Source: Adapted from Food.com
By Bergy

Ingredients:
5 cups dashi (recipe following)
2 tablespoons miso (red bean paste)
4 ounces firm tofu, cube into 1/2 ' cubes
2 green onions, sliced diagonally
2 mushrooms

Dashi Ingredients
6 cups water
1 piece kelp (2 inch square)
3 ounces bonito tuna or 3 tablespoons dried bonito flakes

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins

Directions:
1. Make the dashi.
2. Bring water to a boil.
3. Wash Kelp under cold water tap.
4. Add to water when it comes to a boil.
5. Stir and let boil 3 minutes.
6. Remove kelp from the water and add the bonito.
7. Allow to come to boil and remove from heat immediately.
8. Let it settle for a few minutes.
9. Strain off the bonito and set aside for whenever you need the dashi.
10. Make the Miso Shiru.
11. Bring the dashi to a boil.
12. Mix a little hot liquid with the bean paste, stirring until smooth.
13. Pour mixture back into the saucepan, stir well.
14. Add tofu and return to boil.
15. Simmer for a few seconds only.
16. Ladle into bowls and garnish with green onion and a slice or two of mushroom.

Servings: 4

Source: Adapted from Food.com
By Wendys Kitchen

Ingredients:
1/2 cup almonds
1/2 cup sunflower seed
1/4 cup sesame seed
1 cup canned chick-peas, drained and rinsed
2 tablespoons lemon juice
1 tablespoon water (can be from chickpea cooking water)
1 tablespoon soy sauce
2 teaspoons flax seeds or 2 teaspoons olive oil
1 -2 teaspoon kelp powder
1/2 cup mayonnaise, low fat
1 stalk celery, minced
1/3 cup red onion, minced
2 tablespoons fresh parsley, minced

Prep Time: 45 mins
Cook Time: 5 mins
Total Time: 50 mins

Directions:
1. Rinse the almonds and seeds (a sieve or fine-holed colander is needed for the sesame seeds), place in bowl, cover with water, and let soak overnight. Rinse and drain.
2. Place the almonds, seeds, chickpeas, lemon juice, T water, soy sauce, oil, and kelp powder in food processor. Blend until well mixed but not quite smooth, 1-2 minutes.
3. Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.
4. Notes This mock tuna salad will last 2-3 days in the refrigerator.

Servings: 4

Source: Adapted from Food.com
By magpie diner
   
Ingredients:
1 lb dried red kidney beans, presoaked overnight
8 cups water
1 cup celery, chopped
4 bay leaves
3 tablespoons fresh garlic, minced
2 teaspoons dried thyme, crushed
1 teaspoon powdered kelp (sub sea salt, powered miso, spike or vegetarian bouillon powder)
1 cup green pepper, diced
1 tablespoon fresh parsley, finely chopped
sea salt & pepper, to taste

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins

Directions:
1. Pick through beans to remove any bad ones. Soak in plenty of water, overnight if possible (about 6 hours minimum). Don't add salt at this stage, it will only make the beans tough.
2. Ready to cook - drain and rinse the beans thoroughly then place them in a large pot with the 8 cups of fresh water, the onion, celery, and bay leaves.
3. Bring to a boil, cover and reduce heat. Cook over low heat for about an hour or until the beans are tender.
4. Stir and mash beans against side of pan, leaving some whole.
5. Add green pepper, garlic, parsley, thyme and seasonings to taste. Cook uncovered over low heat until almost creamy for about 20 minutes.
6. Remove bay leaves before serving over some hot cooked brown rice.

Servings: 8

Source: Adapted from Food.com
By Alyss05

Ingredients:
2 tablespoons sea salt
2 tablespoons paprika
2 tablespoons mild chili powder
1 tablespoon turmeric
2 teaspoons kelp powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon nutmeg
1/4 teaspoon coriander
1/4 teaspoon cumin

Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins

Directions:
Combine all ingredients and store in an old spice jar with a shaker top. Sprinkle on everything.

Servings: 0.75 cup

Source: Adapted from Food.com
By ThatSouthernBelle
 
Noodles
1 (12 ounce) package kelp noodles

Sauce
3 tablespoons almond butter
2 tablespoons tahini
2 garlic cloves
2 1/2 tablespoons lime juice
1 tablespoon tamari
1 tablespoon raw sesame or 1 tablespoon coconut oil
1 tablespoon olive oil
1/2 tablespoon grated fresh gingerroot
1/2 teaspoon salt
1/4-1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 1/2 medjool dates
1/4 cup water

Veggies
3 cups sliced baby bok choy
1 cup grated carrot
1 cup grated daikon radish
1/2 cup chopped red pepper
2 green onions, sliced
   
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Directions:
1. Sauce: Blend until smooth. If necessary, add more water until desired consistency is reached.
2. Whole Meal: Place rinsed noodles and veggies in a large bowl.
3. Toss with desired amount of Peanut Sauce.
4. Let sit on the counter or in the dehydrator for 30 minutes before serving.

Servings: 4

Source: allrecipes.com
By: The Sushi Guy 

Ingredients:
1/4 cup soy sauce
1/2 cup rice vinegar
2 tablespoons bonito shavings (dry fish flakes)
1 (1 inch) square konbu (kelp)
1 orange, quartered

Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 35 mins

Directions:
1. In a saucepan, combine the soy sauce, rice vinegar, bonito shavings, konbu and the orange quarters. Let stand for 30 minutes.
2. Bring to a boil. Just as it starts to boil, remove from the heat. Allow to cool, then strain through a cheesecloth lined sieve.

Servings: 8