Blissful Bites (45 page)

1 orange, zested and juiced

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cup barley malt or maple syrup

1 tablespoon tamari

1 tablespoon brown rice or sherry vinegar

1 tablespoon mirin

1 teaspoon ground coriander

Pinch sea salt and black pepper

Whisk together marinade ingredients and put into an 8x8 baking dish. Marinate tempeh for one hour or more, turning occasionally. Bake at 300 degrees F for 25 minutes, flipping once at the halfway point.
 

maple-glazed tempeh

• Makes 4 to 6 servings

This is a very traditional macrobiotic dish and it happens to be one of my all-time favorites, so I wanted to include it in this book. Azuki beans and winter squash are a match made in heaven. Feel free to leave out the chestnuts if they're not readily available.

1 cup dried azuki beans, washed, and soaked 6 to 8 hours

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cup dried chestnuts, soaked 6 to 8 hours

2 cups winter squash, like kabocha, seeded and cubed

1-inch piece kombu

Filtered water

Tamari, to taste

Drain beans and chestnuts. Place in pressure cooker with squash, kombu, and water, filling just until beans are covered. Bring to pressure over medium flame. When full pressure is reached, simmer for 12 minutes. Let the pressure come down naturally. Open lid and stir in tamari. Replace lid and leave for five minutes.

Makes 4 to 6 servings

These are as close to macrobiotic as mole enchiladas can be. I left out chili powder to make it macro, but feel free to add some if you aren't avoiding nightshades. The Daiya vegan cheese sprinkled on top is optional if you are not eating processed foods or you're watching your weight, but it's pretty heavenly with the cheese!

filling

1 cup of dried white navy beans, soaked 4 to 6 hours

1 tablespoon oil

1 garnet yam, small cubes

Pinch sea salt

1 teaspoon cumin

2 medium zucchini, matchsticks

1 package (10 ounces) mushrooms, sliced

12 corn tortillas

Daiya cheese (optional)

mole sauce

makes about 3
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cups

3 cups vegetable broth

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cup pumpkin seeds, washed

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cup pecans, washed

5 tablespoons cocoa powder

3 teaspoons arrowroot

1 cup raisins

1 teaspoon maple syrup

1 teaspoon oregano

2 teaspoons cumin

2 teaspoons coriander

2 dashes cinnamon

2 dashes nutmeg

Pinch sea salt and black pepper

Combine all
mole sauce
ingredients in a blender and blend until well combined and creamy. If using dried beans follow the
basic beans
recipe, on page 202.

While beans are cooking, heat skillet with oil and sauté yam with a pinch of salt until just tender. Add cumin and zucchini and sauté for another five minutes. Cover with lid while sautéing and add a touch of water if the veggies start to stick. Add mushrooms and sauté for another three minutes. Strain cooked beans and stir into veggie mix.

Preheat oven to 350 degrees F. Steam tortillas lightly. Place a small amount of filling and wrap tortilla like an enchilada. Place in a lightly oiled casserole dish and continue with the rest of the filling and tortillas, laying them side by side. Pour
mole sauce
over the top, coating well. Sprinkle Daiya cheese on top if using and bake for 20 minutes. Serve immediately.

azuki beans with squash and chestnuts

• Makes 3 to 5 servings

This recipe is bursting with flavor and health benefits. Ginger adds zest and flavor to a carrot sauce full of beta-carotene and antioxidants. It's a tasty protein dish that doesn't pack on the pounds. My recipe tester's son tried this and it was the only way he ever loved tofu!

1 package (14 ounces) extra firm tofu

1 tablespoon sesame oil, for frying

Cilantro, for garnish

marinade

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cup orange juice (fresh or bottled)

1 tablespoon soy sauce or tamari

3 tablespoons cilantro, chopped

1 garlic clove, minced (optional)

1 teaspoon ginger, grated

carrot-ginger sauce

2 medium carrots, chopped

2 teaspoons ginger, grated

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cup orange juice

Leftover marinade

Drain tofu, cut lengthwise in fours, then cut each piece in half. Place in a single layer in a pan that will allow the marinade to cover tofu. Whisk together juice, soy sauce, cilantro, garlic, and ginger, then pour over tofu. Cover and refrigerate overnight, turning once.

Drain the tofu and save the marinade for the sauce. Heat sesame oil in a cast-iron skillet and fry tofu until golden brown on both sides. Add a touch of water if it begins to stick. Remove and drain on paper towel.

Put carrots and sauce ingredients in a saucepan, bring to a boil, then reduce heat and simmer until carrots are soft, about seven minutes. Allow to cool slightly, then add to food processor with leftover marinade. Blend until smooth and no large chunks remain.

To serve, layer pan-fried tofu with carrot sauce on top. Garnish with cilantro.

pan-fried tofu with carrot-ginger sauce

Makes 12 to 15 burgers

These burgers may take some time and hard work, but they are definitely worth it. They can easily be frozen in a re-sealable plastic bag, so you'll never be out of healthy burgers.

Oil spray, for pan and dish

1 cup dried black beans, washed and soaked 6 hours, or 2 cans (15 ounces each), drained and rinsed

1 cup millet, washed and drained (can be leftover grain or made the day before)

2
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cups filtered water

Pinch sea salt

1 tablespoon safflower oil (plus more if frying burger patty)

1 medium sweet potato, small dice/cubes

2 celery stalks, diced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon oregano

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cup sunflower seeds, pan-roasted

1 cup rolled oats

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cup cornmeal

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cup nutritional yeast

3 tablespoons flax meal

1 tablespoon arrowroot

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cup tamari

Dash black pepper