Kinpira

1-2 Tablespoons of toasted sesame oil

1 Medium burdock root, cut into fine matchsticks

2 Medium carrots, cut into fine matchsticks

1 Pinch sea salt

2 Tablespoons spring water

Shoyu

Ginger juice

Heat oil in a heavy skillet that has a lid. Saute burdock first, stirring constantly  for about 3 minutes. Add the carrots and salt, stirring for another 3 minutes. Sprinkle the water over the vegetables, cover and reduce heat to low, allowing the vegetables to steam. After 10-15 minutes, open and check to see that the dish is reletively dry. Add a sprinkle of shoyu. Cover and cook f5 more minutes. Add a few drops of ginger juice . Serve while hot.

-This is Pan’s favorite dish! He likes it best when we add seitan. We can’t buy fresh burdock on our island so I used onion and carrot instead. 

All recipes are printed with permission from Jessica Porter

Nishime Vegetables

1-Inch piece dried kombu

1 Medium onion, cut into wedges

6 Inches diakon, cut into thick rounds

3 Medium parsnips, cut into thick diagonal slices

2 Medium caroots, cut into 2 inch “logs”

Spring water

1/2 Teaspoon shoyu

In a heavy pot with a heavy lid(preferably enameled cast iron)place the dried kombu. Add the onion. Layer the diakon, carrots,and parsnips, respectively. Pour roughly 1 inch of spring water into the pot. Cover and bring to a boil. Reduce heat and let simmer 10-15 minutes or until carrots are soft. Season with shoyu and simmer 5 more minutes. Remove the kombu and discard or slice into thin strips and return to  pot. Serve.

- Mmmmmmmmm So good. I also added turnip to this dish.

All recipes are printed with permission from Jessica Porter

So how’s it going so far? What has been your favorite recipe?

I just LOVE The Hip Chicks Guide To Macrobiotics. Did you know you can get it in audio?!!

Here are some definitions of some products that you may want more info on.

Flame Deflector - see here..

Mirin-  See here .. If in Charlottetown you can purchase here 

Umeboshi-  See here.. Can order from here 

Tempeh – See here  Can order from here 

Seitan –  See here  Check your local health food store.

Kuzu or Kudsu –  See here.. Can order here 

The next group of recipes

Day 9- Tempeh Burritos

Day 10-Seitan Stew

Day 11- Christina’s Chickenless Chicken Salad

Day 12- Tofu “Egg” Salad

Day 13- Lisa’s Mango Laasi

Day 14-Tofu Sour Cream

Day 15- Chocolate Peanut Butter Cups

All recipes are posted with permission from Jessica Porter.

The next group of recipes are under the catagory of conversion!

Tempeh Burritos

1- 8oz Package tempeh

2 Cups water

1/2 Cup shoyu

3 Tablespoons mirin

1 Dash brown rice vinegar

Toasted sesame oil or light sesame oil

1 Small onion diced

1/2 Teaspoon salt

1/2 Teaspoon chili pwder

1/2 Teaspoon garlic powder

Whole wheat tortillas

Soy cheese, grated

Tofu sour cream (see day 14)

Cut tempeh into four chunks and bring to a boil in the water, shoyu, mirin and brown rice vinegar. Let simmer 20 minutes. Set aside.

Meanwhile, over medium heat, coat a skillet generously with oil. Saute onion with salt, until onion is translucent.

Crumble up cooked tempeh into bits like ground beef and saute with the onion. The tempeh should be well seasoned, but keep the cooking liquid just in case you would like to add a little more later. Stir in chili powder and garlic powder. Allow whole concoction to cook for about 5 minutes. the tempeh should absorb lots of the oil and may even get a little crispy.

Warm a tortilla in another skillet. Add “beef” and some grated soy cheese. Wrap tortilla around filling and let warm on the skillet so that the soy cheese melts. Serve with tofu sour cream and /or guacamole.

 - So delicious! I added about 2 cups of cooked kidney beans to the tempeh mix to stretch the recipe. Felix said they were awesome! My sister came over and had 2! 

All recipes are posted with permission from Jessica Porter.

