Macro Flavor

Pickles In A Snap!

Michael Bauce
November 11, 2024
Recipes
Tags: Fermentation, macrobiotic cooking, pickled vegetables, pickles, probiotics

Pickles can be made using a variety of methods including this simple one, using just vegetables, water and sea salt. Pickles not only help digestion, but also help build strong immunity. Start by finding some high-quality sea salt and vegetables like radish, carrot, cabbage, cauliflower, etc… Boil 1 quart of clean water and add 2… more »

Teff – The Tiniest Grain

Michael Bauce
October 5, 2024
Recipes
Tags: gluten-free grains, macrobiotic cooking, millet, purple sweet potato, teff, vegan, whole grains

Teff, a grain the size of a poppy seed, is native to the Horn of Africa, notably Ethiopia and Eritrea. It is now becoming more popular in western countries as more and more people choose to eat less wheat. In Ethiopia, Teff is known for endurance and it’s slow release of energy. Ethiopians get over… more »

Simple Summer Quinoa Pilaf

Michael Bauce
July 5, 2024
Recipes
Tags: macrobiotic cooking, quinoa, quinoa salad, vegan cooking, vegan recipes

1 cup Quinoa, rinsed 1 3/4 cups fresh water 1 small carrot, cut thinly 1/2 onion, minced 1 small cucumber, cubed 1/4 cup fresh parsley 1/4 tsp sea salt 2 tsp fresh basil, minced 2 tsp olive oil 1 tsp brown rice vinegar 1 tsp ume vinegar Boil water, add salt and quinoa and stir…. more »

Spanish Macro Meal

Michael Bauce
February 27, 2024
Today's Plate
Tags: brown rice, macrobiotic cooking, mushroom, vegan cooking

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)

Marinated Mushrooms

Michael Bauce
January 5, 2024
Recipes
Tags: #MarinatedMushrooms, #Mushrooms, #vegancooking #pickling, macrobiotic cooking

Just about everyone loves mushrooms and marinating them is another way to enjoy their unique taste and texture. Marinating mushrooms is similar to pickling, but marinating relies on vinegar (acid), whereas pickling relies on salt-brine. Use fresh Shiitake, Maitake, Oyster, Crimini, Trumpet, Enoki, etc…Use as many as you can to enhance flavor!

Lentil Loaf with Mushroom Gravy

Michael Bauce
October 1, 2023
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 »

Chocolate-Cranberry-Walnut Loaf

Michael Bauce
July 18, 2023
Recipes
Tags: chocolate cranberry, cranberry bread, macrobiotic cooking, vegan recipes

1 1/2 cups whole wheat flour 1/2 cup cocoa powder 1 cup dried cranberries 1/2 cup roasted walnuts ¼ teaspoon salt ½ cup olive oil ½ cup maple syrup 1 teaspoon baking soda 1 teaspoon baking powder Mix wet and dry ingredients separately and mix thoroughly. Pour wet into dry and stir with a wooden… more »

Oyster Mushroom Gravy

Michael Bauce
January 4, 2023
Recipes
Tags: cooking with mushrooms, macrobiotic cooking, oyster mushroom, vegan cooking, vegan recipes

There’s a variety of mushrooms available today and each one has a unique flavor and healing ability. Mushrooms help build immunity, improve digestion, affect memory, clarity, cognition and give energy. The most popular mushrooms today include Matsutake, Shiitake, Reishi, Chaga, Lion’s Main, Turkey Tail and Cordyceps. Mushrooms can be used in a myraid of ways… more »

Millet-Beet Cakes

Michael Bauce
September 26, 2022
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 »

Cuke-Avo Salad

Michael Bauce
July 26, 2022
Recipes
Tags: cucumber recipes, fresh salad, macrobiotic cooking, vegan cooking

Start by slicing a Cucumber in half, lengthwise. Then take your knife and cut into triangular pieces. Place in mixing bowl and add a few shakes of umeboshi vinegar and/or brown rice vinegar. Take 1 avocado, cut in half and scoop inside out with a spoon. Add to bowl. Add corn and pickles (we used… more »

Parsnip-Carrot Sauce

Michael Bauce
May 13, 2022
Recipes
Tags: macrobiotic cooking, macrobiotic recipes, macrobiotic sauces

2 parsnips 1 carrot 1/2 onion 1 tsp fresh grated ginger (optional) 2 tsp olive oil 4-5 leaves fresh basil leaves pinch or two of salt soy sauce to taste Begin by washing and slicing parsnips, carrots and onions. Place in small pot and sauté in olive oil. Add sea salt and continue to sauté… more »

Strawberry-Rhubarb Kanten

Michael Bauce
April 18, 2022
Recipes
Tags: macrobiotic cooking, macrobiotic desserts, rhubarb recipe, vegan desserts

Rhubarb is the edible stalk portion of the rhubarb plant. The leaves are considered poisonous, so make sure to remove them before cooking. Rhubarb is a primary ingredient in jams, sauces, preserves, and especially pies and is often paired with strawberries. It is the earliest edible garden item in spring gardens in the US. The… more »