macrobiotic food

Long & Slow Simmered Tempeh

Michael Bauce

Recipes
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During the colder months, I always gravitate towards “long and slow cooked.” Whether it’s root vegetables, winter squash, beans or Tempeh. This recipe allows the Tempeh to be tender and flavorful and brings out the richness of flavor. Make sure to purchase high-quality Tempeh or make it yourself. 1 package tempeh (or homemade), cut into… more »

Co-Operation Stew!

Michael Bauce

Today's Plate
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Three Sisters’ Stew is made from Posole (Mexican Dent Corn), Pinto Beans and Kabocha Squash. The Corn is pressure-cooked for 2 1/2 hours until fully softened and then cooked along with Pinto Beans and Kabocha Squash for a rich, satisfying Stew.   Nature Co-operates!   Native Americans (and Africans) planted these 3 crops alongside each… more »

Tempeh

Michael Bauce

Recipes, Today's Plate
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Our lunch today included Tempeh, an easy-to-digest, fermented soybean food that has been gaining popularity around the world for the past decades. My favorite way to prepare Tempeh:   First gently brown in oil on both sides. As you are frying, mix water (enough to cover Tempeh), umeboshi paste and arame seaweed in a mixing bowl…. more »

Root Fusion Vegetable Medley (Tuesday’s Meal)

Michael Bauce

Whole-Grain & Vegetable-Based Ideas
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TUESDAY, OCTOBER 9 – MEAL PICKUP As the season changes, we start thinking Root Vegetables!  Roots are grounding and quite delicious to boot. We’re using a variety of Roots in our meal this Tuesday, including Watermelon Daikon, Rutabaga and Turnip. The meal also includes pressure-cooked Brown Rice & Sweet Brown Rice with Nori Condiment, Savory… more »

Kids Love Brown Rice!

Michael Bauce

Cooking With Kids
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Marta assisting students in cooking class making brown Rice Sushi. Making Brown Rice Sushi in Class today! Every child was excited to have Sushi and Brown Rice. It’s not that kids don’t like healthy food, it’s that they are rarely exposed to it. Most kids have a negative perception of Brown Rice, for example, because when… more »

Spring Vegetable Salad with Creamy Sesame Dressing

Michael Bauce

Today's Plate
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Spring has sprung and it feels good to cook lighter and include more salads in your diet. This Salad was made from Cabbage, Daikon and Parsnip. I chopped each vegetable and boiled separately in salted water until slightly softened, but still crisp. After removing from the water, I allowed to cool and then  sprinkled them… more »