Posts categorized as Recipes

Miso Making Tips and Recipes

Miso Making Tips and Recipes
Jun 15 2016 by Madelief Becherer

This is a blog post we shared a few years ago, and I thought it might be time to share it again. This time, with expert miso making tips at the bottom. Ferment away!

How to Make Short Term Sweet White Miso

Before you begin, consider how much miso you want to make. Calculate …

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Amazake Chia Pudding

Amazake Chia Pudding
Feb 03 2015 by Madelief Becherer

I’m a person of habit when it comes to cooking. I have a huge inventory of recipes and meals in my head, but I revert to the small handful of simple last minute dishes 90% of the time. It’s just too easy. However, I do like to consciously change it up every so often. Variety is the spice …

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Sauerkraut Tempeh

Sauerkraut Tempeh
Jan 20 2015 by Madelief Becherer

Before I get started with another simple tempeh dish I want to make a few notes about ingredients and equipment. In my recipes I state what I use and what I prefer, but always adjust to your own tastes and what you have on hand. The idea is that is is EASY. Don’t go out of your way …

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How to Make Miso

How to Make Miso
Dec 08 2014 by Madelief Becherer

Miso – Medicinal food of the Ancients

Miso making is an enjoyable and gratifying activity that can be done during the winter months, yielding its results within a few weeks or keep you in a state of pleasant anticipation for a year or longer. To read about the history of miso and get hundreds of miso recipes, we …

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How to Make Amazake

How to Make Amazake
Oct 02 2014 by Madelief Becherer

The title of this post really tells you all there is to know before delving into the recipe. I will just note, read the whole recipe before starting as it requires some time and temperature controls. Good Luck and Enjoy!

Tools Needed

  • Pot with lid
  • Double boiler or large pot with lid
  • Probe Thermometer
  • Flame diffusers (2 …
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Three Summer Recipes!

Three Summer Recipes!
Aug 07 2014 by Madelief Becherer

Summertime and the living is easy…….

…..until the garden has matured and we have to cook, eat and process all those beautiful veggies!

I wanted to share some of my favorite summer recipes. In the summer I don’t want to spend a lot of time in the kitchen, so I like to keep them fresh, …

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Creamy Sweet Potato Soup

Creamy Sweet Potato Soup
Jul 17 2014 by Madelief Becherer

I often associate creamy soups with winter and needing warmth. But I’ve been craving some rich yet light soup lately and played around to get a yummy summer soup. We ate this hot when it was fresh and then it was delicious eaten cold the next day for lunch. My favorite part about this soup? Its easy!

 


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Sweet Dijon Tempeh

May 26 2014 by Madelief Becherer

When I make tempeh dishes I usually default to using soy sauce to season it. Regardless of the kind of tempeh I’m making, soy sauce is my automatic “salt” addition. Since I started contributing to this blog I have been trying to break that and use miso in my tempeh dishes. Here is a simple recipe for a …

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Miso Dressings!

Miso Dressings!
Mar 14 2014 by Madelief Becherer

Who doesn’t like dressing? It brings pizazz to whatever you’re eating and can add nutrients and probiotic organisms to your meal when you use miso as an ingredient. It is nice to use a blender when making dressings as this mixes the ingredients into a more creamy sauce. If you don’t have a blender, make …

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Rhapsody Eggroll News!

Rhapsody Eggroll News!
Feb 11 2014 by Madelief Becherer

Rhapsody Eggrolls are about to get even better! We’ve been making them with local organic vegetables, organic high oleic sunflower oil, and chock full of organic ginger and garlic. As of March 1st, they will be wrapped in a local eggroll wrapper as well. We’ve teamed up with Read More

Baking with Rhapsody Amazake and Rice Milk

Baking with Rhapsody Amazake and Rice Milk
Jan 16 2014 by Madelief Becherer

Baking cakes and muffins ALWAYS intimidated me. ALWAYS. It seemed so complicated. Cups of this, teaspoons of that. I’m a throw it all in a pot and let it do it’s thing kind of a cook. Nine times out of ten it works. But with baking there is that whole rising and don’t let it collapse in …

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Miso Soup

Miso Soup
Jan 09 2014 by Madelief Becherer

As kids in grade school the topic of favorite foods always came up. Pizza, french fries, and grilled cheese were often favorites. But for me it was always miso soup with sourdough toast. As an adult I prefer steamed bread (this makes it more digestible) or fried mochi. Miso soup can be as simple and fast as boiling …

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Holiday Amazake-Nog

Holiday Amazake-Nog
Dec 24 2013 by Madelief Becherer

Happy Holidays!

Nothing says the holidays to me like delicious warming smells coming from the kitchen. I like to make cranberry spice cakes, ginger cookies, mulled cider and my favorite: Amazake-Nog! Amazake has that thick creamy texture similar to eggnog. When warmed with the spices and vanilla the smells are heavenly and the coziness …

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Tempeh Wrap with Blanched Baby Bok Choy

Tempeh Wrap with Blanched Baby Bok Choy
Jul 05 2013 by Madelief Becherer

An Oldie but goodie……

So I made this recipe up as I went along and will share with you what I did and what I will change when I make it again.

First off, my family likes wraps. Whole-wheat tortilla’s warmed in a cast iron frying pan is a vessel for all …

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Nuka Pickles

Nuka Pickles
May 17 2013 by Madelief Becherer

Nuka? What’s that and what can I do with it?

What a great question! Nuka is the Japanese word for rice bran. When brown rice is “polished” to make a whiter rice, every grain of rice is slowly rubbed so that some of the outside bran comes off. What you are left with is a …

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Making Amazake at Home

Making Amazake at Home
Apr 26 2013 by Madelief Becherer

Koji! What is it for and how do I use it?

We now offer our own Certified Organic Short Term, Long Term and Amazake Koji. With the launching of these products I thought it would be appropriate to write a little bit about what koji is, what we can use it for, and how it works.

What is …

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