Friday, July 1, 2011

Recipes & Pics by Michael Bauce


Peach Strawberry Crisp


by michael bauce


5 cups peaches, cut into medium pieces
1 cup strawberries, sliced
1 tsp cinnamon
2 tbs arrowroot or kudzu
2 cups rolled oats
1/2 cup roasted almond flour
1/8 tsp sea salt
1/4 cup maple syrup
1/4 cup oil


Place fruit in a baking dish and add cinnamon, kudzu and maple syrup. Mix with hands and set aside. Place oats, almond flour, maple syrup and oil in a mixing bowl and mix thoroughly. Spoon on oat mixture to fruit in baking dish and spread evenly. Place in a pre-heated 400 degree oven and bake until golden and crisp (about 35 minutes). Let sit for 1 hour or more until serving.






Polenta w/ Garden Basil-Arugula Pesto, Cauliflower Greens w/ Onion-Ume Pickle, Sweet Mung Beans, Cauliflower, Sweet Potato & Lotus Root    JULY 2015





Millet-Quinoa-Caulifower w/ Shiitake-Onion Mash, Savory Seitan & Burdock, Rutabaga & Carrot w/ Peanut-Arugula, Turmeric Sauerkraut





              Italian Macrobiotic Meal  April 10, 2015




February 16, 2014 
Almond-Choclate Chip Cookies




February 3, 2014
Soup of the Day:  Creamy of Celery Root/Broccoli

July 2015
Noodle-Veggie Casserole. Corn On-The-Conb w/ Ume Paste, Steamed Purple & Orange Cauliflower, Garden cauliflower Greens w/ Sauerkraut









Winter Squash is so satisfying this time of year.  Here is a baked Jerrahdale Squash next to some fried Tempeh. 






Making Tempeh at Home


Home-made Tempeh is a special treat. It is much tastier than store-bought. Simple instructions available on tempeh.info

For a free tempeh starter, click here:  Tempeh Starter










These Millet Burgers were made using leftover sauteed veggies, tahini, walnuts and tamari. Scroll down to find the recipe.

                            


Springtime brings fresh lettuces to the garden and I took advantage and made this beautiful, yet simple, raw salad. Dressing was Cornelia's 3-2-1 dressing.  3 parts ume vinegar, 2 parts toasted sesame oil and 1 part tamari.


A simple lunch today included Lentil Stew made from leftover lentils, steamed garden kale, whole wheat unyeasted walnut bread and home-made daikon pickle.
          



Rice w/ Buckwheat, Aduki Beans and Onion, Roasted Delicata Squash w/ Carrot, Steamed Broccoli Raab and Pickled Radishes






          Kabocha Squash, Lotus Root and Red Watermelon Daikon Radish





HOW TO MAKE FLUFFY RICE

I love my grain cooked very softly and am used to pressure cooking or pot-boiling. In the summer months, I prefer a cooking method that produces a lighter, fluffier result, so I par-boil and then steam.

1 cup long grain or basmati brown rice, rinsed briefly
1 1/2 cups water
1/8 teaspoon sea salt

Place water in pot and bring to a boil. Add salt and then rice. Lower flame, cover and simmer for 20 minutes. Place grain in steamer and pour any excess water back in pot along with extra water to steam. Steam until rice is very soft and fluffy. Enjoy!






BROWN RICE SALAD 
by Michael Bauce

2 cups brown rice, cooked softly
1/2 cup carrot, diced or grated
1/2 cup celery, diced
1/2 cup parsley or cilantro, diced
2 scallions, diced
1/4 cup roasted sunflower seeds, chopped
1 tsp sesame or olive oil
1 tbsp umeboshi vinegar
1 tbsp tamari soy sauce

Let rice cool and place in mixing bowl. Whisk oil, vinegar and soy sauce together in a small mixing bowl. Add vegetables and seeds to rice and mix thoroughly. Add whisked seasonings and mix again. Serve and enjoy.



OILY MISO CONDIMENT

2 TBS OLIVE OR SESAME OIL

1 ONION, DICED

2 TBSP CHICKPEA MISO


Add onion to skillet with oil and cook on a low flame for 5 minutes, while stirring.  Cover and continue to cook until caramelized, adding  a few drops of water if necessary to keep from scorching.

Turn flame off, add Miso and blend thoroughly using a fork. Use sparingly on grains as a condiment.







MAKE NATTO WITHOUT A STARTER! THESE 2 RECIPES ARE FROM CORNELIA AIHARA AND WORK GREAT!




