Using ingredient brown rice vinegar

Ginger-tofu Dressing

• 240 gr soft tofu
• 60 ml water
• 30 ml brown rice vinegar
• 16 ml sesame oil
• 3 gr sea salt
• 2 gr ginger

Quick Stir

• 1 broccoli
• 1 pepper (red)
• 1 kuzu
• 1 green onions
• 1/4 mirin
• 1/4 organic shoyu
• 300 ml water
• 200 gr pea pods
• 60 ml brown rice vinegar
• 16 ml pepper sesame oil (hot)

Quinoa Stuffed Onions

• 12 onions
• 2 garlic (cloves)
• 1/2 quinoa
• 120 gr walnuts
• 100 gr schickpeas
• 50 gr celery
• 45 gr mushrooms
• 28 gr corn
• 10 ml soy sauce
• 10 ml brown rice vinegar

Rice Salad #2

• 1 umeboshi paste
• 1/2 cauliflower florets
• 250 gr firm tofu
• 240 gr long brown rice (grain)
• 75 gr corn kernels (fresh)
• 45 gr broccoli florets
• 30 gr tahini
• 30 ml brown rice vinegar
• 14 gr canola
• 7 gr parsley (fresh)

Spinach Tofu Quiche

• 1 wheat pie crust (whole)
• 1 onion
• 1 garlic clove
• 1 tamari
• 475 gr firm tofu
• 170 gr mushrooms
• 60 gr spinach
• 60 ml brown rice vinegar
• 16 ml olive oil
• 8 gr basil leaves (fresh)

Winter Apple Chutney

• 1 onion
• 240 ml applesauce
• 140 gr apples (dried)
• 80 ml granulated cane juice
• 40 gr seedless raisins
• 80 ml brown rice vinegar
• 16 gr ginger (fresh)