Sunday, December 13, 2015

Winter Pizza with Roasted Vegetables

1 12-inch pizza crust
1 1/2 cups green kale, torn into 2-inch pieces
1 cup carrots, cut into 1-inch chunks
1 cup onions, cut into 1-inch chunks
1 cup parsnips, peeled and cut into 1-inch chunks

1/2 cup marinated tofu
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 pinch black pepper
balsamic reduction
extra-virgin olive oil
sea salt

To make marinated tofu:
1/2 cup crumbled tofu (1/4 package of tofu)
1 tablespoon sweet white miso
2 teaspoons lemon juice
1/2 teaspoon umeboshi vinegar

1 pinch black pepper
1 pinch thyme

Mix all of the ingredients, except for the tofu. Add the tofu, and stir everything together. Let it marinate at room temperature for at least thirty minutes. 

To make balsamic reduction:
Start with half a cup of balsamic vinegar. Simmer the vinegar in an uncovered saucepan on a low flame until it reduces by about half, to a syrupy consistency. This will take about twenty minutes. Make sure you have good ventilation. Set the balsamic reduction aside – it will continue to thicken as it cools.

I usually don’t peel root vegetables, I just clean them with a vegetable brush and water. I do peel parsnips, because the skin is often bitter.

Preheat the oven to 450ºF.

Mix the carrots, onions and parsnips together in a bowl. Add the herbs, black pepper, two tablespoons of olive oil and a pinch of salt, and then toss everything together. Roast the vegetables in a pan for forty minutes, until they turn golden brown. Stir the vegetables every ten minutes so they will cook evenly. Set aside.

Raise the oven temperature to 500ºF.

Blanch the kale in boiling water for ten seconds, and then drain well. Toss the kale in one teaspoon of olive oil and a pinch of salt. Set aside.

Arrange the roasted vegetables, kale and marinated tofu on the pizza crust. Bake the pizza for ten minutes, or until it is brown around the edges. Remove from the oven, drizzle balsamic reduction on top, slice, and serve. 

Friday, September 18, 2015

Autumn Pizza

1 12-inch pizza crust
2 yellow onions, cut into quarter-moons
1/2 bunch broccolini, cut into florets
1 1/2 cups butternut squash, peeled and sliced
3/4 cup carrots, sliced
10 - 15 slices fermented tofu cheese
2 cloves garlic, minced
1/2 teaspoon oregano 
1/2 teaspoon thyme
1 pinch black pepper
extra-virgin olive oil
sea salt

Preheat the oven to 425ºF. Toss the squash and carrots with a tablespoon of olive oil and a pinch of salt. Oven roast the vegetables for thirty minutes, or until they start to turn golden brown. Set aside. 

Caramelize the onions in a sauté pan with a bit of olive oil and a pinch of salt. When the onions turn translucent, add the minced garlic and continue cooking until the onions are brown and very sweet. Set them aside. 

Blanch the broccolini in boiling water for ten seconds, and then drain well. If you can’t find broccolini, you can use broccoli or broccoli rabe.

Preheat the oven to 500°F. Spread the caramelized onions across the crust. Sprinkle the oregano and thyme across the onions. 

Arrange the roasted squash, tofu cheese and blanched broccolini on top of the onions. Sprinkle on a pinch of sea salt and a pinch of black pepper. Slide the pie into the oven, and bake for about ten minutes, or until it is golden brown around the edges. Remove from the oven, slice and serve. 

Sunday, April 26, 2015

BBQ Tempeh

This is a tasty treat I made in a cooking class last week...

Slice the tempeh into thin squares, and then simmer it for twelve minutes in water and a little bit of soy sauce. While the tempeh is cooking, you can make your BBQ sauce. Start with carrot-onion sauce, and then add some barley malt, some balsamic vinegar, a generous pinch of black pepper, and a pinch of cumin. When the tempeh is done simmering, drizzle it with olive oil. Grill it for two minutes on each side. Top it with hot BBQ sauce, garnish with parsley and enjoy...

Sunday, March 8, 2015

Pasta with Creamy Tofu Sauce

This is a dish that I made for a recent macrobiotic cooking class at the Kushi Institute. We avoid dairy in the macrobiotic diet, because too much milk and cheese can lead to health problems. But macrobiotics isn't just brown rice, beans and vegetables. Sometimes we make something fun and familiar like this dish, which is reminiscent of pasta with Alfredo sauce, or macaroni and cheese.

3 cups penne pasta
12 ounces extra firm tofu
2 cups yellow onion, cut into thin quarter-moons (1 medium onion)
3/4 cup carrot matchsticks (1 small carrot)
1/2 cup green peas
1 cup water
1 tablespoon olive oil
2 teaspoons shoyu
2 teaspoons umeboshi vinegar
pinch of oregano
pinch of black pepper
parsley, for garnish

Cook the penne according to the package instructions. Stir it while it's cooking to prevent sticking. When it's done, strain it out. If you're not ready to put it directly into the sauce, rinse it well with cold water. Rinsing removes some of the excess starch so the pasta doesn’t stick, and it stops the cooking.

