macrobiotic - vegetarian recipes

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macrobiotic vegetarian recipes

Savory Superfood Sprinkle

April 9 2017 Golubka Kitchen 

Savory Superfood Sprinkle I love having a jar of this meal-saver sprinkle in my refrigerator, because it always comes in handy when a quick savory meal or snack is missing a bit of sparkle. The inspiration here comes from sesame salt (gomashio), which is a Japanese condiment made up of a mix of toasted sesame seeds and salt. It’s a genius thing, because there is generally much less salt in proportion to the amount of sesame seeds, but the flavor is still satisfyingly salty, plus toasty from all the sesame. Gomashio is also highly regarded in the macrobiotic diet as a healthier salt alternative. So, sesame salt is my inspiration here, but I mix in a few other healthful, sprinkle-appropriate ingredients – dulse seaweed (iodine = thyroid love), nutritional yeast (B12) and hemp hearts (protein!). I depend on dulse and nutritional yeast for their naturally salty properties, so the amount of actual salt is minimal in this recipe. I like to toast half of the dulse and leave the other half raw, which gives another dimension to its flavor. The whole mix is perfectly salty, toasty, with hints of the sea from the dulse and umami from the nutritional yeast. Most importantly, so many meals and snacks can be saved from being boring with this stuff – salads, veggie bowls, avocado halves, savory porridge, etc. etc. Give it a try! There are some links below, Sunday hugs :) S-Town – you’ve probably already heard of this podcast a million times and possibly already binge-listened to the whole thing. But if you haven’t, we highly recommend this amazing series from creators of This American Life/­­Serial. Georgia O’Keeffe’s Powerful Personal Style + This Interview with Wanda Corn, Curator of Georgia OKeeffe: Living Modern New Zealand Road Trip with a Toddler Heidi Swanson’s Youtube Channel De Maria – this restaurant’s beautiful Instagram Hannah Henderson (owner of the General Store) on Garance Dore Savory Superfood Sprinkle   Print Serves: around ¾ cup Ingredients ½ cup sesame seeds (I used a combination of regular and black) 2 tablespoons dulse flakes 2 tablespoons hemp hearts 2 tablespoons nutritional yeast ½-1 teaspoon sea salt (preferably flaky) Instructions Warm a dry pan over medium heat and add the sesame seeds. Toast, tossing frequently, for 1-2 minutes, until the seeds begin to pop and become fragrant. Be careful, the seeds can burn quickly. Transfer the seeds to a medium bowl. Coarsely grind half of the toasted sesame seeds in a mortar and pestle or a dedicated coffee grinder, and put them back into the bowl. In the same dry pan, toast 1 tablespoon of dulse for 1-2 minutes until fragrant. Stir frequently and take care not to burn. Mix the toasted dulse into the bowl with the sesame seeds, along with the remaining 1 tablespoon of the raw dulse. Mix in the hemp hearts and nutritional yeast. If using flaky salt, massage it into the mixture with your hands to break it down a bit. If using regular salt, just mix it in with a spoon. Keep the mixture refrigerated in an air-tight glass container to preserve the freshness of the raw dulse and to keep the seeds from going stale. Enjoy! 3.5.3226 You might also like... Celeriac Parsnip Mash with Crispy Sage Temaki-zushi Beet Mille-Feuille from the La Tartine Gourmande Cookbook Quick Blender Pancakes, Three Ways .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Savory Superfood Sprinkle appeared first on Golubka Kitchen.

