Missing potato french fries? Well, just make them from parsnip as I did, you´ll be surprised how similar the taste and texture are 🙂 I deep-fried mine until crispy and then gently sprinkled them with sea salt (something I don´t normally do, salt is better absorbed in the body when cooked into meals).
I had the fries with buckwheat which I cooked with some tamari soy sauce and oregano, for about 15 minutes in a double amount of water, under a lid and on a low flame. About five minutes before the end of the cooking time, I placed some cut up curly cabbage leaves on top of the grain so it can steam through.
I also had some raw green daikon to better digest the fried food.
A month ago we celebrated my boyfriend´s birthday, of course, also by having a special macro dinner! 🙂 So here goes another boyfriend approved menu…
For grain we had rice with sweet rice mixture, sprinkled with shiso powder.
I made deep-fried “chips” from very thinly sliced parsnip, fried until golden and crispy, which I used to garnish the rice. To digest the chips better, I grated some raw daikon and stirred in a bit of lemon juice and chopped spring onions.
The vegetable dish was leek, cabbage and Chinese cabbage, quick-sauteed on a small amount of water with a pinch of salt.
The main course (from a man´s perspective anyway :-D) was seitan tempura made by marinating chunks of seitan overnight in paprika powder, cumin, oregano, one tablespoon of shoyu and one tablespoon of mirin (cooking wine made from rice), then rolling them lightly in some wholewheat flour and deep-frying shortly so that the seitan doesn´t turn too dark. We dipped the tempura in natural sugarfree mustard, yummyyyy!