Polenta with Caramelized Onion-Miso
Polenta with Caramelized Onion-Miso Topping Black Lentil Discs with Purple Carrot Sauce Carrot-Burdock Kimpira Baby Heirloom Greens with Cabbage Carrot Slaw Takuan Pickles
It’s Barley Time
Michael Bauce
Recipes, Today's Plate
Tags: barley, macrobiotic cooking, miso, vegan recipes, whole grain recipes, whole grains
Recipes, Today's Plate
Tags: barley, macrobiotic cooking, miso, vegan recipes, whole grain recipes, whole grains
“O the green of the barley fields grows deep,The breath of the barley fields grows rare;There is rustle and glimmer, sway and sweep-The wind is holding high revel there” – Jean Blewitt Whole Barley is one of the oldest crops known to Man. It has a short growing time compared to other grains and also… more »
Sesame-Lemon-Horseradish Dressing
Michael Bauce
Recipes, Today's Plate
Tags: fresh salad, kale, macrobiotic recipes, vegan salad dressing, vegan salads
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
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
Garden Lettuce (Frisée) with Radish, Cucumber, Pickles and Pumpkin Seed, topped with a Lemony-Tahini based Dressing
April Salad
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)
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
Whole-Grain & Vegetable-Based Ideas
Tags: berkeley organic meals, Cauliflower, macrobiotic cooking, vegan cooking, vegetables
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
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
Today's Plate
Tags: berkeley macrobiotics, berkeley organic meals, fermented foods, macrobiotic cooking, tempeh, vegan cooking
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
Corn Tacos with Seitan, Avocado and Cilantro Steamed Tokyo Turnips Garden Mustard Greens with Pickled Cabbage Miso-Veggie Broth
Chickpea-Delicata Boats
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