tag:blogger.com,1999:blog-72178212136064185442024-02-29T21:39:32.718-08:00Macrofood EverydayClaire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.comBlogger725125tag:blogger.com,1999:blog-7217821213606418544.post-56553750793521168322020-09-18T07:08:00.000-07:002020-09-18T07:08:35.557-07:00Making Vegan Kimchi (with a recipe) <div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: center;"><div style="text-align: left;"><span style="-webkit-text-size-adjust: 100%; font-size: medium; display: inline !important; font-family: Arial;">I love making all kinds of pickles. Admittedly I change my recipe often depending on what I have (or don't have) in my kitchen.</span></div><div style="text-align: left;"><span style="-webkit-text-size-adjust: 100%; font-size: medium; display: inline !important; font-family: Arial;">Kimchi is one of my favorites and I have been making my own for the past year, playing around. finding different combinations of veggies and flavors that I like. it is very forgiving with experimentation.</span></div><div style="text-align: left;"><span style="-webkit-text-size-adjust: 100%; font-size: medium; display: inline !important; font-family: Arial;"> Traditional Kimchi is usually not vegan so I wouldn't say I make traditional Kimchi but it is still justas delicious. I like to add some of that umami ocean flavor with a Kombu Shitaki dashi in the sauce. Anyways, I hope this can inspire you to make your own Kimchi. it is so easy and lots of fun and so satisfying to have around all the time! </span></div>
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<span style="text-align: center;"><span style="text-align: left;"><span style="font-family: Arial;"><span style="font-size: large;">Ingredients</span></span></span></span></div>
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</span></span></span><ul class="PostRecipeIngredientGroup__ingredients" style="box-sizing: inherit; font-style: inherit; list-style: none; margin: 0px; padding: 0px;">
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-align: left; text-indent: -1rem;"><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">2</span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">medium head napa cabbage</span></span></span></span><span style="box-sizing: inherit;"><ul class="PostRecipeIngredientGroup__ingredients" style="font-style: inherit; text-align: center; text-indent: 0px; box-sizing: inherit; list-style: none; margin: 0px; padding: 0px;"><li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-align: left; text-indent: -1rem;"><span style="text-indent: 0px; box-sizing: inherit;"><font color="#000000" style="font-size: medium; font-family: Arial;"><span style="text-align: left; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);"><span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; display: inline !important;"><br></span></span><span style="text-align: left; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);"><span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; display: inline !important;">Equal parts Radish, carrots, chopped chunky or matchstick how ever you like</span><br></span></font></span></li></ul><ul class="PostRecipeIngredientGroup__ingredients" style="font-style: inherit; text-align: center; text-indent: 0px; box-sizing: inherit; list-style: none; margin: 0px; padding: 0px;"><li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-align: left; text-indent: -1rem;"><span style="text-indent: 0px; box-sizing: inherit;"><font color="#000000" style="font-size: medium; font-family: Arial;"><span style="text-align: left; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);">With </span><span style="text-align: left; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);"><br></span></font></span><span style="text-indent: 0px; box-sizing: inherit;"><font color="#000000" style="font-size: medium; font-family: Arial;"><span style="text-align: left; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);">scallions, trimmed and cut into 1-inch pieces</span><span style="text-align: left; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);"><br></span><span style="text-align: left; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);">Any other veggies you want to add is welcome. Cauliflower is good. Broccoli stems. Play a around with it!</span><span style="text-align: left; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);"><br></span><span style="text-align: left; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);">Have at least 2 cups of salt at hand</span></font></span></li></ul></span></li></ul><ul class="PostRecipeIngredientGroup__ingredients" style="box-sizing: inherit; font-style: inherit; list-style: none; margin: 0px; padding: 0px;"><li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-align: left; text-indent: -1rem;"><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">sea salt or sea salt (you need a lot of salt) </span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><br></span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-family: Arial;"><span style="font-size: large;">Ingredients for the kimchi sauce! </span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><br></span></span></span></span></li></ul><ul class="PostRecipeIngredientGroup__ingredients" style="box-sizing: inherit; font-style: inherit; list-style: none; margin: 0px; padding: 0px;"><li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-align: left; text-indent: -1rem;"><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"> garlic (5 to 6 cloves)</span></span></span></span></li>
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<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-align: left; text-indent: -1rem;"><span style="text-align: left; box-sizing: inherit;"><span style="font-style: inherit; text-indent: -1rem; -webkit-text-size-adjust: 100%; font-size: medium; display: inline !important; font-family: Arial;"><br></span></span><span style="text-align: left; box-sizing: inherit;"><span style="font-style: inherit; text-indent: -1rem; -webkit-text-size-adjust: 100%; font-size: medium; display: inline !important; font-family: Arial;">ginger 1 medium size piece </span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><br></span></span></span></span></li></ul>
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<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-align: left; text-indent: -1rem;"><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><span style="text-indent: -1rem; font-style: inherit; display: inline !important;">1 cup</span><span style="text-indent: -1rem; font-style: inherit; -webkit-text-size-adjust: 100%; display: inline !important;"> kombu shitaki dashi (optional. You can use water)</span></span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"> </span></span></span></span></li>
