https://omnomnom.dreamwidth.org/160045.html
Calamares en su tinta | Squid in their own ink

https://omnomnom.dreamwidth.org/159855.html
Congrio en salsa verde | Conger Eel in Parsley

Soak soybeans in water
Grind soybeans
Add to boiling water
Simmer over low flame
Strain through cloth
Squeeze
Separated soybean milk and mash
Add nigori coagulant
Pour into box container
Immerse in cold water and remove from container

Making tofu can be an interesting challenge but be careful not to hurt yourself. Making tofu does take time and is painstaking. This process has been done by hand for centuries, beginning early each morning. Only someone who has made their own tofu knows how delicious the rewards can be.

The Folk Art of Japanese Country Cooking
A Traditional Diet For Today's World
Gaku Homma
North Atlantic Books
$16.95

cumin
collard greens 3 lbs
garlic: one whole bulb
sauté all ingredients, serve warm but collard greens should not be wilted, yet are not crisp

spinach, 2 lbs
kalamata olives, 2 lbs, halved
1 cup greek yogurt
1/2 lb feta cheese
juice from 2 lemons
1 head of lettuce

5 limes' juice
1 lime's zest, grated (skin)
3 tsp cumin
1 tsp salt
1 tsp pepper, red
1 lb cilantro
1 jicama (2 lbs?) in sticks, chopped and peeled
1 onion, chopped minced

1 bottle Worcestershire
1 cup honey, stir
10 tsp garlic powder
10 tsp onion powder
stir without cooking. put in a bowl and drizzle steak cooked to desired temperature. use liberally.

1 cup vinegar
3 tbsp hot sauce
1 can tomato paste
1-7 tomatoes
5 tbsp maple syrup
3 tsp molasses
red pepper and pepper flakes to taste

3 cups berries
ten stalks of cilantro
5 cloves of garlic
1 onion
5 limes squeezed for juice

chop roughly and mix or use blender or food processor any setting using all ingredients, marinate chicken or fish overnight

make another batch for sauce (raw flavor yum!)

5 beets, or 3 cans of beets
1/2 lb quinoa
1/2 lb lentils
1/2 lb chickpeas
3 avocadoes

Boil to a porridge, 2 inches of water past covering.
Stir frequently. Flavor to taste, use your favorites.

3 cups plain white yogurt
2 small squash or 1 big squash
3-5 potatoes
1 lb asparagus
1 lb mushrooms
1/2 cabbage, chopped thinly into strips
1/2 lb broccoli