Sometimes there just is a fridge full of leftovers and a lunch that needs to be quickly assembled…it´s great to have some extra cooked grain and beans, and a few fresh veggies to liven up the meal!
Here I had leftover rice and hato mugi which I sprinkled generously with freshly toasted sunflower seeds (toast on a dry pan until they start getting golden and fragrant).
I had leftover cooked lentils, so I mixed them with cubes of hokkaido pumpkin, organic corn kernels from a glass jar and water to barely cover, cooking the meal until the pumpkin got soft. I seasoned this with some shoyu soy sauce and ground coriander.
Very quick and tasty!
How delightfully simple macrobiotic cooking can sometimes be! You don´t always need to go for five or six different small dishes, sometimes less is really more…
I just cooked up some millet until soft (achieved by cooking in a 1:3 ratio of grain to water), adding small chunks of pumpkin in the beginning. After about 20-30 minutes of cooking both can be mashed up with a potato masher or surikogi (wooden pestle), anything that works…Serve with or without gomasio. It´s a really lovely combination, so sweet and nourishing!
As a side I made water-sauteed matchsticks of carrot and kohlrabi, with salt to season and some organic corn kernels thrown in, and a spoon of tahini to add extra flavour and texture.
I don´t post so many of the neat grain-vegetable-legume macrobiotic plates anymore, but here´s one of them, all nice and balanced and colourful 🙂
-Pressure cooked rice with sweet rice and gomasio (currently we have sesame and flax seed about half and half, in a 1:16 ratio of salt to seeds)
-Oil-sauteed daikon, carrot, onion, leek, cauliflower and cabbage with one part of rice vinegar and two parts of shoyu soy sauce to season
-Oven roasted pumpkin sprinkled with salt and dried thyme
-Black beans from Hokkaido seasoned with a tablespoon of shoyu soy sauce, a teaspoon of rice malt, cooked with a few finely chopped sundried tomatoes and organic corn kernels from a can
This is a slightly adapted recipe from Jessica Porter´s Hip Chick´s Guide to Macrobiotics (see “Corn Chowdah”). I also made the soup for myself only so I cut down the amounts. It was surprisingly tasty!
Into one pot I placed 2 soup bowls of water together with a post-stamp sized piece of kombu, brought it to boil and simmered for 15 minutes. In another pot I sauteed a small onion and a piece of leek on some olive oil, with a pinch of salt. When the onion became translucent I added a piece of chopped up carrot and sauteed for 3 minutes, after which I added a couple of spoons of corn kernels from a jar and sauteed just one minute more. You may want to add more salt in the process. Then comes the main step: I sprinkled the veggies with 2 tbsp of cornmeal (I actually used polenta which is basically the same) and stirred for a while until the veggies got evenly coated and the cornmeal turned more golden. Then I carefully poured in the kombu stock (you can discard the kombu or cut it up finely and add it to the soup), stirring to prevent lumps. I gently simmered the soup for 30 minutes on a low flame and on a flame deflector. It sounds long, but the longer you cook it, the more creamy it becomes, so it´s worth it! At the end I added a teaspoon of diluted shiro (white) miso, simmered for a few minutes and then served the soup with a garnish of red basil.
Filed under Recipes, Soups