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<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-align: left; text-indent: -1rem;"><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">1 tablespoon miso</span></span></span></span></li>
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<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-align: left; text-indent: -1rem;"><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><br></span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">a little shoyu for flavor</span></span></span></span></li>
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<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-align: left; text-indent: -1rem;"><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><br></span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">1 cup or 2</span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">red pepper flakes (<a href="https://www.thekitchn.com/from-the-spice-cupboard-gochug-142194" style="-webkit-text-decoration-skip: objects; box-sizing: inherit; color: #f6555c; text-decoration: none;">gochugaru</a>) depending on how hot you like it</span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><br></span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">1 cup of leftover grain </span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">Rice/oatmeal/Millet/</span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><br></span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">½ apple or Korean pear </span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><br></span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">Salt to taste</span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><br></span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">1/4 cup Vinegar (apple cider, brown rice. It all works)</span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><br></span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><br></span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><br></span></span></span></span><span style="box-sizing: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><br></span></span></span></span></li>
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<ul style="text-align: left;"><li><span style="box-sizing: inherit; font-style: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-style: inherit; -webkit-text-size-adjust: 100%; display: inline !important;"> Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter into chunky strips.</span><br></span></span></span></span></li>
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<li><span style="box-sizing: inherit; font-style: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-style: inherit; -webkit-text-size-adjust: 100%; display: inline !important;">Place the cabbage in a large bowl or in a clean sink basin and shower the salt all over. Massage the salt into the cabbage until it starts to soften a bit, and release water. Let stand for while you get everything else ready. </span><br></span></span></span></span></li>
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<li><span style="font-style: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">3. Chop and prep your vegetables: Matchstick your root vegetables and apple. and dice up the garlic and ginger.</span></span></span></span><span style="font-style: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><br></span></span></span></span></li>
<li><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">Kombu Shitaki Dashi: Bring to boil a 1-inch long piece of kombu and a couple of dried shitaki mushrooms and let simmer for 5 to 10 minutes.</span></span></span></li>
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<li><span style="box-sizing: inherit; font-style: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">For the Kimchi sauce </span></span></span></span><span style="font-style: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"> Combine the sauce ingredients and blend to form a smooth paste. Remember to taste as you go along to get it how you like it. You want it to taste a bit salter and spicer then perfect for the vegetables will water down your sauce.</span></span></span></span></li></ul><ul style="text-align: left;"><li><span style="font-style: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"> Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions.</span></span></span></span></li>
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<li><span style="box-sizing: inherit; font-style: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-style: inherit; -webkit-text-size-adjust: 100%; display: inline !important;">gently work the paste into the vegetables until they are thoroughly coated. Gloves are optional here to protect your hands from stings, stains, and smells!</span><br></span></span></span></span></li>
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<li><span style="box-sizing: inherit; font-style: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-style: inherit; -webkit-text-size-adjust: 100%; display: inline !important;">Pack the kimchi into the jar as tightly as you can, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.</span><br></span></span></span></span></li>
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<li><span style="box-sizing: inherit; font-style: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">Let it ferment:</span></span></span></span><span style="font-style: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"> Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.</span></span></span></span></li>
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<li><span style="box-sizing: inherit; font-style: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">Check it daily and refrigerate when ready:</span></span></span></span><span style="font-style: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"> Check the kimchi once a day, pressing down on the vegetables with a clean spoon to keep them submerged </span></span></span></span><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;">under</span></span></span><span style="font-style: inherit;"><span style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Arial;"> the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.</span></span></span></span></li>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com1tag:blogger.com,1999:blog-7217821213606418544.post-9508810704952605672019-05-22T08:55:00.003-07:002019-05-22T08:56:28.702-07:00Tempeh is a wonderful thing, and how to make it! <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #3d3d3d;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tempeh is a wonderful thing! </span></span></div>
