Macro Flavor

Tempeh Salad Sandwich

In the mood for a light lunch? We love Sandwiches and Tempeh always satisfies. Start by gently steaming Tempeh until it is softened. Place in a mixing bowl and add chopped celery, parsley and onion. Mix together about a Tablespoon of tahini along with a teaspoon of umeboshi vinegar (just enough to taste, but not… more »

Marta’s Fudge!

Michael Bauce
December 8, 2018
Recipes
Tags: fudge, macrobiotic cooking, vegan desserts, vegetarian desserts

Mix crushed almonds with cinnamon, nutmeg, clove, ginger and spread it in a small silicon tray. Heat up Tahini and/or peanut butter and rice syrup (and maple if you wish). Bring to gentle boil, stirring constantly to prevent scorching. Spread mixture on top of almonds and then allow to cool until firm. Refrigerate or put… more »

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 »

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 »

Miso Soup For Children

Michael Bauce
March 14, 2018
Cooking With Kids, Recipes
Tags: #macrobiotics, berkeley organic meals, macrobiotic cooking, macrobiotic food, miso soup, shiitake mushroom recipes, vegan, vegan soup

Children love Miso Soup. We use milder Chickpea Miso in cooking class, because they are attracted to a sweeter taste and less salt for young children helps them develop properly. I sometimes add just a bit of Tamari to balance the flavor. I have noticed through the years, that every ethnic group of children are… more »

3 Ingredient Sweet Potato Soup

Michael Bauce
March 8, 2018
Cooking With Kids, Recipes
Tags: #macrobiotics, berkeley kids cooking, cooking with kids, health, healthy cooking, healthy vegetable soup, kids cooking classes, macrobiotic cooking, sweet potato soup, vegan soup recipes

Kids usually like simple when they are trying something for the first time. Sometimes an overly strong taste (like spicy) turn a child off to to the taste of the vegetable. We made this Simple Sweet Potato Soup in class today. The students cut rounds into half-moons and then triangles. They toasted pumpkin seeds and… more »

Fruit-Nut-Seed Bars

Michael Bauce
March 4, 2018
Cooking With Kids, Recipes
Tags: #macrobiotics, bars, cooking with kids, macrobiotic bar, macrobiotic cooking, seeds and nuts desert

These bars are satisfying to children as well as adults. Heat Maple Syrup and Peanut Butter in a small saucepan. Bring to boil and add nuts, seeds and cut-up dried fruit of your choice. Place in oiled cookie sheet until cooled. Cut into shapes.

Carrot-Onion Sauce

Michael Bauce
March 3, 2018
Recipes
Tags: #macrobiotics, health, healthy cooking, healthy recipes, macrobiotic cooking, macrobiotic food, macrobiotic sauce, vegan cooking, vegan sauces

Sauces are a treat and add flavor to grains, pasta and vegetables. We prefer dry condiments, but from time to time create a simple sauce to satisfy. For a basic sauce, try cooking some vegetables (broccoli, cauliflower, onion, leek, mushroom make good sauces) in water or sauté and cover with water. Simmer and add salt… more »

Happy New Year Won-Tons

Michael Bauce
February 28, 2018
Cooking With Kids, Recipes
Tags: cabbage recipes, chinese vegetables, cooking with kids, healthy cooking, kids cooking, macrobiotic cooking, vegetable won-tons, won-tons

We celebrated the Chinese New Year yesterday in class by making vegetable Won-Tons. We were honored to have the Parents of a Chinese student in class, making the skins by hand and showing us different ways to fold. The flavors of ginger, soy, sesame oil and the vegetables has made this popular with all students… more »

“Can We Make Bok-Choy?”

Michael Bauce
February 27, 2018
Recipes
Tags: bok-choy, cooking with kids, dark leafy greens, greeens recipes, macrobiotic, macrobiotic cooking

Bok-Choy is a popular food with children and adults alike. It has thick dark leaves with long white juicy stalks and can be used in a myriad of ways. You’ve probably seen it at your local market. Did you know there are many different varieties to experiment with? I like Baby Bok-Choy, Pak Choy, Joy… more »

Red Root Sauce

Michael Bauce
February 2, 2018
Recipes
Tags: berkeley organic meals, macrobiotic cooking, macrobiotic recipes, macrobiotic sauce, no tomato sauce, vegan red sauce

4 carrots, chopped 1 onion, diced 1 small beet, chopped 1 rib celery, chopped 1 clove garlic 1 tbs olive oil Fresh basil, chopped sea salt Sauté all vegetables with olive oil in a large skillet on a medium flame, adding sea salt and stirring. Cover and cook on low flame until softened. Add water… more »

Garlic Miso Pickles

Michael Bauce
January 19, 2018
Health & More, Recipes
Tags: garlic, garlic pickles, garlic-miso pickles, macrobiotic cooking, macrobiotic pickles, miso, pickles

Start by buying a high-quality Barley Miso and place in a glass jar. Submerge as many cloves of Garlic into and the Miso as possible. Cover tightly and place jar in cool, dark place (like a cabinet) for 1 year or more. Have a few small slices with your Grain as you would any pickle…. more »