Cooking Without Recipes

Our culinary team has designed the following "templates" as basic guidelines for easy-to-prepare meals that can be reinvented many times over using different ingredients. ​For more ideas on specific flavor and food combinations please visit our Recipe Archive otherwise enjoy the freedome of breaking free of recipes and trusting your own culinary experience.

​Miso Soup (Single Portion)

​Weeknight Stir Fry

​Ingredients:

  • 1 tsp miso
  • 1 inch wakame (seaweed)
  • 2 Tbs or more vegetables, cut small
  • 1 tsp scallion, sliced thin
  • 1 tsp parsley, chopped

Directions

Cut wakame into small pieces and place in small pot with 1 cup water. Over a high flame bring to a boil. Add vegetables to boiling broth, reduce heat to medium high, simmer 3-5 min. In a separate dish dilute miso with a small amount of broth. Lower flame to low and add miso, do not boil once miso is added. Cook 2-5 minutes, when the miso is “blooming” in the pot it is done. Garnish with scallions and parsley to serve.

Ingredients

  • ​4 cups brown rice, cooked
  • ½ cup leek or onion, sliced thin
    optional additions: above/below ground vegetables - slice thin/shred for quick cooking
  • sesame oil
  • 2 Tbs shoyu
  • ½ cup scallions

Directions:

Add a small amount of oil to a large sauté pan over high heat. Once oil is hot, add leek/onion, sauté until tender. Add veggies, sauté until tender. Add brown rice, stir, let cook until sizzling hot. Add shoyu, and scallions, stir and serve.

 

​Fast Whole Grain Salad with Blanched Veggies

​Leftover Veggie Patties

​Ingredients

  • 1 cup whole grain (ex. quinoa, brown rice, barley, buckwheat, rye, hato hugi, etc.)
  • 1 cup veggies, (choose at least one from below ground, one from above ground)
  • ½ cup scallions or parsley, sliced thin
  • 3 Tbs lemon juice or vinegar
  • 3 Tbs olive oil
  • sea salt

Directions

Rinse quinoa, combine with water in a medium size pot. Bring to boil over high flame, cover, place flame tamer
reduce heat to low, simmer 25 min. Take quinoa off burner, set aside, leave lid on, let sit 5 min. Place quinoa in large mixing bowl. Vegetables may be added raw or blanched individually. Add lemon juice/vinegar and salt, toss, add oil, toss and serve.

​Ingredients

  • 1 ½ cup cooked beans
  • ½ cup cooked veggies or raw shredded veggies
  • ½ cup cooked grains or oatmeal
  • 1 tsp garlic powder
  • 1 tsp chia or ground flax seeds - (blend with ¼ cup water to create an egg like consistency to bind the burger together with)
  • Options to add:  chili powder, cumin, Thai chili or hot sauce

Directions

Mash or food-process all ingredients together until sticky. Divide mixture into patties, dampen hands with water so that batter does not to your skin. Place patties on lightly oiled OR parchment paper-covered baking sheet, and bake in preheated oven at 350°F for about 10 min on each side. Or pan fry in a saute pan, start with a small amount of sesame oil and a hot pan, cook over medium high heat, brown on both sides. *Note: The recipe can be prepared with 2 cups of grains or beans, in place of combining the two.