Ingredients:
1 tsp. olive oil
1 medium onion, diced
3 cloves garlic, minced
1 stalk celery, diced
1 large carrot, diced
One 1-inch piece kombu
   (a dark-green seaweed),
   soaked in water for 10 minutes
Two 30-oz. cans chickpeas,
   rinsed and drained
6 cups chicken or vegetable broth
1 zucchini, cut into ¼-inch slices
1 bay leaf
½ tsp. curry powder
½ tsp. turmeric
½ tsp. sea salt
¼ tsp. cumin
¼ tsp. ground coriander
⅛ tsp. cinnamon

Directions:
Heat olive oil in large saucepan at medium-high heat. Add onion and garlic; cook 1 minute. Add celery, carrot, kombu and chickpeas; cook 5 minutes. Reduce heat to medium; add broth, zucchini and spices. Simmer on low to medium heat for 30 minutes. Serve hot.

Serves 8.

Ingredients:
2 tbsp. toasted sesame oil
8 oz. tempeh
3 medium carrots, washed and thinly sliced
1 cup water
1 tsp. grated ginger
1 tbsp. kuzu (a fibrous Asian vine),
   dissolved in ¼ cup cool water
1 daikon radish, washed and thinly sliced
1 tbsp. tamari soy sauce
12 oz. mixed salad greens
½ cup toasted pumpkin seeds

Directions:
Heat oil in sauté pan at medium-high heat. Add tempeh. Cook until golden brown. Cut into bite-size pieces; set aside. Add carrots to pan; cook 3 minutes. Add tempeh, water, and ginger. Reduce heat to medium-low. Cover and cook 5 minutes. Add kuzu, daikon and tamari; cook uncovered 2 minutes. Remove from heat. Adjust flavor to taste. Serve hot tempeh over salad greens. Sprinkle with toasted pumpkin seeds.

Tip: For a thicker sauce, increase to 2 to 3 tbsp. kuzu. Serves 4.

Ingredients:
8 leaves collard greens
1 tsp. toasted sesame oil
2 cloves garlic, minced
½ rutabaga, roots trimmed,
   sliced into matchsticks
1 cup + ½ cup water
1 tbsp. red miso paste,
   dissolved in ½-cup water
1 medium onion (sweet), thinly sliced
Two 3-oz. fillets wild salmon
1 tbsp. dill, washed and finely chopped
½ tsp. toasted sesame seeds

Directions: Wash collard greens, remove thick stems. Stack leaves and roll lengthwise. Slice very thin. Set aside. Heat oil in large sauté pan at medium-high heat. Add garlic; cook 1 minute. Add rutabaga; cook 2 minutes. Add 1 cup water; bring to a boil. Reduce heat to low. Cover with heavy lid; cook 5 minutes. Add collard greens; cook 3 minutes. Remove from heat, drain, set aside.

Combine onions and ½ cup water in large sauté pan. Bring to a boil. Reduce heat to medium-low; cover with heavy lid. Cook until water evaporates. Remove lid; stir in miso paste. Place fish atop onions and sprinkle with dill. Cover and cook 10 minutes. Remove from heat. Serve atop collard greens and sprinkle with toasted sesame seeds. Enjoy.

Serves 2.