with different spices to make different flavor profiles depending on what you have on hand. You can also experiment with fresh herbs in the mixture to add more dimension.  Enjoy.

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**Naturally Vegan/ Vegetarian Recipe**
To Vary the flavor profile add your favorite seasonings to change the taste next time _____________________________________________________________________________________________

Shopping List for Fast & Delicious : Sweet Organic Kale Chips
Organic Lacinato Kale (1 Bunch)
Extra Virgin Olive Oil (3 Tablespoons)
Agave Nectar (2 Tablespoons)
Organic Garlic Powder (1 Teaspoon)
Organic Low Sodium Tamari (1 Tablespoon)
Sea Salt, Herbamare or Spike  (To Taste)

Simple sesame seaweed salad with Arame

SALADS & STARTERS
SIMPLE SESAME SEAWEED SALAD WITH ARAME

Serves: 4-6
Cooking Time:   30 Minutes
(7 Item Recipe)

INGREDIENTS NEEDED:
1 Package dried Arame
1 Tablespoon Tamari
2 Teaspoons Lemon Juice
3 Tablespoons Rice Wine Vinegar
1 Teaspoon Raw Vegan Cane Sugar
3 Tablespoons Sesame Seeds (use more or less as desired)
1 Teaspoon Sesame Oil

Directions:
Unpackage Arame and rinse thoroughly.  Soak for 10 minutes in purified alkalized, antioxidant drinking water.  Once soaking is complete, pat dry, then cut into thin strips if pieces are too large.   Simmer with lemon juice and mirin for 20 minutes.  When done it should be tender.  Drain and set aside.  Take vegan cane sugar, tamari, sesame seeds, sesame oil, salt and pepper whisk until dissolved.   Take drained arame and cool in refrigerator for 20 minutes.  When  Arame is nice and chilled toss with dressing, and serve immediately.  Makes a super quick salad that is nutritious and fresh; for spicier salad season with red pepper flakes.

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Shopping List for Simple Sesame Seaweed Salad with Arame:
Arame Dried (1 Package)
Tamari (2 Teaspoons)
Lemon Juice (2 Teaspoons)
Rice Wine Vinegar (3 Tablespoons)
Sesame Seeds (1/4 Cup)
Sesame Oil (1 Teaspoon)
Vegan Raw Can Sugar (1 Teaspoon)
Sea Salt & Pepper to taste

Arame is a specie of seaweed most commonly seen in Japan and Japanese cuisine. Arame is super high in Calcium, Iodine and Potassium, but also has vitamin A.  Arame is also a great source of minerals. Typically seen in the states in a dried state, Arame quickly rehydrates in about 5 minutes or less when soaked in purified, alkalized, antioxidant rich drinking water.  Arame comes in dark, firm textured brown strands, producing a wonderfully mild, sweet flavor.

Typically Uses: Once rehydrated Arame has many uses. Some eat it alone like lettuce, others like it in dishes or as a garnish or side to a meal.  When used in a dish it is typically used in salads, marinated dishes, as well as seaweed dishes.

Best Uses: The use of Arame is great when added to other foods.  From casseroles, soups, salads, pilafs and more.  As it is a mild sea vegetable and not over powering it is easily compatible with many dishes.

How to soak: Rinse seaweed thoroughly.  Soak for 10 minutes before cooking.  Depending on the use you may be using it raw in a salad or cooked.  If cooking simmer no more then 15-20 minutes.

Best Preparations and combos: My most favorite way to eat Arame is soaking then simmering it with tamari, lemon juice and rice wine (mirin) until tender.  When done top with toasted sesame seeds making a delicious and nutritious salad or side.

Pairs nicely with: If you are using Arame as a side dish it goes great with fish, grains, vegetables, beans, in salads or into noodles.  It also works very well when put in stir-fry meals.

Soba buckwheat noodles are super nutritious and great in meals.  One of the best attributes is that they cook in 5 minutes or less making them a super popular fast food in many places.  Soba noodles are light, and known as Japanese pasta.  Soba noodles are super in soups, salads, and stir-fries.  Ginger and tamari  sauce go great in pastas and salads to increase the flavor profile.  Soba noodles are especially great when topped with sesame seeds and scallions.

**Try some Soba buckwheat noodles next time your at the store**

They are wonderfully light and compliment any dish.  Use where you would use noodles or pasta.

Ever wander by the front of the grocery store or health food store and see bins filled with small shovel like utensils…..Well if so, then you have arrived in the stores bulk section.  There are many great things about buying bulk you should know.  First wonderful thing is you are the boss of how much or little you and your family needs.  You determine that by the weight of product you bag.  Buying bulk allows you to save while getting more.  You also get on average fresher foods as they are replenished more often then pre-packaged items.  In a months time you could generate large savings on your families food simply by buying bulk.