To make the tofu sauce:
Cut the tofu into one-inch cubes, and then simmer it in boiling water for five minutes. Put tofu, oregano, black pepper, shoyu, ume vinegar, and water into a blender and purée until smooth.

Heat olive oil in a sauté pan on a medium flame. Add onions and sauté for about five minutes. If the onions start to stick, add some water. Add the carrots and peas and sauté for about two minutes, or until the carrots start to turn tender and sweet. Add the tofu sauce and cook together for about a minute. Add the penne, mix, and cook together for another minute or so. Place in a serving dish, garnish with parsley, and enjoy. Serves four.

Thanks to Anna Aeschlimann for taking notes and helping with this post.

Tuesday, June 10, 2014

Pressed Cucumber Salad

Pressed salad is light and refreshing. It's not quite raw, and it's not quite pickled. The veggies are tossed with a little bit of salt, and then pressed to make them tender and tasty. The salt goes in, and sweet juices come out.

This is a simple pressed salad made with cucumbers and red radishes. Slice the vegetables fairly thin. Sprinkle on a little bit of umeboshi vinegar, which supplies salt and a little sourness. Toss the veggies and vinegar together, and massage them gently. Put them in a pickle press, or under a plate with a weight on top. Let the salad press for about an hour. Remove salad from the press, and taste. If it tastes salty, rinse it in cold water. Sprinkle on a little bit of lemon juice, toss, and serve. It's a nice side dish for a summer meal.

Another one of my favorites is pressed salad with cabbage, turnips and pickled shiso.

Tuesday, February 4, 2014

Vegetable Kakiage

Kakiage is a style of Japanese tempura. Tempura is any battered and deep-fried vegetable or fish. Kakiage is a light, crispy handful of vegetable sticks coated with batter and fried until golden brown. Traditionally, chopped shrimp is included. This is a vegan recipe using shiitake mushrooms instead of shrimp. When I deep-fry at home, I like to use a heavy cast-iron pot. You will need about a quart of safflower oil. As long as you don't burn it or fry fish in it, you can re-use this oil a few times.

1/2 cup carrot matchsticks
1/2 cup burdock matchsticks 
1/2 cup yellow onions, sliced thin
1/4 cup green beans, sliced thin, diagonally
2 shiitake mushrooms, chopped
1 quart safflower oil, for deep-frying
2 tablespoons whole wheat pastry flour
3/4 cup tempura batter (see below)
tempura dipping sauce (see below)
grated daikon

1 cup whole wheat pastry flour
1 1/4 cup water
1 teaspoon arrowroot powder

2 dried shiitake mushrooms
1/2 cup water
1 tablespoon shoyu
1 teaspoon mirin
pinch of grated fresh ginger

Simmer the shiitakes and water together in a covered saucepan for 2 minutes. Remove the mushrooms. You can use these mushrooms in your kakiage. Add the shoyu and mirin and simmer for another minute. Add a pinch of grated ginger and set aside.

Begin heating the oil in a heavy pot over a medium-high flame. While it’s heating up, toss your vegetables together with 2 tablespoons of whole wheat pastry flour. Add 3/4 cup of tempura batter and mix throughly. When the oil comes up to 350ºF (180ºC) you can begin deep-frying. Pick up a loose “bird’s nest” of batter-coated vegetables about the size of your palm, and gently place it into the hot oil. Depending on the size of your pot, you can fry 2 to 4 pieces at a time. Don’t crowd them. Fry the nests until they are golden brown, about two minutes on each side. Serve with grated daikon and dipping sauce.

Yield: six four-inch pieces.

Tuesday, December 17, 2013

Ginger Cookies

Wet ingredients:
1/2 cup safflower oil
1/4 cup barley malt
1/2 cup maple syrup
2 tablespoons grated ginger
2 tablespoons tahini
2 teaspoons vanilla extract

Dry ingredients:
2 1/2 cups whole wheat pastry flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
pinch of sea salt

Preheat your oven to 350ºF (175ºC). Whisk all of the wet ingredients together. In a separate mixing bowl, whisk the dry ingredients together. Stir the wet and dry ingredients together to make a uniform dough. Roll dough out onto a cutting board, and use a cookie cutter to cut out shapes. Oil a cookie sheet, or use parchment paper. Transfer the cut-out cookies onto the baking pan. You can make smiles on your cookies with the rim of a round spoon. Bake cookies for 15 minutes, remove them from the oven and let cool.

Makes about 30 cookies