retsel mill-rite mill

This mill had been on my wish list for almost ten years, and finally since Feb. 2010 it has been sitting on my kitchen counter. This mill has stone /steel burr conversion. Using stone conversion kit, I can grind any type of wheat from fine to coarse. On the other hand the metal burr conversion kit grinds beans, seeds, herbs from fine to coarse. So I would have , for example very fine corn flower / corn meal to bake corn bread and coarse corn meal for polenta, any time without making a trip to natural food stores. Also I do not need to worried about "How long these packages of corn meal stay on this shelves?" when I shop. Isn't it wonderful?

Mill -rite mill gently grinding fine whole wheat flour, like a fluffy snow flakes

winter minestrone soup

minestrone - lima beans, daikon, leeks, carrots, butternut squash, tomatoes

broccoli and porchini sauteed with olive oil, garlics, red pepper flakes

whole wheat sourdough bred

vegetable bun

1cup flour (whole wheat and white flour combination)
1teaspoon+1/4teaspoon Baking Powder
2teaspoon sucanat
Pinch of sea salt
1/3cup soy milk or water
1.5teaspoon seame oil

In a bowl, stir together flour, sugar and salt. Stir soy milk and sesame oil and add to the flour. Using your finger, incorporate the soy milk into the flour until a soft moist dough is formed, if the dough is too dry or stiff add water 1teaspoon at a time. Wrap it in plastic and rest for 10-15 minutes.

Mean while prepare filling. in a bowl stir together all ingredients.

1/4 cabbage, chopped and mixing with 1 teaspoon salt.
1/2bunch of Nira, chopped
4 of shiitake, chopped
hand full of vermicelli soaked in a warm water and cut
in a bowl stir together all ingredients.
Add seasoning: shouyu, sake, ginger, sesame oil.



Take out the dough on the floured board, cut into 6(small size)or 4(large). Shaped equal sized patties. Roll Roll them out 1/8 inch thick round. Place the filling in the center. Lift the edges of the dough over the filling,and twist them together to seal. Place buns in to the steamer and steam with middle high heat for 10-15minutes.

okara (pumpkin) scone

Okara make very light and soft scone.

1 cup whole wheat flour
1/2cup white flour
1 1/2 teaspoon baking powder
5 tablespoon Earth Balance, cut in small dice

3tablespoons Agave Nectar
1/2 cup soy milk or water
1cup/ 8 ounces okara
1/2 cup / 4ounces : pumpkin, squash, yam, sweet potato, carrot, broccoli ... TRY! any vegetable puree

In the bowl, mix flour, baking powder and Earth Balance until well combined like wet sand texture

Mix all wet ingredients in the bowl.

Add mixed wet ingredients to flour and mix (do not over mix) to make a mass.
Transfer to floured surface and roll out or press until 3/4 inch thick.
Using a glass to cut a round shape.
Bake in the 400F oven for 15~ minutes.

strawberry mouse with lima beans whip

strawberry mouse
2cups strawberry
1.5teaspoons agar gar powder, dissolve with 2tablespoons water
1cup non daily milk
2tablespoons Agave Nectar (or more )

Combine agar agar and, milk and Agave Nectar in the pot and cook until boiling.
Transfer into the blender, add strawberry and blend well until become foamy.
Pour into the bowl and chill in the refrigerator.

beans whip
Cook over night soaked Lima beans until soft. Add sugar and cook more. Drain (reserve liquid) beans, and "whip" in the blender, adjust consistency with reserved liquid.

lotus root salad

Slice lotus root and blanch for 3-5 minutes and drain. Slice celery. In a bowl, combine Vegenaise and ponzu, add lotus root and celery, mixing well.When serve sprinkle roasted and crushed sesame.

rice paper rolls

Let's enjoy wrapping, rolling and chewing a lot of pure, fresh vegetables with rice papers. Among today's ingredients, mint, cilantro, mesculin, sprout are grown at my small back yard. I wish I would have more space to grow "serious" vegetables.



rice papers/spring roll wrappers
(from top to clockwise)
arame (seaweed)
mescurin
mint leaves
soft tofu, drained
carrot
sprout
abura age(flied bean curd),blanched and drained
cucumber
cilantro

spicy shouyu sauce
4tablespoons shouyu
2tablespoons brown rice vinegar
1teaspoon hot sesame oil
1teaspoon agave nectar
1-2tablespoons water
1/4cup unsalted peanut, finely chopped



tahini sauce
4tablespoons tahini
2tablespoons cider vinegar
1.5tablespoons shouyu
1tablespoon maple syrup
6tablespoons or more water
1 scallion, finely minced
1clove garlic, finely minced
1teaspoon grated ginger



Put warm water in a shallow bowl. Submerge 1 wrapper until softened. Transfer a wrapper on to the kitchen cloth to remove the water.
Place any ingredients you like on the wrapper and drizzle either tahini or spicy shouyu sauce on it,wrap, and bite.