HUMMUS ON PITA    serves 4




1 cup dried chickpeas or blackbeans

4-5 cups fresh water

2 tsp tahini

1/2 lemon,juiced

1 tsp sea salt

2 carrots, grated

3 pieces pita bread, cut in half
1 clove garlic, minced (optional)



Rinse and soak chickpeas overnight. Drain soaking water; place in pot and add fresh water. Cook 1 to 1 1/2 hours or until chickpeas are soft. Drain liquid and place chickpeas in blender and add lemon juice, tahini, garlic and salt. Mix in a blender until creamy smooth, adding cooking water only if necessary. Toast pita bread gently on both sides and cut in quarters. Serve hummus with pita wedges.
                                          




Just had friends over for lunch and they wanted to try Jinenjo (Wild Mountain Yam). We started with a wakame/broccoli miso soup (not pictured). The main faire included pressure-cooked short grain brown rice with slivered almonds, tempeh with arame, fried Jinenjo with red cabbage and onions, steamed red kale and cultured radishes. The tempeh was outstanding. Here's what I did. First, I cut a package of tempeh into small triangular shapes and cooked it in sesame oil along with the onions until browned. Meanwhile, I soaked arame in water and added 1 Tbsp (or more to taste) of umeboshi paste and stirred until dissolved. Add to skillet with more water to cover tempeh, bring to a slow boil, cover and simmer until liquid is absorbed. Adding the red cabbage near the end to reatain some color. Wow, that was good!


TEMPEH WITH CABBAGE & ARAME (shown below)

1 package tempeh
2 cups cabbage, cut into mouth-sized pieces
1/4 cup arame
1  tsp sesame oil
1 tbsp ume paste
few sprigs parsley or cilantro, minced

Place arame in a small cup and cover with water to soak. Cut tempeh into small triangular shapes, place in pan and fry in oil until browned on both sides. Add arame, cabbage with any leftover soaking water and add more water to completely cover. Blend ume paste in just enough water to blend and add to pan. Bring to a boil, lower flame, cover and simmer until liquid is absorbed. Serve with parsley/cilantro and sauerkraut.





It felt like a good morning for French Toast. I had cooked rice the night before with extra water and came up with about 1 cup of leftover rice "milk." I added 2 Tbsps. of olive oil, pinch of sea salt and 1 tsp. cinnamon. I whisked it until blended thoroughly and then dipped slices of unyeasted whole-grain bread into the mixture. 

I sprayed oil on a griddle and browned the bread on both sides before squeezing maple syrup on.



A creamy hot parsnip/onion miso soup warmed my belly last night. I topped it with arugula and roasted pumpkin seeds.

Millet & Cauliflower w/Shiitake/Onion Gravy, Roasted Beets, Watermelon Daikon & Rutabagas, Steamed Broccoli Raab w/ Sauerkraut








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Millet Burgers with Mushroom Gravy


I love millet and there's usually some leftover millet waiting to be recycled in the next meal. The millet must be firm enough to form patties for this recipe to work……not uncommon with leftover millet!

2 cups leftover millet
pinch sea salt
1/2 onion, minced
1 small carrot, cut small
1/2 rib celery, cut small
1 tsp olive oil
2 tbsp sesame tahini
few sprigs of parsley, minced
small handful roasted walnuts, chopped
1 tsp soy sauce

Preheat oven to 350 degrees. Saute onion, carrot and celery in olive oil and salt until soft. Add to millet along with parsley, tahini, walnuts and soy sauce. Blend thoroughly with hands. Using an ice-cream baller, scoop mixture onto an oiled cookie sheet and then flatten. Bake for 20 minutes and then remove and turn gently. Return to oven and bake another 20 minutes, checking periodically to insure they are not overdone.

MUSHROOM-ONION GRAVY

1/2 cup dried shiitake (or any other) mushrooms, soaked and chopped
1/2 onion, minced
2 cups water
2-3 tbsp kuzu
2 tbsp soy sauce (or to taste)

Add mushrooms, onion and water to small sauce pot and bring to a boil. Lower flame, add soy sauce cover and simmer for 15 minutes. Dissolve kuzu in small amount of cool water, and add blended kuzu to pot while stirring with a whisk until thickened. Turn flame off.  Serve over burgers.



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SOBA NOODLE BOWL



1 package soba noodles
8 cups water for soup stock
4 dried shiitake mushrooms, soaked and cut-up
1 inch wakame 
1 medium carrot, cut into small matchsticks
1 5-inch piece burdock, cut into small matchsticks
1 cup broccoli, cut up into mouth-sized pieces
1 tsp grated ginger
1 sheet nori, cut into small strips
2 tbsp soy sauce  
4 tbsp miso (or to taste)
Leftover seitan, tempeh, tofu or fish

Cook soba noodles according to package directions. Drain rinse and set aside in cool water. Place soup stock water in pot with mushrooms (with soaking water), ginger and wakame. Add soy sauce. bring to a bowl, lower flame, cover and simmer for 20 minutes. While simmering, place burdock in a strainer and steam over simmering soup (cover). Do the same with burdock and broccoli, steaming until vegetable is 
softened, but not overcooked. Set vegetables aside. Mix miso with 1/2 cup soup stock, blend and return to pot. Taste for proper salt content and adjust with more miso or soy sauce if necessary. Place noodles in individual serving bowls and cover with broth. Add seitan and nori strips.



