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.
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.
I love lentil soup, it brings this comforting feeling of a cold day, when you can enjoy being inside with a warm bowl of filling hearty soup instead of having to be freezing outside… 😀
For the soup I sauteed some onion half moons on oil and when the onion browned a bit, I added sliced carrot and burdock (best is to make rather thin diagonals that align with the growth pattern of the roots) and sauteed for a while longer. Then I added already cooked dark green French Le Puy lentils. To make the lentils, I soaked them overnight, drained and rinsed. Then I cooked them until soft with a bayleaf and about one teaspoon of cumin powder, and seasoned them with ume plum vinegar when they were already cooked. To finish the soup I poured enough water into the soup pot to cover all and cooked for a few minutes, at the end checking the taste and adjusting with ume plum vinegar and salt.
Filed under Recipes, Soups
At the summer conference I attended several amazing cooking classes, the most memorable ones being led by the originally-Spanish and now in Japan residing Patricio García de Paredes. The recipe for this hiziki salad is a slightly adapted version of his “hiziki ceviche”.
First soak a small bunch of hiziki seaweed, at least for half an hour, then cut the “strings” of seaweed into bite-sized pieces, transfer to a small pot with boiling water and boil for about five minutes. Drain and rinse and set aside to cool down. Meanwhile slice a (preferably red) onion into very thin halfmoons, remove the bitter ends, because the onion will not be cooked. Place onion into a bowl, sprinkle with a large pinch of salt (maybe half a teaspoon) and massage for a minute or two with your hands until the onion becomes limp, then set aside for at least half an hour so the sharpness is reduced and digestibility improved by slight fermentation. All previous steps can be prepared ahead of time. When the seaweed is cooled and onion ready, rinse the onion well (otherwise it would be way too salty), mix both in a bowl, add chopped fresh parsley (and fresh cilantro if you have it), some more salt to taste, a bit of oil (I added pumpkin seed oil, but you could use toasted sesame oil), a generous squeeze of lemon and some optional cayenne powder (my addition). The original recipe also called for shoyu and a sweetener, but I omitted those. Salad is best if left for a couple of hours in the fridge or at room temperature, so flavours can meld.
I served it as part of a dinner with sweet millet and gomasio, kinpira of dried burdock,carrots and parsley root, and a condiment of carrot tops sauteed in mustard and a bit of water.
This simple and grounding recipe comes from my favourite Self-healing Cookbook by Kristina Turner.
I changed the amounts a bit and used just half of a medium-sized butternut squash, which I divided lengthwise, scooped out the seeds, peeled it with a sharp knife and chopped up into bite-sized pieces. I sliced a medium onion into halfmoons and soaked a small handful of arame seaweed and another small handful of dried burdock root. I sprayed a silicone baking dish with a bit of sesame oil and covered the bottom evenly with onion, soaked arame and soaked burdock. On top I placed the squash cubes and sprayed all with tamari. I covered the dish with tinfoil and baked on 190 °C, for half an hour covered, and for 15 minutes more uncovered. I served the dish with rice/sweet rice mixture and a salad of shredded chinese cabbage (with some salt massaged in for better digestibility). The butternut squash comes out very very tender and sweet! So if you want a more savoury dish, don´t be afraid to use more salt/soy sauce 🙂
This is a very filling soup which we had as main course for dinner. It´s more kind of a stew 😀 The recipe actually comes from Jessica Porter´s Hip Chick´s Guide to Macrobiotics, but I made some adjustments…
Bring 2 bowls of wate to boil, together with 1/3 cup of barley, a 5-cm piece of kombu, 4 dried shiitake mushrooms, a small bunch of dried burdock pieces (optional, but adds great depth) and 2 larger but thin slices of ginger root. Lower the flame, cover and simmer for about 40 or 45 minutes, until the barley is soft. Take out the kombu, slice into thin strips and return to pot (or discard or save for another dish). Take out the shiitakes as well, chop up into small pieces (or slices) and return to pot. Discard the ginger slices. Meanwhile sautee one sliced medium onion on a bit of water with a pinch of salt, until soft. Add 2 tablespoons of oat flour (I crushed oatflakes in a suribashi to get a coarse powder) and a few spoons of hot water from the soup to thin the onion-flake mixture into a creamy consistency, watch out for lumps. Add this mixture to the soup and boil for a bit longer. At the end add a splash of lemon juice and 1 1/2 tbsp of dark barley miso. Garnish with chopped scallions. Yum!!
I reeeally love millet made into a pilaf, I rarely use millet as a simple sidedish grain as it tends to be a bit too boring on its own. Unless it´s sweet millet, the sticky variety with larger grains, that one I truly love, especially with chunks of pumpkin 😀
For the pilaf I first dry roast the millet for a few minutes until it releases a nutty flavour and gets a deeper golden color (first wash it thoroughly in a strainer though to get rid of the millet´s natural bitterness!), then I add the prepared veggies – in this case chunks of carrot and burdock root, plus chopped up garlic and a generous amount of sesame seeds. On a separate pan I sautee (on a teeny bit of olive oil) coarsely sliced (into squares or rectangles) pointed cabbage, red cabbage and leek, seasoned with cumin and grounded coriander. When the millet with the veggies are both a bit roasted, I add water (1:3 grain:water), cover with a lid and simmer at least 20 minutes. It´s good to let the millet rest under the lid after it´s off the flame, for a few minutes, so it can soak up the remaining water and unstick from the bottom of the pot. Then you can mix in the oil-sauteed vegetables, and if you want, you can add dry roasted almonds, or rucola (arugula) or chopped fresh parsley or all (like I did) 😀