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 »
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
With Cornmeal Crust, Red Root Sauce (Beet, Carrot, Onion, Basil), Cauliflower, Fresh Corn, Broccolini and Maitake Mushrooms!
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 »