RECIPE CORNER RECIPE CORNER
Why are there so many macrobiotic desserts in our recipe corner? Perhaps desserts allow us to dazzle our guests and demonstrate our macrobiotic virtuosity. Perhaps refined desserts, as we know them in western civilization, are a recent historical invention and aren't grounded as well in old world balanced cooking styles. A natural foods pastry chef once complained that you're not called a "pastry chef" in traditional French restaurants unless you cook with eggs and dairy- no matter how fine or creative your cooking. Macrobiotic, vegan and vegetarian desserts always seem to get compared against a lower "good for what it is" standard. What is unsaid is that "it's not as good as the sugar/dairy/eggs/refined flour creations (the real desserts) but for being healthy, it's not terrible." Hoping to dispel that myth that healthy food is somehow inferior or a pale substitute, here are a few of our favorite macrobiotic recipes.
Preheat oven to 375°. In a large casserole dish, layer the beans, onion, tomato, peppers, corn and all of the seasonings. In a bowl, combine all of the dry cornbread ingredients. In a liquid measuring cup, stir together the soymilk, oil and maple syrup. Pour the liquid into the dry ingredients and stir just until blended. Pour the batter over the bean mixture. Bake until a cake tester inserted into the cornbread comes out dry, about 20-25 minutes.
This unusual and DELICIOUS recipe was shared with me by Dragana Sudzum of London,
one of her visits to Winter Park years ago. I was shocked to see how each layer married themselves
and how the pie was removed from the stove as a moist, steamy and savory dish. This is one that the
whole family will enjoy and really is a quickie! I make it for breakfast, lunch or dinner (and often add
other kinds of root veggies or greens to the bottom layer). Enjoy!
Heat oil in large skillet on medium heat. Add the vegetables and sauté lightly. Pour water over them. Remove from heat.
Combine all of the above in a suribachi and mix well. Spread mixture completely over layer 1.
Slice the mochi into triangle wedges and then laterally slice into very thin
wafers to use as a soft crust-like topping for the pie. Sprinkle with nori flakes
or seeds. Lay out the thin mochi triangles over the entire surface of the tofu
layer to create the assembled pie. Cover with a tight fitting lid and resume
cooking over very low flame for 20 minutes or until the mochi crust is melted
and bubbly. It is steam action that cooks this dish. Make sure not to have it
on too high of a flame or else the veggies will burn.
Here's a Recipe from Harriet's Kitchen. This was taught in the "It's a Wrap!" and was a big hit. Hope you like it. It's great for quick, fun meals.
Lay out each piece of flatbread and construct your wrapped sandwich, layer by layer, horizontally across the middle First dressing, then mushrooms, green veggies, onions top with carrot and roll, folding in sides first, and roll up nice and tight. Pick up and enjoy, or slice and serve.
Mix in a blender until smooth. Adjust the flavors to suit.
Boil the almonds in water for 3 minutes (blanch). Drain, rinse with cool water and then rub them between the palms of your hands to remove the skins. Mix the blanched almonds with the rice syrup and extract in a blender or small food processor until the paste is smooth yet firm enough to form into small shapes.
Set aside 3/4 cup of the soymilk and dissolve the Kuzu in it. Heat oil in a pot. Add the fresh bananas and sauté for 2-3 minutes until they just start to get soft. Sprinkle them with the cinnamon and pour the maple syrup into the pot and continue to cook until the syrup starts to bubble. Then pour in the soymilk and vanilla. Stir well and as the mixture starts to simmer, add in the dissolved kuzu mixture. Keep on stirring well!!!
The pudding will start to thicken. Once it has, remove pot from stove, let cool for 5 minutes and then pour the contents of pot into a glass dish to cool and set in the refrigerator. Let it firm up for about 1 hour in the fridge, then take it out and let stand at room temp for a few minutes before serving.
Who could forget this one?! This is a delightful dessert with many layers.
It is somewhat time-consuming to make, but is a very special occasion celebration
cake. You will delight your guests with this absolutely scrumptious and mouthwatering
recipe. Thank you to Harriet, whom lives on in our hearts and mouths every time
we savor and share one of her specialties, such as the trifle.
Put all ingredients in blender and mix till smooth. Will take at least two-three
minutes and alternate very fast and slow.
1st cake layer :
2nd cake layer
3rd cake layer
This is a great sweet treat and comforting warm dessert for these cooler autumn evenings that everyone in the family will enjoy. Pears are just starting to come into season, so pick out a few golden beauties and simmer away!
Combine all ingredients in a heavy saucepan with a lid. Bring to a boil. Cover and simmer, stirring occasionally until all liquid is gone (watch at the end to see that it doesn't scorch.) Portion into serving dishes and let cool. Sprinkle with browned almond garnish.
Chop almonds, sauté in canola oil lightly. Add vanilla and rice syrup powder, stir well until crispy. Top individual portions of pudding with nut garnish.
A KITCHEN A KITCHEN
May this kitchen be so filled with peace
that all who eat food prepared here
May this kitchen be so filled with happiness
that all who eat food prepared here
May this kitchen be so filled with good will
that working here is a joy.
Bless this kitchen
Bless all who work here.
Bless the food that is prepared here.
May this kitchen and the work done here
be a blessing to all who live.