Welcome Food - Mabo Tofu

Sanae taught us how to make the vegetable rolls and Mabo tofu. The vegetable rolls are simple yet, beautiful summery dish. It has 3 layers of carrots, napa cabbage and collard green.

Sanae showed us how to roll them.

One pan cooking...

Eric made this fabulous tempeh dish, Tempeh with zucchini and kale. It's just great!

He made this dish and the sauce with using just one frying pan.

summer cooking

We have been enjoying the summer style cooking.
This is a delicious spring roll. It has red lentils inside and served with butternut squash sauce. Yum! Basmati rice with cilantro is a great idea for a summer cooking.
The nutty flavors meets a refreshing herb.

We had this great dessert dish called, "OHAGI".
It is a pound of sweet brown rice covered sweetened cooked azuki beans with the strawberry topping.
Ohagi is everybody's favorite in Japan and usually make one ball each, but this is cake style.

We also had a special guest from Japan, Naoko and her friend from LA.
She is a macrobiotic cooking instructor from Japan.
Through macrobiotic practice, I can connect to so many friends around the world.
Thank you.

Arame Roll Rocks!!!!

Have you ever had a macrobiotic dish, called Arame roll?
I love the way it looks with black and white contrast colors.
We also put corns so that it makes sweet, too.


Here is hot to make it step by step.
It rolled as we make a sushi roll.
We put arame dish rolled outside with tofu, then steamed.

In order to cut clean, it's best to wait until the rolls are cool down.
They look good and taste so good!!!

Macrobiotic Lasagna

One of my favorite dishes is Lasagna. Since I became macrobiotic, I rarely eat tomato dishes. So I miss having Lasagna. Actually we can make Lasagna in Macrobiotic way.
Today we made Lasagna with macrobiotic ingredients.



We substituted tofu for cheese, and we made the butternut squash sauce instead of tomato sauce, and we used dandelion leaves instead of spinach.



Finally we decorated the table with wild flowers. Sanae picked them from North Folk.
The dishes look great with flowers!

Grain Patties and Pasta with Tofu Cheese

It is always to fun to make patties. Today we made patties from brown rice, millet, and veggies.





As you can see, we made a lot of patties! For the sauce, we made from sweet white miso, water, apple juice and Kuzu to thicken it.



The pasta was absolutely fantastic! It was nice idea to use tofu flavored with miso.
It was almost like cheese texture.

Soba salad delight!

Today we had this delicious summery dishes! Especially Soba salad was divine! We learned several tips of making the soba salad; shocking water when we boil soba and we should wash soba well with cold water after the boiling.

We also learned how to cut Kabocha pumpkin which lot of us are scared to do. The easy and safe way is taking the top part first.

Thank you the great tips!

Sanae's friend, Sharon showed us her hand made beads jewelry. These are so beautiful. 100 hours of work on these jewelry is so special.