These root vegetables are delicious and really beautiful if you mash them and have small orange bits of rutabaga throughout. My intention was to give you an alternative mashed potatoes and gravy for those of you reducing your consumption of potatoes. However, … Continued
Kinpira is a great dish for strengthening and warming our bodies, especially during the colder times of the year. The cooking technique consists of initially sautéing the vegetables, then adding water and a cover to steam them. Cut the vegetables … Continued
Welcome to sweetveg and the Virtual Vegan Potluck! For several years, Annie, at An Unrefined Vegan, hosted a Virtual Potluck where at a certain time and day a bunch of vegan bloggers posted new recipes and linked to each other’s … Continued
Several people have asked me for simple ideas for incorporating sea vegetables into meals. Sea vegetables are packed full of minerals and other nutrients. They are potent and you really don’t need much. In my macrobiotic studies, a common recommendation … Continued
A recent post over at emmycooks reminded me about onion butter, which I haven’t made for a long time. I have been more recently enamored with sweet vegetable jam and a roasted vegetable and miso spread (recipe coming soon). I … Continued
Arame is one of my favorite sea vegetables and this is a dish that I make at least every other week. Sometimes with the daikon, sometimes without. Sometimes with corn added near the end. You can also substitute a variety … Continued
As we head into autumn in the Pacific Northwest, the Earth’s energy starts to move down and inward. The days are shorter and the air is cooler. It’s a perfect time for pressure cooking our brown rice. Energetically, boiled brown … Continued
One favorite way to welcome Autumn is to get a kabocha squash from my farmer’s market and make this traditional macrobiotic dish. Aduki beans are a great bean to promote kidney health. Winter squash adds an element of good quality … Continued
Here are several steps to take when cooking dried beans, or legumes, at home. Most of these steps help to increase the digestibility of beans and the kombu also adds beneficial minerals. 1. Rinse and soak any bean larger than … Continued
My first experience with sea vegetables was in a macrobiotic cooking class in Austin, TX. I think my instructor, Dawn Ludwig, taught us at least eight recipes that day using a variety of different sea vegetables. Although this has changed … Continued