Millet-Rice Ramen Bowl
Michael Bauce
Today's Plate
Tags: #BrownRice, #MacrobioticCooking, #Millet, #Ramen, #Vegab, vegetarian
Today's Plate
Tags: #BrownRice, #MacrobioticCooking, #Millet, #Ramen, #Vegab, vegetarian
Millet-Brown Rice Ramen Bowl with Burdock, Irish Moss, Mushroom, Carrot, Broccoli, Tofu, Miso
Agedashi Tofu
Deep-Fried Tofu served in a umami dashi broth is a popular dish served in Japanese restaurants today. The outer shell of the Tofu is crispy on the outside, but custard-like on the inside. The recipe is quite simple to prepare. Garnish with finely-sliced scallions and raw-grated Daikon. Tofu 1 package of silken Tofu oil for… more »
Spanish Macro Meal
Sopa de Crema de Coliflor (Cream of Cauliflower Soup) Arroz Con Setas (Rice & Mushrooms) *pictured Tempeh Estofado (Braised Tempeh & Onions) Acelgas y Zanahoria (Swiss Chard & Carrots with Lemon-Almond Butter) Cortido De Col Con Rabanos (Pickled Cabbage with Red Radish)
Lentil Loaf with Mushroom Gravy
Michael Bauce
Today's Plate
Tags: #macrobiotics, berkeley organic meals, healthy cooking, macrobiotic cooking, vegan, vegan gravy, vegetarian cooking
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 »
Brown Rice Sushi with Natto
Today’s plate included Brown Rice Sushi! We included Homemade Natto, Garden-grown Avocado, Cucumber and Wasabi.
TODAY’S PLATE
Stir-fried Vegetables & Tempeh over Noodles with Roasted Almonds, Mushrooms, Homemade Sauerkraut
Millet-Beet Cakes
Michael Bauce
Recipes, Today's Plate
Tags: macrobiotic cooking, millet, millet croquettes, vegan cooking, whole grain recipes, whole grains
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 »
Summer Burritos!
Michael Bauce
Today's Plate, Whole-Grain & Vegetable-Based Ideas
Tags: Burrito, macrobiotic Burrito, vegan cooking, Vegan food berkeley
Today's Plate, Whole-Grain & Vegetable-Based Ideas
Tags: Burrito, macrobiotic Burrito, vegan cooking, Vegan food berkeley
Everyone loves Mexican Food and we’ve created a beautiful Burrito, using the highest quality ingredients: Whole Wheat Tortilla stuffed with soft and creamy Pinto Beans, fluffy Brown Rice, sautéed Veggies and Mushrooms.Served with Roasted Root Vegetables, Home-Picked & Steamed Garden Greens with Pickled Vegetables.Barley-Vegetable Miso Soup also compliments this meal!
Squash Bread with Maple Icing
This bread is quite an amazing treat in itself, made with sweet kabocha winter squash. The icing is….the proverbial icing on the cake! The Bread: 2 cups whole wheat spelt flour 2 cups winter squash 1/4 cup walnuts, lightly roasted and chopped 1 tsp baking soda 1 tsp baking powder 1/4 tsp sea salt 1/2… more »
Maitake Mushroom Pizza
With Cornmeal Crust, Red Root Sauce (Beet, Carrot, Onion, Basil), Cauliflower, Fresh Corn, Broccolini and Maitake Mushrooms!
Today’s Lunch
Brown Rice with Mushrooms and Garden Leeks, Chickpeas with Carrots and Caramelized Onions & Sweet Potato Chunk, Cucumber-Corn-Radicchio Pressed Salad, Steamed Kale with Radish Pickle (Cauliflower Soup, not shown) – prepared by Marta Serda