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Wholefood, Vegetarian, Macrobiotic Recipes
SEITAN WITH SPICY VEGETABLES

 250 gr seitan, 1 clove of garlic,
1 teaspoon finely chopped ginger, 1 teaspoon of hot oil,
1 tbsp of rice syrup, 1 tbsp of mirin, 1 teaspoon shoyu
1 onion cut in half moons,
1 tbsp of finely chopped red pepper (optional),
some green beans or broccoli, 1 big tbsp of corn

 

  1. Wash and cut all the vegetables.
  2. Blanch (= shortly boil in salty water) the green vegetables and rinse them under cold water.
  3. Heat the hot oil and fry the onions, followed by the red pepper, the garlic and the ginger. Once these are softening, add the other flavours (shoyu, mirin, rice syrup) and the corn.
  4. At the end add the shortly blanched greens for a nice colour.
 
RISOTTO

3 cups brown rice
1 pack Tofu (marinated, deep fried)
1 pack Seitan, 2 sticks of celery
a little mirin, a little shoyu
2 carrots, 1 big leek
Sesame Oil
Ginger juice

 

  1. Pressure cook the rice for 50 – 60 minutes. Put oil in wok, stir fry grated carrot, finely chopped leeks and chopped celery until almost done while adding shoyu and mirin.
  2. Add tofu.
  3. Fry seitan in oil and shoyu and ginger juice.
 
 
 

ITALIAN PASTA SALAD

250 gr pasta, 250 gr seitan, vegetable stock, 1 tbsp sesame oil,
1 diced onion, 1 tbsp red pepper (just for the colour), 1 diced courgette, 1 broccoli in florettes, some vegan pesto, 750 ml cereal drink, arrowroot

     

  1. Fry the onion and pepper. Add the courgette after 5 minutes.
  2. Add the cereal drink together with the vegetable stock and the pesto. Let it boil for a few minutes, add the seitan, add the arrowroot to thicken.
  3. Add the pasta and serve with some blanched broccoli florettes.
    Let the sauce thicken, and add the cooked pasta. Then add the broccoli as well.
 

HIZIKI TEMPURA

½ packet hiziki
shoyu
75% flour 1 cup
arrowroot ½ cup
sparkling water
ginger
deep frying oil

  1. Rinse the hiziki. Soak it for 15 minutes. Boil it for 35 minutes in the soaking water.
  2. Add some shoyu and boil until all the liquid has been absorbed.
  3. Meanwhile, make the batter with 1 cup 75% flour and ½ cup arrowroot. Add a little sparkling water. Stir until you have a pancake dough.
  4. Put a spoon of hiziki in the batter. Deep fry and serve with a dipping sauce.
  5. Dipping sauce: 1 teaspoons grated ginger (and squeezed) ¼ cup shoyu, ¼ cup water.
 

SOBA WOK DISH

1 package of soba, 250 gr smoked tempeh,
2 carrots chopped in fries, 1/4 pumpkin chopped in fries,
1/2 leek chopped finely,
1 tbsp of sesame oil (or even toasted sesame oil),
1 tbsp of ginger juice, 2 tbsp of shoyu

 
  1. Cook the soba until done. Deep fry the tempeh.
  2. Put the oil in the wok. add the carrot fries, pumpkin fries and the chopped leeks.
  3. When they are almost ready, add the soba, tempeh, shoyu and ginger juice.
  


TOFU SPREAD

Ingredients:
tofu (1 pack)
hazelnuts (1/4 pack)
rice miso 1 tsp


  1. Grind the hazelnuts very finely after roasting.
  2. Add to 1 pack of squeezed tofu.
  3. Add rice miso and mix together.
 
 
 

TEMPEH SANDWICHES

Ingredients:
2 pkt pitta bread
2 blocks of tempeh
6” strip kombu
water to cover
3 tablespoons shoyu
mustard
cucumber slices
sauercraut
alfalfa sprouts (washed & soaked for 10 minutes)
sesame oil for frying

  1. Place kombu and tempeh in pan with water just to cover.
  2. Bring to the boil and cook for 20 minutes
  3. Remove tempeh and keep the kombu etc. for further use.
  4. Cut the tempeh into triangles.
  5. Heat a frying pan, add the oil and fry the pieces of tempeh on each side until a little browner. Remove and place on kitchen paper.
  6. Cut pitta breads in half and steam for a few minutes. Split open very carefully and spread mustard inside.
  7. Fill each one with one piece of tempeh, sauerkraut, some cucumber slices and alfalfa sprouts.
 

WALNUT PATE

1 cup lightly roasted walnuts
Small amount water to achieve desired consistency
1-2 tbsp mugi miso

  1. Roast walnuts on low oven, gas 21/2 for 10-15 mins.
  2. Puree in suribachi with the miso and water.
  3. Add fine chopped spring onions or parsley.

Nb. suribachi is a Japanese pestle & mortar
 

FRUIT COMPOTE

dried apricots 10 pieces
raisins 1 dessertspoon
apples 6
apple juice ¼ litre
sea salt
Optional: fresh raspberries

  1. Boil the apple juice with the apricots and the raisins until soft and add a pinch of sea salt.
  2. Put the apples (peeled and cut into 4) in a saucepan and on a low flame cook with a pinch of sea salt until soft.
  3. Put both dishes together. Add the berries at the very end and serve hot (optional with custard).
  

CUSTARD WITH NUT BUTTER

1/2 ltr Bonsoy Soya Milk
Saffron
Vanilla pod (powder)
1 des spn Hazelnut butter
Rice Syrup
Cornflour
Almond Flakes

  1. Bring the bonsoy to boil and add the vanilla pod (powder) and the saffron.
  2. Add the hazelnut butter, rice syrup and boil for 5 minutes. Add the dissolved cornflour (in bonsoy) and stir.
  3. Serve with roasted almond flakes.
  

 
 
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