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Though tempeh isn’t quite as popular as tofu, it is a mainstay of many vegetarian and vegan diets. Like tofu, tempeh is a soy-based product. That is where the simalerieties end. Tempeh is made by fermenting cooked soybeans and then forming the mixture into a firm, dense fungus cake. Some versions also can contain beans, grains. </div>
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<span style="text-align: start;">Tempeh has a strong, nutty flavor. It also tends to absorb the flavors of any food or sauce to which it is added, which is why I like to cook it down in a flavor broth for a good long time. Dishes, from chilis and stews to sandwiches and tacos, you can add tempeh into anything you want some substantial protien in. </span></div>
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<span style="text-align: start;">Last week I taught my first tempeh making class! It went very well. I was so excited to see how many people showed up and were exctied to learn and cook! </span></div>
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<span style="text-align: start;">The Tempeh shown below is the temeph we made in class and it came out super delicous. </span></div>
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<span style="text-align: start;">I decided to pan fry it to get a crisp then crumbled it up while I added veggies and kimchi and cooked it down with a little broth for a bit. It turned into a stirfry tempeh scramble thingy! </span></div>
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<span style="text-align: start;">Had it over rice and It was awesome!</span></div>
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If you are interested in learnin how to make tempeh your self you can you watch my cooking video on how to make tempeh below!</div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-42705389559740370972019-04-30T05:43:00.000-07:002019-04-30T05:43:33.613-07:00Spring Time Lunch. <div dir="ltr" style="text-align: left;" trbidi="on">
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I noticed a huge difference in my day when I can get a solid balenced meal in. </div>
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Most of the time I stress my self out with all the other things I am doing that I am confinced I have no time to cook anything other then noodles! which don't get me wrong I love noodles. But I do feel better and more relaxed when I can eat a balanced centered around whole unpolished grain, with a lot of vegetable dishes to go with it. </div>
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For Lunch :</div>
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Short Grain Brown Rice</div>
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(Watch my video in how to <a href="https://www.youtube.com/watch?v=ZFYGLls3RsQ" target="_blank">cook Brown Rice here</a>)</div>
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Kimchi</div>
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(Read my recipe on how to <a href="https://macrofoodeveryday.blogspot.com/2018/03/making-vegan-kimchi-with-recipe.html" target="_blank">make your own Kimchi here</a>)</div>
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Spicy Pickled Olives and Peppers</div>
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Scallion Miso</div>
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Radish Apple Salad</div>
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with a Olive oil, Salt, Vinigar Dressing.</div>
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Sautéed Zuchini, Collard Greens, and Corn with Crumbled Tofu </div>
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(Watch my video in <a href="https://www.youtube.com/watch?v=V7gQ97nDtks&t=31s" target="_blank">how to make Tofu here</a>)</div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-38400199824556998792018-06-29T12:34:00.001-07:002018-06-29T12:34:44.706-07:00Quinoa with Tofu and a Arugula herb Salad.<div dir="ltr" style="text-align: left;" trbidi="on">
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Long summer days and simple summer lunches. </div>
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I don't know if I have told you guys yet. But I have moved again! I am Columbia MO now and I am very happy here. But let me tell you I have never experienced a summer so hot and humid. I have been struggling with what I want to cook let alone eat when it is so hot.</div>
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Light and cooling quick to cook foods is what I have been craving. </div>
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So here is a typical meal for me this summer.</div>
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For Lunch </div>
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Quinoa</div>
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cooked with a dash of Shoyu and Sesame Oil</div>
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(watch and learn how to<a href="https://www.youtube.com/watch?v=e3ohaNo9FNI&t=67s" target="_blank"> make Quinoa here</a>)</div>
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Crispy pan fried Tofu,deglazed with Mirin and Shoyu.</div>
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(watch and learn how to <a href="https://www.youtube.com/watch?v=V7gQ97nDtks&t=21s" target="_blank">make Tofu here</a>)</div>
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Arugula Herb Salad</div>
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with diced Onions marinated in Umeboshi Vinegar , Cucumber, Celery, with a Olive oil, Lemon, Salt and Pepper Dressing</div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-78124762523183696832018-03-16T09:15:00.002-07:002018-03-16T09:15:45.815-07:00Celery, Apple, Tofu Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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Getting a tiny wee bit warmer lately......and I am already all about the crunchy salads!</div>
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I wanted to share with you guys this quick and simple salad I have been enjoying a lot lately.</div>
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It is very simple with Celery and Apple mixed with a little Salt, Pepper, and Olive oil. Then I mix scrambled Tofu with Umeboshi Vinegar and add that to the Apple Celery Mix and Done! </div>
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For Lunch </div>
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Brown Rice with Olive Pickles</div>
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(watch and learn how to cook<a href="https://www.youtube.com/watch?v=ZFYGLls3RsQ&t=31s" target="_blank"> Brown Rice here</a>)</div>
