Macro Flavor

Sweet Potatoes with Chestnuts & Ginger

Michael Bauce
January 19, 2025
Recipes
Tags: macrobiotic cooking, recipes with chestnuts, sweet potatoes, sweet potatoes and chestnuts, vegan cooking, vegan recipes

The flavor is rich and sweet, perfect for a fall/winter day. 3 medium sweet potatoes 1 cup chestnuts, roasted 2 teaspoons grated ginger juice small peel of lemon (about 1/4 slice) 1 tbs olive oil 2 pinches sea salt Preheat oven to 350. Score sweet potatoes with a cross and place in bowl. Add olive… 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 »

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 »

Fab Fava Bean Spread

Michael Bauce
June 24, 2022
Recipes
Tags: bean spreads, Fava beans, Macrobiotic recipe, vegan recipes

Fava Beans (these Favas are freshly picked from our garden) one of the oldest crops know to Man, can be eaten fresh (with the pod if young enough), cooked or ground into flour. They are most flavorful and tender when picked young. In Ethiopia, Fava Beans are mostly prized for their flour, used in the… more »

Sweet Potato Hash

Michael Bauce
November 6, 2021
Recipes
Tags: #macrobiotics, berkeley macrobiotics, macrobiotic recipes, sweet potato hash, sweet potato recipes, vegan recipes

If you bake sweet potatoes (purple sweet potatoes used in photo) with carrot, onion, leek, cauliflower until soft (no oil, just a small amount of water to prevent scorching and a few pinches of sea salt), you’ve got a sweet concoction that can be mashed with a potato masher or blended with a hand blender…. more »

It’s Barley Time

Michael Bauce
April 30, 2021
Recipes, Today's Plate
Tags: barley, macrobiotic cooking, miso, vegan recipes, whole grain recipes, whole grains

“O the green of the barley fields grows deep,The breath of the barley fields grows rare;There is rustle and glimmer, sway and sweep-The wind is holding high revel there” – Jean Blewitt Whole Barley is one of the oldest crops known to Man. It has a short growing time compared to other grains and also… more »

Tempting Tempeh Salad

Michael Bauce
March 24, 2021
Recipes
Tags: #macrobiotics, tempeh recipes, vegan recipes, vegan sandwich

As Spring kicks in, we’re attracted to lighter fare, especially sandwiches! Tempeh Salad has always been a favorite and this recipe satisfies our hearts’ desires. 1 package tempeh, cut into small squares 2 tbs tahini 1 tbs wet mustard 1 rib celery, sliced thinly 2 tbs parsley, minced 2 tbs capers 1 tbs ume vinegar… more »

Lentil Burger

Michael Bauce
March 24, 2019
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.

Tempeh Salad Sandwich

Michael Bauce
January 18, 2019
Recipes, Today's Plate
Tags: macrobiotic recipes, sandwich vegan, tempeh, vegan, vegan recipes, vegetarian sandwich

In the mood for a light lunch? We love Sandwiches and Tempeh always satisfies. Start by gently steaming Tempeh until it is softened. Place in a mixing bowl and add chopped celery, parsley and onion. Mix together about a Tablespoon of tahini along with a teaspoon of umeboshi vinegar (just enough to taste, but not… more »

Spring Vegetable Salad with Creamy Sesame Dressing

Michael Bauce
May 15, 2018
Today's Plate
Tags: cabbage, cabbage recipes, cooking with dulse, dulse, healthy recipes, macrobiotic cooking, macrobiotic food, parsnip, spring vegetables, vegan recipes, vegetable salad, vegetarian

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 »

Polenta-Broccoli Pie To-Go?

Michael Bauce
March 21, 2018
Whole-Grain & Vegetable-Based Ideas
Tags: #macrobiotics, macrobiotic, macrobiotic cooking, polenta, vegan recipes

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 »