I love it how the cold weather gives us a chance to make thick stew-like vegetable soups, very warming! And I like how green this soup looks 😀
half a medium broccoli head, cut into florets
1 medium onion, diced
half a portobello mushroom, cubed
about 3/4 cup cubed hokkaido pumpkin
handful of chopped kale
half of a smaller parsley root, cubed
half of a medium carrot, cubed
a small handful of small brussel sprouts, cut in halves
a 2 inch piece of wakame seaweed
a couple of sage leaves
2 or 3 heaping tsps of dark miso, diluted
First sautee the onion on a bit of water with a pinch of salt until it softens, then add sage leaves. Continue with adding the hard vegetables – carrot, parsley root, pumpkin and also the mushroom, cover with water to submerge and cook for about 10-15 minutes. Add more water, broccoli, kale and a piece of wakame and cook for another 5 minutes. Take the pot off the stove and blend with a handheld mixer until the soup is mostly smooth, but it´s nice to leave some chunks if you like that. Add brussel sprouts and bring back to boil. After about 3 minutes (if the sprout halves are really small, this is enough) turn the flame to lowest setting so the soup stops bubbling, add diluted miso and gently simmer for 5 minutes.
I served the soup with pressure cooked rice and hato mugi (1:1 ratio) and some sauerkraut.
Filed under Recipes, Soups
After a long time I pulled out another seafood dish, since I had cooked mussels stored in our freezer… Seafood is very yang and contracting on the macrobiotic scale (though not as yang as other meat, not even as salmon or tuna), so I made sure to have plenty of vegetables to go with them!
1 cup of cooked mussels
a few cm piece of leek, finely sliced
a piece of fennel, sliced
a couple of chopped up green beans
a handful of chopped kale
dried or fresh thyme to your liking
1 tsp lemon juice
oil, a few drops
On a tiny amount of oil sautee the sliced leek and add a bit of water (or juice from the cooked mussels, which I used) and thyme. When the leek is softened, add mussels, green beans, fennel and towards the end kale, which should cook only shortly. Keep adding water as neeeded. Season with lemon juice. The dish doesn´t need salt because the mussels release quite a lot of saltiness on their own. I served the dish with leftover cooked rice and millet (1:1 ratio) oven baked until crispy, and a little bowl of grated raw daikon and a few fresh fava beans (blanched for a minute or two and then peeled). The raw daikon helps lightening the dish as well.
Filed under Recipes, Seafood
This is really an indulgence of indulgences!! 😀 Warning: although this could pass as a macrobiotic dessert (it uses a grain milk and no sugar or dairy), it doesn´t mean it´s “healthy” and you should be eating it on a regular basis, it´s really a special treat for those in good health 😉 I shouldn´t actually be eating it either, but hey, I needed to use up the rice milk which was hiding in my cupboard for months! This is REALLY simple, but not so quick and you need to watch it a bit while cooking…
1 litre rice milk (or other non-dairy milk)
about 3 tbsp almond flour
1/2 tsp cinnamon
pinch of salt
1 tbsp kuzu starch diluted in a tiny amount of cold water
Pour milk into a large pot (in case your milk starts bubbling too much…) and bring slowly to boil on a medium flame. It should be boiling only gently! Add salt and almond flour, stir well. Keep watching the milk as it boils down to about 1/4 of the original amount, stirring occasionally, especially towards the end when the almond flour starts sticking to the bottom. Mix in cinnamon and diluted kuzu, stirring constantly so that the starch doesn´t make lumps. Bring back to boil and allow to thicken. Pour into bowls, eat warm or let cool down. You can garnish the pudding with additional almond flour or almond flakes, or cinnamon or anything…
Makes two servings
This cold January weather really called for a hearty long-cooked bean and veggie stew…so here it is! You need
about a cup of cooked chickpeas
a cup of chopped kale
a handful of small brussel sprouts cut in halves
half of a portobello mushroom, sliced
a cup of hokkaido pumpkin cut in cubes
one small onion, diced
one-inch thick slice of daikon, cut in diagonal slices
half of a carrot, cut in diagonal slices
half of a parsley root, cut in diagonal slices
1 tsp dark miso
1 tsp ginger powder
one inch piece of kombu seaweed
First sautee onion with a big pinch of salt on a bit of water, until soft. Add kombu, carrot, parsley root, daikon, chickpeas, mushroom and hokkaido pumpkin and stir for a little while. Add enough water so that the vegetables are nearly submerged and cook on a medium flame for about 15-20 minutes, without a lid, until most of the water evaporates, then you can put a lid on. When kombu softens up, take it out, chop finely and return to the pot. When the pumpkin is almost soft, add brussel sprouts and kale, cook 5 more minutes. Season with ginger powder. Turn flame on lowest setting so that the water stops bubbling. Add diluted miso and simmer for 5 minutes. I served this lovely fragrant stew on a bed of pressure cooked rice with sweet rice.
Yep, I do love the combination of sauerkraut and tempeh and I came up with the idea to use them as a stuffing for a savoury pie, which turned out to be a not-at-all-bad idea 😀 You will need
1/4 cup glutenfree oat flour (or very fine oatmeal)
2/3 cup brown rice flour
1/3 cup buckwheat flour
1/3 cup sesame oil
about 250 g naturally fermented sauerkraut
about 50 g tempeh
2 medium onions
1/2 tbsp tamari
black pepper (optional) and salt
Combine the flours and add a big pinch of salt and oil, stir well with a spoon, the texture should resemble wet sand. Add cold water as needed to form a dough that is possible to knead by hand into a firm ball which doesn´t fall apart too much (this is not so easy as it is glutenfree dough without any binder, but I wanted to keep it simple and without additives). Set aside in a cool spot. Slice onions into thin halfmoons and sautee on water (add during the cooking whenever they start to stick) with a big pinch of salt, you will need to sautee at least half an hour so the onions gets nicely caramelized. About half way through add tempeh grated with a grater (coarse, not fine), stir frequently, add about half a tablespoon tamari, adjust salt and add fresh ground black pepper to your liking. Take half of the dough and place it into a round low greased baking form (like for sweet pies) and form an even layer while pressing. Prebake on 200°C for about ten minutes. Cover the dough layer evenly with well-drained sauerkraut and then with a layer of the onion/tempeh mixture. Form the other half of the dough into a flat disc and place on top of the pie (you might have to do this in more steps as the dough is not stretchy). Bake on 200°C for about half an hour.
I really love collecting and reading recipes – I don´t so often cook from recipes though. This is a bit of an exception. I was inspired by the parsnip fries recipe on Oh She Glows (which is a great vegan food blog, though it´s not macro food), but I made an adjustment and used tahini instead of a nut butter.
It´s so easy and nice!
Just cut one big parsnip into thick matchsticks, place into a bowl, add half a tablespoon of oil (I used sesame oil) and a heaping tablespoon of tahini paste, mix thoroughly, season with salt. Transfer to a baking tray with parchment paper (or a non-stick tray) and bake on 200°C for about 45 minutes until the fries get crispy.
Somehow it occured to me to mash my teff * with cooked chickpeas and I think it was a nice idea so I am sharing it 😀 For flavour I added a tablespoon of tahini paste, chopped fresh parsley and salt. For mashing I used a potato masher.
I served the mash with quick sauteed vegetables: red radish, leek, carrot, daikon, green beans, green cabbage, chopped kombu (leftover from cooking the chickpeas), seasoned with tamari and lemon juice and topped with a sprinkling of hemp seeds.
* pressure cooked for half an hour with a triple amount of water