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Celery, Apple Tofu Salad </div>
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(watch and learn how to<a href="https://www.youtube.com/watch?v=V7gQ97nDtks&t=6s" target="_blank"> make Tofu here</a>)</div>
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Blanched Kale</div>
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Chickpeas cooked with Onions, Carrots, and squash</div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-76648633027471009272018-02-12T06:43:00.000-08:002018-02-12T06:43:01.134-08:00Tempeh and Sauerkraut Sandwich <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #555555; font-family: "Gotham SSm A", "Gotham SSm B", sans-serif; font-size: 17px; text-align: left;">Vegan sandwiches don't get any better than this. Hearty tempeh, which has been cooked down in a salty and gingery dashi. The sharpness of the sour sauerkraut, and the crunchiness of the fresh lettuce!</span><span style="background-color: white; color: #555555; font-family: "Gotham SSm A", "Gotham SSm B", sans-serif; font-size: 17px; text-align: left;"> </span></div>
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<span style="background-color: white; color: #555555; font-family: "Gotham SSm A", "Gotham SSm B", sans-serif; font-size: 17px; text-align: left;">Today for made my self a sandwich. a sandwich with toasted whole wheat bread, homemade horseradish mustard (I just found out that mustard is the easiest thing to make your self), some of the tempeh I had fried and cooked down in a shoyu, shitaki, ginger dashi earlier, some sauerkraut (tempeh and sauerkraut are an amazing combo!)</span></div>
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<span style="color: #555555; font-family: Gotham SSm A, Gotham SSm B, sans-serif;"><span style="background-color: white; font-size: 17px;">topped with some fresh lettuce and tomato and bam! delicious sandwich! </span></span></div>
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<span style="color: #555555; font-family: Gotham SSm A, Gotham SSm B, sans-serif;"><span style="background-color: white; font-size: 17px;">For someone like me who has a difficult time coming up with good sandwich combinations, I am pretty happy with this one. </span></span></div>
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<span style="color: #555555; font-family: Gotham SSm A, Gotham SSm B, sans-serif;"><span style="background-color: white; font-size: 17px;">Learn how to make Tempeh from scratch watching my "<a href="https://www.youtube.com/watch?v=DH-wpYqSUgc&t=4s" target="_blank">How to make Tempeh" video here</a></span></span></div>
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<span style="color: #555555; font-family: Gotham SSm A, Gotham SSm B, sans-serif;"><span style="background-color: white; font-size: 17px;">Just remember to soak the beans overnight after you boil them </span></span></div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-23538137511349601202018-02-04T07:32:00.000-08:002018-02-04T07:32:41.471-08:00Lunch Box on the Go! <div dir="ltr" style="text-align: left;" trbidi="on">
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Lunch on the go! </div>
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The last couple of months I have been trying to get better at bringing a lunch box with me when I am on the go. When I am busy I don't have hours to spend making a whole meal from scratch, so for me putting a lunch box together has gotten a lot easier when I pay more attention to having conscience leftovers in the fridge. </div>
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If I am going to make beans, I make a whole bunch to have to save for other meals. Same goes with most protein products. Tofu and tempeh stay good longer if you cook them and boil them down in a shoyu broth anyway (the salt helps keep them) </div>
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I also like to do the same with grain sometimes. Cook a big pot of brown rice, or have some noodles already cooked can make everything easier and save time when I do need to put together something real quick. All I have to do to to add some freshness is blanch some veggies, and I might heat up my grain, and put it all together!</div>
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For Lunch</div>
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Fried Leftover Brown Rice Pasta </div>
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with diced Onion, Carrot, Corn, Cabbage.</div>
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Tempeh</div>
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pan fried and cooked down in a Shoyu Kombu Dashi</div>
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(<a href="https://www.youtube.com/watch?v=DH-wpYqSUgc&list=PLOb89Rl-wQvgVnKsBXzAzVjUE2cJ1meg2&index=2&t=19s" target="_blank">watch and learn how to make Tempeh here</a>)</div>
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Blanched Kale, Carrots, Daikon.</div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-56847570240665796272018-01-30T13:09:00.001-08:002018-01-30T13:53:07.340-08:00Roasted Carrot Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Roasted Carrot Onion Pureé Soup<br />
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I love sweet puree soups, they are the ultimate comforting sweet creamy dish. When it is cold and gloomy outside it is the perfect thing.<br />
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There so many different ways to prepare your vegetables for a pureed soup.<br />
If I have a long amount of time and looking for something not to overbearing but sweet, cooking the vegetables (such as squash, carrots, yams or even cauliflower) Nishime style results in a soft subtle sweetness that is deeply nourishing .<br />
But today I wanted something a little bit more rich. I decided to oven roast some carrots I had around with a little oil, salt and pepper. I also had a little bit of baked yams leftover that I wanted to add with it because why not!</div>
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While my carrots were roasting. I started some caramelizing onions. Then When the carrots were all done I added them and the yams to the pot with the onions added some water and seasoning and let it all cook together for a little while.<br />
Blended it up, squeezed a little grated ginger in, and enjoyed my self a bowl of delicious sweet carrot puree soup. The yams effected the color a little bit making it on the darker side. All in all I am very happy with how it came out!</div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-62399832628639054912018-01-22T18:13:00.002-08:002018-01-22T18:25:48.452-08:00Start the Day with a Good Breakfast!<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy New year everyone! Happy new month, Happy new day!<br />
