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    484 Recipes

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    From "Jane Brody's Good Seafood Book", 1994. Cook time does not include chilling.

    Recipe #512796

    From "Jane Brody's Good Seafood Book", 1994. Great as an appetizer, light main course, or on a picnic. I prefer sugar snap peas to snow peas; sugar snaps are ready after 30 seconds of steaming. Makes 3 main-dish servings or 6 appetizer servings.

    Recipe #512790

    From "Jane Brody's Good Seafood Book", 1994. You can substitute surimi in place of crab if you like, but the real thing is so much better. Frozen corn may be used instead of fresh. Needless to say, This is best made in the end of summer, when all the major ingredients are in season and at the peak of their flavor. Make a meal of it with some hearty bread and a garden salad. Cooking time does not include chilling the soup.

    Recipe #512788

    From "Jane Brody's Good Seafood Book". I have not yet had the opportunity to make this, as I live in a landlocked desert state, but would love to know how it works out if you make it. Fresh tarragon, not dried, would be a must for a recipe like this.

    Recipe #512777

    8 Reviews |  By Zeldaz

    By Erin McDowell, on, January 23, 2014. I was skeptical at first, but we enjoyed the unusual combination of spices, it's sort of a vegetarian version of a tandoori dish. Please note that the first word in the title is "spicy"; if your palate is not accustomed to strong, earthy spice blends, you might consider suggest finding an alternative marinade or cutting back on the amounts of spices for this technique, but if you like robust flavors go whole hog. In my experience, the cauliflower needed 10 or 15 extra minutes to cook, checking for doneness with a metal skewer, and the head I used was a small, organic one. We used the leftover marinade the following day on some broiled chicken.

    Recipe #512584

    One of Heidi Swanson's wonderful recipes from "Super Natural Every Day". This is a refreshing change from tomato-based sauces, with lots of layers of flavor, color (I like to use green ravioli), and texture. I also like to use twice the number of olives. Sliced and sauteed Brussels sprouts work very well in this, as does sauteed cabbage, or cauliflower florets cooked like the broccoli. Sunflower kernels or pine nuts also work instead of pepitas.

    Recipe #512574

    A blend of braised vegetables commonly served in Japan during the winter months, from Lesley Downer's "Japanese Vegetarian Cooking".

    Recipe #512462

    Not many raw vegetable are eaten in Japan. This is a lightly cooked salad, which is considered far more digestible. From "Japanese Vegetarian Cooking", by Lesley Downer.

    Recipe #512374

    Hijiki is a delicious sea vegetable with a distinctive earthy flavor that really complements the sweet potato's flavor. From Lesley Downer's "Japanese Vegetarian Cooking", 1986.

    Recipe #512371

    Any firm vegetable, cut into small pieces, can be used. Cook over charcoal if you can, or under the broiler if that's not possible. Store extra sauce in the fridge, it keeps well and can also be used to baste whole vegetables baked in the oven or to accompany sauteed vegetables. From Lesley Downer's "Japanese Vegetarian Cooking", 1986.

    Recipe #512370

    Tatsuta is a town near Nara, where the maple leaves glow red in autumn. The marinade gives the tofu a reddish brown color. Be sure to allow enough time for the tofu to drain enough to absorb the marinade. From "Japanese Vegetarian Cooking", 1986, by Leslie Downer.

    Recipe #512369

    Adapted from a Melissa Clark recipe published in the NY Times on December 17, 2013. Don't cut back on the salt in the cooking liquid, it's really necessary!

    Recipe #512336

    Wakame and cucumber salads are eaten almost daily during the hot Japanese summers. From "Japanese Vegetarian Cooking", 1986, by Lesley Downer.

    Recipe #512334

    I love the way salty miso pairs with sweet potatoes. From "Japanese Vegetarian Cooking", 1986, by Lesley Downer.

    Recipe #512331

    This dressing is traditionally served with broiled shiitake mushrooms, but it pairs well with virtually any fresh mushrooms. If you own a suribachi (Japanese mortar and pestle), use that to make the dressing. Otherwise,a blender or even a rolling pin will crush the walnuts. You can substuitute an equal amount of sesame seeds for half of the walnuts, if you like.

    Recipe #512330

    A beautiful green and white vegan salad from "Japanese Vegetarian Cooking", by Lesley Downer.

    Recipe #512322

    Golden dressing is a classic Japanese vinegar dressing thickened with egg yolks, which complements the sweetness of the broccoli. From "Japanese Vegetarian Cooking", 1986, by Leslie Downer.

    Recipe #512320

    From Sonoko Kondo's 1986 book, "The Poetical Pursuit of Food". Fried pork coated in crispy panko served with shredded cabbage, tonkatsu sauce, and garnished with lemon is sold in restaurants in Japan which specialize in the dish. It's easily reproduced at home. You can find bulldog sauce/tonkatsu sauce in Asian groceries and some supermarkets. I use pork tenderloin to make this.

    Recipe #512318

    Another Japanese hot-weather light salad meal or appetizer from Sonoko Kondo,'s 1986 book, "The Poetical Pursuit of Food". It tastes great with sake. The sesame seed oil called for is UN-toasted.

    Recipe #512317

    A moist and refreshing cold chicken dish. Make it ahead and have it on a warm evening or for lunch. Boneless thighs could certainly be used, but you might want to tie them so they hold their shape. From "The Poetical Pursuit of Food", 1986, by Sonoko Kondo. Prep time does not include chilling the cooked meat.

    Recipe #512314

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