It's sooo good during the summer when you dont want something hot. I like to add extra wasabi, but we like it hot
I love to cook so I've got alot of recipes, but the ones Ive posted are our recent stand bys.
Here are a few more, I take my recipes from alot of places and am bad about noting where they come from, especially the ones I make all the time. I put them all into a program called Accuchef for safe keeping because they are mostly done by memory now. Alot of them are from Gourmet's big recipe book, Ina and Passionate Vegetarian:Wheatberry and Barley Salad with Smoked Mozzerella
Wheatberries; 1 Cups
Pearl Barley; 1 Cups
Garlic Clove; 2, minced
Small Red Onion; 1, diced
Balsamic Vinegar; 1/4 Cups
Extra Virgin Olive Oil; 1/ 4 Cups
Corn; 1 1/2 Cups
Smoked Mozzerella; 1/2 Pounds
Cherry Tomatoes; 1 Pint, halved
Scallion; 6, chopped
Fresh Chives; 1/2 Cups, chopped
Ground Black Pepper; 1/2 Teaspoon
Add wheat berries to a large pot of boiling salted water. ( 1 tablespoon salt for every 4 quarts water), stir, reduce heat and simmer for 30 minutes.
Stir barely into pot and simmer for 40 minutes.
Meanwhile, with a sharp heavy knife, mince and mash garlic to a paste with 1/2 teaspoon salt. Stir together garlic paste, onion mixture and toss well. Cool completely.
Add corn, mozzerella, cherry tomatoes, scallions, chives, 2 teaspoons salt and pepper to grains and toss well.Orechiette With Cannellini Beans And Spinach
Olive Oil; 1 Tablespoon
Onion; 2 1/2 Cups, chopped
Garlic; 3 Clove, minced
15 Oz Can Cannellini Beans; 2
Vegetable Broth; 1 Cups
Red Pepper Flakes; 1/4 Teaspoon
Kosher Salt; 1/2 Teaspoon
Orechiette; 1 Pounds
10 Oz Bag Spinach; 2
Parmesan; 1/2 Cups, finely grated
Bring a large pot of salted water to a boil for the pasta.
Meanwhile, in a large nonstick skillet over medium high heat, heat the olive oil. Add the onions and saute over medium high heat until golden brown, about 10-12 minutes, stirring occasionally. Add the garlic and cook and additional 2 minutes.
Add the cannellini beans, vegetable broth, crushed red pepper flakes and 1/2 teaspoon salt to the pot. Simmer over medium high heat until the sauce thickens slightly, about 15 minutes. Cook the pasta in the boiling water until al dente, about 8-10 minutes. Just before draining pasta, stir the spinach into the pasta pot until it wilts. Drain the pasta and the spinach and return them to the pot. Add the cannellini bean mixture and mix well.
Serve in large, heated pasta bowl and top with grated parmesan cheese..Butternut Squash and Apple Soup
Unsalted Butter; 2 Tablespoon
Olive Oil; 2 Tablespoon
Yellow Onion; 4 Cups, diced
Mild Curry Powder; 2 Tablespoon
Butternut Squash; 5 Pounds, peeled, seeded and chunked
Sweet Apples; 1 1/2 Pounds, cored and chunked ( I like to leave the skins on because of the nutrients, but you can remove them if the texture bugs you)
Kosher Salt; 2 Teaspoon
Ground Black Pepper; 1/2 Teaspoon
Apple Juice Or Cider; 2 Cups
Warm the butter and olive oil in a large stockpot over low heat. Add the onions, curry powder and cook, uncovered, for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping theb ottom of the pan.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper and 2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low and cook for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple juice and enough water to make the soup the consistancy you like. It should be slightly sweet and quite thick. Check for seasonings and serve hot.