1 small onion, sliced
1/2 cup sweet peas
5 Tablespoons olive oil
3 Tablespoons rice vinegar
1 Tablespoon ume vinegar or sea salt to taste
1/2 cup roasted walnuts (optional)
Steam until soft, about 3–5 minutes.
Sauté onion until limp and transparent and add to cabbage together with peas.
Combine olive oil, rice vinegar, and ume vinegar or sea salt and toss with cabbage.
Sprinkle roasted walnuts on top and serve warm.
1–2 Tablespoons olive or canola oil
1 large onion, chopped
2 cloves garlic, mince
2 stalks celery, chopped
2 carrots, chopped
4 cups black beans, cooked
1 large tomato, seeded and chopped
1 bay leaf
1 teaspoon ground coriander
1 cup red wine (optional)
1 cup soup stock tamari to taste
1/4 teaspoon cayenne
Add beans, tomato, bay leaf, coriander, and wine.
Cook uncovered for a few minutes.
Add stock, cover and simmer for 15 minutes, or until liquid is almost absorbed.
Remove 1 cup of beans, blend or mash, and return to pot.
Season cooked with tamari and cayenne.
6 sole fillets
1 Tablespoon fresh oregano sea salt to taste
6 teaspoons lemon juice
6 Tablespoons dry white wine (optional)
3 cups fresh spinach, chopped
1/4 teaspoon grated nutmeg
lemon wedges
Place fillets in baking dish and sprinkle with oregano, salt, lemon juice, and wine.
Bake for 5 minutes.
Remove from oven and add spinach and grated nutmeg.