Blissful Bites (29 page)

Daikon is a foreign vegetable to most people, but the Japanese have eaten it for eons. It's a bit spicy, but the longer you cook daikon, the sweeter it gets. It's good for pulling excess fat and dairy from the body and is usually served grated alongside dishes like tempura.

3 cups daikon, cut into
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-inch half-moons

Pinch sea salt

2 tablespoons yellow or white miso

1 tablespoon mirin

Parsley, chopped for garnish

Boil daikon with a pinch of sea salt for 10 minutes. Reserve
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cup of cooking water and mix with miso and mirin for the sauce. Drain daikon, mix with miso sauce, and place in casserole dish. Bake 25 minutes at 350 degrees F, tossing occasionally. Garnish with parsley.

• Makes 4 to 6 servings

There's nothing like a warm, comforting stew on a cold day. This one is filled with good-quality sweet vegetables like yams and winter squash, along with other vegetables. It's a nutrient-packed one-pot meal.

1 tablespoon safflower oil

2 garnet yams, small chunks

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kabocha squash, seeded and small chunks

Pinch sea salt

1 tablespoon cumin

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teaspoon cinnamon

1 teaspoon marjoram

1 teaspoon grated ginger

1 carton No-Chicken Broth

2 cups filtered water

2 celery stalks, cut on the diagonal

8 mushrooms, sliced

1 can (15 ounces) kidney beans, drained and rinsed

Dash cayenne (optional, if you like a kick)

Sea salt, to taste

Heat oil in a soup pot. Sauté yams and squash with pinch of salt for a few minutes. Add cumin, cinnamon, and marjoram, and coat veggies well. Add ginger, broth, water, and sea salt, and bring to a boil. Simmer covered for 25 minutes, stirring occasionally. Add celery, mushrooms, and beans, and simmer uncovered for another 20 minutes, stirring occasionally. Season with cayenne, if using, and sea salt to taste.

• Makes 4 to 6 servings

This is a simple, light and lovely dish that has a zingy Asian sauce everyone will love.

1
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pounds green beans, ends trimmed, cut into 2-inch pieces

2 cups cremini mushrooms, ends trimmed and sliced

Toasted sesame seeds, for garnish

asian dressing

1 teaspoon grated ginger

2 tablespoons tamari

1 tablespoon mirin

2 tablespoons maple syrup

1 teaspoon toasted sesame oil

Blanch (see page 107) green beans until just tender. Mix together dressing ingredients. In a medium skillet, sauté green beans and mushrooms with dressing. Simmer, stirring occasionally, about five minutes until green beans are heated through and mushrooms are cooked. Garnish with toasted sesame seeds.

basil-cashew cheeze sauce

fire-roasted tomato sauce

• Makes about 3 cups

This makes the most delicious pizza topping, pasta sauce, steamed veggie sauce, or wrap sauce. You won't miss the oil or the cholesterol you get with real cheese!

1
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cups raw cashews, soaked 1 hour

1 package Mori Nu silken tofu

1 cup basil, chopped

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cup nutritional yeast

2 tablespoons white or yellow miso

2 tablespoons tamari

1 lemon, juiced

1 tablespoon apple cider vinegar

Nondairy milk, as needed

Drain cashews and blend with tofu in food processor until the mixture is finely ground but not a paste. Add the rest of ingredients and process until smooth, making sure to scrape down the edges of the bowl occasionally. If you would like a thinner sauce, add nondairy milk as needed.

• Makes 3 to 4 servings

This is a tasty way to get your greens and calcium. The pesto sauce makes a great topping for any vegetable dish and can also be served with pasta or as a sauce for pizza.

1 bunch kale, washed and chopped

1 cup sugar snap peas, tips removed

Filtered water

basil-pecan pesto sauce

makes about 1 cup

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cup pecans, toasted

2 cups packed basil

2 tablespoons white miso

1 tablespoon maple syrup

2 tablespoons balsamic vinegar

1 lemon, zested and juiced

Filtered water, as necessary

Sea salt, to taste

Blanch (see page 107) the kale and snap peas until lightly cooked. Meanwhile, blend pesto ingredients in a food processor, adding water as necessary to obtain the desired consistency. Be sure to scrape down the edges of the bowl to incorporate all the ingredients. Add sea salt and pepper as needed. Drain veggies and serve with a dollop of pesto.

• Makes about 2 cups