1 cup dried apples; apricots, peaches, or pea
1 pinch sea salt
1 spring water
1 tablespoon kuzu
Place fruit in a saucepan and add enough water to half-cover the fruit. Add sea salt and bring to a boil. Cover and simmer on low flame for about 20 minutes or until tender. Dissolve kuzu in several tablespoons of cold water, add slowly to cooked fruit, stirring with a wooden spoon. Compote is done when liquid thickens slightly and is clear. Remove from pan and serve.
1/2 cup popcorn kernels, unpopped
1/2 cup Barley Malt
1/2 cup rice syrup
1 cup shelled, roasted peanuts
salt to taste
Preheat oven to 350°F. Pop popcorn and season lightly with salt. Place Barley Malt and rice syrup in a saucepan and bring to a boil. Reduce flame to low and simmer 3-4 minutes. Pour hot sweetener over popcorn and mix in well. Add peanuts and mix again. Place sweetened popcorn on an unoiled cookie sheet, making sure not to spread popcorn too thick on the sheet or it will not heat up properly. Bake for about 10 minutes or until the syrup becomes darker and starts to bubble. Remove from the oven and allow it to cool. Baking causes the sweetener to harden. Break apart when cool and store in zip-lock bags.
2 large carrots, shredded
1 medium Daikon Radish, shredded
1/2 cup chopped parsley
1/8 cup Brown Rice Vinegar
1 teaspoon toasted Sesame Oil
1 teaspoon Tamari
fresh spinach leaves
Mix the carrot, daikon and parsley in a serving bowl. In a small bowl, whisk the vinegar, oil and Tamari and pour over the slaw. Toss well and serve over spinach.
2 c Corn flour or cornmeal
- (yellow or blue)
1 c Whole wheat pastry flour
6 oz Soft tofu
3 c Water
1/2 ts Sea Salt
Mix flours. Crumble tofu into blender. Add boiled
water and salt to tofu in blender (carefully) and
blend until not quite smooth. (Just a few pulses
please). Dont do this in too small blender or without
lid like I did once. The goal is muffins, not 2nd
degree burns. Add immediately to flour and mix well.
Spoon into muffin tins or cast iron stick trays and
bake at 400°F for about 1/2 hour until golden
brown. She suggests you heat oven first and place
oiled muffin tins in to heat up beforehand to get a
Polenta with Corn
3 cups of water
2 pinches sea salt
3 ears of organic fresh corn or one pkg. frozen organic corn
1 cup yellow corn grits
olive oil, shoyu (optional)
1. Bring water to a boil with sea salt.
2. Remove the kernels from the corn and set aside. Add the cobs to the water and simmer 10 minutes. If using frozen corn, wait to add with grits.
3. Remove cobs. Add fresh corn and yellow corn grits. Simmer, stirring occasionally for 5-10 minutes. When stiff, pour into a baking dish and let set.
4. (optional) Once set, slice and lightly pan fry in the olive oil. When one side is golden, flip and sprinkle with shoyu.
Herbed Black Soybeans
2 cans of Eden Black Soybeans or home-cooked black soybeans
1-2 tsp. shoyu
1 TB kuzu diluted in 1/8 cup cold water
3 pinches dried basil
juice from 1/2-1 lemon
1. Bring the beans to a boil and add the shoyu.
2. Simmer 2 minutes. Add the diluted kuzu and stir constantly for 1 more minute.
3. Shut off. Add the dried basil by rubbing it between your palms and then add the lemon juice. Garnish with parsley.
Broccoli and Arame Salad
1 cup dried arame
1 cup water
5 tablespoons rice vinegar
2 tablespoons shoyu
1 cup halved, sliced onions
2 tablespoons roasted sesame oil
2 cups broccoli florets, steamed then cooled in ice water
Mix the arame in the water; bring to a simmer over medium heat, and cook for 4 to 5 minutes. Remove from heat, add the vinegar and shoyu, and mix well.
Sauté the onions in the oil over medium heat until the onions are translucent. Add them to the arame mixture. Set aside to cool. Drain the broccoli and add it to the arame mixture. Arrange the salad on a bed of fresh leaf lettuce. Serve the salad cold.
