This post is more about a technique than the actual salad, although you will find a recipe below. Lightly blanched vegetables make a salad that is delightful in its simplicity and highlights some of the lovely colors out there in … Continued
Macrobiotic households frequently start the day with a bowl of soft cooked grains and a cooked vegetable on the side. After going the whole night without eating, our bodies do well with moist, softer cooked foods, easing the transition into … Continued
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
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
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
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
The recent warm weather in Seattle has motivated me to make amasake. I first started making it while living in Austin, TX. Living there, I didn’t have to think about how to keep the culture warm because I didn’t have … Continued