I just love how the colours combine in this dish, so elegant! And the seitan tempura is rich enough to satisfy even those who think macrobiotics is a very bland tasteless diet.
For the tempura I covered the seitan chunks in a batter made of wholewheat flour mixed 50:50 with organic white flour, water, a pinch of salt, a pinch of aluminum-free baking powder (adds extra crunch) and the secret ingredient – cumin powder. Add as much as you think is suitable for your condition and tastebuds 😀 The more you add, the more tasty the seitan will be, of course, but don´t go overboard. The batter should not be runny so that it doesn´t slide off. Deep-fry each piece in hot oil and place on napkinks to soak excess oil.
For the glazed beets cook sliced beet (or bite-sized chunks) slowly in a small pot on a low flame with water to barely cover and a good pinch of salt. Towards the end season with mirin (rice cooking wine), ume plum vinegar and rice vinegar, the beets should be a bit more tart than sweet. Mix a spoon of kuzu starch in a bit of cold water and add at the very end, while stirring to prevent lumps, be sure to let the kuzu boil for a while and thicken.
I served the meal with a pressure cooked rice/barley mixture with gomasio and quickly water-sauteed greens (curly cabbage and white cabbage with some salt and dried oregano to lightly flavour).
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!
Lately I´m quite in love with bulghur – it´s very quick cooking, has a very pleasant texture and it seems easy on digestion, even though it´s gluten, probably because it´s sprouted before it´s dried.
I just cook it for 15-20 minutes in a double amount of water, with a pinch of salt.
In a separate pot I heated 2 tsp of olive oil and sauteed minced garlic ( 1 or 2 cloves – I´m doing more garlic right now) for maybe 2 minutes, then added fresh cracked pepper and a blend of Italian herbs (oregano, basil, rosemary, thyme… any will do) and then a bunch of florets of cauliflower and broccoli. I added some water (maybe 2 cm), covered the pot with a lid and let simmer for some 15 minutes or so. When the veggies got soft, I mixed them into the cooked bulghur.
Served with a lettuce and rucola salad with a dressing of 2 tsp flaxseed oil, 2 tsp apple cider vinegar, a small pinch of salt and finely chopped fresh dill. And for the man I made a little side of seitan cooked under a lid with some maple syrup, shoyu, mirin and lemon juice 🙂
My first time trying seitan, yay!! I had gluten sensitivity for a couple of years, but thanks to the macrobiotic diet my gut has healed to a large extent, so I´m venturing a bit more into the realm of glutinous grains. Seitan is a type of faux meat (if you wish to see it that way, anyway :-D) made from pure wheat gluten, which is a protein obtained from wheat flour with all starch removed. And if you flavour it well (or purchase a well-flavoured ready to eat seitan) it´s really tasty! I had seitan that was already quite flavourful, but I still had to add some soy sauce.
First of all I placed a 4 cm piece of kombu in the bottom of a heavy pot, on top of the kombu I put chunks of seitan, then one onion cut into large pieces, one carrot cut into large chunks as well, a couple of pieces of yellow kohlrabi and finely cut celery root, 2/3 cup of water, a generous sprinkle of dried italian herbs (basil, oregano…) and 2 tsp of shoyu soy sauce. I covered the pot with a lid and brought the content to boil, then I simmered the veggies on a lower flame until soft. At the end I added a teaspoon of kuzu root starch dissolved in a tiny bit of cold water and stirred it in quickly, avoiding lumps. I brought the stew to boil and simmered for a few minutes more until it thickened considerably and added a nice glaze to the meal. I served the stew with rice/amaranth mixture and some spring onion.