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Millet Mashed Potatoes with Mushroom Gravy

eat oil in a medium saucepan and sauté the onions and garlic for 2 minutes. Add millet, cauliflower, salt and water. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 30 minutes. While the millet is cooking, heat the oil for the gravy in a medium skillet and sauté the onions and mushrooms with the sea salt for about 5 minutes. Add the flour and stir constantly until vegetables are coated. Slowly add the Edensoy, stirring constantly until the sauce thickens. Add the mirin and pepper. Simmer about 10 minutes. When the millet is done, remove from the flame and mash with a potato masher. Serve with mushroom gravy ladled over and garnish with parsley.

Quinoa Blueberry Salad

Place the quinoa and water in a sauce pan, cover and bring to a boil. Reduce the flame to medium-low and simmer for 15 minutes. Remove, place in a bowl, fluff with a spoon and allow to cool for a several minutes. Add all remaining ingredients, toss and serve.

Blueberry Peach Pie

To prepare the crust, mix the flour, sea salt and oil until the consistency of corn meal. Stir in the Edensoy and form a ball. Roll out the dough, place in a 9" pie plate and crimp the edges with your fingers. Trim crust. Preheat the oven to 350°. Bake the unfilled crust for 10 minutes. Remove. While the pie shell is baking, prepare the filling by placing the peaches, apple juice and sea salt in a medium pot and bring to a boil. Reduce the flame to medium-low and simmer 5 minutes or until the peaches are tender. Add the blueberries. Slowly add the dissolved kuzu, stirring constantly, until the filling becomes thick. Simmer 5 minutes. Allow to cool slightly. Pour the filling into the pie crust and bake another 15 to 20 minutes or until the crust is golden brown. Remove and cool before slicing.

Tossed Salad with Creamy Garlic Dressing

Place all dressing ingredients in a blender and blend until creamy. Arrange salad vegetables on individual plates and spoon dressing over.

Vegetable Rolls

Place the leaves in the boiling water and blanch for 3 minutes. Remove, rinse under cold water, and drain. Set aside. Slice each carrot in half, lengthwise. Slice each length into long thin strips about 1/4 inch thick. Place in the carrot strips in the boiling water and blanch for 2 minutes. Remove, rinse under cold water and set aside. Place the spinach in the boiling water, pushing down under the water with a slotted spoon to evenly cook. Cook 1 1/2 to 2 minutes. Remove, rinse under cold water and drain. Take an Eden Sushi Mat and place it on a cutting board. Place three cabbage leaves next to each other on the mat so that they overlap each other with the thick part of the leaves closest to the bottom of the mat. Take 1/4 of the spinach and spread it on top of the leaves. Place 2 carrot strips across the width of the leaves. Roll up in a jelly roll fashion, being careful not to roll the mat up inside the leaves. Wrap the mat completely around the roll and gently squeeze to remove excess water from the vegetables and to shape the roll. Remove the mat. You should now have a log-shaped roll. Slice into 1 1/2 inch rounds and place on a serving plate with the cut surface facing up. Repeat the above steps until all ingredient have been used. When done, place a small dap of umeboshi past on top of each roll. Eat like sushi. As a variation, any Eden Organic Gomasio, Eden Shake, Eden Dulse Flakes or Eden Shiso Sprinkle can be sprinkled on the vegetables before rolling and cutting.

Parsley Garlic Ribbon Curry

Heat oil and flour in a medium skillet, stirring constantly for 3 to 4 minutes over a medium-low flame. Add garlic. Slowly mix in the Edensoy, whisking constantly until smooth. Add curry powder and shoyu. Simmer 10 to 12 minutes on low, stirring frequently. While the sauce is cooking, cook pasta as package directs and drain. Serve sauce ladled over the ribbons and garnish with parsley.

Ziti with Garbanzos, Olives and Artichokes

Cook pasta as package directs. While the pasta is cooking, place olive oil, red pepper flakes and onions in a skillet, sauté over medium heat until golden. Add garlic, artichokes, yellow pepper, and saute until browned. Add broth, olives, garbanzos and tomatoes. Gently simmer 5 minutes. Place drained pasta in a large bowl, pour the sauce over and toss. Season to taste with black pepper and garnish with parsley.

Udon with Mushroom Marinara

Heat oil in a medium saucepan and sauté onions for 1 to 2 minutes. Add carrot and bell pepper and sauté for 3 minutes. Add all remaining ingredients except the udon and shoyu. Cover, bring to a boil, reduce the flame to medium-low and simmer 20 minutes until the mushrooms are tender. Cook the udon per package directions, rinse, drain and set aside. Add the shoyu to the sauce and simmer another 5 minutes before serving over udon.

Udon with Basil Pine Nut Pesto

Cook udon per package directions and drain when done. While the udon is cooking, place all pesto ingredients in a blender and blend until creamy. Serve over udon or mix in before serving.

Tossed Salad with Italian Dressing

Place all dressing ingredients in a blender and blend until smooth. Arrange salad in salad bowls and serve with dressing and you favorite accompaniments.