Combine your diced beets and diced cheese in a small bowl. Splash with balsamic vinegar and mix to evenly distribute. Lightly season with salt and pepper.

Place one large piece of saran wrap on your counter and place a triangle-shaped layer of rice on the saran wrap. My triangles are usually around 2 1/2 inches “tall”. The layer is around 1/2 to 3/4 inch deep, if that makes sense. Place a small spoonful of your beet-cheese filling in the center of the triangle. Try to drain off any excess liquid (vinegar) before adding the beets so you don’t get soggy rice balls. Cover your spoonful of filling with a layer of rice. Then wrap the triangle up tightly in your saran wrap and press to shape into a firm onigiri. You can shape it more as a circle or a triangle, depending on your mood.

Place onigiri on a serving plate and sprinkle with additional salt and pepper. Continue until all your rice has been used up and enjoy!

Squeeze out any additional moisture from your beet greens and chop them finely. Pour 1/4 cup (or more) tahini into a small bowl. Add water to thin slighly, and whisk together. Add your lime juice and agave nectar and combine. Taste, and adjust sweetness-sour ratio to your preference. Add salt to taste. Add your beet greens and diced roasted carrot mix together.

Place one large piece of saran wrap on your counter and place a triangle-shaped layer of rice on the saran wrap. My triangles are usually around 2 1/2 inches “tall”. The layer is around 1/2 to 3/4 inch deep, if that makes sense. Place a small spoonful of your tahini-beet green filling in the center of the triangle. If your tahini dressing is very runny, drain some off before adding it to the rice. Cover your spoonful of filling with a layer of rice. Then wrap the triangle up tightly in your saran wrap and press to shape into a firm onigiri. You can shape it more as a circle or a triangle, depending on your mood.

Place onigiri on a serving plate and sprinkle with large grain salt and sesame seeds. Continue until all your rice has been used up and enjoy!

Rinse rice thoroughly and leave soaking in water. Heat oil in a pan on medium and add your cloves, cardamom pods, and cinnamon. Let them fry for a few seconds and then add your chopped veggies, starting with the onion and letting it cook a few minutes before adding the rest of the veggies and optional paneer.

Meanwhile add one bunch of mint leaves and 2 green chilies to a blender or food processor and blend it coarsely. Add to the pan with the veggies and fry until the raw mint smell fades.

Drain rice thoroughly and add to the pan with the mint and veggies. Salt to taste and add water.

If you have a rice cooker, at this point you can transfer to a rice cooker and run the cycle. If you don’t have a rice cooker, cover the pan and cook on medium for approximately 15 minutes. Remove lid and check for doneness, fluffing with a spoon. Serve and enjoy!

Rinse your (uncooked) sushi rice until the water runs clean with no cloudiness. Drain and cook your sushi rice in your rice cooker according to machine’s directions OR, if you don’t have a rice cooker, prepare on the stove according to rice directions. When cooked, fluff rice and let cool slightly.

Prepare your ingredients and set up an onigiri station with a rice bowl, saran wrap and ingredients. Line rice bowl with saran wrap. Sprinkle saran wrap with kosher salt flakes. Place layer of sushi rice in the bowl on top of the saran wrap, press a few pine nuts into the center of the bowl and rice, top with a little fresh basil and then add your piece of avocado to the center on top of basil and pine nuts. top with a little miso mayo, a little more julienned fresh basil and then cover with a layer of rice. Sprinkle rice on top with kosher salt. Wrap saran around the whole rice ball and remove from bowl. Compress with hands until you have a nice, tight triangle. Gently remove from saran wrap and wrap in nori seaweed so nori is open towards the top of the triangle. Sprinkle with black sesame seeds if desired.

Make more until you run out of rice. Enjoy this easy lunchbox treat. :)

Rinse your (uncooked) sushi rice until the water runs clean with no cloudiness. Drain and cook your sushi rice in your rice cooker according to machine’s directions OR, if you don’t have a rice cooker, prepare on the stove according to rice directions. When cooked, fluff rice and let cool slightly.

Prepare your ingredients and set up an onigiri station with a small triangular onigiri mold, saran wrap and ingredients. Line onigiri mold with a small piece of saran wrap. Place layer of sushi rice in the mold on top of the saran wrap and drizzle a small amount of peanut sauce on the rice and add avocado, cucumber, and a few pine nuts in the center of the rice mold. Top with a little fresh basil or shiso. Then cover with a layer of rice and press into a nice triangular onigiri. Wrap saran around the whole rice ball and remove from mold. Compress with hands and gently remove from saran wrap and sprinkle with black sesame seeds.

Heat your olive oil and butter in the rice cooker and add your onion, cooking until softened. Throw in your rice and stir, letting the rice getting translucent. Pour in your stock and seasonings, including the whole garlic clove, and start rice cooker cycle. When the rice is done remove the garlic clove but leave the rice in the cooker on warm to steam a little longer.

Combine marinade ingredients and whisk together. Taste and adjust seasonings to your taste. Cover drained tofu in marinade sauce and reserve while you prepare the rest of the ingredients. I like to prepare all my veggies and place them on a big plate, separated into type, so they are easy to add to the wok. Get all your spices and seasonings ready and measured. Combine sauce ingredients in a small prep bowl. Taste and adjust seasonings to your taste.