The more busy I get the more (I neglect my blog and I am sorry to myself about that) can't realistically make three full decked out meals a day. So I have been relying on a full, well balanced breakfast to really ground me and get me through the day. I find if I have a solid breakfast, I can get away with a light lunch and a regular dinner. and I have been feeling great!<br />
To save time most of our breakfasts, are in part reheating leftover grain, while adding a freshly made miso soup or reheating soup from the night before, and some boiled veg and pickles and thats it!<br />
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My favorite breakfast combination my partner and I have been making every morning has been looking something like this<br />
Brown Rice, or what ever leftover we have around.<br />
(watch my video on how learn how to <a href="https://www.youtube.com/watch?v=ZFYGLls3RsQ&index=7&list=PLOb89Rl-wQvgVnKsBXzAzVjUE2cJ1meg2&t=6s" target="_blank">make Brown Rice here</a>)<br />
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Miso Soup. Always a great way to start the day with a little warm Miso soup.<br />
I have been loving Angelica Kushi's Miso Month (<a href="https://mailchi.mp/angelicakushi/misomonth" target="_blank">check it out here</a>) and all the fun inspiring videos she is posting on her <a href="https://www.youtube.com/channel/UCdyXxSH59DddQaCxwf6HSyA/videos" target="_blank">youtube channel</a> !<br />
(<a href="https://www.youtube.com/watch?v=LwMfmJcwj9o&list=PLOb89Rl-wQvgVnKsBXzAzVjUE2cJ1meg2&index=21" target="_blank">watch my video on how to make Miso Soup here</a>)<br />
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Blanched or steamed vegetables<br />
A lot of green Cabbage or Kale.<br />
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Pickles. I try to keep some pickles fermenting at all times. I think pickles are very important for digesting a whole grains diet, and they are just freaking delicious!<br />
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and last but not least we have been eating lots and lots of Natto!<br />
(<a href="https://www.youtube.com/watch?v=dFcO_3pE2ww&index=11&list=PLOb89Rl-wQvgVnKsBXzAzVjUE2cJ1meg2&t=8s" target="_blank">watch my video on how learn how to make Natto here</a>)<br />
You guys probably know by now how much I love Natto and this year I have been loving the Natto Phiya has been making. It has been coming out so delicious and stringy!<br />
<span style="background-color: white; text-align: left;"><span style="font-family: "work sans";"><span style="font-size: 17px;">Natto is served over steamed rice and this dish of natto rice is considered a high protein Japanese breakfast staple. It is a rustic dish of fermented soybeans characterized with a strong aroma and slimy texture. It is seasoned with soy sauce, along with, chopped green onions, spicy mustard, sliced dried and seasoned seaweed, or other flavor add-ins. Packaged natto is available in the refrigerated section of Japanese and Asian grocery stores or you can check out my video and make it yourself! it is really not that </span></span></span><span style="font-family: "work sans";"><span style="font-size: 17px;">complicated.</span></span><br />
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Yes, it is very inspired by Japanese cuisine. Growing up with Macrobiotic cooking, and how much it was influenced by Japanese teachers and Japanese culture it has stuck with me as a comfort food.<br />
<span style="background-color: white; font-family: "work sans"; font-size: 17px; letter-spacing: -0.10000000149011612px;">Although a Japanese breakfast comprises what Westerners might view as a complete meal appropriate for lunch or dinner, (lets be honest it looks a lot like a regular meal for me sometimes as well) it is not intended to be heavy or too filling. Portion sizes for breakfast are adjusted to meet one's appetite, and dishes tend to be lighter, for example, they tend not to be greasy, deep fried, or rich. </span><br />
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<span style="font-family: "work sans";"><span style="background-color: white; font-size: 17px; letter-spacing: -0.10000000149011612px;">Just a nice simple </span><span style="font-size: 17px; letter-spacing: -0.10000000149011612px;">breakfast! </span></span></div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-71545798394031320822017-12-17T07:24:00.001-08:002017-12-17T07:24:48.351-08:00Top 25 Macrobiotic Blogs and a Simple Lunch <div dir="ltr" style="text-align: left;" trbidi="on">
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I got an email the other day containing a list of the top 25 Macrobiotic blogs and how exciting it was to find my blog on it!! I highly recommend you go check out the list and follow every blog that is on it if you are not already. So many amazing people sharing their love for yes delicious plant based food but also Macrobiotic studies to understand the world and the interactions we have with food, emotions, people, the world. </div>
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There is some great stuff on that list so go check it out!</div>
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<a href="https://blog.feedspot.com/macrobiotic_blogs/">https://blog.feedspot.com/macrobiotic_blogs/</a></div>
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Winter is a time to keep things simple. and this winter food is no exception for me. with all the holidays in the winter with all the fun delicious food. I make a point to add some simple comforting meals in my diet. A balanced meal for me is one that contains various elements, a meal that checks all the boxes. Such as whole grain, leafy green vegetables, root vegetables, sea-vegetables, beans, and something fermented like pickles. </div>
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For Lunch </div>
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Brown Rice</div>
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(<a href="https://www.youtube.com/watch?v=ZFYGLls3RsQ" target="_blank">watch and learn how to make Brown Rice here</a>)</div>
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Wakame Salad with Cucumber and a Brown Rice Vinegar Dressing</div>
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Blanched Bok-Choy</div>
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Pickled Beets and Dill Pickles</div>
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Chickpea Soup</div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-71412638155083494142017-12-08T08:16:00.002-08:002017-12-08T08:16:34.668-08:00Warm Soup and Fresh Tofu<div dir="ltr" style="text-align: left;" trbidi="on">
