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  <title>Eden Foods - Newest Recipes</title>
  <link>http://www.edenfoods.com/recipes/</link>
  <description>Most recent recipes from Eden Foods</description>
  <language>en-us</language>
  <generator>Eden RSS Generator v0.1</generator>
  <managingEditor>webmaster@edenfoods.com</managingEditor>
  <webMaster>webmaster@edenfoods.com</webMaster>
  <item>
   <title><![CDATA[Vegetable Tempura]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=1075</link>
   <pubDate>Fri, 06 Jan 2012 11:07:44 -0500</pubDate>
   <description><![CDATA[To prepare the tempura batter, combine the flours and sea salt in a small mixing bowl. Combine the kuzu and water in a measuring cup, mixing until the kuzu dissolves. Whisk the dry and liquid ingredients together until most of the lumps have dissolved. Place the batter in the freezer for 10 to 15 minutes. Cold batter results in crispier tempura.

Heat the oil in a heavy deep frying pot. When the oil is hot, dip 5 to 7 pieces of vegetables into the batter completely coating them. Place the batter coated vegetables into the hot oil and deep fry until golden and crispy on each side. Make sure not to deep fry too many pieces at one time, as this lowers the temperature of the oil and results in soggy tempura. Remove with a slotted spoon or oil skimmer and drain on paper towels. 

To keep the tempura warm while the rest of the vegetables are being fried, place on a paper towel lined tray in a 200&deg; oven. Continue until all vegetables are deep-fried.

Combine the 1 cup boiling water, shoyu and ginger. Mix and place in small dipping bowls. Dip one piece of tempura at a time in the dip sauce before eating.
 
NOTE: Kuzu makes the batter crispy in much the same way as egg, which is used in traditional tempura batter. The ginger or daikon dip sauce aids in the digestion of oil.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=1075</guid>
  </item>
  <item>
   <title><![CDATA[Cinnamon Rolls]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=1074</link>
   <pubDate>Wed, 07 Dec 2011 16:11:38 -0500</pubDate>
   <description><![CDATA[Preheat the oven to 350&deg;. Combine the two flours, salt and baking powder in a mixing bowl and mix. Place the oil and Edensoy in a blender and pulse for 1 minute. Combine the blended oil and Edensoy with the flour mixture. Form into a ball of dough. Lightly flour a counter top or pastry board and roll out the dough, as you would if making a pie crust. Sprinkle the cinnamon over the rolled dough. Pour the maple syrup on the dough and spread evenly over the dough with a spoon or spatula. Sprinkle the nuts over the syrup and cinnamon. Roll up in a jelly roll fashion. Seal the ends of the roll closed by pressing with the back of a fork. Poke shallow holes in the top of the roll about 1 1/2 inches apart for the entire length of the roll with a fork. Place the roll on a baking sheet and bake for about 25 to 30 minutes until golden. Slice into 1 inch rounds and place on a serving platter.

This is a great way to use up leftover pastry dough when making pies.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=1074</guid>
  </item>
  <item>
   <title><![CDATA[Apple Strawberry Kanten]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=1073</link>
   <pubDate>Wed, 07 Dec 2011 15:59:57 -0500</pubDate>
   <description><![CDATA[Place the juice, salt and agar in a saucepan and bring to a boil. Reduce the flame to medium-low and simmer about 15 to 20, stirring frequently until the agar flakes dissolve. Remove from the flame and allow to cool for 15 minutes.

While the juice is cooling, slice the strawberries and place them in a glass or ceramic cassarole dish. When the juice is is slightly cooled, pour it over the fruit. Place in the refrigerator and chill for about 1 hour or so until gelled. Remove, slice and serve.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=1073</guid>
  </item>
  <item>
   <title><![CDATA[Tahini Garlic Lemon Dressing]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=1072</link>
   <pubDate>Fri, 02 Dec 2011 08:42:15 -0500</pubDate>
   <description><![CDATA[Place all ingredients in a blender and pulse several seconds to blend. Place in a glass jar, cap and refrigerate. Will keep several days. Use on salads, falaffel, pita pocket sandwiches, etc.

