Buckwheat Gyoza

 

20 Gyoza wrappers                                   

1/2 cup buckwheat

2 leaves of cabbage, minced

1 leek, minced

1 small or 1/2 medium onion, minced                                     

3 shiitake, soaked and minced

1/2 t ginger

Pinch of salt

1/2 t shoyu

Flour, optional

Kuzu, optional

Sesame oil, for sauteing

 

1. Cook the buckwheat with 1 cup of water. 
2. Dice the vegetables into small pieces, and saute slowly one by one.
3. Add vegetables, salt, and shoyu to the buckwheat.
4. To get the filling to hold together, add flour, kuzu, or both.
5. Place a spoonful of filling into the center of the gyoza wrapper, and moisten the outside. Close either by folding or pinching the edges together.
6. Heat a pan with sesame oil, and when hot, put the gyoza inot the pan. Saute in sesame oil until they turn brown on the bottom.
7. After they turn brown, pour a little bit of water onto the bottom of the pan, cover, and steam.

 

Variation: Ground seitan can be added instead of buckwheat.

 

Millet Potato Salad

 

1 cup Japanese kibi millet

1/2 cup kabocha or butternut, diced

1/3 cup carrot, diced                    

1/2 cup broccoli, diced

1 medium onion, diced

1 t salt

2 cups water

 

1. Rinse the millet well, and then cook it in 2 cups of water, stirring constantly until the liquid is reduced and the gluten comes out of the millet, about 20 minutes.  The texture becomes a bit chewy.
2. Turn off the heat, cover, and steam it for about 10 minutes.
3. Cut the vegetables into small pieces (onion, carrot, broccoli stem, broccoli flower, and pumpkin).
4. Sautee the vegetables with a pinch of salt in the same order, mixing each one with the previous vegetable after they smell sweet.
5. Add them to the millet and gently mix them together.
6. Put it on a platter or into a bowl and pour the dressing over the top.

 

Dressing

 

1 cup carrot brown rice cream

2 T umeboshi vinegar

Pinch of salt

 

Hato Mugi and Carrot Risotto

 

1 cup hato mugi (pearl barley)

1/2 cup daikon, diced                              

5 shiitake, soaked in 3 cups water and sliced                        

1/2 cup celery, diced                                

2 cups carrot, diced                                  

1/2 cup onion, diced                                

1/2 cup water

Salt or sweet white miso to taste

 

Directions

1. Put the hato mugi into a pressure cooker with two cups of water and bring to a boil.  Cover and bring to pressure.  Cook for 25 minutes.
2. Reduce the pressure, and add the daikon, celery, and mushrooms, including the 3 cups mushroom soaking water.  Simmer until soft.  Stir occasionally.
3. Put carrot and onion in another pan and add the 1/2 cup water and a pinch of salt.  Cover and simmer until they are soft, about 20 minutes.
4. When finished, place the carrot and onions into a blender or food processor and mix until they are pureed.
5. Add the puree into the hato mugi broth and simmer for a few minutes.
6. Taste, and add salt or miso if necessary.

 

Grainburger

 

2 cups leftover brown rice

Scallions or onion, minced

Seitan, ground or chopped fine

Celery, minced

1 to 2 T flour

Dash or two of water, if necessary, to hold everything together

1 to 2 T toasted sunflower seeds

 

Mix all ingredients and knead until it gets sticky/gooey and can be formed into patties. Pan fry in sesame oil, and serve covered with your favorite sauce, or eat like a hamburger with all the fixings!