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Warm soup on a cold day is the best! </div>
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It just feels so right and healing even when there is nothing wrong.</div>
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First snow day of the the winter for me sounded like the perfect day to have some warm sweet vegetable adzuki bean soup!</div>
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For Lunch/breakfast</div>
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Sweet Vegetable Adzuki Bean Soup</div>
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with Onions,Carrots,Squash,Cellery, Turnip Greens, Ginger,Adzuki Beans</div>
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Hot Fresh Tofu </div>
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(<a href="https://www.youtube.com/watch?v=V7gQ97nDtks" target="_blank">watch and learn how to make Tofu here</a>)</div>
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Blanched Napa Cabbage</div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com2tag:blogger.com,1999:blog-7217821213606418544.post-77511345244032010692017-11-20T18:55:00.002-08:002017-11-20T18:55:37.646-08:00How I have been making Kimchi! <div dir="ltr" style="text-align: left;" trbidi="on">
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I love all kinds of pickles! They taste delicious. And make digesting heaver foods such as whole grains much easier. </div>
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I also love trying new things know almost nothing about! </div>
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for the last couple of months I have been trying my hand at making all kind of fermented foods. It is a big help that fermented foods are so trendy right now and there is information everywhere on fermenting foods in so many different ways. </div>
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Kimchi has been my recent self challenge. I could eat it all day so I love having it around, and I am super cheap so I am always that person in the store that says "phttt.. I could make that" even though a lot of the times it goes horribly wrong the first couple of tries, but if I am determined enough something pretty good can come out at the end.</div>
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I have made a couple of different batches of kimchi so far that I am pretty happy with. </div>
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It might not be traditional Kimchi what I am making but it is pretty delicious.</div>
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:Recipe: (sort of)</div>
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I start off cleaning and chopping my Napa Cabbage in large chunks</div>
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Then adding a lot of Sea Salt I lightly massage the Napa Cabbage until it has shrunk to halve it's original size </div>
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Then put a plate with a weight on top of the cabbage and let sit </div>
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while my Cabbage is pressing I chop the rest of my vegetables (at least one root vegetable and one green vegetable) such as Daikon with Daikon Greens, Carrots, and Scallions. I also added a bit of Apple for sweetness to help the fermentation along. </div>
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I then start making my sauce. I haven't made the same kimchi sauce twice yet. Partly cause I never really have the same ingredients around. Partly I like to try new things.</div>
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I do like to use Garlic, Ginger, Chilli Pepper Powder, a bit of Rice porridge, Shoyu and Salt.</div>
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I I have it I will add some syrup sweetener.</div>
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then I mix all the ingredients together and pack it into some jars and leave it on top my refrigerator for at least 48 hours until I start eating it. </div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-21062278250331718752017-11-13T11:53:00.000-08:002017-11-13T11:53:17.314-08:00Tempeh, Brown Rice and Hijiki! <div dir="ltr" style="text-align: left;" trbidi="on">
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Favorite meal paring to have with pan fried Tempeh!<br />
That would have to be a bit of everything. Well cooked Whole Grain, Blanched Vegetables, And one of my favorite pairings with Tempeh is Sea-vegetabls!<br />
I don't feel like I am eating enough Sea-vegtables lately so this was a pretty satisfying meal.<br />
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For Lunch<br />
Brown Rice<br />
(<a href="https://www.youtube.com/watch?v=ZFYGLls3RsQ&t=17s" target="_blank">watch and learn how to cook Brown Rice here</a>)<br />
with Umeboshi Plum<br />
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Tempeh panfried baked in a shoyu sauce<br />
(<a href="https://www.youtube.com/watch?v=DH-wpYqSUgc&t=54s" target="_blank">watch and learn how to make Tempeh here</a>)<br />
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Hijiki with caramelized Onions and Corn<br />
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Blanched Kale<br />
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-60498596943295221742017-10-18T06:40:00.001-07:002017-10-18T06:40:41.481-07:00Onigirazu, or Sushi Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
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New favorite on the go food!<span style="background-color: white; text-align: left;"><span style="font-family: Open Sans, Helvetica Neue, Helvetica, sans-serif;"><span style="font-size: 15px;"> Have you ever heard of onigirazu, also known as a sushi sandwich? As the name suggests, it’s a love child of a western sandwich and a Japanese sushi roll. It travels well, and it is delicious! </span></span></span></div>
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<span style="background-color: white; text-align: left;"><span style="font-family: Open Sans, Helvetica Neue, Helvetica, sans-serif;"><span style="font-size: 15px;">For Lunch </span></span></span></div>
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<span style="background-color: white; text-align: left;"><span style="font-family: Open Sans, Helvetica Neue, Helvetica, sans-serif;"><span style="font-size: 15px;">Onigirazu made with </span></span></span></div>
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<span style="background-color: white; text-align: left;"><span style="font-family: Open Sans, Helvetica Neue, Helvetica, sans-serif;"><span style="font-size: 15px;">Brown Rice </span></span></span></div>