Yields:2/3 cup]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=1072</guid>
  </item>
  <item>
   <title><![CDATA[Almond Popcorn Balls]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=1071</link>
   <pubDate>Fri, 02 Dec 2011 08:34:10 -0500</pubDate>
   <description><![CDATA[Pop corn according to package directions and place in a large mixing bowl. Add the almonds.

Place the syrups in a saucepan and bring to a boil. Reduce the flame to medium-low and simmer, stirring constantly for about 5 to 7 minutes. Pour the hot syrup over the popcorn and almonds. Mix thoroughly until all the popcorn and almonds are covered with syrup.

Preheat the oven to 350&deg;. Place the popcorn on a baking sheet and bake for 5 minutes. With a spatula, loosen the popcorn from the baking sheet to prevent sticking.

Place 1 cup cold water in a bowl. Lightly moisten your hands with water. Working quickly, take a handful of popcorn and form it into a fist size ball, packing like you would a snowball. Repeat, lightly moistening your hands as needed, until all the popcorn is formed into balls. Refrigerate to harden the syrup for 30 minutes before serving.

Yields: 12 popcorn balls]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=1071</guid>
  </item>
  <item>
   <title><![CDATA[Wild Rice Stuffing]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=1070</link>
   <pubDate>Thu, 01 Dec 2011 16:47:12 -0500</pubDate>
   <description><![CDATA[Heat oil in a skillet and saut&eacute; the onion for 2 minutes. Add celery and mushrooms and saut&eacute; another 2 to 3 mintues. Place in a mixing bowl and add wild rice, pecans, cranberries, sage and salt. The stuffing is now ready to use in making stuffed squash, pumpkin or other vegetables, or your favorite food.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=1070</guid>
  </item>
  <item>
   <title><![CDATA[Vegetable Chowder]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=1069</link>
   <pubDate>Wed, 09 Nov 2011 12:43:26 -0500</pubDate>
   <description><![CDATA[Place water, potato, onion, celery, bonito flakes, salt and marjoram in a medium pot. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 10 minutes until the vegetables are tender. Puree half the vegetables and liquid at a time in a blender. Add the puree back to the pot. Add the carrots, corn and green beans. Cover and simmer 5 to 7 minutes. Add the Edensoy, heat until hot but not boiling and serve.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=1069</guid>
  </item>
  <item>
   <title><![CDATA[Pumpkin Seed Dulse Condiment]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=1068</link>
   <pubDate>Tue, 08 Nov 2011 16:25:23 -0500</pubDate>
   <description><![CDATA[Preheat oven to 400&deg;. Place dulse on a baking sheet and bake for 15 minutes until crispy. Remove and crumble the dulse into a blender. Add the pumpkin seeds to the blender. Pulse several times, mix with a spoon, and pulse again until powdered. This low sodium, nutritious condiment is delicious sprinkled on cooked whole grains, pasta, vegetables, and salads.

Yield: approximately 1 cup]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=1068</guid>
  </item>
  <item>
   <title><![CDATA[Oat Porridge with Pumpkin Seed Dulse Condiment]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=1067</link>
   <pubDate>Tue, 08 Nov 2011 16:18:47 -0500</pubDate>
   <description><![CDATA[Preheat the oven to 400&deg;. Spread the dulse on a baking sheet and bake for 15 minutes until crispy. Remove and set aside. 

Bring water to a boil and add the oat flakes. Reduce the flame to medium low, cover and simmer 5 minutes. While the oats are cooking, place the baked dulse and pumpkin seeds in a blender. Grind to a fine powder by pulsing and mixing several times. Place the oats in serving bowls, garnish with berries and sprinkle the pumpkin seed dulse condiment on each serving.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=1067</guid>
  </item>
  <item>
   <title><![CDATA[Oat Porridge with Fresh Berries]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=1066</link>
   <pubDate>Tue, 08 Nov 2011 16:11:14 -0500</pubDate>
   <description><![CDATA[Place oats and salt in boiling water. Cover and bring to a boil again. Reduce the flame to medium-low and simmer 5 minutes. Place in serving bowls and top with fresh berries.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=1066</guid>
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