Lentil Walnut Spread
I make a bean or lentil spread almost every Sunday to eat throughout the week. I make a large batch of lentils or other bean, use some for soups or grain and bean patties, and some for a bean spread. … Continued
Baked Navy Beans with Kabocha, Sun Dried Tomatoes and Rosemary
This baked bean recipe is a variation of a dish I taught in my cooking class last week. I love it and am excited to share it with you. If you live on the west coast of the US see … Continued
Black Bean Hummus
When I was living in Seattle, I would buy the black bean hummus made at PCC. I am not even sure if they are making it anymore because in the last few months I lived there, black bean dip started … Continued
Osteoporosis Stew
I first made this bean soup for a friend about a year ago. We were looking for dishes to support bone health and this stew, with delicious black soy beans, sea vegetables and winter squash, is lovely and super nourishing. … Continued
Super Simple Tofu Ricotta
I recently shared one of my favorite dishes, Pressed Salad with Tofu Ricotta, at a potluck for our Seattle Macrobiotic Meetup. Pressed salad is delicious and health promoting in numerous ways. I have talked about it several times in earlier posts. … Continued
Pressure Cooked Chickpea Rice
One of the fascinating things about brown rice is that when it is pressure cooked with any bean, the bean cooks in the same amount of time as the rice. In macrobiotics, brown rice cooked with a little sea salt is … Continued
Virtual Vegan Potluck 2014: Arame Tofu Pate with Carrot Chips and Escarole
Welcome to The Virtual Vegan Potluck December 2014 edition. This is my fourth time participating and it keeps getting better. Thank you to the whole team of vegan bloggers out there organizing to keep the links rolling, but the biggest … Continued
Falafel with Tahini Sauce and Pressed Salad
My friend Jen cooks with me regularly and each time we get together we look for recipes we have never made. We both have recommendations from our macrobiotic counselors to eat more oil and fried food. This may seem a little … Continued
Baked Lentils and Rice with Root Vegetables
Baked grain dishes can be a very satisfying way to add deep warmth and variety to meals. They are especially nourishing in a cold, damp climate like the Pacific Northwest. This technique, learned from Sharon Gray at Belly & Soul, … Continued
Day 5: Vegetables with Breakfast Challenge and Tempeh Sweet Potato Hash
Sometimes you need something a little more substantial to kick-start your morning. This dish has some time involvement, but if you prep some of the ingredients the night before you can have it on the table in a little over … Continued