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<span style="background-color: white; text-align: left;"><span style="font-family: Open Sans, Helvetica Neue, Helvetica, sans-serif;"><span style="font-size: 15px;">(watch and learn <a href="https://www.youtube.com/watch?v=ZFYGLls3RsQ" target="_blank">how to make Brown Rice here</a>)</span></span></span></div>
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<span style="background-color: white; text-align: left;"><span style="font-family: Open Sans, Helvetica Neue, Helvetica, sans-serif;"><span style="font-size: 15px;">Lettuce, Cucumber, Kimchi, </span></span></span></div>
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<span style="background-color: white; text-align: left;"><span style="font-family: Open Sans, Helvetica Neue, Helvetica, sans-serif;"><span style="font-size: 15px;">Sesame Seeds</span></span></span></div>
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<span style="background-color: white; text-align: left;"><span style="font-family: Open Sans, Helvetica Neue, Helvetica, sans-serif;"><span style="font-size: 15px;">(watch and learn <a href="https://www.youtube.com/watch?v=qmy0Os7yLZs" target="_blank">how to toast Sesame Seeds Here</a>)</span></span></span></div>
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<span style="background-color: white; text-align: left;"><span style="font-family: Open Sans, Helvetica Neue, Helvetica, sans-serif;"><span style="font-size: 15px;">and Tempeh </span></span></span></div>
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<span style="background-color: white; text-align: left;"><span style="font-family: Open Sans, Helvetica Neue, Helvetica, sans-serif;"><span style="font-size: 15px;">(watch and learn <a href="https://www.youtube.com/watch?v=DH-wpYqSUgc&t=37s" target="_blank">how to make Tempeh here</a>)</span></span></span></div>
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<span style="background-color: white; text-align: left;"><span style="font-family: Open Sans, Helvetica Neue, Helvetica, sans-serif;"><span style="font-size: 15px;">Baked Squash, Potatoes, and Cauliflower </span></span></span></div>
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<span style="background-color: white; text-align: left;"><span style="font-family: Open Sans, Helvetica Neue, Helvetica, sans-serif;"><span style="font-size: 15px;">Blanched Daikon Greens and Cauliflower Salad with a Carrot Ginger Dressing</span></span></span></div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-13772327346062065262017-10-16T08:14:00.001-07:002017-10-16T08:14:42.824-07:00Puree Squash Soup Recipe! <div dir="ltr" style="text-align: left;" trbidi="on">
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Soft creamy sweet delicious puree squash soup is just what I have been loving lately!</div>
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Squash is just coming into season and now everywhere. Which is perfect, sweet vegetables is just the thing to soften and relax, balance out the weather getting cold and having a contracting effect on our bodies. </div>
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You can make a puree squash soup many different ways with lots of different fancy garnishes. But today we are going to keep it simple with just a few ingredients:</div>
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Butternut Squash (you can use Kobocha squash as well)</div>
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Onion</div>
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Salt </div>
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Scallion for garnish</div>
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1:Chop vegetables </div>
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Start by chopping up your squash, it doesn't really matter what shape. </div>
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You can choose to keep the skin of the squash on or off. With butternut squash skin being similar in color as the rest of the squash I like to keep it on if it is a organic squash.</div>
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Other squashes of more green color skin might effect the color of the soup at the end. </div>
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Chop onion to the same size as your squash</div>
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2: Cooking</div>
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I like to sauté or sweat the onions with a pinch of salt to bring our the sweetness</div>
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Once the onions are softened I add the squash, and just cover the vegetables with water. Bring to boil.Turn heat down and cook for about 20 to 30 minutes. Until squash is soft </div>
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3: Blending and seasoning</div>
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Once the vegetables are cooked it is time blend. You might have to do this in a couple of batches depending on the size of your blender. </div>
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After everything is pureed and smooth heat back up on the stove and add seasoning to taste. I just added a pinch more salt and thats it! Garnish with scallions or caramelized leeks is another favorite. </div>
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Thats one of the ways I like to make puree squash soup and I hope you liked it. If you give it a try let me know and tag <a href="https://www.instagram.com/macrofoodeveryday/" target="_blank">Macrofoodeveryday on Instagram</a> I would love to see how it came out! </div>
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For Lunch</div>
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Puree Squash Soup</div>
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garnished with scallions </div>
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Brown Rice with toasted Sesame Seeds</div>
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(watch and learn how to cook <a href="https://www.youtube.com/watch?v=ZFYGLls3RsQ&t=79s" target="_blank">Brown Rice here</a>) </div>
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Blanched Kale</div>
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Tempeh cooked with Kimchi </div>
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(watch and learn how to make <a href="https://www.youtube.com/watch?v=DH-wpYqSUgc&t=15s" target="_blank">Tempeh here)</a></div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-61562765529075806872017-10-15T07:03:00.000-07:002017-10-15T07:03:29.940-07:00Light Quick to make Lunch<div dir="ltr" style="text-align: left;" trbidi="on">
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Light lunch that is quick to make!</div>