Kasha And Cabbage

2 Cups spring water

1 Pinch sea salt

1 Cup roasted buckwheat

2 Tablespoons sesame oil

1 Cup diced onion

2 Cups red cabbage, in large dices

1 Tablespoon umeboshi vinegar

1 Teaspoon caraway seeds

1/2 Cup sauerkraut juice

1/2 Cup chopped parsley

Bring water and salt to a boil. Add buckwheat. Let it return to a boil, then cover , reduce heat, and let simmer 15-20 minutes over a flame deflector. Turn off heat. Let sit 15 minutes to let grains unstick from bottom of pot. Remove lid and fluff. Set buckwheat aside to cool.

Heat oil in skillet over a medium flame. Saute the onion and cabbage, adding umeboshi vinegar to retain the purple color of the cabbage. Add caraway seeds and saute until the vegetables are quite limp, about 5 minutes. Stir in the cooled  buckwheat and mix thoroughly. Add the sauerkraut juice, stir , cover and reduce heat. Simmer for about 1 minute to absorb the juice. Toss in parsley and serve.

-This dish makes your house smell great. Good hot or cold! 

All recipes printed with permission from Jessica Porter 

Day 9- Tempeh Burritos

Day 10-Seitan Stew

Day 11- Christina’s Chickenless Chicken Salad

Day 12- Tofu “Egg” Salad

Day 13- Lisa’s Mango Laasi

Day 14-Tofu Sour Cream

Day 15- Chocolate Peanut Butter Cups

Millet Mashed “Potatoes” With Mushroom Gravy

1 Cup millet, washed

3 Cups water

2 Cups cauliflower, in small florets or medium-sized chunks

Pinch of sea salt

Gravy

Toasted sesame oil

1 Medium onion, diced

Pinch of sea salt

12 White button mushrooms or 8 shiitake or 6 dried shiitake

About 2 cups spring water

1/4 Cup shoyu

2 Tablespoons mirin

1 Drop brown rice vinegar

2 Tablespoons kuzu, diluted in 1/2 cup cold water

Scallions or parsley for garnish

Place the washed millet in a heavy 2-quart pot. Over medium heat, stir the millet continually until it dries and then becomes aromatic and ever so slightly golden in color. This can take 5-8 minutes. Add water and cauliflower. Bring to a boil. Add salt. Cover and simmer over a flame deflector for 30 minutes. Remove from heat. Put millet through a hand mill or blend in a food processor or in the pot with a handheld food processor. Blend to desired consistancy.

To make gravy, heat toasted sesame oil over medium heat in a skillet. Add onion, salt, and saute until translucent. Add mushrooms and saute until soft and moist. Add water and bring to a boil. Season with shoyu, mirin, and brown rice vinegar. Simmer 5 minutes. Adjust seasonings to your taste, and simmer 5 more minutes.

Add diluted kuzu to simmering mixture and stir constantly as kuzu thickens and comes to a boil. After the kuzu has boiled, the gravy is ready. Spoon over millet mash on individual plates and serve. Garnish with scallions or parsley.

-What a great mashed potato alternative! My family was 50/50 about this recipe. Pan, Lucy and I loved it and came back for seconds. The other 2 politely ate it . One doesn’t like mushrooms the other thinks millet stinks. Pan ate his with some leftover avocado. YUM!

All recipes are printed with permission from Jessica Porter

Quinoa Salad

1/2 Medium red onion, cut fine into half moons

4 radishes, cut fine into half moons

2 Tablespoons umeboshi vinegar

1 Tablespoon brown rice vinegar

11/2 Cups quinoa

3 Cups spring water

1/4 teaspoon sea salt

2/3 Cups hazlenuts

1/4 Cup chopped parsley or chopped mint

1/2 Cup rasins, washed and drained

Mix the onion and radishes with both vinegars. Place a plate and weiht on top, and press for 1 hour to pickle. Wash quinoa thoroughly with water to remove bitter aponin on the outside of the grain. Roast in a dry heavy-bottom fry pan until dry, stirring contantly until grian begins to turn golden and puff up a little.

