Tempeh No-Meat Loaf
1 lb. tempeh
1 Tbl. olive oil
1/2 cup whole wheat bread crumbs
1/2 cup rolled oats (or 1/4 cup oats plus 1/4 cup wheat germ)
2 ribs celery, with leaves, finely chopped
2 carrots, grated
1 medium onion, finely chopped
3 garlic cloves, minced
1/3 cup nutritional yeast flakes
1/3 cup tahini
1?4 cup tamari soy sauce
1 tsp. each of dried basil, oregano, turmeric, and thyme, plus a dash of black pepper
1/4 cup good quality ketchup
Preheat the oven to 350 degrees. Lightly oil a 9 x 5 loaf pan. Heat the oil in a large skillet over medium flame. Add the celery, carrot, onion, and garlick and cook for 5 minutes. Remove from the heat. Put the tempeh in a large bowl and mash well. Add the yeast, tahini, tamari, all of the dried herbs, and the ketchup. Stir until well mixed. Add the bread crumbs and the cooked vegetables and mix well. Press the mixture firmly into the prepared loaf pan. Bake for 45-50 minutes. Let the loaf stand for 5 minutes, then invert onto a serving platter to unmold. Cut into slices and serve with millet mashed potatoes and gravy.
Thanks to Krista Berman for this recipe.
RECIPE from Macrobiotic Foundation of Central Florida's MacroNewsBite
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Summer Plum (Ume) Drink
This summer drink is one that I invented to replenish needed minerals while quenching your thirst. The plum vinegar (ume su) once was a by-product from the production of umeboshi (salted plums). Ume vinegar is the liquid that remains. Both the plums and vinegar have many valuable uses in natural medicine. The umeboshi has been used to settle an upset stomach and deal with the effects of bacterial invasion from bad food or water. It is a naturally alkalinizing agent so it is good to maintain blood quality and can be used for fatigue, muscle aches and pains, colds, flu, etc. With the addition of a good-quality sweetener, this beverage has a tangy, sweet and sour flavor.
Add all ingredients to glass,
add ice and stir. Garnish with mint leaves.
And the winner at the Versailles (France) World Cookbook Fair Awards, in the category of Best Vegetarian Cookbook in English for 1999, is Sweet and Natural, by Meredith McCarty!
Organized by a group called the International Cookbook Revue, the awards "indicate the most interesting books and reward work, talent, initiative and courage." Thousands of cookbooks, published between October 1998 and September 1999 from at least 17 countries, were reviewed in numerous categories.
The international jury was composed of Xavier Darcos, Senator and Mayor of Périgueux and President of the Jury; Dun Gifford, President of the Oldways Preservation and Exchange Trust; Oscar Caballero, international journalist; Prince Franz-Wilhelm of Prussia; and Edouard Cointreau, publisher of ICR-The International Cookbook Revue. The awards were presented at a Gala Dinner at the Versailles World Cookbook Fair, held at the Chateau de Versailles on October 23, 1999.
Nominated with Meredith's Sweet and Natural in the Vegetarian category were The World in Your Kitchen, by Troth Wells; The Millennium Cookbook, by Eric Tucker and John Westerdahl (Millennium is a superb vegan restaurant in San Francisco.); and The Dreaded Broccoli, by Barbara and Tamal Haspel.
Sweet and Natural ~ Over 120 Naturally Sweet and Dairy-Free Desserts
You don't need to desert dessert just because you want to eat healthy. Here are low-fat, no-cholesterol desserts that contain no sugar, milk, butter, eggs, gelatin, or cornstarch, but deliver all the delicious, satisfying flavors we expect at dessert. Using fruit, whole grain flours (some free of wheat and gluten), natural sweeteners, vegetable oils, soymilk, tofu, agar flakes, and arrowroot powder, and spanning cakes, pies, crisps, cookies, fresh fruit desserts, and sorbets, these cutting-edge dessert recipes come with complete nutritional analyses. So, welcome the opportunity to trade in a plain apple for some guilt-free Chocolate Pecan Bourbon Bundt Cake. 272 pages, St. Martin's Press.
Signed copies of hardcover edition $35, includes sales tax, shipping and handling. Paperback edition to follow. Contact Meredith at www.healingcuisine.com
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