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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.

Tossed Salad with Mustard Herb Dressing

Place all dressing ingredients in a blender and blend until creamy. Using a fork, score the skin of the cucumber by drawing the fork down firmly into the skin (optional) and slice into rounds. Arrange the salad ingredients on individual serving plates and serve with dressing.

Baked Potato with Dulse Flakes

Preheat the oven to 350°. Lightly oil the skins of the potatoes with oil. Place the potatoes on a baking sheet and bake approximately 45 to 50 minutes or until tender. Remove from the oven and place on a serving plate. Make a slit with a knife in the top of each potato, place a tablespoon of sour cream on each, and sprinkle with dulse flakes.

Basic Red Quinoa

Bring water and sea salt to a boil in a medium heavy saucepan. Add the quinoa, cover and bring to a boil. Reduce the flame to low and simmer for 12 to 15 minutes. Turn off the flame and let sit for 5 minutes. Remove and serve with any Eden Gomasio, Eden Shake, Dulse Flakes, or Shiso Leaf Powder sprinkled on as a condiment.

Rice Ball (Onigiri) - Nori Sea Vegetable

Lightly moisten your hands with cold water. Take 1/2 cup cooked rice and form it into a ball, packing it firmly. Poke a hole into the center of the rice ball with your finger and insert a 1/2 teaspoon ginger slices or 1/4 umeboshi plum into the center. Pack the ball again to close the hole, lightly moistening hands if needed. Fold the nori sheets in half and tear along the fold. Fold in half again and tear on the fold. You should now have eight equal-size squares of nori (about 4" X 4" - four from each sheet). Lightly moisten hands, trying not to use much water, and place 1 square of nori on a rice ball, packing until it sticks. Take another square and place it on the rice ball completely covering the rice ball with nori. Pack gently, but firmly to make sure the nori adheres to the rice. Repeat the above steps until you have 4 rice balls completely covered with nori. Eat as you would an apple. Rice balls are great for backpacking, camping, picnics, breakfast, lunch or dinner, or just a healthy, delicious snack anytime. Note: Use only leftover short or medium grain brown rice to make rice balls. Long grain and basmati are not sticky enough to make rice balls.

Miso Soup - Shiro Tofu & Carrot

Place water, shiitake and bonito flakes in a pot, cover and bring to a boil. Reduce the flame to medium-low and simmer 10 minutes. Add the carrots and bonito flakes, cover and simmer 3 minutes. Reduce the flame to very low. Purée the miso with 3 T. water or soup broth. Add wakame flakes, tofu and pureed miso to the pot. Simmer without boiling for 2 minutes. Serve garnished with scallions.