Click here to printThe Macrobiotic Plate
The macrobiotic way of life is based on achieving and maintaining a dynamic balance with our environment in nature and the universe, beginning most fundamentally with the proper selection and preparation of our daily foods. This recipe complements the full balance of Macrobiotic eating, while this plate can seem like quite a bit of preparation, the extra effort makes a truly beautiful meal. - Harvest
SERVES 4
ingredients
- 1 cup of short grain brown rice
- ½ cup of dried aduki beans, soaked in plenty of water for a night
- Brown rice vinegar
- A serve of Kinipara gobo
- A few leaves of kale, spinach or calvo nero, shredded
- Pickled ginger, finely sliced
- ½ pack of marinated/seasoned tempeh, cut into strips roughly the size of your finger
- Coconut Oil, for grilling
- Miso paste
- Dashi stock Tamari Pickled daikon radish, sliced
- Gomasio
method
- Step 1 :For the roasted brown rice ‘A meal without rice is no meal’ – Japanese proverb. Rinse the rice and toast over medium heat in a pot with a tight fitting lid, stirring often to prevent it from burning. Cook until the rice develops a toasted aroma and turns a golden brown colour. Reduce the heat to low and smooth the rice over the base of the pot with a spoon. Add approx. 2 ½ cups of cold water with a pinch of salt to the pot (be careful, the water will splatter because your pot will be quite hot), bring to the boil and then reduce the heat to low and simmer for approximately 30-45 minutes, until tender and the water has been absorbed. Remove from the heat and leave the lid on the pot for 10-15 minutes afterwards to steam.
- Step 2 :For the aduki beans Drain and rinse the aduki beans and bring to the boil in a pot with fresh water – do not add salt as the beans will not soften. Simmer and cook until tender, about 30-45 minutes – you could have this happening at the same time as your rice. By adding a strip of kombu or wakame to the pot you will reduce the cooking time, increase the nutrient content of the beans and help to break down fibres in the beans which can be tricky for your body to digest (i.e. wind producing). When cooked, drain and rinse the beans and season with brown rice vinegar and a pinch of sea salt.
- Step 3 :For the greens In a wok wilt the greens slightly with some of the dashi stock, stirring over high heat to coat them and evaporate most of the liquid. Remove from the heat and mix with the pickled ginger.
- Step 4 :For the tempeh Coat the tempeh strips in some oil and place on a baking tray under a hot grill. Cook for about 5-10 minutes on each side, checking every so often so they don’t burn. You could also stir fry the tempeh in a wok if you like.
- Step 5 :Simple miso soup Bring the dashi stock to the boil and then remove from the heat. Add 1 tsp of miso paste per soup bowl or cup and then add a tbsp of the stock, mixing the two together with the back of a spoon to dissolve. When smooth, add more dashi liquid to form enough soup and stir. Chop some of the wakame from the original dashi stock and sprinkle into the soup. Season with a splash of tamari.
- Step 6 :To assemble your plate… Place a serve of rice into a small ramekin, place the serving plate on top of, and then flip onto its base to create a mound of rice in the middle. Circle the rice with your vegetables dishes – the aduki beans, Kinipara gobo, greens and tempeh. Add some slices of the pickled daikon to one side and then sprinkle the dish gomasio and serve. Eat your plate in a quiet place, chewing your food thoroughly, sipping on your miso and eating slowly.
Article printed from Loving Earth: https://lovingearth.net/