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Recipes...

NIGHT: Shitake Mushroom Rice

2 cups rice (any variety)
1 pound shitake mushrooms
3-5 cloves garlic, minced
2 tablespoons tamari
2 tablespoons sake (optional)

    Cook rice according to directions. While rice is cooking, wipe mushrooms with a clean, damp cloth. Trim stems. Cut mushrooms into quarters and set aside.
    Heat a large, thick-bottomed pan on a high setting. Add ghee to pan. When melted, add minced garlic, stirring constantly until garlic is lightly browned. Add mushrooms and stir. Reduce heat to medium and let mushrooms cook for approximately 20 minutes, stirring as needed to keep mushrooms from burning.
    Add tamari and sake. Cook until mushrooms are firm in texture and liquids are reduced, about 5-10 minutes.
    Add rice a little at a time and gently mix until all the rice has been added.

NIGHT: Pickled Beets

Can keep in refrigerator for a refreshing vegetable dish . . .

4 large beets
1 small red onion
1/4 cup rice vinegar
3 tablespoons rice syrup

    Peel beets. Slice into bite-sized strips and steam beets until tender. Thinly slice onions and add to beets.
    Mix rice vinegar and rice syrup in small bowl. Add to vegetables.
    Serve immediately, or refrigerate for up to a few days.

MIDDAY: Cucumber Salad

This is a summer salad to cool the body . . .

5 cucumbers
2 bunches green onions, green tops only
1/4 cup tamari
1 teaspoon dill weed

    Outgas cucumbers. (The gas in cucumbers can cause belching. Fortunately, there is a simple procedure for outgassing cucumbers: Before peeling the cucumbers, run the tines of a fork lengthwise evenly spaced around the cucumber at least three times. Let the cukes rest a few minutes to release the gas.)
    Peel and slice cukes. Chop green onion tops. Place in a large bowl.
    Mix vinegar, water, tamari and dill weed together. Pour over cucumbers and green onion tops. Mix all, cover and chill in refrigerator for at least one hour. This salad will keep in refrigerator for several days.

NIGHT: Tuna Pasta Salad

Serve warm, then enjoy chilled leftovers . . .

1 box rice macaroni or rice spiral pasta
1 small red onion
3–4 cloves of garlic, minced
1 pound shitake mushrooms
2 tablespoons tamari
2/3 cup sauerkraut
1 12 oz can of white tuna packed in water
1–2 tablespoons peanut oil
dash of tabasco

    Cook pasta according to directions, rinsing with cold water until water runs clear. Toss with a little peanut oil to keep from sticking together.
    Wipe mushrooms (don't wash in water) with a paper towel. Chop in quarters.
    Heat oil in large copper-bottomed pot on high heat. Add garlic. Turn heat to medium low and sauté for 2 minutes.
    Add mushrooms. Turn heat to medium. Sauté for 20 minutes, stirring occasionally. Cook until mushrooms change texture (get firm).
    While mushrooms are cooking in separate pan, sauté onions until just cooked. Set aside.
    Once mushroom liquid has cooked away and mushrooms are firm textured, add tamari and stir thoroughly.
    Add mushroom mixture to pasta. Mix together gently. Add onions, sauerkraut, tuna. Add dash of tabasco to taste.

NIGHT: Mustard Dill Sauce

For fish or vegetables or rice or . . .

1 teaspoon minced garlic
1 teaspoon dillweed
1 teaspoon tarragon
3 tablespoons tamari
2 cups water (or soy milk or rice milk for a creamy gravy)
1/4 cup dijon mustard
1 tablespoon arrowroot, dissolved in 1/4 cup water

Put water in saucepan. Add spices. Whisk in mustard. Bring to a boil. Add arrowroot/water mixture, and whisk until slightly thickened, about 1/2 minute. Remove from heat. If sauce is too thin, you can add a little rice flour or potato flour to thicken it up.