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POLENTA WITH ITALIAN LENTIL STEW

Polenta
4 cups water
1 teaspoon sea salt
1 cup polenta
In a saucepan bring water and sea salt to a boil and whisk in cornmeal slowly. Cook polenta over a low flame and stir until polenta becomes thickened. Cover and simmer on a low flame for 30 minutes or more, stirring and adding more water if necessary to prevent burning. Remove from heat and pour polenta into oiled pan and set aside to firm up.

Lentil Stew
2 cups lentils
4 cups water
1 onion
4 carrots, 2 gold & 2 orange
3 stalk celery
1 clove garlic
1 bay leaf
1 tsp fresh thyme, minced
1 tbsp fresh oregano, minced
2-3 tsp sea salt (or to taste)
1 tbsp olive oil
few sprigs italian parsley, minced

Soak lentils overnight and discard soaking water in the morning. Place lentils in cooking pot with bay leaf and add water. Bring to a boil, lower flame, cover and simmer until lentils are soft and water is absorbed (add more water while cooking if needed). Cut vegetables into small pieces. In a large skillet, saute vegetables in olive oil until soft, adding small amounts of water if necessary. Add to lentils along with herbs and sea salt. Cook for 10 minutes or more on low flame, stirring to prevent any scorching. Remove pot from flame, add parsley and mix. Serve over Polenta.




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This is one of my favorite holiday recipes...very rich and satisfying!

Wild Rice with Chantrelles and Pecans

       
1 cup wild rice
2  cups water
1 tbsp. sesame or olive oil
1/8 tsp. sea salt
1/2 cup roasted pecans, chopped
1/2 cup chantrelle mushrooms
soy sauce to taste


 Place water in pot, bring to boil and add salt and rice. When the water returns to a boil, lower flame and cover. Simmer rice for 40 minutes, or until kernels have split open and rice is soft. While rice is cooking, slice mushrooms and saute in sesame oil until softened. Add pecans and mushrooms to rice. Add a few shakes of soy sauce and cook for an additional 5 minutes on low flame, stirring occasionally. Cover and let sit for 10 minutes before stirring once more and serving.


NORI-ONION MISO SOUP

5 cups water
3 sheets nori seaweed, cut-up finely
1 small onion, diced
1 pinch sea salt
2 tbsps chickpea miso
a few scallions, cut-up

Put water and sea salt in soup pot and bring to a boil. Add nori and onion, lower flame and simmer until nori has disintegrated  and onion is soft. Turn flame off and when soup stops boiling, puree miso with enough broth to blend and add back to soup pot. Top with scallions.

MILLET WITH CAULIFLOWER & PUMPKIN SEEDS

1 cup millet
3 1/2 cups water
1 cup cauliflower, cut into small pieces
2 tbsps roasted pumpkin seeds
1/8 tsp sea salt

Place water in pot and bring to a boil. Add salt, millet and cauliflower. When water returns to boil, lower flame, cover and simmer for 20-30 minutes until millet is soft (check and add more water if necessary). Remove pot from flame and set aside, covered for 10-15 minutes. Serve with roasted pumpkin seeds on top.
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BROWN RICE SALAD 

3 cups brown rice, cooked (directions below)
1/2 cup carrot, diced or grated
1/2 cup celery, diced
1/2 cup parsley or cilantro, diced
2 scallions, diced
1/4 cup roasted sunflower seeds, chopped
1 tsp sesame or olive oil
1 tbsp umeboshi vinegar


Let rice cool and place in mixing bowl. Whisk oil and vinegar together in a small mixing bowl. Add vegetables and seeds to rice and mix thoroughly. Add whisked seasonings and mix again. Serve and enjoy.

HOW TO MAKE FLUFFY RICE

I love my grain cooked very softly and am used to pressure cooking or pot-boiling. In the summer months, I sometimes prefer a cooking method that produces a lighter, fluffier result, so I par boil and then steam.

