369 organic recipes

Veal stew braised in sour cream and white wine with mushrooms, onions, and Worcestershire sauce. A rich, old-world Dutch oven stew served over curried rice.

No-cook chunky gazpacho with crushed and diced tomatoes, cucumbers, bell peppers, and a triple citrus-vinegar punch. Vegan, gluten-free, ready in 10 minutes plus chill.

Homemade apple pie filling for freezing or canning combines sliced apples with cinnamon, nutmeg, and a clear cornstarch syrup. Make-ahead pantry filling for instant pies all year.

The original baked whole pumpkin pie, custard filling baked right inside a hollowed pumpkin. A heritage colonial technique that turns the shell into both vessel and dessert.

Homemade inari sushi with seasoned fried tofu pouches stuffed with vegetable sushi rice, mushrooms, carrots, and green beans. A sweet-savory Japanese classic.

Butterfly shrimp wrapped with bacon, dipped in egg, and pan-fried golden, served on stir-fried onions and finished with a tangy ketchup-garlic sweet-and-sour sauce. A retro Chinese-American classic.

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.

Spicy Korean marinade with shoyu, brown rice vinegar, and hot pepper sesame oil. Three ingredients that work on tofu, tempeh, chicken, or fish.

Curried cabbage and arame seaweed sauteed in sesame oil with shoyu. A quick, mineral-rich macrobiotic side dish loaded with umami that's on the table in 20 minutes. Vegan and plant-based.

Nigiri sushi, the hand-formed Japanese rice fingers topped with raw or cooked seafood and a touch of mustard or wasabi. Make sushi at home with just rice, fish, and a few simple ingredients.

Iridofu, a Japanese scrambled tofu stir-fry with carrots, onion, roasted sesame seeds, and shoyu. A simple, protein-rich vegetarian dish ready in 20 minutes.

Hawaiian-style Beachcomber Chicken marinated in shoyu, ginger, garlic, sherry, ketchup, and sugar then cooked until glazed and sticky. Island flavors meet easy weeknight cooking for a sweet-savory crowd-pleaser.

Quinoa, leek and tofu casserole layers cooked quinoa with sautéed leeks, garlic, and pressed tofu in a whole wheat breadcrumb crust, baked with soy milk. Vegan, protein-rich main dish.

Rustic Provencal garlic and potato soup with thyme, bay leaves, and a splash of shoyu or miso for umami depth. Simple, warming, and vegan-friendly.

Kiriboshi(Chicken Simmered with White Radish recipe

Canned beans baked with crushed tomatoes, barley malt syrup, hot mustard, and shoyu for a wholesome spin on the classic. Sautéed garlic and onion bring depth to this 40-minute side.