Bring water and salt to a boil in a saucepan, stir in quinoa, cover and bring back to a boil. Turn the flame down low and simmer until all the water is absorbed (about 20-25 minutes). Remove from heat, fluff with a fork and turn into a mixing bowl to cool .

Wash and roast hazelnuts at 350′F until nuts re golden and skins crack and loosen . Rub thr nuts in a fry dishcloth to remove any loose skins. Chop roughly. Mix in hazelnuts, quinoa, onions, radishes, herbs and raisins together, including pickling liquid. Serve.

-Ume pickled radishes have a bit of a funky smell (or as my kids say farty smell). This dish is great, it’s light and tasty and was perfect for lunch today.

All recipes printed with permission from Jessica Porter .

Good Morning Oat Porridge

1 Cup whole oats

4 Cups spring water

Pinch of sea salt

Before bed, bring oats and water to a boil. Let simmer, uncovered for 5 minutes. Turn off heat, cover and go to bed. In the morning, bring the mixture back to a boil. Add a pinch of salt and more  water if necessary. Reduce heat and let simmer over medium flame deflector for 45 minutes. Serve.

All recipes are printed with permission from Jessica Porter

Rice, Avocado, And Corn Salad

Dressing

1 Tablespoon lemon juice

1 Tablespoon olive oil

1 Tablespoon brown rice vinegar

1 Tablespoon shoyu

Salad

1/2 Cup almonds

Kernels from 2 ears of corn

2 Avocados

3 Cups cooked brown rice

2 Dill pickles,diced

1/2 Small red onion, finely chopped

To make the dressing, mix the lemon juice, olive oil,vinegar and shoyu in a bowl or dressing bottle and set aside.

To roast the almonds, you can either put them on a baking sheet for 8-12 minutes in a 350′F oven

or pan-roast them in a heavy skillet over medium-low heat for about the same amount of time. If you pan-roast, make sure to keep the almonds moving continually to avoid burning. They are ready when they’re easy to break open but are are still cream colored in the center. Don’t wait for the centers to get tan coloured-that’s a sign they’re a little burnt. After roasting, let almonds cool then chop roughly. P.S you can also buy almonds roasted (and unsalted) at the store.

Slice avocados in half, remove pits, spoon out flesh, and mash thoroughly into rice. Bring a pot of water to a boil and blanch the corn kernels for 1 minute. Remove with slotted spoon and let cool. Ad pickles, nuts, onion and corn to the rice mixture. Add dressing and mix well. Let sit for about 30 minutes to let the flavors blend.

-Very yummy salad. Pan took the leftovers for lunch. My kids had a hard time with the texture and probably would have liked it better if the avocado had been in chunks and not mashed. My oldest daughter ate it with corn chips

All recipes are posted with permission from Jessica Porter.

Mediterranean Barley Salad

Dressing

2 Tablespoons fresh lemon juice

1 Tablespoon dijon mustard

Pinch of sea salt

2 Tablespoons sherry vinegar or 1 tablespoon of apple-cider vinegar plus 1 tablespoon of umeboshi vinegar

1 Tablespoon minced shallot

1/4 Cup olive oil

Salad

5 Cups spring water

2 Cups pearl or hulled barley

1/2 Teaspoon sea salt

2 Bay leaves

2 Tablespoons chopped fresh oregano or 2 teaspoons dried and crumbled

1/3 Cup pitted and chopped kalamata olives 1/3 Cup drained capers

1/2 Cup toasted pine nuts

1/4 Cup finely chopped green onions

To make dressing, combine all ingredients in a mixing bowl or dressing bottle and set aside.

To prepare salad, bring water to a boil. Add barley with salt and bay leaves. Simmer for 1 hour or until all water is absorbed. Cool and add dressing and oregano. Chill about 2 hours or until ready to serve. Before serving, add olives, capers, pine nuts and green onions. Serve.

-Holy crap this dish was sooo good! We didn’t wait for this to cool down we ate it when it was still warm. My kids loved it  and Pan said “I love it and I don’t even like barley”

All recipes are posted with the permission of Jessica Porter .