To make fried rice:
1.First, prepare the tofu.
Heat a tablespoon or so canola oil in your wok. When it begins to smoke add a pinch of salt and coarse ground szechuan pepper. Add a teaspoon of your diced ginger and as it begins to brown, throw in your marinated tofu, reserving the marinade liquid for later. Brown tofu on both sides and then add the marinade liquid after it is is nicely browned. Let tofu simmer in marinade and absorb the marinade. Then take off heat and return your tofu to your marinade dish, reserving.

2. Second, prepare your veggies. Heat two teaspoons or so canola oil in your wok. When it begins to smoke add a pinch of salt and coarse ground szechuan pepper. Add a teaspoon of your diced ginger and as it begins to brown, add your onions and grated ginger. Let it start to cook and then add carrots and green beans. Stir a little until they start to soften. Throw in your green peas (preferably defrosted, but I won’t tell if they are straight from the freezer.) Add all but a few teaspoons of your sauce to the center of the wok along with your diced sweet pepper and combine, letting simmer. When veggies seem done (slightly al dente is good), remove veggies (and sauce) from wok and reserve (with sauce) on your veggie prep dish.

3. Make the eggs.
Combine eggs and green onion tops in a bowl. Heat a little oil in your wok, season with a pinch of salt and szechuan pepper and throw in your whisked eggs and green onions. As it starts to cook, immediately add in your cold rice, with each grain as separate as possible, and stir so eggs are mixed in evenly with the rice. If it is too dry, you can add a teaspoon or two of sesame oil to the middle of the pan and mix in. Let egg cook for a minute or two and then add prepared tofu. You can just use half of the tofu if you like, and use the rest of the tofu in another recipe. After another minute or so, you can add the prepared veggies WITH sauce. Fold into rice until evenly distributed, and then add any remaining sauce. When flavors are distributed and warm throughout, sprinkle with sesame seeds and serve. Enjoy!

First, prepare veggies:
Sautee spinach in a little oil and season with a little salt.

Slice carrot and burdock into matchstick pieces or sliver using a mandoine. Then sautee in a little oil and season with salt. After a few minutes, add mirin and simmer for another few minutes.

Sautee your favorite mushroom slices in oil and season with salt and pepper.

Directions for bean sprouts:
Rinse and drain sprouts. Fill large pan with water and bring to a boil. Add your fresh sprouts to the water, and simmer them for up to five minutes. Put back in the strainer and rinse with cold water. Drain them and pat them dry in a towel. Combine sprouts with scallions, sesame oil, red pepper and salt in a bowl and reserve. Flavor will improve as it sits.

Prepare your rice in a rice cooker. Don’t forget to rinse the rice until the water runs clear before cooking. when it’s done, fluff the rice and reserve until all ingredients are ready.

Once everything is prepared, baste the stone pots with sesame oil and partially fill with rice. Remember, you will ultimately need space to stir the ingredients together, so not too full. Then push the rice partway or all the way up the sides of the stone pot. Grab portions of each of your vegetables, arranging them neatly in a circle.

Set raw egg and other seasonings near your cooling rack.

Turn flame burner to medium high and put your stone pot (or pots if you have more than one flame burner) on the flame. Cover and leave for 10-15 minute. You should start to smell crisping rice towards the end. I like my rice crunchy and the stone pot needs to be HoT to cook the egg. when you think the rice is done (probably longer than you think), carefully cover your hands in protective gear (lots of towels, whatever) and remove pot from burner, moving to cooling rack.

Act fast! Take two large metal spoons and stir the rice, moving it away from the sides of the bowl and break your raw egg into the space you’ve made, mixing it up. Spread it along the hot side as best you can and it should start to cook. Mix into the rice, but keep the egg on the hot sides as best you can. Keep mixing that bad boy up. Baste rice with sesame oil if you like, for additional flavor. Sprinkle with srirachi sauce or other thick GF hot sauce and add your cheese, stirring in so it melts. Top with nori strips and extra kimchi if you like and serve!

*If you have two burners and both are ready at the same time, have your dining partner doctor his up at the same time you are. You don’t want the stone pot to cool before you add the egg, because it needs to cook. If you are worried about the egg not cooking thoroughly, use pasteurized eggs or omit. Add additional kimchi, cheese, sesame oil, hot sauce and nori as you like and if you find any part of it plain.*

Heat vegetable stock in the soup pot. Heat butter or margarine and olive oil in a dutch oven or deep pot. Add diced shallot or onion and let start to turn translucent. Add rice and stir. As rice grains turn translucent add your wine and let evaporate away. Add in 1/2 cup or so of stock at a time and stir, letting get absorbed into rice before adding more. After you’ve added stock a few times , add your bay leaf, green beans, and mushrooms and let simmer. Add more stock as needed. Season with salt and pepper and taste as rice grains soften. When rice has absorbed enough liquid to become creamy, taste again. When cooked to your liking, adjust seasonings and let sit on a cool surface for five or ten minutes. To serve, spoon risotto onto a nice bowl or plate and (if desired) sprinkle with havarti cheese slices. Stir in and let begin to melt. If you like, you can add a tablespoon or so of kefir or cream to each individual serving. If you prefer, you can leave the entire dish dairy free. Enjoy!