2 cup long grain or basmati brown rice, rinsed briefly
3 cups water
1/4  teaspoon sea salt

Place water in pot and bring to a boil. Add salt and then rice. Lower flame, cover and simmer for 20 minutes. Place grain in steamer and pour any excess water back in pot along with extra water to steam. Steam until rice is very soft and fluffy. Enjoy!
pastedGraphic.pdf





CREAMY SQUASH AND SWEET POTATO SOUP   
1 winter squash, with skin on (kabocha, butternut, buttercup)
2 sweet potatoes
2 carrots
sea salt
1 bunch cilantro
1 cup roasted pumpkin seeds
Cut squash, sweet potatoes and carrots into small pieces.  Add water to soup pot along with 1 tsp salt, cover and bring to a boil. Lower flame and simmer until vegetables are soft, adding more water if necessary. Puree until creamy. Taste and add more salt if necessary to bring out the natural sweetness of the squash and cook for 10 more minutes.. Add cilantro and pumpkin seeds as toppings.
Kabocha squash is a strong contender for the ultimate sweet. It’s satisfying and rich. Kabocha skin is either slate green or a loud orange-red. Delicious baked, sautéed, in a soup, with grains, beans, or vegetables, or in a pie. 




AVOCADO-CUCUMBER SUSHI

2 cups brown rice
3 1/2 cups water
5 sheets nor sea-vegetable
1 avocado
1 small cucumber (or dill pickle)
sea salt
Dipping Sauce
wasabi
soy sauce
Put rice in pot with water and add 1/4 tsp sea salt, cover, bring to a boil and then lower flame and simmer for 45 minutes until done (rice should be soft and sticky). Check rice periodically, adding more water if necessary. After rice is done, set aside to cool.
Cut avocado into long thin slices. Cut cucumbers into long thin strips.
Spread cool rice on 1/2 sheet nori,add avocado and cucumber.
Carefully wrap the closest edge over the vegetables, then roll the nori delicately but tightly. Seal by moistening the edge of the nori. Once the nori sheet is completely rolled, carefully slice the roll into pieces. Put desired amount of wasabi into small bowl with soy sauce and blend for dipping.



RICE BALLS   
4-5 cups cooked rice, cooled
 (short grain brown or mixture of short grain brown & sweet rice)
1/4 cup chopped up pickles
1 cup toasted seeds or nuts*
  (sesame, sunflower, pumpkin or a mixture)
2 sheets of nori seaweed, cut into squares or thin strips

Place seeds and nuts in a baking pan and place in the oven.  Roast at 350 degrees for 10-15 minutes (or roast in skillet).  If using a mixture of seeds and nuts, place each kind on a separate baking pan (or skillet) when roasting. Chop nuts fine after roasting.
Fill a small bowl with water.  Dip hands in water and fill one hand with rice.  Pack the rice together, like a snowball.  With a finger, make a hole into the center of ball.  Fill hole halfway with chopped pickle. Cover hole with a little rice and reshape ball. Decorate balls with strips of nori and roll in seeds or nuts.
Whole grains are complex carbs, giving us long-term energy. They are high in fiber for easy digestion and B complex vitamins for smooth mental function and a calm nervous system. They contain iron for the blood and high quality protein for improved maintenance and growth. Remember to choose whole grains over refined ones such as white rice. Try millet, brown rice, teff, corn, amaranth, rye, barley or oats.
 Whole grains grow in all parts of the world and are easy to harvest, transport and store.  


                         The Ultimate Cookie

 My favorite cookie recipe. This recipe works great without baking powder!

CHOCO-CHIP COOKIES


1 1/2 cups rolled oats
1 cup oat or whole grain spelt flour
1/2 tsp sea salt
1/2 cup roasted walnuts or almonds, chopped
1/2 cup grain-sweetened chocolate chips or raisins
1/3 cup oil
1/2 cup brown rice syrup
1/4 cup maple syrup
1 tsp vanilla

Mix dry and wet ingredient together and blend thoroughly. Batter should be thick. If ingredients do not blend easily, add water and mix thoroughly. Preheat oven to 375 degrees. Oil a cookie sheet and scoop cookies onto sheet with a small ice cream scoop. Use  a spatula or you hands to gently flatten to a cookie shape.
Bake for 20-5 minutes, remove and place on a cooling rack. Let cool before serving.


NORI-FRIED RICE


3 cups leftover cooked brown rice
1 tbsp sesame oil
1 cup broccoli, cut-up small
2 small carrots, cut-up small
1 sheet nori sea vegetable, cut into small thin strips
1-2 tbsp soy sauce 
1 tbsp water

Place carrots and broccoli in pot, add oil and soy sauce and sauté lightly for 3 minutes or until softened yet still firm. Add rice and cook on very low flame for 5 minutes. Turn flame off. Lift cover, place Nori strips on top and then cover again Let sit for 2 minutes. Serve.



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GREENS W/ TAHINI SAUCE


1 bunch collard, kale or mustard greens

1/2 cup sesame tahini

1 tbsp  soy sauce

1/3 cup  water

1 small lemon, juiced

1 tablespoon parsley or cilantro, minced





Wash and chop greens (include stem) and place in boiling water until soft. Drain and set aside.   Whisk tahini and water until constancy is creamy, adding more water if necessary. Add parsley, soy sauce, lemon juice and mix thoroughly. Drizzle on greens. Also great on veggies, salad or rice.

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