Mustard green alfalfa sprout & rosemary miso with matzah & toasted cheese

This came out great the rosemary gives it a bit of a bite in the back of the throat but that's what i get for experimenting anyway i think this will be better tomorrow because the rosemary will have had time to relax

Ingredients -- all measurements are estimates just use whatever amounts you would like

the miso
About  2 tablespoons miso paste -- i used South River chickpea miso but you can use any miso you like :-)
about 1/2 cup to 1 cup water
about 1 1/2 tsp wakame flakes
About 3/4 cup cooked mustard greens
about 1/2 cup alfalfa sprouts
about 1 1/2 tablespoons chopped red onion
about 1/4 - 1/2 tsp chopped fresh rosemary

the matzah
one piece of matzah
6 slices of goat milk cheddar cheese

Instructions
Put the miso paste in a small saucepan with a little bit of the water and stir.  Add water a little bit at a time until it tastes like soup :-) Add all of the other ingredients and heat on low until it is hot enough for you to eat, just don't boil it cause it kills the miso!

Put the cheese on the piece of matzah and broil it til the cheese is melted

YUM!

Veggie Millet Salad II

Ingredients
3/4 cup millet
1/4 cup amaranth
3 1/4 cups water
2-3 tablespoons tamari or to taste
1 small bunch mustard greens, chopped and boiled-steamed in 1 inch water
1 1/2 cups baby arugula
2 carrots, sliced
1 red bell pepper, chopped into bite-sized chunks
1/4 cup chopped red onion
2 tsps fresh ginger, minced
1/4 cup pi nuts
about 3 ounces goat cheddar cheese, cut into small bits
3 tablespoons olive oil or to taste
1 1/2 tablespoons apple cider vinegar or to test
1 huge pinch celtic sea salt
1 large sprinkling of nutritional yeast

Instructions
cook the millet & amaranth together with the water,stir in the tamari.  Combine everything else in another bowl.  Stir the millet mixture together with the veggies.  Eat and enjoy!

Veggie Millet Salad

Veggie Millet Salad

Ingredients

3/4 cup millet

1/4 cup amaranth

3 1/4 cups water

2-3 tablespoons tamari

1 cup sugar snap peas

1 cup broccoli slaw mix (shredded broccoli stems and carrots)

1 small bulb fennel plus as much of the stems as you can use without them being tough

3/4 cup sliced jerusalem artichoke

1 cup alfafa sprouts

8 radishes

1 avocado

2 large cloves garlic

10 pecans, chopped

4 oz goat gouda cheese, sliced into small chunks

about 3 tablespons olive oil

about 1 1/2 tablespons apple cider vinegar (bragg's)

about 1 teaspoon nutrional yeast or to taste

1 big pinch celtic sea salt

Instructions

Place the millet, amaranth, and water into a medium sized pot. Cover and bring to a boil, then reduce heat and simmer about 20 minutes until water is absorbed. Stir in the tamari to taste until it tastes good. Chop the fennel and jerusalem artihoke into bite sized chunks and put in a large bowl. Chop off the ends of the snap peas and add those, slice the radishes and add them, cut the avocado into halves and scoop out bite sized chunks of and add, mince the garlic and add, add the broccoli slaw, alfalfa sprouts, pecans and cheese, add the olive oil, vinegar, yeast, and salt, and toss. Add all of the millet mixture and stir it all up. Mange! YUM! This came out really good