INGREDIENTS 1 1/2 pounds of Jerusalem artichoke 1 large yellow onion 2 tablespoons of olive oil 3 cloves of garlic 5 cups of vegetable stock Black pepper to taste Optional: vegan or traditional aioli as a topper DIRECTIONS Peel the Jerusalem artichokes, and dice them into equal parts, relatively small. Chop the onions and garlic up finely. Heat a pot up with the olive oil, and saute the yellow onion until they become translucent (about 5 minutes) Then add the garlic, artichoke, vegetable stock, several pinches of salt and pepper, and bring the ingredients to a boil. Set the heat to low, and simmer until the Jerusalem artichoke is soft. This should take around 12-15 minutes. Once soft, turn o
INGREDIENTS 1 pack of dumpling wrappers 3-4 medium sized shiitake mushrooms 2 cloves of garlic 1 inch of ginger root 1/2 cup of grated or finely chopped carrot 1 bunch of green onion, finely sliced 1/4 tsp miso paste pepper to taste Bragg's liquid amino to taste 1/4 cup of adzuki bean paste 1/4 cup sesame oil DIRECTIONS Dice the mushrooms, carrot, garlic, onions and ginger very finely. Saute in sesame oil until the mushrooms are soft - approximately 7-10 minutes. Then add the liquid amino, pepper and miso, and saute for another 2 minutes. Remove the pan from heat and mix in the adzuki bean paste thoroughly. Let this mixture cool in your fridge for 2 to 8 hours. Then measure 1 tablespoon of m
