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
Usually when I think of pasta, I think of a rich creamy sauce – yes, the memory of all those thick tomato sauces… well, this time I decided to use some (dried) tomatoes, but instead of a sauce I created some sort of veggie sautee to serve on top of my glutenfree corn pasta 🙂
First sautee sliced onion with a pinch of salt on some olive oil until translucent. Then add a few finely chopped dried tomatoes (allowed to soak for at least half an hour, better more), green beans chopped into bite-sized pieces, thinly sliced leek and thin quarter-moons of zucchini. Add a sprinkle of salt (beware – some dried tomatoes can be very salty) and stir until vegetables become bright. Add dried herbs (I used oregano, basil and garlic powder) and water, cover with a lid and let steam for five to ten minutes until veggies are tender. If you cook the veggies longer, the tomatoes will become more soft which might be nicer, so decide for yourself… I might even try first blending the tomatoes with some water before using them. At the end stir in some fresh minced parsley. Easy peasy!
You can use any fish for this recipe, my local fish shop had plaice, so that was what I used.
For the sauce you will need to soak almonds overnight and the next day peel off the skins. Soak a few (one or two per person) dried tomatoes for at least half an hour in water. Place both in a blender with a pinch of salt and half a teaspoon of dried garlic powder. Add enough water to enable blending into a smooth paste (or chunky, if you like that better). Adjust salt.
Place plaice (pun!) in a greased baking dish, spread sauce on top and bake about 20 minutes on 200°C, the crust should get a bit browned. Serve with a grain or (for easier digestion) with steamed vegetables, preferably leafy greens. I had curly cabbage, string beans and cauliflower leaves. Raw daikon with a drop of tamari soy sauce and some finely chopped spring onion will help to digest the fish and oils as well.