Does anybody know any great tasting macrobiotic recipes?!
Here is one that isn't too bad ;-)
Hijiki Dinner Roll
1 pkg. hijiki
1/2 - 3/4 cup each of water and apple juice
1 TB. shoyu
for the crust: 2 cups unbleached white flour, 3/4 cup corn oil, 1 pinch of sea salt,
1/2 cup ice cold water, lemon zest;
1. Rinse and soak the hijiki in water just-to-cover for 15-20 minutes.
2. Pour off the soaking water and chop fine.
3. Put into a skillet and just barely cover with equal parts water and apple juice. Simmer with the lid off for 25 minutes.
4. When the liquid is almost all gone, season with the shoyu and cook off the remaining liquid.
5. For the crust, mix the ingredients & roll out thinly. Cut into 12" long, 4" wide strips.
6. Put a 1/2" thick layer of hijiki in the middle of each of the rolls. Pinch the long ends together and make a small fold on the ends.
7. Bake 15-20 minutes at 350 degrees until golden on the top.
Answers: I doubt anybody does.
Here is one that isn't too bad ;-)
Hijiki Dinner Roll
1 pkg. hijiki
1/2 - 3/4 cup each of water and apple juice
1 TB. shoyu
for the crust: 2 cups unbleached white flour, 3/4 cup corn oil, 1 pinch of sea salt,
1/2 cup ice cold water, lemon zest;
1. Rinse and soak the hijiki in water just-to-cover for 15-20 minutes.
2. Pour off the soaking water and chop fine.
3. Put into a skillet and just barely cover with equal parts water and apple juice. Simmer with the lid off for 25 minutes.
4. When the liquid is almost all gone, season with the shoyu and cook off the remaining liquid.
5. For the crust, mix the ingredients & roll out thinly. Cut into 12" long, 4" wide strips.
6. Put a 1/2" thick layer of hijiki in the middle of each of the rolls. Pinch the long ends together and make a small fold on the ends.
7. Bake 15-20 minutes at 350 degrees until golden on the top.
http://www.macrobiotics.co.uk/recipes.ht...
I used to be friends with an 85 yr old woman that was a macro-veg. My favorite thing to eat at her house was a simple and simply delicious recipe;
It was a thick slice of whole grain toast, topped with steamed asparagus then covered with a wonderful creamy cheese sauce. She'd assemble it, put it under the broiler to make it all toasty brown and we'd devour them. They were delicious.... I still make them in her honor.