Stacks Image 122
Stacks Image 497
Genmai Chagayu
1 cup (220ml) brown rice
1/4 cup of firm green or brown lentils. (Don't use red lentils as they have a tendency to turn to mush) You can omit this if you want
3 green tea bags -.. Use bancha, kukicha or ho-ji-cha No need to use expensive tea here If you don't have tea bags, use 1 heaping teaspoon of green tea in a tea ball or piece of cheesecloth.
1/2 teaspoon of salt

Rinse the brown rice in cold water. Put in a heavy pan with 6 cups of water and the salt. Bring up to a boil, then lower the heat to low (it should barely simmer) and add the tea bags and lentils Put on a lid and let it slowly simmer for about an hour or more. (you can do this in a slow cooked). Stir occasionally Take out the tea bags. If the consistency seems too watery, turn up the heat a little and simmer with the lid off, allowing some of the water to evaporate
Stacks Image 500
Yaki Onigiri - Fried rice ball
Shoyu (soy sauce)
Sesame seeds


Place about half a cup of genmai in a bowl, lightly wet your hands and roughly mould the shape of the rice into triangles. (Wetting your hands will ensure that the rice won't stick). Do this by lightly squeezing both of your palms together, and repeat until desired amount of Rice balls have been made. Then using a lightly oiled skillet (Olive oil or coconut oil for a slightly different taste) place on a low heat. Carefully place your rice balls in the skillet and fry them until lightly toasted on both sides. (Also make sure not to forget to brush the sides of the rice balls as well.) Lightly brush some soy sauce on them and repeat the process, being carful not to burn them. Fry until soy sauce has changed color, and lightly dust with sesame seeds (optional) and serve.
Stacks Image 503
Ome Rice
4 cups steamed rice
1/2 lb. Chicken breast
1 green pepper, chopped
4 white mushrooms, sliced
1/2 onion chopped
* Salt and pepper to season
4 Tbsp ketchup
* Vegetable oil for frying
8 eggs

Cook steamed rice. Cut chicken into small pieces. Chop green pepper and onion. Slice mushrooms thinly. Heat vegetable oil in a large skillet and saute chicken. Add onion, mushrooms, and green pepper in the skillet and saute together until softened. Add steamed rice in the pan and stir-fry together. Sprinkle some salt and pepper. Stop the heat and add ketchup and mix well. Set the seasoned rice aside. Heat 1 tsp of vegetable oil in a large skillet. Beat two eggs in a small bowl and pour the egg in the skillet. Quickly spread the egg and make a round omelet. Place 1/4 of the seasoned rice in the middle of the omelet and fold top and bottom sides of omelet over the rice. Cover the frying pan with a plate and turn them over to place the omerice in the plate. Repeat this process to make four omelet rice. Put some ketchup on top of omurice just before serving.
Stacks Image 506
Edamame Rice
2 cups of rice
2 1/4 cups of water
3 inches of kombu
2 Tbsp sake
1 Tbsp soy sauce
1 Tbsp salt
1 cup boiled and shelled edamame

After washing rice thoroughly, place rice in a rice cooker and add water Add the kombu, sake, soy sauce and salt to the rice. Let the rice soak in the water for at least 30 mins Start cooking the rice, and shell the edamame, and when the rice is cooked and ready to serve, add the mame and lightly mix
Stacks Image 509
Brown Rice veggie stir fry
2 tablespoons water
2 tablespoons reduced sodium soy sauce
1 tablespoon olive oil
1 cup sliced zucchini
1 cup shredded cabbage
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1 cup cooked brown rice
1/4 cup grated carrot
2 tablespoons slivered almonds

In a large skillet or wok, combine the water, soy sauce and oil Add the zucchini, cabbage, mushrooms and onion; and stir fry for 4-5 minutes or until crisp Add the tomato and carrot, and stir fry for 2-3 minutes or until heated through Sprinkle with almonds
Stacks Image 512
Tempeh Mushroom Sauté
16 ounces Tempeh, cut into cubes
1 1/2 to 2 cups warmed Veggie Broth, adjust if  tempeh gets too dry while cooking
1/2 to 1 cup Mixed Dried Mushrooms
8 ounces sliced White or Crimini Mushrooms
Olive Oil
Seasonings, adjust according to taste:
Black Pepper
1 teaspoon Tumeric
a few tsp Thyme
a few tsp dried Parsley
small handful of chopped Chives
Salt if needed

Soak dried mushrooms in warm broth for 1/2 hour.  When softened, drain mushrooms reserving the liquid.  Chop softened mushrooms. Heat olive oil on medium heat in a sauté pan. Add cubed tempeh to pan and lightly brown on all sides for a few minutes. Toss gently to brown evenly. Add all mushrooms, broth, pepper, thyme, parsley and tumeric to tempeh, stir to combine.  Add more broth if tempeh dries out too quickly. You don’t want it to burn.Watch carefully. Heat through about 3 minutes so the flavors have a chance to combine and mushrooms are cooked through. Toss with chopped chives before serving.