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.
Kale Salad with Pickles & Almonds
We love to eat greens and this is our favorite way to do it! Start by picking some fresh greens, either from the market or your garden, if you have one. Boil or steam until softened and then set aside to cool. Cut up homemade or high quality store-bought pickles into thin strips and add… 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 »
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 »
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 »
Corn Tacos with Seitan
Corn Tacos with Seitan, Avocado and Cilantro Steamed Tokyo Turnips Garden Mustard Greens with Pickled Cabbage Miso-Veggie Broth
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.
Sweet & Sour Tempeh
Marta Serda
Today's Plate, Whole-Grain & Vegetable-Based Ideas
Tags: macrobiotic, sweet and sour tempeh, vegan, vegan cooking
Today's Plate, Whole-Grain & Vegetable-Based Ideas
Tags: macrobiotic, sweet and sour tempeh, vegan, vegan cooking
Sweet and Sour Tempeh with Soba Noodles and Greens
Pan-Fried Daikon
Michael Bauce
Recipes
Tags: #macrobiotics, berkeley organic meals, daikon, healthy cooking, macrobiotic cooking, vegan, vegan cooking, vegetarian
Recipes
Tags: #macrobiotics, berkeley organic meals, daikon, healthy cooking, macrobiotic cooking, vegan, vegan cooking, vegetarian
Pan-Fried Daikon 1 Daikon, cut into 1/2 inch slices 1 -2 tsp olive or sesame oil 1 tsp soy sauce 1 pinch sea salt few sprigs parsley Place Daikon slices in frying pan and add oil and a pinch of sea salt. Cook over medium flame until browned on both sides, while stirring. Add 2… more »
To Peel Or Not To Peel
Michael Bauce
Health & More
Tags: #macrobiotics, berkeley organic meals, berkeley vegan, fiber, peel vegetables, vegan, vegan cooking, vegetable skins, vegetarian
Health & More
Tags: #macrobiotics, berkeley organic meals, berkeley vegan, fiber, peel vegetables, vegan, vegan cooking, vegetable skins, vegetarian
Why do so many health-conscious people continue to peel squash, apples, carrots and cucumbers? It may be habitual, but many peel because the skins often are hard to clean or have a less than perfect texture. Some may worry that peels contain harmful pesticides and should be avoided. Others think the peel is not tasty… more »
Brown Rice Elbows
Michael Bauce
Today's Plate
Tags: #macrobiotics, berkeley organic meals, berkeley vegan, brown rice, healthy cooking, macrobiotic cooking, macrobiotic food, vegan, vegan cooking, vegan food
Today's Plate
Tags: #macrobiotics, berkeley organic meals, berkeley vegan, brown rice, healthy cooking, macrobiotic cooking, macrobiotic food, vegan, vegan cooking, vegan food
Lunch today included Lotus Root-Cabbage Miso Soup, Brown Rice Elbow Noodles with Carrot-Beet-Onion Sauce, Black Beluga Lentils with Caramelized Onions, Baked Shiitake-Miso Daikon, Fresh baby Greens with Creamy Sesame Dressing and Purple Daikon Quick Pickles
Red Lentil & Roasted Broccoli Tacos
GLOBAL FLAVOR COMBINED WITH CREATIVE SPIRIT! The rich taste of corn combined with savory Red Lentils, Roasted Broccoli and pickled Red Onions is reminiscent of the complex flavors commonly found in Mexican cuisine. We’ve created a vegan, macrobiotic-style taco that will not only satisfy your palate, but nourish your body and soul. These tacos are… more »