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Other favorite dishes
Please balance these dishes when creating a menu - using the 5 tastes and taking care that only one dish in the menu is high in oil.
Grain: Broiled Millet Loaf with Squash
1 cup millet
3 cups water
1 cup buttercup squash or hokkaido pumpkin - cubed, lightly salted, and set for 5-10 min.
2 pinches sea salt
1. Rinse and strain millet twice.
2. Bring water and salt to a boil. Add the millet and squash cubes. (If millet is added to cold water, it'll be more like porridge). Simmer with the lid on for 20-25 minutes. Do not stir.
3. When finished, put into loaf pans. The millet can be served 'as is' OR put in to a shallow pan, lightly brushed with corn oil and shoyu and broiled for 5-10 minutes OR sliced and pan fried.
Grain: Rice Udon Noodles with Tahini Ginger Sauce
1 qt. water
1 pkg. rice udon noodles
1 TB shoyu
1 TB Arrowhead Mills creamy tahini
1. Bring the water to a boil and cook the noodles about 7-10 minutes.
3. Return to the pan and season with the shoyu, tahini, and ginger juice. Garnish with scallions.
Protein: Garbonzo Bean Cabbage Rolls
Use the largest leaves from a green cabbage or a savoy cabbage
cooked garbonzo beans mashed with white miso, pesto, dill, sauteed garlic and leek
OR prepared hummus
marinade: 1/2 cup water, 2 TB shoyu, thyme, slices of lemon
1. Blanch the large cabbage leaves and set aside.
2. Drop a few TB of the garbonzo bean mixture in the middle of each large cabbage leaf. Tuck the leaf around the mixture and secure with a toothpick.
3. Pan fry in olive oil. When golden on one side, turn over. Add marinade, thyme and lemon slices and simmer for 10 minutes.
Protein: Deep fried Fu Rings with Ginger Sauce
1 pkg. fu rings
1 C water, 2 TB shoyu, 1 TB ginger juice
canola oil for deep frying
unbleached white flour
1. Soak fu rings in water, shoyu, ginger juice marinade until soft. About 15 minutes.
2. Meanwhile heat the canola oil in a small thick skillet. Test the temperature for frying by dropping a small piece fu in the oil. If it immediately floats to the surface after being dropped in, the oil is at the right temperature.
3. Squeeze the liquid out of the rings & one by one, dip into flour & then drop into the oil.
You'll only be able to do 1-2 at a time
4.When crispy on one side (about 30 seconds - 1 minute) flip over and fry the other side. When golden brown, remove with chopsticks and set on a paper-towel covered plate.
5. Sauce: Either use the marinade as a dipping sauce or heat it on the stove and thicken it with kuzu as a gravy.
Protein: Adzuki Beans with Chestnuts and Squash
1 cup of dry adzuki beans (rinsed and soaked overnight)
1 cup of dry chestnuts (soaked overnight and red skins removed (the red skins will make the dish too bitter), save the soaking water because it's very sweet)
2 cups buttercup squash, cut in to 1" squares and lightly salted. Let set 10 minutes.
1- 6" piece of kombu
shoyu to taste;
1 TB kuzu
1. Strain the beans from the soaking water. Put the soaked beans and cleaned chestnuts in a pressure cooker with water. (Include the sweet chestnut soaking water).
2. Add the kombu and bring to a boil. When the water comes to a boil, pour a little cold water around the rim to stop the boiling. This is called shocking. Do this three times.
3. Simmer with the lid ajar for 30-45 minutes.
4. Season with shoyu and place the squash on top. Cover and cook 15 more minutes.
5. When finished, gently stir so squash stays intact.
Protein: Sweet Onion Butter with Tempeh and Chives
1 tsp. sesame or canola oil
1/2 cup water
1 pkg. tempeh
3 bay leaves
3 sprigs of thyme
1/2 cup sauerkraut
1 bunch chives;
1. Cut the onions into thin half moons.
2. Warm up a skillet and add the oil. Add the onions and a dash of shoyu and saute' until onions are clear. Add the water, bay leaves and thyme and continue to simmer with the lid off for at least 10 minutes. The longer the onions cook, the sweeter they'll be.
3. While this is cooking either steam, pan fry or deep fry the tempeh slices and set aside. Add to the simmering onions.
4. Before serving, remove the bay leaves and thyme and add the sauerkraut and chives on top. Season with Wasabi mustard.
Black Sesame Seed Dressing
1/2 cup black sesame seeds, canola oil, hato mugi vinegar, rice syrup
1. Rinse and toast the black sesame seeds.
2. Mix equal parts hato mugi vinegar and rice syrup and add a little oil.
3. When the seeds are finished and hot, add immediately to the vinegar dressing.
Protein: Seitan Bolognese
10 carrots, cut into medium chunks
2-3 red beets, peeled and cut into medium chunks
4 bay leaves
3 pinches sea salt
3 garlic cloves, sliced
3 onions, diced
2 pkgs. prepared seitan, cut into 1" chunks
2 pinches each: basil, thyme, oregano
1/4 cup ginger juice (fresh ginger root is grated and the juice squeezed out)
1. Put carrots, onions, beets, bay leaves and salt in a pot with water just barely covering. Bring to a boil and cook 15 minutes.
2. Meanwhile, heat olive oil and saute' the garlic, onions, mushrooms and seitan with a dash of shoyu.
3. When the carrots and beets are soft, remove bay leaves and puree. Add to garlic, onion, mushroom, seitan mixture.
4. Season with additional shoyu if needed, basil, thyme, oregano and ginger juice.
5. Store leftovers in refrigerator for another quick meal.
Vege: Buttercup Squash with Orange
1 med. buttercup squash-cubed
3 pinches sea salt
1 orange - juice and zest
2 TB maple syrup
1 pinch cloves
1 pinch cinnamon
1. Prepare the squash and place into shallow baking dish that has a cover.
2. Sprinkle with the salt and let sit 5-10 minutes. (Helps bring out the sweetness in the squash).
3. Combine the juice, zest, syrup, cloves, cinnamon, and pour over the squash.
4. Cover and bake at 375 for 45-60 minutes until soft.