2 Tbs (30mL) extra-virgin olive oil
1 leek, halved lengthwise
1/4 lb (115g) mixed mushrooms (1 1/2 cups or 135g), trimmed and halved or quartered
1 large carrot
1 large red potato
1 tsp (6g) sea salt
Freshly ground black pepper
2 Tbs (15g) kuzu root starch
2 Tbs (30mL) natural soy sauce
2 cups (480mL) vegetable broth or water
1 6-inch (15cm) piece kombu sea vegetable
1/4 lb (115g) each broccoli and cauliflower (about 3 cups or 345 g total)
1/4 cup (50g) English peas, fresh or frozen
1/4 cup (9g) fresh dill, coarsely chopped, or 1 Tbsp (6g) dried
3/4 cup (90g) whole wheat pastry flour
3/4 cup (90g) unbleached white flour
2 1/4 tsp (10g) non-aluminum baking powder
1/4 tsp (2g) sea salt
3 Tbs (45mL) canola oil plus a little to brush the surface
1/2 cup (120mL) plain soymilk
1 tsp (2g) minced dill for garnish
Cut all vegetables in 1-inch (2.5cm) bite-size pieces. Place a baking sheet or aluminum foil on the oven floor to catch any drips.
Place kuzu in a small bowl with the soy sauce and enough of the vegetable broth or water to cover. Set aside.
Heat the oil in a large skillet or saucepan. Add the leek and mushrooms and sauté briefly. Add the carrot and potato. Sprinkle with salt and pepper and stir.
Add the remaining vegetable broth to the pot with kombu. Bring to a boil, then turn the heat down to a slow boil. Cook the vegetables until barely tender, about 5 minutes. Add the broccoli and cauliflower with the peas and the dill. Stir and cook 5 minutes more. Remove kombu. Stir the kuzu to dissolve it and gradually mix it into the vegetables to make a sauce. Transfer the filling to a lightly oiled 2-quart (1.9L) baking dish.
Preheat oven to 350°F (175°C). To prepare the topping, mix the flours with the baking powder and salt. Stir in the oil. Gradually add the soymilk. Stir in a little more flour if necessary. Gingerly shape the dough into a ball. Transfer the dough to a lightly floured surface. Roll the dough out about 1/4-inch (0.5cm) thick to fit the baking dish. Place the dough over the vegetables and tuck it down around the edges. With a fork, poke air vents in the dough.
Bake cobbler until the broth bubbles up around the edges and the crust is golden, about 20 minutes. After 15 minutes, brush the surface with oil and sprinkle a tsp of dill over the top. Return the casserole to the oven to bake 5 minutes longer. Allow to sit 15 minutes before serving.
Variations: For a heart-warming presentation, cut the biscuit dough in shapes with a cookie cutter and arrange them on top to cover most of the filling. Or, slice dough in 1/2-inch (1.25cm) wide strips. Weave strips together to make a lattice top. To make a drop biscuit topping, add 1 cup (240mL) soymilk for a wetter mixture. Spoon it on top to cover the vegetables.
Navarro Oysters (Nori Tempura)
1 tsp (4g) baking soda
1 cup (120g) whole wheat flour
1 cup (240mL) milk (or water)
2 eggs (optional)
2 Tbs (30mL) soy sauce (to taste)
Hot sauce or hot sesame oil (to taste)
1 cup or 1-ounce (30g) dried nori
1 onion, sliced
3 cups (115g) sliced carrots, sweet potatoes, small broccoli pieces, other vegetables as desired
1 1/2 cups (360mL) safflower or other cooking oil
2 large cloves garlic, crushed
1 Tbs (7g) grated gingerroot
1/2 cup (120mL) tamari
2 Tbs (30mL) honey
1/2 cup (120mL) water
1 tsp (5mL) roasted sesame oil
Combine flour and baking soda. Stir in milk, eggs, soy sauce and hot sauce. Tear nori into small pieces and stir the pieces into the batter. The batter should be the consistency of pancake batter. As nori absorbs moisture and flavor, the mixture becomes gooey. Stir in onions and vegetables.
Heat cooking oil in a saucepan. To fry vegetables, pick pieces out of batter with chopsticks. Fry two or three pieces at a time in hot oil until golden brown and crisp on both sides. Remove vegetables with chopsticks and drain on paper towels. Repeat with remaining vegetables. Serve immediately with Tempura Dipping Sauce.
To Make Dipping Sauce:
Sauté garlic and ginger in vegetable oil for 30 seconds. Stir in tamari, honey, water and sesame oil. Remove from heat and set aside until ready to serve tempura.
The Icons below will guide you to the other Macrobiotic Way Recipe Pages