1 cup brown lentils (soaked overnight )
1 large onion
2 celery stalks
1 medium turnip
1 medium carrot
1/4 cup chopped parsley
1 piece of kombu
1 teaspoon of sea salt
3 cups water
2 thick slices of wholemeal or buckwheat bread
Simmer lentils and kombu in 3 cups of water for about 35 minutes.
Saute onion, cut celery, carrot, and turnip, then stir fry until soft. When lentils
are cooked, add vegetables and parsley to lentil soup, adding water if soup is too
thick.
Add sea salt to pot and let simmer for few more minutes.
In the meantime prepare croutons by cutting 2 slices of bread into 1/2 inch squares
and stir frying until brown.
Serve soup garnished with croutons.
Serves 4.
Carrot Spread
2 large carrots
1 tablespoon tahini (optional)
1/2 cup water
a pinch of sea salt
Cut the carrots in small slices and put them in a saucepan, add salt and water,
and let it simmer on a medium flame until the carrots are soft enough to be mashed.
When cooked, remove the carrots from the pot and puree them in a blender or mash
by hand using some of the water in which they were cooking to reach a creamy consistancy.
Add the tahini and mix it well.
Serve on crepes, toast, rice cakes, or on grains.
Mushroom Soba Noodles
1 packet or 250g soba noodles
450g tofu
1/3 cup shiitake mushrooms
3 large onions
1 cup almonds
2 tablespoons tamari
1 clove garlic
2 teaspoons basil
2 teaspoons thyme
1/2 teaspoon black pepper
1 teaspoon sea salt
1 cup water
2 tablespoons kuzu or arrowroot
1 bunch silver beet or spinach
Soak the shiitake mushrooms for 15 minutes or more until soft, then remove the stalk,
and slice them. Cut one onion and stir fry it. Wash and cut the silver beet, add
it to the brown onion, add 1/2 teaspoon of sea salt, 1/2 cup of water, and let simmer
for about 20 minutes, leaving the water evaporate until the silver beet is cooked.
Meanwhile, stir fry 2 diced onions, crushed garlic,the herbs, black pepper and tamari,
then add diced mushrooms. When onions are brown, add 1/2 cup of water, and let it
simmer for 15 minutes. Dry roast the almonds, and crush them, and crumble the tofu
by hand, adding to the mushroom mixture.
Let it simmer for another five minutes, stir in kuzu or arrowroot dissolved in a
little water to thicken. Adjust seasoning with sea salt.
Cook and drain the soba noodles and serve with the silver beet and the mushroom sauce
on top.
Serves 6.
Winter Cassoulet
1 cup azuki beans (soaked overnight)
1 strip kombu
1 bouquet garni
1 bay leaf
1 clove garlic
2 large onions
2 large carrots
1 water chestnut (optional)
1/2 cup parsnip
2 cups diced pumpkin
1 cup diced celery
sea salt or tamari to taste
2 tablespoons of kuzu dissolved in 1/4 cup of water
Stir fry onions and garlic in a large saucepan until golden brown, add kombu, azuki
beans (after draining and washing them) and cover with water.
Bring to boil and simmer for 30 minutes adding water occasionally to keep beans covered.
Cut vegetables in chunky pieces and add to beans. Add bouquet garni and bay leaf
as well as enough water to fill 1/3 saucepan. Let simmer for another 40 minutes.
Add sea salt or tamari to taste and then simmer for an additional 10 minutes. Add
dissolved kuzu to pot and stir until it becomes transparent.<
Serve with brown rice.
Apple and Blackcurrant
4 Granny Smith apples
2 cups soya milk
1/2 cup blackcurrants
2 tablespoons kuzu
a pinch sea salt
1/2 cup water
Cut the apples and cook them in 1/2 cup of water, adding the blackcurrants and
the sea salt.
When the apples are cooked, dissolve the kuzu in the soya milk and add it to the
apples. Stir well until the soya milk starts boiling and the mixture thickens, then
remove from the heat, and pour it in a dish to let cool down.
Serves 4.
Macrobiotic Stuffed Squash
Squash Stuffing:
2 medium acorn squash
1 tablespoon sesame or corn oil
1 dash sea salt
1/4 cup onion -- diced
1/4 cup celery -- chopped
1/4 cup mushrooms -- sliced
1 cup whole wheat or corn bread cubes
1/4 cup pecans -- lightly roasted
1/4 cup seitan -- cubed
1/4 cup apricots, dried -- presoaked
1 tablespoon parsley, fresh -- finely chopped (optional)
Wash squash, cut off end and remove hard spots. Cut in half from point to stem and scoop our seeds.
Lightly brush inside and outside with oil.Rub inside wiht sea salt.
Place cut side down in a lightly oiled baking dish or cast iron pot. Cover and bake for 30 minutes or until tender. Remove from oven.
Saute onions, mushrooms and celery until tender but firm, about 15 minutes. Add bread cubes, pecans, seitan and apricots.
Gently stir ingredients together and add 1/2 to 1 cup water to moisten. Cover pan and simmer for 10 minutes or until water is absorbed.
Fill squash halves with stuffing and place in a lightly oiled baking pan.Cover and bake for 15 minutes.
Place on a serving platter and garnish withparsley. Serve with gravy.
To Make Gravy:
Rinsemushrooms and soak in 3 cups water for 1/2 hour. Drain, reserving the soaking liquid. Cut mushrooms into slices, discarding hard tip of stem.
Saute onions and mushrooms for 125 minutes. Add reserved water, cover and bring to boil.
Mix together tahini andsoy sauce and gently stir into onions and mushrooms. Lower heat and simmer for 5 minutes.
Completely dissolve iuzu in 1/2 cup cool water.
Turn heat to high and add kuzu, strring constantly until kuzu begins to brown.
Lower heat, stir in mirin and simmer for 5 minutes.
Serve hot.
Per serving: 296 cal; 7 g prot; 660 mg sod; 42 g carb; 13 g fat; 0 mg chol; 259 mg calcium
Vegetarian Gourmet-Autumn 1992
Rice Crispy Treats
1 box brown rice crispies
1 1/2 cup barley malt or rice syrup
1 tablespoon white miso
1/2 cup currants
1 cup toasted, chopped walnuts (optional)
Mix malt, miso, and tahini, in a small sauce pan. Bring toa boil (carefully) onmedium low heat, and simmer for about 5 minutes. Pour rice crispies into a large bowl and add currants and walnuts on top. Pour hot syrup over this mixture and mis thoroughly and quickly. Press into a pyrex dish, which is either oiled or slightly dampened or very cold. Let sit for 1/2 hour, cut, and remove from pan.
Southern Apple Crisp
6 apples
1/3 cup pecans
1 cup rolled oats
1 sesame oil
1 pinch sea salt
1/2 cup spring water
2 tablespoon arrowroot flour
1/2 cup rice syrup
1/4 cup barley malt
Peel, core, and slice apples. Roast pecans and rolled oats separately in skillet. Lightly saut‚ the sliced apples in sesame oil with a pinch of sea salt. Put in baking dish. Mix arrowroot flour in water and pour over ingredients. Mix rice syrup and barley malt with rolled oats and pecans. Sprinkle over apples. Bake 20 to 25 minutes in preheated 375°F oven. Remove cover for last 5 minutes to make top crispier.
This is a delicious apple crisp, made crispier by sauteing the apples in a little oil.
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