Today I am just going to link to a post from one great macro blog with recipes you should definitely try! This time the Sweetveg blog inspired me to try a modified version of the “Vegetables with arame and lemony kuzu sauce“.
I followed it quite closely, except I didn´t have celery stalks, so I just omitted those, and instead of the rutabaga (which you cannot find here) I used parsley root. I also used dried/soaked lotus root slices and dried/soaked/sliced shiitake mushrooms (both are suggested at the end of the original post to be used in this recipe). I´m not sure which cabbage was used in the original recipe, but I had the “curly” savoy variety which works great in stews. I didn´t have daikon so I used black radish, which is just another member of the radish family and has a more sharp and earthy taste than the daikon. The sauce I followed exactly. As a sidedish I made a rice/amaranth mixture with roasted sunflower and pumpkin seeds.
Ever tried pairing poppy seeds and millet? Poppy seeds are a big thing in this country (we used to be pretty famous for their production), but they´re mostly used as a sugary filling in all kinds of baked goods or as a sprinkle on top of savoury buns and bread rolls. In Czech macro desserts they are often used paired with millet and stewed fruit or some other sweet stuff. This time I wanted to mix them with millet just to make a usual grain sidedish and I must say I like it even though it might need some getting used to! 😀 The poppy seeds do lend a very distinct flavour, which I happen to love..
I mixed millet and poppy seeds in a 1:1 ratio and just boiled them together in a pot of water with a pinch of salt (grain to water was 1:3), for about 20-30 minutes.
As a vegetable dish I first blanched brussel sprouts halves – very shortly, maybe 30 seconds, just until they got bright green. Then I transferred them onto a pan with heated oil and sauteed them, stirring often and with the addition of some black Indian vulcanic salt, until they got a bit of a golden surface. I seasoned them with freshly cracked black pepper. I also blanched a few large chunks of daikon, longer than the sprouts, to bring out the daikon´s sweetness. Delightful simple dish 🙂
Dried tofu tastes so very different than fresh tofu. If you don´t add any seasonings, then it tastes and looks literall like a wet sponge, even exactly the same texture as the sponge used for wiping blackboards 😀 On the other hand if you first fry it and then soak it in a yummy marinade…both the texture and most of all the flavour change and you will be surprised what a transformation that is!
In any case, first you have to soak the slices of dried tofu (they come in small blocks), a couple minutes will do. Then squeeze out the water, but not completely, they should be still quite moist, otherwise they soak up too much oil. Slice up the blocks into strips. Gently pan-fry them in oil of choice, until light golden. Then place in a bowl with a marinade and set aside for at least half an hour – I used water, tamari soy sauce and apple cider vinegar. You can play with the ratios…
When your tofu is almost ready to be taken out, sautee some sliced onion with a pinch of salt, adding carrot slices and broccoli florets/stems and cooking them until softened. Add the marinated tofu strips and heat through.
I served the dish with a rice/hato mugi mixture.
Here goes another “complete macro plate”! A very warming filling meal great for any cold day…
I first sauteed some sliced onion on oil with a pinch of salt and then added roughly chopped veggies – carrot, burdock root and green savoy cabbage, and sauteed them all for a while together, in a heavy cast iron pot. Then I added cubes of smoked tofu and a substantial amount of sauerkraut. I filled the pot with enough water to almost cover the vegetables, sprinkled some dried thyme and tamari soy sauce on top, put the heavy lid on and let the stew gently simmer for perhaps half an hour. Towards the end I heated oil in a pan and after it warmed up I stirred in a couple tablespoons of corn flour to create a base for a simple thickener for the stew. Once the flour starts turning golden and emitting a roasted smell, you can carefully pour in some water until you get a thick creamy sauce. Stir well to prevent lumps from forming while cooking the sauce for a couple minutes. When the stew is ready, mix the sauce into the veggies and tofu and cook all together for another five minutes or so. Done!
I also had some steamed chinese cabbage to balance the heavy grounding energy of the stew, served with a sauce of white (shiro) miso, tahini and lemon (you could eat the sauce raw, or let it come to boil in a little pan, that way the miso will be easier on your digestion). There was also pressure cooked brown rice with roasted sesame seeds.
Somehow I think not many people pair seaweed with nuts, but I must say that it´s one of my favourite ways to prepare seaweed dishes! It adds richness and crunchiness to this otherwise “clean” tasting vegetable, which can be a bit bland and/or fishy for some people 😀
I usually also sautee some vegetables on oil as a base – here I used my most common pair of onion and carrot and I also added in parsley stems (don´t throw away those guys!). Then I tossed in the hiziki (first soaked for at least half an hour in water, then drained and rinsed), poured in water to nearly cover the veggies and simmered it all for about 30-45 minutes under a lid on a low flame. Near the end I added a handful of roasted walnuts and seasoned the dish with some salt, shoyu soy sauce and apple cider vinegar.
I served the seaweed with rice pressure cooked with chestnuts (dried ones, so I first had to soak them overnight) and some plain black beans, cooked only with salt.
Just a tiny inspirational post…
Coarsely grated giant kohlrabi sauteed together with sliced onion on some pumpkinseed oil, with a pinch of salt and mustard mixed in at the end
Sweet potato cut into fries, drizzled with oil, salt and cumin, baked in the oven until crispy, turning at times
Rice pressure cooked with amaranth and sprinkled with gomasio
Store-bought seasoned tempeh baked together with the fries
Don´t you just love the smell of vegetables roasting in the oven after being infused with a marinade containing fragrant mediterranean herbs? I certainly adore that smell…
Here I cut up onion, pumpkin, carrot and red beet and marinated them for a couple hours in olive oil (just enough to coat), some sea salt and a generous amount of dried oregano, basil, thyme and rosemary. Then I baked them in the oven until they got cooked through and browned a bit, stirring at times to allow them to bake evenly.
I had also some lentils cooked with bayleaf and salt and the grain was a rice/amaranth mixture with nori flakes to top.