Today’s Plate – Page 2

Sesame-Lemon-Horseradish Dressing

Michael Bauce
July 7, 2020
Recipes, Today's Plate
Tags: fresh salad, kale, macrobiotic recipes, vegan salad dressing, vegan salads

Sesame-Lemon Horseradish Dressing Add Tahini to a large mixing cup along with lemon juice and a small amount of grated horseradish. Add a few shakes of Ume Vinegar and enough water to blend into a creamy consistency. Serve over fresh salad, on greens or vegetables. Pictured: Steamed Kale, chopped Pickles, chopped Cabbage (cooked with red… 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.

Frisée Salad with Sesame-Lemon Dressing

Michael Bauce
May 8, 2020
Today's Plate

Garden Lettuce (Frisée) with Radish, Cucumber, Pickles and Pumpkin Seed, topped with a Lemony-Tahini based Dressing

April Salad

Michael Bauce
April 22, 2020
Today's Plate
Tags: fresh salad, macrobiotics, raw foods

Refreshing and balancing, this April Salad was just perfect for today. Lettuce, Red Radish, blanched Fava Beans from our Garden, Homemade Carrot Pickles & Roasted Pumpkin Seeds, Olives, soon to be topped with Sesame Dressing!

GPS (Green Pea Stew)

Michael Bauce
November 3, 2019
Today's Plate
Tags: healthy stew, macrobiotic cooking, pea soup, peas, vegan stew

Made from whole (not split) dried peas. They require soaking overnight and pressure cooking for 2 hours or more to get fully cooked (6 parts water-1 part pea). When they’re soft, add vegetables and seasonings, adjust water (if need be), add salt, miso or soy sauce to taste and gently simmer until flavors have mingled…. more »

Cauliflower

Michael Bauce
June 29, 2019
Whole-Grain & Vegetable-Based Ideas
Tags: berkeley organic meals, Cauliflower, macrobiotic cooking, vegan cooking, vegetables

Cauliflower comes in many colors, including white, orange, purple and green. Each color has a variety of types. White Cauliflower includes Snow Cloud, Snowball, Cloud and Aviso. Orange can be Orange Burst, Sunset or Cheddar. Purple Cauliflower includes Graffiti, Violetta, Mulberry or Purple of Sicily. Green includes Emeraude, Vitaverde, Green Macerata and Monte Verde. Each… more »

Summer Pizza with Cornmeal Crust

Michael Bauce
June 10, 2019
Today's Plate
Tags: macrobiotic pizza, vegan pizza

Fun food on a hot day! Cornmeal crust sets this one apart from the rest. We like Broccoli, Onion and Mushrooms on our Pizza. Easy to assemble and bakes quickly.

Tempeh For Dinner

Michael Bauce
June 6, 2019
Today's Plate
Tags: berkeley macrobiotics, berkeley organic meals, fermented foods, macrobiotic cooking, tempeh, vegan cooking

Today’s Plate includes Tempeh, a fermented soy bean cake from Indonesia that has now become popular around the world. Our favorite way to prepare Tempeh is to lightly brown in oil on both sides, cover with water and umeboshi paste mixture, add arame sea vegetable and let simmer until almost all liquid is absorbed, but… more »

Corn Tacos with Seitan

Michael Bauce
May 20, 2019
Today's Plate
Tags: berkeley vegan, macrobioti Cooking, seitan, vegan cooking

Corn Tacos with Seitan, Avocado and Cilantro Steamed Tokyo Turnips Garden Mustard Greens with Pickled Cabbage Miso-Veggie Broth

Chickpea-Delicata Boats

Michael Bauce
February 24, 2019
Today's Plate
Tags: berkeley vegan, chickpeas, delicata squash, macrobiotic, vegan

Chickpea-Delicata Boats, Roasted Wild Rice with Crushed Almonds, Steamed Collard Greens, Red Radish Quick Pickles, Root-Vegetable Miso Soup (using Ohsawa Barley Miso) “A healthy, plant-based whole foods meal doesn’t get better than this” -Meredith McCarty, Nutrition Educator

Tempeh Salad Sandwich

Michael Bauce
January 18, 2019
Recipes, Today's Plate
Tags: macrobiotic recipes, sandwich vegan, tempeh, vegan, vegan recipes, vegetarian 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 »

Sweet & Sour Tempeh

Marta Serda
January 15, 2019
Today's Plate, Whole-Grain & Vegetable-Based Ideas
Tags: macrobiotic, sweet and sour tempeh, vegan, vegan cooking

Sweet and Sour Tempeh with Soba Noodles and Greens