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.
Macro Risotto
Michael Bauce
Recipes
Tags: burdock recipe, macrobiotic cooking, macrobiotic recipes, risotto, shiitake, shiitake mushroom
Recipes
Tags: burdock recipe, macrobiotic cooking, macrobiotic recipes, risotto, shiitake, shiitake mushroom
Risotto, the Italian favorite. Traditionally cooked with rice and tomato. My Italian Grandma schooled me on how to prepare it the Italian way. Since then, I’ve experimented with a variety of different versions, including this Japanese one. I added Hiziki, Shiitake and Burdock. I sauteed Onion, Garlic, Burdock and Celery in Olive Oil and SiSalt…. more »
Tofu Frittata
Michael Bauce
Recipes
Tags: #macrobiotics, berkeley macrobiotics, macrobiotic cooking, vegan cooking, vegan frittata
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 »
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 »
Teff – The Tiniest Grain
Michael Bauce
Recipes
Tags: gluten-free grains, macrobiotic cooking, millet, purple sweet potato, teff, vegan, whole grains
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 »
Tangy Cabbage-Corn Salad
Perfect choice for the Summer Season, refreshing and light. 2 cups thinly sliced green cabbage leaves 2 cup thinly sliced red cabbage leaves 1 ear fresh corn, removed from cob 4 radishes, thinly sliced 2 tsp ume vinegar 2 tsp lemon juice 2 tsp sea salt few sprigs of parsley and cilantro leaves handful roasted… 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 »
Oat-Strawberry Bars
Michael Bauce
Recipes
Tags: macrobiotic cooking, macrobiotic desserts, strawberry bars, vegan desserts
Recipes
Tags: macrobiotic cooking, macrobiotic desserts, strawberry bars, vegan desserts
by Marta Serda 2 cups strawberries, sliced 2 tbs chia seeds 3 tbs maple syrup & 1/4 cup maple syrup 1 1/2 cups rolled oats 1 cup oat flour 1/4 tsp sea salt 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 cup Miyako vegan butter (or sub walnut oil) 1/2 tsp vanilla Place strawberries, 3… more »
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 »
Homemade Tortillas
Michael Bauce
Recipes
Tags: berkeley organic meals, corn, macrobiotic cooking, masa, recipes masa, vegan cooking
Recipes
Tags: berkeley organic meals, corn, macrobiotic cooking, masa, recipes masa, vegan cooking
We love the taste of fresh Corn, especially Masa. Masa can be used to make a variety of dishes including Tortilla, Tamale and Pupusa. We are lucky to find organic Masa at the Berkeley Farmers’ Market every Saturday. Tonight we made Tortillas and topped them with Black Beans and sautéed Broccolini Spears. We first formed… more »
Lentil Burger
Michael Bauce
Recipes
Tags: croquettes vegan, Lentils, macrobiotic cooking, macrobiotic recipes, macrobiotics berkeley, vegan cooking, vegan recipes, vegetarian recipes
Recipes
Tags: croquettes vegan, Lentils, macrobiotic cooking, macrobiotic recipes, macrobiotics berkeley, vegan cooking, vegan recipes, vegetarian recipes
Lentil Burger over Collard Greens – . Sautéed Veggies, Tahini, Walnuts, Sea Salt and Parsley. Mix together, making sure constancy is firm. Scooped onto oiled baking sheet and baked at 300 degrees F for 45 minutes or until browned.
Marta’s Fudge!
Mix crushed almonds with cinnamon, nutmeg, clove, ginger and spread it in a small silicon tray. Heat up Tahini and/or peanut butter and rice syrup (and maple if you wish). Bring to gentle boil, stirring constantly to prevent scorching. Spread mixture on top of almonds and then allow to cool until firm. Refrigerate or put… more »