healthy cooking – Macro Flavor

Lentil Loaf with Mushroom Gravy

Michael Bauce
October 1, 2023
Today's Plate
Tags: #macrobiotics, berkeley organic meals, healthy cooking, macrobiotic cooking, vegan, vegan gravy, vegetarian cooking

Just perfect for the season. We placed Lentils in a cooking pot and covered with water. Bring to a boil and then lower flame and simmer for 1 hour. Make sure to check lentils as they cook adding more water if necessary. Cook until soft. Set aside until firm (we let sit overnight). If too… more »

Roasted Rutabaga

Michael Bauce
March 6, 2022
Recipes
Tags: #macrobiotics, healthy cooking, roots, rutabaga, vegan cooking

Rutabagas are bursting with flavor and enhanced by long and slow cooking. Cut a Rutabaga in half (do not peel), lengthwise and then score with a knife or fork. Place 2 tsp oil in frying pan along with Rutabagas (flat-side down) and gently brown, then flip over. Add 1/4 cup of water and cover again…. more »

Pumpkin Muffins

Michael Bauce
October 30, 2021
Recipes
Tags: #macrobiotics, berkeley organic meals, berkeley vegan, healthy cooking, healthy recipes, macrobiotic cooking, macrobiotic dessert, vegan muffins, vegetarian

4 cups whole grain spelt flour 2 tablespoons aluminum-free baking powder 3 teaspoons cinnamon 3 teaspoons powdered ginger 1/2 teaspoon sea salt 2/3 cup oil 1 1/4 cups maple syrup 1 cup rice milk 1 tablespoon vanilla 2 cups grated pumpkin or squash, grated on large grate w/ skin handful pumpkin seeds Preheat oven to… more »

Mid-Eastern Macro Plate

Michael Bauce
June 23, 2020
Today's Plate
Tags: #macrobiotics, Berkeley macrobiotic, berkeley organic meals, brown rice, healthy cooking, macrobiotic cooking, macrobiotic food, vegan cooking, Vegan Hummus, Vegan Meals

Mid-Eastern Macro Meal! Menu includes: Brown Rice Tabouleh, Lemony Hummus, Garden Greens with Creamy Sesame, Cucumber-Mint Salad, Radish Pickle.

Pan-Fried Daikon

Michael Bauce
December 2, 2018
Recipes
Tags: #macrobiotics, berkeley organic meals, daikon, healthy cooking, macrobiotic cooking, vegan, vegan cooking, vegetarian

Pan-Fried Daikon 1 Daikon, cut into 1/2 inch slices 1 -2 tsp olive or sesame oil 1 tsp soy sauce 1 pinch sea salt few sprigs parsley Place Daikon slices in frying pan and add oil and a pinch of sea salt. Cook over medium flame until browned on both sides, while stirring. Add 2… more »

Co-Operation Stew!

Michael Bauce
November 17, 2018
Today's Plate
Tags: #macrobiotics, 3 Sisters Stew, berkeley organic meals, healthy cooking, macrobiotic cooking, macrobiotic food, posole vegan, vegan, vegan food

Three Sisters’ Stew is made from Posole (Mexican Dent Corn), Pinto Beans and Kabocha Squash. The Corn is pressure-cooked for 2 1/2 hours until fully softened and then cooked along with Pinto Beans and Kabocha Squash for a rich, satisfying Stew. Nature Co-operates! Native Americans (and Africans) planted these 3 crops alongside each… more »

Brown Rice Elbows

Michael Bauce
November 6, 2018
Today's Plate
Tags: #macrobiotics, berkeley organic meals, berkeley vegan, brown rice, healthy cooking, macrobiotic cooking, macrobiotic food, vegan, vegan cooking, vegan food

Lunch today included Lotus Root-Cabbage Miso Soup, Brown Rice Elbow Noodles with Carrot-Beet-Onion Sauce, Black Beluga Lentils with Caramelized Onions, Baked Shiitake-Miso Daikon, Fresh baby Greens with Creamy Sesame Dressing and Purple Daikon Quick Pickles

Red Lentil & Roasted Broccoli Tacos

Michael Bauce
October 28, 2018
Today's Plate, Whole-Grain & Vegetable-Based Ideas
Tags: #macrobiotics, berkeley organic meals, healthy cooking, macrobiotic cooking, vegan, vegan cooking, vegan food, vegan tacos, vegetarian

GLOBAL FLAVOR COMBINED WITH CREATIVE SPIRIT! The rich taste of corn combined with savory Red Lentils, Roasted Broccoli and pickled Red Onions is reminiscent of the complex flavors commonly found in Mexican cuisine. We’ve created a vegan, macrobiotic-style taco that will not only satisfy your palate, but nourish your body and soul. These tacos are… more »

Tempeh

Michael Bauce
October 26, 2018
Recipes, Today's Plate
Tags: #macrobiotics, berkeley organic meals, brown rice, healthy cooking, home-cooking, macrobioitc, macrobiotic food, tempeh, vegan cooking, vegan recipe

Our lunch today included Tempeh, an easy-to-digest, fermented soybean food that has been gaining popularity around the world for the past decades. My favorite way to prepare Tempeh: First gently brown in oil on both sides. As you are frying, mix water (enough to cover Tempeh), umeboshi paste and arame seaweed in a mixing bowl…. more »

Root Fusion Vegetable Medley (Tuesday’s Meal)

Michael Bauce
October 7, 2018
Whole-Grain & Vegetable-Based Ideas
Tags: #macrobiotics, berkeley organic meals, berkeley vegan, brown rice, healthy cooking, macrobiotic cooking, macrobiotic food, vegan

TUESDAY, OCTOBER 9 – MEAL PICKUP As the season changes, we start thinking Root Vegetables! Roots are grounding and quite delicious to boot. We’re using a variety of Roots in our meal this Tuesday, including Watermelon Daikon, Rutabaga and Turnip. The meal also includes pressure-cooked Brown Rice & Sweet Brown Rice with Nori Condiment, Savory… more »

Got Millet?

Michael Bauce
September 5, 2018
Today's Plate
Tags: #macrobiotics, berkeley organic meals, healthy cooking, macrobiotic cooking, macrobiotic food, millet, vegan cooking

Today’s Lunch: Millet Croquettes with Mushroom-Onion Gravy Savory Lentils & Onions Roasted Cauliflower Kale Salad Homemade Sauerkraut

Summer Fiesta To-Go

Michael Bauce
August 12, 2018
Today's Plate, Whole-Grain & Vegetable-Based Ideas
Tags: #macrobiotics, berkeley organic meals, berkeley vegan, healthy cooking, macrobiotic, vegan, vegan cooking, vegan corn casserole, vegetarian

Corn Cake with Mushroom Gravy Savory Black-Eyed Peas Beets & Cauliflower Home-Grown Greens with Roasted Pumpkin Seeds Pickled Cabbage What customers are saying about the food: “Michael and Marta’s meal was so delicious, it was hard to eat it slowly. The rainbow of flavors on my plate were perfectly paired. Highly recommended.” -Patty Baskin… more »