Tag Archives: red cabbage

Complete meal idea

I just thought that this looks really pretty and that it´s quite a nice balanced macro meal, so here you are 😀

Grain: rice+25% sweet rice, with gomasio

Vegetable dish 1: kinpira made from dried/soaked burdock, carrot, a splash of tamari and ginger juice and finely cut carrot tops

Vegetable dish 2: chopped red cabbage sauteed under a lid with a bit of water and a tablespoon of ume vinegar and a bit of dried thyme

Protein: chickpeas with chunks of hokkaido pumpkin and some salt to taste (not in picture)

Greens: raw rucola and corn-salad lettuce

Pickle: sliced takuan (daikon pickled in rice bran)


Filed under Complete meals, Recipes, Vegetable dishes

Exploring asparagus plus some more vegetable dishes

Here in Slovenia it´s most definitely asparagus season – on the farmer´s market almost every stand has these beautiful bundles of tall green asparagus stalks, they are apparently very popular. Now I had asparagus only a few times in my life, as in the Czech Republic it´s not a vegetable people would normally use. You can sometimes find it hidden in a soup, and it´s easier to find in a posh restaurant. But here it´s a food of “normal people” 😀 I found out asparagus is not your typical “macrobiotic vegetable” (it seems that it´s a tad too yin), but I wanted to give it a try anyway, so I purchased a small bundle and tried steaming it, baking it under a tin foil with some water, roasting it dry in the oven and woking it with other veggies 🙂 Here are two of these creations.

The first one is asparagus simply steamed with a sprinkle of salt. Served with millet-cauliflower mash (see my recipes for this one – basically it´s just millet and cauliflower cooked together and then well mashed), into which I added a teaspoon of shiro miso for more flavour. I also made a “roots and tops” vegetable dish – one big spring carrot sliced into thin diagonals, simmered one minute with water to cover, then I added its fiber-rich cut up tops and simmered under a lid for a couple minutes more, towards the end adding just half a teaspoon of shoyu.

The other meal is asparagus baked in the oven on 200°C for about 15 minutes, with a sprinkle of salt. For my boyfriend I added also a coating of oil and some extra cracked black pepper. Served with rice/amaranth mixture and the Purple passion stew from Jessica Porter´s book. It´s basically a nishime – a piece of kombu on the bottom of a heavy pot, then rounds of daikon, half of a small red cabbage cut into small chunks, and just about an inch of water. I simmered the veggies for half an hour, covered with a lid. It turns the daikon deep purple, how cool!!

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Nishime variations

I absolutely love nishime, especially when I feel a bit low or not so healthy, then this dish is really soothing and healing…and so simple. But you can play with it quite a bit, depending on which veggies you use or also how you choose to season it.

The first nishime is really funny, because it´s completely purple thanks to the red onion and red cabbage 😀 I think it´s pretty! I used daikon, carrot, hokkaido pumpkin, red onion and red cabbage, all cut into large chunks (in nishime you use large chunks so that the veggies retain their sweetness). On the bottom of the pot you place a stamp-sized piece of kombu seaweed, place the veggies on top (making “islands” of separate vegetable groups, not mixing them together) and then add a tiny bit of water, about 0,5-1 cm high. Bring to boil, cover with a lid and simmer on very low flame, possibly using a heat deflector as well, for 10-20 minutes (I like them cooked longer for maximum sweetness and softness). At the end you can either sprinkle a pinch of salt to season (and let simmer still) or some shoyu/tamari (also let simmer), the latter will turn your nishime brown though (unless it´s already purple haha :-D). You could also season with ume plum vinegar or miso or other stuff. Check the nishime from time to time  as it can burn, but don´t disturb it too often or for too long… It´s better off left on its own 😀 If you still have water at the end, take off the lid and cook it away, or strain the liquid, it´s a delicious drink. Don´t eat the kombu though, unless you cooked the nishime long, because it´s too tough, it can be reused again…

For the nishime in the picture I had a sidedish of brown rice with corn kernels (from a jar) and brown borlotti beans (from a can) plus gomasio to sprinkle on top, blanched pointed cabbage, and one umeboshi plum as a pickle and to enhance the healing effect of the dish (I shall write about the magical umeboshis some day…).

The second nishime was similar – daikon, carrot, hokkaido pumpkin, but also celery stalks and parsnip. As a side I had sweet millet , leftover adzuki/kombu/pumpkin dish (I will post about that one) with fresh parsley, and I even had some tiny daikon tops (normally they cut them off in shops, sadly, but I had a daikon which had a little bit left, treasure!).


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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 😀

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Filed under Complete meals, Recipes, Soups, Vegetable dishes