Honestly, most of my meals are not fancy. Most of them are not from cookbooks. Most of them are not beautiful enough to be photographed. Most of them are rather quick and simple and they get rotated regularly, because I am not a full-time blogger nor a full-time macro cook 😀 Usually it´s something like this…
Pressure cooked rice and hato mugi – green beans sauteed with white (shiro) miso diluted in water – carrot roots and tops sauteed on water with a splash of ume plum vinegar – arame cooked in water to cover + shoyu to taste and some raw spring onion mixed in at the end
Pressure cooked rice with rye – leftover cauliflower/millet mash (check my blog for the recipe) – cubes of smoked tofu baked in the oven – umepaste stew ( cover bottom of a heavy pot with a thin layer of ume paste, then continue with a layer of thin onion slices, thin cabbage slices, grated carrot, chopped kohlrabi, finely chopped dill and about two inches of water, simmer under a lid on low until tender, mix in the end ) – nori condiment made from shortly simmering torn up nori sheets, shoyu, mirin and lemon juice
Sweet millet cooked together with cubes of hokkaido pumpkin – fresh rucola – hiziki cooked with water to cover + shoyu to taste + sesame seeds + thinly sliced onion + presoaked dried lotus – nishime of daikon ( with thinly sliced kombu, sliced dried and presoaked shiitake, 1/2 tsp shiro miso diluted in water and 1/4 tsp of lemon zest)
Pressure cooked long-grain rice with hato mugi and lotus seeds – lettuce, red radish, radish sprouts and lightly steamed green cabbage – roasted hokkaido pumpkin and onion sprinkled with cinnamon – leftover hiziki dish (see above)
In the last two days I ate a lot of oats and I think I hopelessly fell in love with their creamy goodness. I cooked them for 90 minutes in a pressure cooker (after soaking them overnight), which is a long process, but worth it.
I had some fresh sage, so I made a soup full of herbs – first I sauteed diced onion and garlic on some olive oil, then added chopped sage and dried rosemary and let it release the flavours. Afterwards I added chunks of carrot and daikon, and when they cooked soft I mixed in diluted shiro miso (young rice miso). Not bad, but I went way overboard with the herbs – so take it easy with them, especially the fresh sage is very potent…
I made two vegetable dishes. One of them was matchsticks of fresh lotus root sauteed on sliced onion and then simmered for about 15 minutes with water and tamari (lotus root can take quite a bit of tamari, because it has very little flavour on its own). Lotus is really great for the lungs and discharging mucus from them.
The second veggie dish was finely sliced fennel sauteed on water with equally finely sliced red cabbage, seasoned with chopped fresh dill and a splash of mirin (rice wine). Mmmmm, dill and fennel go together so well! The red cabbage turns the fennel completely purple, so if you want to get a nice colour effect, mix them together at the very end 😀
For grain I pressure cooked a mixture of brown calasparra rice, sweet rice and hato mugi (my favourite combination as of late!). I quick-sauteed, just on water, sliced fresh lotus root, daikon, carrot and kohlrabi, and at the end sprinkled on top some dried parsley (of course, fresh would be way better, but even the dried one gave quite a strong and pleasant parsley flavour). The most interesting part of this lunch was long cooked sweet potato (just in enough water to cover it, cook roughly 15-20 minutes), which I mashed in the end with a fork and mixed in ginger powder – take it easy with the ginger, but it´s otherwise a really nice combo!
For dinner that day I made some really tasty soup – I sauteed a large amount of sliced onions on olive oil, together with dried oregano and basil. I added small florets of cauliflower, enough water to cover the veggies, and threw in one block of cubed mugwort mochi (I think I already wrote about mochi – pounded and then dried sweet brown rice, formed into firm blocks, this one was flavoured with mugwort, a wild herb). The mochi totally melts in the soup if you add it in the beginning of the boiling process and it gives your soup this soothing creaminess. In the end I just mixed in some diluted shiro miso (young white miso) and perhaps some salt, as this miso is not too salty on its own. Success!!