Recipes – Page 2 – Macro Flavor

Millet-Beet Cakes

Michael Bauce
September 26, 2022
Recipes, Today's Plate
Tags: macrobiotic cooking, millet, millet croquettes, vegan cooking, whole grain recipes, whole grains

1 cup Millet 3 cups Water 2 pinches Sea Salt 1 tbs Soy Sauce 2 tbs Tahini 1/2 small Beet, cubed Few sprigs of Parsley or Basil Boil water, add a few pinches of sea salt along with Millet. Add beetroot. Lower flame, cover and simmer for about 20 minutes or until soft. Remove from… more »

Cuke-Avo Salad

Michael Bauce
July 26, 2022
Recipes
Tags: cucumber recipes, fresh salad, macrobiotic cooking, vegan cooking

Start by slicing a Cucumber in half, lengthwise. Then take your knife and cut into triangular pieces. Place in mixing bowl and add a few shakes of umeboshi vinegar and/or brown rice vinegar. Take 1 avocado, cut in half and scoop inside out with a spoon. Add to bowl. Add corn and pickles (we used… more »

Fab Fava Bean Spread

Michael Bauce
June 24, 2022
Recipes
Tags: bean spreads, Fava beans, Macrobiotic recipe, vegan recipes

Fava Beans (these Favas are freshly picked from our garden) one of the oldest crops know to Man, can be eaten fresh (with the pod if young enough), cooked or ground into flour. They are most flavorful and tender when picked young. In Ethiopia, Fava Beans are mostly prized for their flour, used in the… more »

Making Mustard

Michael Bauce
May 25, 2022
Recipes
Tags: #homemademustard, #mustard

Making mustard is easy! It does take 3-4 days before you can use it, but the preparation uses only 5 ingredients and is done quickly. If you taste before 3-4 days or if your mustard seeds or powder are stronger than most, taste may be bitter or too spicy. This recipe includes mustard powder for… more »

Parsnip-Carrot Sauce

Michael Bauce
May 13, 2022
Recipes
Tags: macrobiotic cooking, macrobiotic recipes, macrobiotic sauces

2 parsnips 1 carrot 1/2 onion 1 tsp fresh grated ginger (optional) 2 tsp olive oil 4-5 leaves fresh basil leaves pinch or two of salt soy sauce to taste Begin by washing and slicing parsnips, carrots and onions. Place in small pot and sauté in olive oil. Add sea salt and continue to sauté… more »

Borage-Flavored Lemonade

Michael Bauce
May 2, 2022
Cooking With Kids, Recipes
Tags: #borage, #borgage-lemonade

STARFLOWER, AKA BORAGE – This plant is popping up all over the Bay, including our yard. It’s appearance is quite striking with star-like vivid blue flowers and fuzzy stems. This is a powerful plant with many culinary and medicinal properties and a cucumber flavor! Used to treat skin disorders, cough, purify blood disorders and to… more »

Sweet & Sour Tempeh

Michael Bauce
April 23, 2022
Recipes
Tags: #tempeh, #vegancooking

1 package tempeh (8 oz), cut into strips or triangles 1 tbs olive or sesame oil 2 tsp umeboshi paste 2 medium carrots, cut into strips 3 tbs brown rice or maple syrup 2 tbs brown rice or apple cider vinegar 2 tbs soy sauce 2- tbs kuzu, dissolved in small amount of cool water… more »

Strawberry-Rhubarb Kanten

Michael Bauce
April 18, 2022
Recipes
Tags: macrobiotic cooking, macrobiotic desserts, rhubarb recipe, vegan desserts

Rhubarb is the edible stalk portion of the rhubarb plant. The leaves are considered poisonous, so make sure to remove them before cooking. Rhubarb is a primary ingredient in jams, sauces, preserves, and especially pies and is often paired with strawberries. It is the earliest edible garden item in spring gardens in the US. The… more »

Wild Rice with Mushrooms & Roasted Almonds

Michael Bauce
April 6, 2022
Recipes
Tags: food, health, healthy recipes, macrobiotic cooking, rice, vegan, vegetarian, wild rice

WILD RICE – The Menominee people of Wisconsin have such a special relationship to this plant that they take it as their name: they are literally “the people of the wild rice.” Manoomin was served at every occasion, often placed in a field as an offering to departed spirits. Use 3 parts water to 1… more »

Millet-Beet-Peanut

Michael Bauce
March 12, 2022
Recipes
Tags: #BeetRecipes, #MacrobioticCooking, #Millet, #Vegan

This is a rich and satisfying dish, prepared quite simply. It can be served as is, beside some beans or vegetables, or topped with a mushroom gravy. 1 cup Millet, rinsed 1 cup millet, rinsed 1/4 cup short grain brown rice 2 1/2 cups water 1 small beet, cubed parsley, minced 2 tsp peanut butter… more »

Mighty Minestrone Soup

Michael Bauce
March 7, 2022
Recipes
Tags: macrobiotic, vegan minestrone, vegan soup

Cranberry Beans, fresh from the Berkeley Farmers’ Market. These beans are traditionally used to make Minestrone Soup. 1 cup dried (or fresh) cranberry beans, soaked and cooked until soft, about 1 hour) 1 cup water 1 carrot, diced 1 rib celery, diced 1/2 cup string beans, cut small 1/2 onion, diced 1 clove garlic 1… 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 »