I am lately experimenting a bit with sauces, which are somehow not so commonly used in standard macrobiotic cooking, but I do miss them at times…whether it´s Italian-style pasta sauces or more hearty and thick “dumpling” sauces of the Czech type. This time I decided to make a creamy, but not too heavy vegetable sauce on top of our pasta.
As a protein I marinated and then baked some thinly sliced tempeh, placed in one layer in a baking dish. For the marinade I used (for a chunk of about 100 g tempeh) 1 tsp tamari, 2 tsp water, 1/2 tsp organic mustard and 1/2 tsp of fresh ginger juice which I mixed in a bowl and then poured on top of the slices in the baking dish. I baked the tempeh on about 180°C, for 15 minutes, then flipped over and baked another 10 minutes (but it really depends on how thick you slice your tempeh, mine was very thin, so it came out a bit too dry for my taste, but at least it was very crunchy).
For the sauce I water-sauteed a larger onion with some salt and chopped wild garlic, then added broccoli small florets/stems and water to cover. I simmered the veggies until tender and then mixed in 1 tablespoon of white rice flour diluted in a bit of cold water, watching out for lumps and stirring well. I let the sauce come to boil, added half a tablespoon of shiro miso and half a tablespoon of tamari, and let simmer for a few more minutes. Then I transferred the content into a blender (I split the sauce into two batches – otherwise your sauce will fly out of the blender, so be careful about the amount!) and blended until smooth. I returned the sauce into the pot and brought back to boil, simmering an additional one minute or so.
In the pictures you can see the sauce with tempeh on top of (my boyfriend´s) whole-wheat pasta and also on top of my buckwheat/whole-wheat soba noodles.