Well-Crafted Vegan Macaroni and Cheese Mix

June 9 2015 VegKitchen 

Well-Crafted Vegan Macaroni and Cheese MixUnless you were raised by macrobiotic hippies, youve had it. Ive had it. And theres no shame in saying it-- weve all had macaroni and cheese out of the box. My kids would plead with me to buy it, and I was thrilled when the vegan stuff came on the market. Maybe you dont crave it anymore, but it sure is convenient to have some on hand for the kids or the babysitter. But theres no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes! Reprinted by permission from The Homemade Vegan Pantry by Miyoko Schinner, (C) 2015. Photographs by Eva Kolenko, (C) 2015 Published by Ten Speed Press, an imprint of Penguin Random House LLC. Makes: 1 2/­­3 cups, or enough to coat the equivalent of 5 store-bought boxes instant macaroni and cheese. 1 cup cashews 3 /­­4 cup nutritional yeast 1 /­­4 cup oat flour 1 /­­4 cup tapioca flour 1 tablespoon paprika 1 tablespoon organic sugar 2 teaspoons powdered mustard 2 teaspoons sea salt 2 teaspoons onion powder Add all of the ingredients to a food processor and process until a powder is formed. There should not be any discernible chunks or large granules of cashews, so this may take 3 to 4 minutes of processing. Store this in a jar or portion out into 1 /­­3-cup increments and put in ziplock bags and store in the pantry for a month or two or in the refrigerator for up to 6 months. How to use this mix Cook 1 cup of dry macaroni according to package instructions and drain. Combine 1 /­­3 cup mix with 1 cup water or unsweetened nondairy milk in a saucepan over medium-low heat. Whisk well and bring to a boil. Simmer for 1 minute, then toss with hot cooked macaroni. This mix is also a great answer for turning yesterdays leftovers into a quick casserole. Just combine leftover pasta, potatoes, or grains, some veggies, and any other odd scraps you think might be a good fit and mix it in a casserole dish with some of the cheese mix and water. You can add additional spices and herbs if you wish. Then bake it all up into creamy goodness. You can also use the mix to make quick sauces for veggies or add it to soups for extra cheesy flavor and richness--its quite versatile. Visit Miyoko Schinner at Artisan Vegan Life , and find our more about her cultured nut products at Miyokos Kitchen . *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

How to Create One Bowl Meals

April 15 2015 VegKitchen 

How to Create One Bowl MealsCreating a one bowl meal is a really great way to get nourished and healthy. We go through stretches in our house when these are coming out of the kitchen on a daily basis for weeks on end. Primarily macrobiotic, they are a staple in our household and they keep our teenage boys fueled and happy. These dishes are made up of five general categories of ingredients: a legume, a grain, a green, a whole food and a sauce. The possibilities are endless! Most of the elements can be made ahead of time so assembly takes just minutes. Use sprouted beans to lift the nutritional value. One bowls -- perfect for lunch or dinner. Reprinted from The Plantpower Way by arrangement with Avery Books, a member of Penguin Group (USA) LLC, a Penguin Random House Company, (C)2015, Rich Roll and Julie Platt. Good Grains - All colors of quinoa - Millet - Short grain brown rice - Exotic black or red rice - Kelp noodles (grain substitution) My first choice is quinoa: a high protein seed. Its easier to digest than grains and packed with nutrition. Millet is low on the glycemic index and a fantastic multipurpose, gluten-free grain. However, short grain brown rice is also nourishing. Feel free to mix quinoa and rice together for a textured blend. Black and red rice varieties add a more exotic feel to the dish. If you have problems digesting grains, use kelp noodle, quinoa or millet. Layer on the Legumes - Black beans - Adzuki beans - Mung beans All of these bean varieties will easily sprout over a three-day period. I like to make a fresh pot of cooked sprouted beans and store them in the fridge for up to three days. Make sure you rinse the cooking water from the mung beans so they dont become pasty. Adding a large piece of kombu or raw seaweed to your pot will add great flavor and nutrients to your beans. Also adding in the Mexican herb asafoetida, turmeric, ginger or black pepper helps manage gas with beans. Never add salt during the cooking process. Instead sprinkle a large grain Celtic variety over the top of your meal just before you eat it. Get Your Greens - Dinosaur kale - Curly kale - Swiss Chard - Spinach Get your greens on! If you are steaming (perfect for weight loss) or sautéing with a very small amount of coconut oil, double the quantity of greens you think you need as they will reduce down considerably. Alternatively, skip cooking your greens altogether and instead lovingly massage some miso dressing into your raw kale. Add in More Whole Foods - Yams - Bananas - Avocados These should be virtually untouched. I simply bake the yam whole and cut it in half. Lightly sauté bananas sliced long in a very small amount of coconut oil. Avocado? Just slice a few wedges and add. Pick Your Sauces & Toppings - Nut Cheeses - Tahini Green Sauce (recipe follows) - Probiotic sauerkraut - Gluten-free tamari - Fresh lemon juice - Apple cider vinegar - Celtic large grain sea salt - Cinnamon - Sesame seeds - Pepitas - Fresh grated ginger - Fresh grated turmeric Tahini Green Sauce A lighter version of its momma: hummus. This lemony sauce is pure bliss on your plate. The Nutritional yeast provides a nice boost of B vitamins and a substantial amount of folic acid along with its cheesy taste. Aside from the One Bowls above, pour it over steamed kale, black beans and quinoa. Add a baked yam with cinnamon sprinkled on it and you have a meal that is the foundation of wellness. Makes: About 1/­­2 cup - 1/­­4 cup raw organic tahini paste - 1/­­8 cup nutritional yeast - Juice 1 small lemon - Celtic sea salt to taste - 2 tablespoons fresh dill (optional) In a Vitamix, high-powered blender, or food processor, add in the ingredients and blend. If you keep the Vitamix going for a couple minutes it will automatically heat your sauce. Or you can transfer into a saucepan and warm it up old school. Sometimes I prefer to do soups or sauces this way so I can easily adjust the seasoning.

