berkeley macrobiotics – Macro Flavor

Sweet Potato Hash

Michael Bauce
November 6, 2021
Recipes
Tags: #macrobiotics, berkeley macrobiotics, macrobiotic recipes, sweet potato hash, sweet potato recipes, vegan recipes

If you bake sweet potatoes (purple sweet potatoes used in photo) with carrot, onion, leek, cauliflower until soft (no oil, just a small amount of water to prevent scorching and a few pinches of sea salt), you’ve got a sweet concoction that can be mashed with a potato masher or blended with a hand blender…. more »

Tofu Frittata

Michael Bauce
February 26, 2020
Recipes
Tags: #macrobiotics, berkeley macrobiotics, macrobiotic cooking, vegan cooking, vegan frittata

1 package Tofu 1 tbs arrowroot (dissolved in 1/4 cup water) 1 small onion, cubed 1/2 cup broccoli, cut into mouth-size pieces 8 button mushrooms, sliced 1 tbs olive oil 2 tsp sea salt 2 scallions, chopped 3 tsp nutritional yeast fresh basil to taste Add onion to fry pan along with olive oil and… more »

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 »