Yesterday I was cooking a whole lot – I gotta practice now that I´m doing the macro school!!
For lunch I had cooked sweet millet (more sticky and creamy than regular millet), with steamed veggies (red cabbage, onion, daikon, carrot, cauliflower, rapini/mizuna), and dry-roasted tempeh with sauce made of tamari, mirin (sweet rice wine) and lemon juice (add after the tempeh is roasted and let evaporate). I burnt my tempeh a little bit, so no picture! 😀
For my dinner I cooked a mix of buckwheat and quinoa (which is truly awesome, the light texture of the quinoa makes the heavy hearty buckwheat less heavy and hearty :-D). I also cooked adzuki beans with kombu (helps soften the beans) and some time before the end added a few chunks of hokkaido pumpkin, mmmmmmm…..
I also had a sidedish of arame (which I presoaked for a bit and used the soaking water) cooked with sliced onion, roasted sesame seeds and corn kernels, and seasoned with tamari. I cooked it long enough to make the water soak in or evaporate. Arame is my favourite seaweed, with a very gentle pleasant taste – good for seaweed beginners!