7 Vegan Bowls from VegKitchen and Around the Web

March 12 2015 VegKitchen 

7 Vegan Bowls from VegKitchen and Around the WebBig, bountiful bowls are all the rage, and its easy to see why. A bowl in this context is a basically an artful arrangement of veggies and sometimes protein on a bed of grains or noodles. Its not just a big bowlful of one dish, where every bit is the same as another. Its a little of this and a little of that, adding up to a feast for the eyes as well as the palate. This delightful Veggie Sushi Rice Bowl tastes like your favorite vegetable sushi, but without the fuss and mess of the rolling and cutting. Its a great way to use leftover cooked rice and a nice combo of cooked and raw. Angela Liddons Enlightened Miso Power Bowl will keep your energy high for hours. Miso adds a wonderful umami flavor to foods like the sweet potatoes and edamame included in this arrangement. From Isa Moskowitz, Curried Peanut Sauce Bowl with Tofu and Kale features flash-steamed kale and simply prepared seared cubes of tofu. It can be served over rice, quinoa, or rice noodles. Linda Wagners easy and beautiful Vegan Burrito Bowl makes a great lunch or dinner meal and is very hearty and filling. It makes a perfect picnic or potluck dish, too.   In Roasted Veggie and Black Bean Bowls, Kelly of The Pretty Bee has put together a combo of black beans, brown rice, mushrooms, carrots, and onions. The ingredients are simple, but they make a healthy, delicious lunch or dinner. Mama Eats Plants says that this Macrobiotic Rainbow Bowl (with a tahini-soy dressing) is seriously amazing -- fast and super nutritious, you can make it completely raw by omitting the rice. Ashley Melillo of Blissful Basil created this Grab-n-Go Sweet Potato, Cranberry, and Quinoa Power Bowl with a bit of fall holiday flare, but you can enjoy it any time the weather is cool and you need some warming up.

Recipe in a Bottle: Red Lentil Dal from the Holistic Holiday at Sea

October 15 2014 Vegetarian Times 

Recipe in a Bottle: Red Lentil Dal from the Holistic Holiday at Sea Are you dreaming of making your next vacation a veg-cation? From March 14th through the 21st, the Holistic Holiday at Sea will set sail in the Caribbean, featuring cooking classes; lectures by health experts; and creative vegan, vegetarian, macrobiotic, and gluten-free cuisine. (Enter to win a balcony room for two here!) In the meantime, you can get a taste of the culinary adventure from your own kitchen by trying this recipe from the Greens and Grains on the Deep Blue Sea Cookbook. And, while you’re waiting for your lentils to simmer, check out this video from last year’s cruise: http:/­­/­­youtu.be/­­WYU4Nt3aDlY. Red Lentil Dal Red lentils cook faster than any other dried beans (and they don’t require presoaking). When you’re in a hurry for something warm and slightly spicy, this soup is the perfect choice. 1 1/­­2 cups dried lentils, sorted, rinsed, and drained 3-inch piece combu, wiped clean 5 cloves garlic, thinly sliced 4 1/­­2 cups water 2 teaspoons curry powder 1/­­4 cp umeboshi vinegar 1 Tbs. fresh ginger juice Freshly ground black pepper to taste 1/­­4 cup coarsely chopped cilantro for garnish   1. Bring the lentils, combu, garlic, and water to boil in a large pot, then reduce the heat to medium-low. Stirring occasionally, simmer for 20 minutes, or until the lentils are soft and have the texture of purée. 2. Stir the curry powder, vinegar, and ginger juice into the pot, and simmer an additional 5 minutes. 3. Garnish with black pepper and cilantro before serving.


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