1$OFF DAY!
See you at the charlottetown farmers market this saturday! ALL ORDERS THIS SATURDAY JANUARY 11TH! FREE samples of local and organic vegetables! Come and say Hi to MacroMom and try a delicious bite of our homemade, organic,vegan menu!
To Market, To Market To Buy A Fat.. Tofu loaf ….?!
Happy December everyone! Stop by the Charlottetown Farmers Market this Saturday for some great vegan treats! This Weeks Menu Spicy tahini noodles – $5.00 Gluten free spicy tahini noodles -$5.00 Tofu “meat” loaf – $8.00 Steamed chestnuts with fennel seed – $5.00 Mashed red potatoes with a seitan mushroom gravy and saute greens – $8.00 […]
Spring Challenge Day 17- Miso Soup With Dandelion And Bok Choy
Miso Soup With Dandelion And Bok Choy This Lovely recipe is from “The Kind Diet”-by Alicia Silverstone 1/4-1/2 Cup onion, cut into a large dice 1 Whole scallion, roots and all sliced thinly on the diagonal 2″ Piece dried wakame, cut into small pieces with scissors 1 Tsp sesame oil 2″x4″ piece brown rice […]
Spring Challenge Day -31
Thirty days hath September, April, June, and November; All the rest have thirty-one, Save February, with twenty-eight days clear, And twenty-nine each leap year. It’s been 31 days. Thank you Jessica Porter for helping to feed my family and challenging me with new, fun, whole foods , macrobiotic recipes. I hope that everyone’s recipe repertoire has increased […]
Spring Challenge Day 27- Split Pea Soup
Split Pea Soup Wait.. No Recipe? Yep we are in the Berkshires and we have no Internet connection for the next 24 hours… so today and tomorrows posts will have to happen tomorrow night. My apologies for the delay. Keep on cookin! 🙂 Here it is! 2 Cups green or yellow split peas […]
Spring Challenge Day 26- Corn Chowdah
Corn Chowdah 6 ears of corn 1 2-inch strip kombu 6-8 cups spring water 1 Teaspoon corn oil 1 Large onion, diced 1 Leek, thinly sliced 2 Medium carrots, diced 1/2 Cup cornmeal 1-2 Tablespoons white miso or sea salt to taste Fresh chopped dill or basil for garnish Slice corn off cob with a […]
Spring Challenge Day 25- Basic Miso Soup
[youtube]http://www.youtube.com/watch?v=Uq9eL0vNeNo[/youtube] Basic Miso Soup 2-Inch piece of dried wakame 2 Dried shiitake mushrooms 5 Cups spring water 1/2 Medium onion, sliced into half moons 1 Inch daikon, thinly sliced 4 Teaspoons barley miso, aged at least 2 years 1 Scallion, thinly sliced for garnish Soak wakame and shiitake mushrooms in 1 cup of the spring […]
Spring Challenge Day 24- Arame Tofu Dumplings
Arame Tofu Dumplings 1 Block tofu, pressed for 10 minutes 1 Inch piece ginger, peeled and grated 1/2 Cup soaked arame 2 Tablespoons umeboshi vinegar 2 Tablespoons shoyu 1 Tablespoon mirin 2 Scallions, finely chopped Dumpling wrappers (available in most health food stores-try to get the ones without eggs) Sesame or safflower oil for frying […]
Spring Challenge Day 23- Scrambled Tofu
Scrambled Tofu 2 Tablespoons extra-virgin olive oil 1 Medium red onion, diced 1/2 Teaspoon umeboshi vinegar 1 3-inch peice burdock, sliced into matchsticks 1 Medium carrot, sliced into matchsticks 6-8 fresh buttom mushrooms, sliced 1 Pound firm or extra-firm tofu 1-2 Tablespoons of shoyu Kernels from 1 ear corn 1 Teaspoon curry or chile powder […]
Spring Challenge Day 22- Black -Eyed Pea Croquettes
Black -Eyed Pea Croquettes 2 Cups black -eyed peas, soaked overnight in spring water 1/2 Teaspoon sea salt 1 Tablespoon shoyu 1 Teaspoon ground cumin 2 Cups safflower oil for frying Dipping Sauce 1/2 Cup barley malt 1-2 Tablespoons organic dijon mustard Chopped parsley or cilantro for garnish Place soaked beans in food processor. Add […]