Vegetable Dishes


Spring Sautéed Broccoli Rabe with Mushrooms

Serves 3-4


1 ½ tablespoons olive oil
1 medium onion, sliced into thin half moons
1 clove garlic, minced
Few pinches of sea salt, or to taste
½ cup thinly sliced mushrooms
1 bunch broccoli rabe, chopped into 1 inch lengths, stems and leaves divided (about 3 cups total)
2 teaspoons tamari
1 tablespoon lemon juice (½ lemon)
Zest of one lemon for garnish


  1. In a skillet, heat oil over medium flame. Sauté onion and garlic with a few pinches of sea salt until onion becomes translucent.
  2. Add mushrooms and continue sautéing for a couple of minutes until mushrooms are fully cooked.
  3. Layer broccoli rabe, first stems, then leaves on top, with a little water added to the vegetables. Cover the skillet and steam for 1 minute until broccoli rabe turns bright green.
  4. In a meantime, combine shoyu and lemon juice in small bowl.
  5. Remove cover of skillet, add the seasoning mixture, stir to incorporate well. Taste, adjusting flavor if necessary.
  6. Serve immediately with a sprinkle of lemon zest on top for garnish.
Vegetable Nishime

Vegetable Nishime

Serves 4-6


2 inches strip kombu, soaked and cut into smaller squares
1 cup daikon, sliced in 1-inch thick rounds
½ cup carrots, sliced in chunks
1 cup winter squash
1 onion, cut into 6 large pieces


  1. Place the kombu on the bottom of the pot and add approximately 1 inch water.
  2. Place the vegetables in sections in the pot.
  3. Add a pinch of salt, cover and bring to a boil.
  4. Reduce flame to low and simmer for 30-35 minutes or until the vegetables are soft and sweet.
  5. Add several drops of shoyu or tamari, cover and simmer for another 5 minutes until almost all of the remaining liquid has evaporated.
  6. Mix the vegetables so all the liquid and seasoning and remaining liquid is evenly dispersed.

Other delicious combinations:

Winter squash, Japanese sweet potato, daikon, carrot
Winter squash, parsnips, cabbage, onion


Sautéed Dandelions with Leeks

Serves 2-4


1 bunch dandelion greens, chopped in 2 inch pieces*
¼ of a large or ½ of a small red onion, sliced in thin half moons
1 cup thinly sliced leeks
Sesame or olive oil
Sea salt
2 T sauerkraut


  1. Heat 1 T oil in a skillet on medium-high heat.
  2. Add red onions, a pinch of sea salt and sauté onions until soft, approximately 2 minutes.
  3. Add leek, sauté 1 minute.
  4. Add dandelions and sauté until wilted, approximately 30 seconds to 1 minute.
  5. Remove from the heat and stir in the sauerkraut.

* To chop the dandelion greens, first cut off the end of the stems, then cut up from the stems in 2 inch increments.


Blanched Vegetables

Serves 4


2 cups cauliflower florets
3 leaves of kale, stems removed and torn into bite size pieces
1 cup fresh or frozen corn
1 cup pea pods, ends trimmed and center vein removed
Pinch of sea salt


  1. Place 2-3 cups water in a deep pot with a pinch of sea salt.
  2. Cover and bring to a boil.
  3. Add corn and boil until bright yellow, approximately 2 minutes. Remove and let cool.
  4. Add cauliflower and boil until tender, but slightly crunchy, approximately 2-3 minutes. Remove and let cool.
  5. Add pea pods and cook for 15-30 seconds until bright green. Remove and let cool.
  6. Add kale and cook for 1 ½ – 2 minutes. Remove and let cool.
  7. Mix ingredients together and serve.

It’s best to let the water to come a rolling boil between each vegetable. You can make many vegetables this way including broccoli, carrots, daikon, onions, leeks, collard greens, mustard greens and celery.

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