When you buy bulk you are reducing unnecessary packaging which results in unbearable waste that our planet cannot bear.  Begin buying bulk for everyone’s sake and you will see you have fresher options, contributing to saving resources, with the opportunity to buy as little or much as you want or need and save while doing so.  Where typically you would have to buy a full box or several pounds of something you can afford it now with the flexibility of buying what you need without surplus force.

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**Whole Foods Bulk section is almost all organically grown, using paper and plastic recyclables for the packaging.   Always inquire on the processing method whether it be organic or conventional methods so that you can make the most responsible choices for you and your families food supply.**

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What you can expect to find when you are buying bulk:

Most standardly you will find the following below.  Consult with your health food store near you for rates, seasonality of store, availability as well as types of bulk they carry.  This listing is what is most standardly seen or found in most stores:

BEANS: (adzuki, Black Turtle, Black Eyed Peas, Chickpeas (Garbanzos), Dahl, Great Northern, Green Lentils, Green Split Pea, Lima (baby), Navy, Pinto, Red Kidney, Red Lentils, Soy, and Yellow Split Peas).

DRIED FRUITS: (Apple Rings, Coconut chips and shredded, Currants, Dates (Deglet Noor, Medjool), Organic date pieces with oat flour, Dried Apricots, Dried Bananas, Dried Peaches, Dried Pears, Dried Pineapple, Figs (Black Mission, Calimyrna, or Turkish), Mango, Prunes (pitted and unpitted), Raisins (Organic Thompson), and Sun-Dried Tomatoes).

FLOURS: (Amaranth, Arrowroot Powder, Buckwheat Flour, Blue Cornmeal, Yellow Cornmeal, Garbanzo, Gluten Flour, Oat Bran, Rye, Soy, Spelt Flour, Teff Flour, Unbleached White Flour, Unprocessed Wheat Bran, Wheat Germ (toasted), Whole Durum Wheat Flour (pasta flour), Whole Wheat Bread Flour, and Whole Wheat Pastry Flour).

GRAINS: (7 Grain Cereal, Amaranth, Bulgur (quick cooking), Cracked Wheat, Hard Red Winter Wheat Berries, Kamut, Millet (Gluten Free), Organic Whole Wheat Flakes, Pearled Barley (pot), Popcorn, Quinoa (white and red), Rolled Oats, Rye Flakes, Bye Berries, Spelt Berries, Steel-Cut Oats, Teff Berries, Whole Roasted Buckwheat Groats (Kasha), and Whole-Wheat and Semolina Couscous).

NUTS & SEEDS: Alfalfa Seeds (for sprouting), Almonds (Raw, Roasted and tamari), Buckwheat Seeds (for sprouting), Cashews (Raw, Roasted, salted, unsalted and pieces), Hazelnuts, Mixed Nuts, Filberts, Peanuts (Raw, roasted, salted and unsalted), Peanut Butter (crunchy or smooth), Pecans, Pine Nuts (raw), pistachios (raw and roasted, salted and unsalted), Pumpkin seeds, Sesame Seeds, Sesame Tahini, Soy Nuts, Sunflower Seeds (for sprouting, raw, roasted, hulled and unhulled), and walnuts (raw, roasted, salted and unsalted).

PASTA: (Soba, corn pasta, Quinoa Elbows, Semolina Pasta, Sesame Rice Spirals, Spinach Flats, Whole Wheat Shells, Whole Wheat Spaghetti, Whole Wheat Udon Noodles, Whole Wheat Veggie Spirals, Whole Wheat Veggie Elbows, and Whole Wheat Ziti).

RICE: (Basmati white or brown rice, Brown Rice of short grain, sweet, Long grain, Jasmine rice both white or brown, Texmati Rice in both white or brown, Wehani (red) rice, Wild & Brown Rice Mix, Wild Rice, and Wild Rice blends).

SEA VEGETABLES: (Arame, Hijiki, Kombu, and Wakame).

LIQUID BULK ITEMS: (Canola Oil, Corn Oil, Extra Virgin Olive Oil, Honey Clover, Honey Wildflower, Maple Syrup (dark), Maple Syrup (B Grade for cooking), Safflower Oil, Sesame Oil, and Shoyu (Tamari).

MIXES: (Vegetarian Based chicken broth, Falafel Mix, Five Grain Pancake Mix, Hummus, Instant Black Beans, Multigrain Pancake & Waffle Mix, Natures’ Burger Mix, Organic Multigrain Pancake Mix, Tabouli Salad, and Vegetarian Chili).

*Be sure to check your local healthy food store for what bulk items they carry all are different and some locations have really special items that only they have.  Be sure to ask as you will be happy to know what possibilities your store brings.*

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