Cranberry Beans, fresh from the Berkeley Farmers’ Market. These beans are traditionally used to make Minestrone Soup. 1 cup dried (or fresh) cranberry beans, soaked and cooked until soft, about 1 hour) 1 cup water 1 carrot, diced 1 rib celery, diced 1/2 cup string beans, cut small 1/2 onion, diced 1 clove garlic 1… more »
With Cornmeal Crust, Red Root Sauce (Beet, Carrot, Onion, Basil), Cauliflower, Fresh Corn, Broccolini and Maitake Mushrooms!
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
Umeboshi plums are prized in Japan as a traditional and medicinal delicacy and have increased in popularity around the Globe. They are available in most health-food or Japanese stores, although the flavor is much enhanced when made at home. During the Spring, look for green (or ripe) ume plums, often sold in Japanese markets. Recipe:… more »
The Creative Re-Use of Leftovers is an art in itself. Leftover grains, vegetables and beans can be used again to create a new dish in a shorter time, thereby minimizing your time in the Kitchen! Here’s what we did with leftovers today: Rice-Veggie Croquettes with Broccoli-Onion Sauce Leftover rice and sautéed vegetable combined with tahini,… more »
Oh…those Won-Tons! I often run into students who had been in my cooking class over the past 20 years and am always impressed to hear how they value the experience, even years later. I received this email from a student who was in class 17 years ago. Hi Chef Michael! My name is B——– and… more »
8 Ways To Up Your Vegan Diet More and more people today, especially young people, have given up meat and have embraced the vegan lifestyle. A recent survey by the vegan company BOL Foods found that 44% of young people think that veganism is “cooler than smoking.” A recent YouGov poll found that one in five… more »
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
Sweet and Sour Tempeh with Soba Noodles and Greens
Corn Cake with Mushroom Gravy Savory Black-Eyed Peas Beets & Cauliflower Home-Grown Greens with Roasted Pumpkin Seeds Pickled Cabbage What customers are saying about the food: “Michael and Marta’s meal was so delicious, it was hard to eat it slowly. The rainbow of flavors on my plate were perfectly paired. Highly recommended.” -Patty Baskin… more »
Meal Pickup, This Thursday, March 22, 2018 at 6 PM. This week it’s Polenta-Broccoli Pie, served with a Red Root Sauce. We’ve also included Savory Black Beans and a Fresh Baby Green Salad with a Vinaigrette Dressing. Hearty and satisfying, all organic, vegan and macrobiotic. We use only the highest quality ingredients, including Ohsawa Tamari,… more »
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 »