maple-glazed tempeh

winter

azuki beans with squash and chestnuts

• 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

¹⁄₂ 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.

macro mole enchiladas

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 3¹⁄₂ cups

3 cups vegetable broth

¹⁄₂ cup pumpkin seeds, washed

¹⁄₂ 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

pan-fried tofu with carrot-ginger sauce

• 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

¹⁄₂ 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

¹⁄₂ 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

millet-black bean burgers

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)

2¹⁄₃ 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

¹⁄₂ cup sunflower seeds, pan-roasted

1 cup rolled oats

¹⁄₂ cup cornmeal

¹⁄₄ cup nutritional yeast

3 tablespoons flax meal

1 tablespoon arrowroot

¹⁄₄ cup tamari

Dash black pepper

Cayenne, if you want to make it spicy

If using dried beans, follow the basic beans recipe, on page 202. When done, drain beans but save the cooking liquid, in case the burger mixture is dry. Cool beans.

To cook millet, roast in a medium saucepan until dry and fragrant, stirring continuously for about 10 minutes. Slowly add in water and pinch of salt. Bring to boil over medium flame, then cover and simmer on low for 25 minutes. Remove lid and let sit until cool enough to handle (or place in bowl to cool faster).

While your millet is cooking, heat oil in skillet over medium flame. Sauté sweet potato with a pinch of salt for a few minutes, with pan covered, stirring occasionally. Add celery and spices and sauté for a few minutes more. If the veggies begin to stick, you can add a bit of water to the pan. In a separate skillet, dry-roast the sunflower seeds over medium flame until golden.

Preheat oven to 375 degrees F. Combine the millet-vegetable mixture with the rest of the dry ingredients in a big bowl. I like to mash it all together with my hands to make sure the ingredients are incorporated. Fold in beans and sunflower seeds until well combined. If the mixture seems dry and not holding together in your palm, add some of the bean cooking liquid.

Lightly spray a 9x13 glass dish with oil. Press mixture evenly into dish and bake for 35 minutes. Remove and let cool slightly. Cut into squares. If freezing, cut squares out of parchment paper to layer between each burger. Store in a re-sealable plastic bag or glass container with lid.

To serve, it’s best to pan-fry in a bit of oil on both sides until brown and crispy. I press them down with a spatula as I do this to make a thinner patty.
 

blissful suggestion

The patties can be eaten alone as a side dish or on a toasted bun with your favorite burger toppings.

blissful variation

To make into burger shape, form the mixture with your hands or use a 3-inch cookie cutter lightly oiled and place the patties on a parchment–lined cookie sheet to bake.

tofu with almond-coconut cilantro sauce

• Makes 4 to 6 servings

Tofu is very versatile because it takes on whatever flavor you pair it with. This sauce is rich and creamy, yet full of protein. This dish is great served with steamed greens and brown rice.

1 tablespoon coconut oil, for skillet

1 package (14 ounces) extra firm tofu, cut in half, then in ¹⁄₂-inch-thick slices

almond-coconut cilantro sauce

¹⁄₃ cup creamy unsalted almond butter

1 can (13¹⁄₂ ounces) unsweetened coconut milk

1 tablespoon fresh ginger, grated

1 tablespoon lime juice

1 tablespoon mirin

1 tablespoon brown rice or maple syrup

1 tablespoon tamari

Pinch sea salt and black pepper

1 bunch cilantro, ¹⁄₂ cup for sauce, some for garnish

Heat oil in skillet over medium-high flame. Lightly fry tofu on both sides until golden brown. Set aside on paper towel. Blend all sauce ingredients in blender or food processor until smooth. Return tofu to skillet. Stir in sauce and simmer until slightly reduced. Garnish with cilantro.