Ingredients

2 chili peppers, cleaned and julienned
6-7 cm ginger root, peeled and juiced
the juice of 1 lemon
1 teaspoon agave syrup
whole sea salt, just enough to taste
1 small spring onion, cleaned and sliced
150 g thai rice
1 broccoli head, divided into florets
4-5 champignons, cleaned
2 handfuls peanuts, toasted and salted
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon rice malt syrup
1 teaspoon rice miso
1 tablespoon toasted sesame oil
half a teaspoon dried ginger powder

Makes 2 servings.

Directions

Place the chili peppers in a jar, add the ginger juice, lemon juice, agave syrup and salt, mix and secure with the lid. Refrigerate for at least 6 hours. Remove form the firdge, add the spring onion, and refrigerate for at least 2 hours and until almost ready to serve. Cook the rice. In the meantime, blanch the broccoli florets in boling salted water until bright green and slightly softened. Drain and set aside. Separate the chili and onion from the juice, transfer them into a bowl and set aside. Keep the juice in the jar and stir in the mirin, rice vinegar, rice malt syrup, rice miso, toasted sesame oil and ginger powder. Seal with the lid and shake to combine. Slice the champignons and drizzle with a little lemon juice. As soon as the rice is cooked al dente (it should have absorbed all the water, if not, drain it), divide it into the individual serving plates or bowls, add the broccoli, the mushrooms, the peanuts, the chili and onion and pour the lemon-ginger-miso sauce on top. Serve immediately.

Ingredients

For the dressing

8 teaspoons extra virgin olive oil
3 teaspoons raw sesame oil
a pinch of whole sea salt
2 teaspoons umeboshi paste
3 teaspoons tahin
3 teaspoons apple vinegar
4 teaspoons white miso
3 teaspoons maple syrup
juice of half a lemon

For the salad

half a white cabbage, shredded
1 carrot, peeled and grated (using the the large holes of a grater)
2 handfuls of pumpkin seeds
a handful of white sesame seeds
fresh thyme, to taste

Makes 2 servings.

Directions

In a bowl, whisk all the dressing ingredients and set aside. Alternatively, you can put all ingredients in a jar, secure it with a tight fitting lid and shake until perfectly combined (this is actually the quickest way to make the dressing).

In a large salad bowl, toss the cabbage with the carrot and the seeds. Pour the mixture over the vegetables and toss gently until thoroughly coated and moistened. Refrigerate to chill, garnish with the thyme and serve.

This is a smooth, delicate and warming risotto. You can definitely use a pressure cooker to cook the rice, but if you choose the ‘ordinary’ risotto cooking method, I think you’ll get a much creamier result. Here I substitute stock with plain water, as the miso provides enough salt and flavour.

Makes 4 servings.                  

Ingredients:

330 g brown Carnaroli rice

1 medium sized pumpkin or butternut squash

½ leek, minced

3 teaspoons brown rice miso (unpasteurized)

3 tablespoons extra virgin olive oil (plus 1 tablespoon to add before serving)

1 teaspoon mirin

1 teaspoon dried lemongrass

½ teaspoon dried marjoram

3 cm fresh ginger root (skin removed)

filtered or natural mineral water

Directions:

Clean the pumpkin, removing all seeds and surrounding filaments, then peel it and cut it into chunks. Place the pumpkin in the oven (preheated to 180° C) and bake for about 25 minutes. In the meantime, wash the rice in a large colander under running cold water and bring the water (preferably filtered or natural mineral water) to a boil. In a wide, heavy saucepan, heat the olive oil and add the minced leek and gently stir fry until golden. Add the rice and lightly fry for about 1 minute, then add the mirin and stir. Once the mirin has cooked into the rice, add the first ladle of boiling water and turn down the heat to a simmer. Keep adding ladlefuls of boiling water, stirring regularly. As soon as the pumpkin is cooked, cut it into small pieces, add it to the rice, and carry on adding water while cooking over low heat. Check the rice, and when it’s almost done add the lemongrass and marjoram. When the rice is cooked, remove from the heat and add the olive oil (about 1 tablespoon) and miso (which you’ll have melted in warm water). Stir well, place a lid on the saucepan, allow to sit for 2-3 minutes, then sprinkle with the fresh ginger juice and serve.

Ingredients makes 4 servings

For the salad

2 cups chickpeas, cooked

green parts of 6-8 Swiss chard leaves, and 2 stems

3 tablespoons oil of your choice for stir fry

whole sea salt, to taste

white pepper

For the dressing

¼ cup extra virgin olive oil

1½ teaspoon brown rice miso paste

the juice of 2 lemons

1 teaspoon brown rice syrup

1 teaspoon toasted sesame oil

1 tablespoon black sesame seeds

whole sea salt, to taste

Wash well the chard stems and cut off any tough parts. Cut into pieces about 1-2 cm wide. Wash the Swiss chard leaves and chop them up. In a wok heat your chosen oil. Add a little bit of water, throw in the chard stems and leaves, and cook, stirring, until wilted, for a few minutes. Add the chickpeas, sprinkle with salt and pepper and toss. Transfer the Swiss chards to a salad bowl, draining off any liquid, and let it cool while you prepare the dressing.

In a small bowl, mix the olive oil, brown rice syrup, lemon juice, sesame oil and sesame seeds. Melt the miso paste in 1 tablespoon warm water, stirring until dissolved. Add the miso to the rest of the dressing and stir well. Adjust with sea salt (if necessary).

To serve, divide the salad among individual plates and drizzle with the dressing. Add some more sesame seeds, for garnish.

Thoughts, tips, ideas

This is an easy salad which can be served as a very healthy and satisfying main course.
The pronounced nutty flavour of the chickpeas matches perfectly with the mild bitterness of the Swiss chard. The miso and lemon dressing gives the dish a very unique, pleasant, sweet and tangy taste. Use canned chickpeas only if you really have to.