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    You are in: Home / Cookbooks / Japanese Jewels!
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    45 recipes in

    Japanese Jewels!

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    This crisp, fruity dessert is a scrumptious surprise. Serve it with warm caramel sauce for a delicious twist. Adapted from Vegetarian Times magazine(Feb. 2006).

    Recipe #192017

    Originally from Better Homes and Gardens, this has been changed to make it vegetarian. I hope you enjoy! Inspiration from delish dish.

    Recipe #493072

    This is so different with a cool mix of textures and flavors! Offer crisp breadsticks and iced green tea as accompaniments. Adapted from Vegetarian Times magazine.

    Recipe #191043

    A delicious vegetarian recipe from Vegetarian Times magazine(2003).

    Recipe #206438

    Adapted from Cooking Live, this is excellent! You may add more wasabi if you want more kick! This is good with other vegetables, meat, sandwiches and crackers!

    Recipe #187840

    Serve up with your favorite dipping sauce. If you like to spice things up, use cajun spice instead of gomashio. From How It All Vegan cookbook.

    Recipe #468474

    Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted from "Sea Vegetable Celebration" by Shep Erhart and Leslie Cerier.

    Recipe #327271

    According to Chinese legend, deliciously rich black forbidden rice was considered so rare and nutritious that only the emperor was allowed to eat it. Now you can find it in some grocery store and health food stores. You can mix the components together and bake as a casserole or serve individually. Adapted from Delicious Living magazine.

    Recipe #332043

    Halved Brussels sprouts are quickly stir fried with garlic, then tossed in Umami sauce which makes a nice, thick sauce. Yum. The computer would not let me say umami sauce in the ingredients, so I put soy sauce, but use umami sauce! From Colorado Homes, taken from True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil MD, Sam Fox and Micheal Stebner.

    Recipe #504889

    This isn't your usual Chinese restaurant mustard sauce! This is a silky sauce lush with the flavors of toasted sesame oil and Dijon mustard! Wonderful with cold roast beef, lamb and chicken dishes. Spread on steamed fish and foods off the grill. Great on cheese sandwiches! It will keep indefinately in the fridge. Adapted from the China Moon cookbook.

    Recipe #257093

    This is a little different than my other pickled ginger recipe. Adapted from the China Moon Cookbook!

    Recipe #257136

    If you want really good flavor, make your own spice mix! In the ingredients, the Szechwan peppers are actually peppercorns, but for some reason, the computer program won't let me say that. This is adapted from China Moon Cookbook. This can be used in marinades, sauces, mayonnaises, chopped meat, sauteed vegetables, and pastas! Have fun!

    Recipe #257153

    A delicious soup from thriveforward.com.

    Recipe #511840

    Giving this a thumbs up! Recipe courtesy Jeff Mauro, Show: Sandwich King, Episode: Burgers Are Boss

    Recipe #501485

    From Alton Brown, Good Eats, Episode: Et Tu Mame. Delicious! I have tweaked it just a little bit. :) You can double the chile sauce to increase the heat if you wish. I used Thai sweet chili sauce but use the red chili paste or sambal oleck if you like.

    Recipe #462422

    A light and lovely seasoned oil that works great in Asian dishes. Adapted from the China Moon Cookbook by Barbara Tropp. Wonderful for pouring over noodles and salads! It will also make a great match for fish! The oil may cloud but will not be impaired.

    Recipe #257091

    Pears are now used in all aspects of cooking. Try this salad that's made exciting with pears and a delicious Asian dressing! Adapted from Southern Living magazine.

    Recipe #189833

    A terrific way to use leftover rice! Once you have everything out, the prep goes fast! Adapted from Delicious Living magazine.

    Recipe #356658

    Mixed with rice, ginger, toasted sesame seeds, and a slightly sweet vinaigrette, hijiki will refresh the body and rejuvenate the spirit! Adapted from Vegetarian Planet.

    Recipe #206437

    Oh so good! Adapted from Cooking Live.

    Recipe #187841

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