Spring Challenge Day 17- Nishime Vegetables
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 […]
Spring Challenge Day 16-Hambulghur Helper
Hambulghur Helper Toasted sesame oil to fry tempeh, plus 1 tablespoon 8oz Tempeh, sliced into bite sized cubes 1 Medium onion, diced 1/8 Teaspoon sea salt 1 Large carrot, cut into matchsticks 2 Cups bulghur wheat 1 Cup whole wheat rotini or elbow noodles 5 cups spring water 3 tablespoons of shoyu 2 Tablespoons mirin […]
Spring Challenge Day 15- Chocolate Peanut Butter Cups
Chocolate Peanut Butter Cups 4 Ounces firm organic tofu 3 Tablespoons organic peanut butter 1/4 Teaspoon sea salt 1/2 tsp umeboshi vinegar 1/4 Cup maple syrup 3 Tablespoon maple sugar 1 Teaspoon vanilla extract 1 Cup dairy-free grain sweetened chocolate chips 1 Teaspoon canola oil Mini foil baking cups as molds Bring a pot of […]
Spring Challenge Day 14- Tofu Sour Cream
Tofu Sour Cream 1 Pound soft tofu 6 Tablespoons sunflower oil 2 Tablespoons fresh lemon juice 2 Scallions white parts only 11/2-2 Tablespoons umeboshi vinegar 1/4 Teaspoon sea salt Blend all ingredients in a blender or food processor and serve with burritos, tacos, or any other dish that deserves it. -So good we were putting […]
Spring Challenge Day 13- Lisa’s Mango Laasi
Lisa’s Mango Laasi 1 Mango, pitted and chopped 1 Cup soy milk(unsweetened) 1/2 Teaspoon vanilla 1/2 Teaspoon ground cardamom 1 Tablespoon maple syrup Blend all ingredients together. Yum! – We used almond milk because we were out of soy milk. Also the kids didn’t like the smell of cardamom so we omitted it. What a nice […]
Spring Challenge Day 12- Tofu “Egg” Salad
Tofu “Egg” Salad 1 Pound firm or extra-firm tofu 1/2 Cup Tofu mayonnaise 1/4 Cup tahini 1/4 Cup minced red onion 1/4 Cup minced dill pickles 1 Tablespoon umeboshi vinegar 1 Tablespoon organic dijon mustard 1 Teaspoon shoyu 1/2 Teaspoon mirin 1/2 Teaspoon tumeric 1/8Teaspoon black pepper (optional) Boil the tofu for 5 minutes to […]
Spring Challenge day 11- Christina’s Chickenless Chicken Salad
Christina’s Chickenless Chicken Salad 1 Pound extra-firm tofu Shoyu Spring water 3 Celery stalks, diced 1 Small red onion, diced 1 Red bell pepper, roasted over an open flame, peeled, seeded and diced 1 Teaspoon each basil, sage, rosemary, oregano 2 Teaspoons paprika 1-1 1/2 Cup Tofu Mayo Preheat oven to 400o. Lightly oil a […]
Spring Challenge Day 10- Seitan Stew
Seitan Stew 1-2 Cups seitan, cut into big bite sized chunks 3 Cloves garlic, cut into small pieces 1 Medium onion, cut into thick wedges 2 Carrots, cut into large diagonal chunks 1 Stalk burdock,, sliced on a thin diagonal 1 Cup Brussels sprouts, cut in half 1 Stalk celery, cut on a thin diagonal Spring water […]
Spring Challenge- Filling In Some Blanks
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 […]
Spring Challenge Day 9- Tempeh Burritos
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 […]