MACROBIOTIC COOKING RECIPES. MACROBIOTIC COOKING

MACROBIOTIC COOKING RECIPES. LIQUID GARLIC FOR COOKING.

Macrobiotic Cooking Recipes


macrobiotic cooking recipes
    cooking recipes
  • (Cooking recipe) A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
    macrobiotic
  • The use or theory of such a diet
  • of or relating to the theory or practice of macrobiotics; "macrobiotic diet"
  • (macrobiotics) the theory of promoting health and longevity by means of diet (especially whole beans and grains)
  • A macrobiotic diet (or macrobiotics), from "macro" (large) and "bios" (life), is a dietary regimen that involves eating grains as a staple food supplemented with other foodstuffs such as vegetables and beans, and avoiding the use of highly processed or refined foods.

Vegan Pickled Tofu Baguette
Vegan Pickled Tofu Baguette
A pickled tofu is a substitute for cheese. Tastes like Feta cheese. 2 Servings Ingredients: 6 Slice Pickled Tofu, cut into 1/4 inch thick 6 Slice French baguette, cut into 1/2 inch thick 12 Leaves fresh basil 1 Avocado, cut into 1/4 inch thick 6 Grape Tomatos, cut into 3 Olive Oil Preparation: Preheat oven to 400 degrees F (200 degrees C). 1. Arrange baguette on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes. 2. Remove baguette from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Place the fresh basil, the avocado, the pickled tofu and the tomatos on the baguette. And put a dub of olive oil on top of each and garnish fresh basil and serve. Pickled Tofu Ingredients: Firm Tofu 354g 150g Brown Rice Miso Paste 150g Barley Miso Pate 1/3 Cup Boiled Sake 1/3 Cup Boiled Mirin Preparation: 1. Wrap tofu with paper towel and place on a colander. Place something heavy on top of the tofu to remove some water. Leave the tofu until the thickness becomes in 3/4. 2. Mix the miso paste, the sake, and the mirin together. 3. Completely cover fresh, raw, uncut block of tofu, which is still wrapped with paper towel, with miso and put in a bowl and cover. Let sit overnight, even 4~5 days if you wish. 4. Just before serving scrape off miso and save for future use.
Vegan Sweet Poteto & Sesami Soft Cookies
Vegan Sweet Poteto & Sesami Soft Cookies
Ingredients: 230 g sweet yam, cut into half inch size chunks 3 Tablespoon Organic 100% Pure Maple Syrup 4 Tablespoons White Sesame 1 Tablespoon Barley Miso Paste 1 Cup Pastry Flour 2 Tablespoons Safflower Oil Preparation: 1. Put the sweet yams in a pan and pour water to cover half of the sweet yams and add salt and maple syrup. And put a lid on the pan. Bring to a boil and turn down the heat to low. 2. Simmer the yams until softened and then keep simmering until the liquid are gone without the lid. 3. While the yams are cooking, add the safflower oil into the flour and mix well. And then knead with the cooked yams until the dough is uniform and smooth 4. Preheat the oven to 350 ~ 400 degrees F. Flatten the cookie dough and cut into your favorite shapes. 5. Place a cooking sheet in a baking pan and place shaped cookie dough on the sheet. Bake cookies for 15-20 minutes.

macrobiotic cooking recipes
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