For a fun, easy way to learn the preparation of Macrobiotics meals, order Linda Wemhoff's, "Cooking for Health and Vitality" DVD.
(Running Time: 82 Minutes)
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Grain: Rice and Wild Rice
Protein: Seitan Steaks with Garlic, Mushroom Basil Sauce
Seaweed: Hijiki with Scallions and Mustard
Vege: Burdock and Carrot Saute', Kale
Pickle: Sweet and Sour Red Beets
Dessert: Dried Fruit Compote with Almond Cream
Wild Rice Blend
2 cups Lundberg Wild Rice Blend
4 cups water, 2 pinches sea salt
1. Bring the water and salt to a boil. Add the rice and cook for 40 minutes. Don't stir.
Seitan Steaks with Mushroom Sauce
2 pkgs. seitan
Tempura batter: 1 cup flour, 1 tsp. kuzu, 1 pinch sea salt, enough cold water to make a pancake batter-like consistency
Bread crumbs (I like Jaclyn's Plain Bread Crumbs)
1. Slice seitan in 1/4" thick slices.
2. Heat 1" of oil in a small cast iron skillet or thick pan. Start over if the oil smokes.
3. Make the tempura batter. Test that the oil is hot enough by dropping a drop of batter into the oil. If it immediately comes to the surface, the oil is ready.
4. With the right hand, dip a seitan slice in the batter, one at a time. Drop into bread crumbs.
5. With the left hand, toss the seitan slice in the bread crumbs and place in the hot oil. Continue to dip each slice using separate hands so the break crumbs don't get clumpy. Gently drop into the oil.
6. Have 3-4 slices in the oil at a time. (I really like using a mesh protector over the skillet.) Once a 'steak' is golden and crunchy on one side, turn it over.
7. Remove each slice with chopsticks when golden and crunchy and let drain on paper towels. Don't let the 'steaks' touch each other so they stay crispy.
2 cloves garlic, minced
1 lb. fresh mushrooms, sliced
2 cups water
1/2 - 1 tsp. Shoyu
1 TB kuzu diluted in 1/4 cup cold water
1 tsp. dried basil, rubbed between your palms to release the flavor
1. Heat oil in skillet. Saute' garlic and mushrooms with shoyu for 2-3 minutes.
2. Add water and simmer 10 minutes. Stir in diluted kuzu and simmer 1 more minute.
3. Season with basil and serve.
(If you want to use this sauce in other menus when you're not making a deep-fried dish, it's delicious with a bit of tahini added in at the end.)
Hijiki with Scallions and Mustard
1 pkg. hijiki
3/4 cup apple juice & 3/4 cup water
1/2 - 1 TB Shoyu
1 tsp. Wasabi Mustard
1/2 cup Scallions, minced
1. Rinse hijiki in a bowl of water... lifting it out of the water to leave the sand below. Soak in fresh water, just enough to cover, for 15 minutes.
2. Pour off soaking water and add apple juice/water mix. Amount will vary depending on the size of your pot. Add just enough to cover and simmer with the lid off for 30-35 minutes until soft.
3. Just before the liquid is gone, season with shoyu and cook 2-3 more minutes.
4. Shut off heat. Cut to desired size and add mustard and scallion.
Burdock and Carrot Saute'
2 tsp. toasted sesame or canola oil (sesame has a stronger taste)
1 cup Burdock, cut into matchsticks
1 cup Carrot, cut into matchsticks
pinch sea salt
1/4-1/2 cup water
1 TB white or dark miso - diluted in a little water;
1. Warm up a skillet or saucepan and add oil. (When the pan is already heated, it only takes a little oil to cover the bottom of the pan).
3. Add the burdock, carrot and salt and saute' for a few minutes on a medium heat.
4. Turn heat down, add water and cook for 15- 20 minutes.
5. When finished, add the diluted miso and cook 2-3 more minutes.
1-2 large leaves per person
1 inch boiling water, 1 pinch sea salt
1. Wash kale and remove the leaves from the stems. Cut the leaves into 1" strips.
2. Add the stems to the boiling water and cook 1/2 minute with the lid on.
3. Remove the lid, add the leaves and cook 1 minute with the lid on. Stir and cook one more minute. When the kale is bright green and still slightly crunchy, remove immediately from the water
Sweet and Sour Red Beets
2-3 red beets, sliced 1/4" thick
1/2 cup each apple juice and water
2 TB shoyu
2 TB rice or hato mugi vinegar
1 TB kuzu diluted in 1/4 cup cold water for glaze (optional)
1. Peel and slice the red beets.
2. Simmer the liquid and the red beets for 15 minutes until tender.
3. Remove the red beets. Thicken the sauce by stirring in the diluted kuzu. Cook 1 minute and glaze the beets.
Dried Fruit Compote with Almond Cream
1 quart organic apple juice
2 pinches sea salt
1 pkg. mixed organic dried fruits
1 cup water
1 1/2 cup almonds, if soaked for a few hours prior - cream will be creamier.
1-2 tsp. kuzu diluted in 1/4 cup cold water
vanilla or cherry concentrate or lemon rind or fresh orange slice
1. Rinse and soak the dried fruit in the apple juice for 15 minutes.
2. Meanwhile, bring water to a boil and boil the almonds for 1-2 minutes. Then remove the almonds and pop off the skins. Set aside.
3. Bring apple juice, dried fruit and salt to a boil and cook for 10-20 minutes.
4. Thicken the fruit by stirring in the diluted kuzu. Cook one minute. Remove from heat and add 1/2 cup blanched almonds, vanilla, nutmeg and cinnamon OR lemon zest with a fresh orange slice.
1 cup blanched almonds
2-3 TB rice syrup
1/2 tsp. vanilla
Store-bought or home-made Almond milk
1. Blend blanched almonds with 2-3 TB rice syrup and vanilla. Add Almond milk gradually to get cream consistency.
Autumn/Winter Recipe 4