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When I struggle with digestion problems I like to cook meals that are not going to feel heavy in my stomach. Soft creamy millet is a great option just for that.</div>
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I like to make mine on the wetter side, cause I rarely enjoy dry millet. </div>
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One of my favorite things about millet is that it is a whole grain that takes very little time to cook! I cook mine for 30 minutes and done!</div>
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For Lunch</div>
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Millet</div>
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with caramelized Onions and Sweet Potato</div>
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Onion Dill Pickles </div>
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and Olives</div>
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Simple Raw Salad </div>
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with Iceberg Lettuce , Tomato, Apple, </div>
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and a Lemon Tahini dressing </div>
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Blanched Kale</div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-32333575302565182642017-09-30T10:48:00.000-07:002017-09-30T10:48:39.732-07:00Natto Sushi<div dir="ltr" style="text-align: left;" trbidi="on">
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Natto Sushi! If you follow this blog you probably already know how much I love Natto. From posting pictures of <a href="http://macrofoodeveryday.blogspot.com/search/label/Natto" target="_blank">Natto meal inspirations all the time</a>. To creating a how to <a href="https://www.youtube.com/watch?v=dFcO_3pE2ww" target="_blank">make Natto Video</a> . It's pretty clear how much I love eating Natto. </div>
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Here I made some simple Brown Rice, Natto Maki Rolls, Preparing the Natto with Mustard, Shoyu, and Scallions. Than just rolling it up with Some Brown Rice into a Sushi Roll!</div>
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For Lunch</div>
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Brown Rice Natto Maki Rolls</div>
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(Learn how to <a href="https://www.youtube.com/watch?v=dFcO_3pE2ww" target="_blank">make Natto here</a>)</div>
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(Learn how to <a href="https://www.youtube.com/watch?v=ZFYGLls3RsQ" target="_blank">make Brown Rice here</a>)</div>
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Shoyu Wasabi Dipping Sauce</div>
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Shredding Daikon Salad with a squeeze of Lemon</div>
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Blanched Kale and Cauliflower</div>
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Olives</div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-85739843632629225892017-08-20T07:36:00.000-07:002017-08-20T07:36:17.596-07:00Tofu and Okara Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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I have been playing around with using my left over Okara from making Tofu. I have been enjoying it. Okara makes for a great thickener to any sauce. My favorite way so far is to add a table spoon or two to a Shoyu Ginger dashi and it just absorbs all those delicious flavors and thickens it into a creamy sauce. </div>
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For Lunch</div>
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Brown Rice </div>
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(<u><a href="https://www.youtube.com/watch?v=ZFYGLls3RsQ&t=53s" target="_blank">watch and learn how to make Brown Rice here</a>)</u></div>
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With some Umeboshi Plum</div>
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Blanched Kale and Carrots</div>
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Pan fried Tofu cooked down in a Okara, Shoyu and Ginger sauce.</div>
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<a href="https://www.youtube.com/watch?v=V7gQ97nDtks" target="_blank">(<u>watch and learn how to make Tofu and Okara here</u>)</a></div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-48564118224023779022017-08-13T20:35:00.002-07:002017-08-13T20:35:42.787-07:00Tempeh with Rice Porridge <div dir="ltr" style="text-align: left;" trbidi="on">
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Tempeh! I really am on a soy kick these days. Tempeh is one of the most delicious fermented foods in my opinion. When it is cooked thoroughly and properly, it can harbor such rich and intense flavors.</div>
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<span style="background-color: #fefefe; color: #0a0a0a; font-family: inherit; text-align: start;">Tempeh’s fermentation process and its use of the whole soybean gives it a </span><span style="box-sizing: inherit; font-family: inherit;"><span style="box-sizing: inherit; line-height: inherit;">higher content of protein</span></span><span style="background-color: #fefefe; text-align: start;"><span style="color: #0a0a0a; font-family: inherit;"> vitamins and minerals. with the added benefit of not being as </span><span style="color: #0a0a0a;">processed</span><span style="color: #0a0a0a; font-family: inherit;"> as other soybean products. It has a firm texture and an earthy flavor, which becomes more noticeable as it ages.</span></span><span style="box-sizing: inherit; color: #0a0a0a; font-family: inherit; text-align: start;"><span style="box-sizing: inherit; line-height: 20px;"> </span></span><span style="background-color: #fefefe; text-align: start;"><span style="color: #0a0a0a; font-family: inherit;">Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine. Its ability to take on many flavors and textures. Many use it as a </span><span style="color: #0a0a0a;">substitute</span><span style="color: #0a0a0a; font-family: inherit;"> for meat, but if you using it to replace something or not. It is </span></span><span style="text-align: left;"><span style="color: #0a0a0a;">delicious!</span></span></div>
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<span style="text-align: left;"><span style="color: #0a0a0a;">For Lunch</span></span></div>
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<span style="text-align: left;"><span style="color: #0a0a0a;">Left over rice turned into porridge</span></span></div>
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<span style="text-align: left;"><span style="color: #0a0a0a;"> with onions, carrots, tomatoes, ginger, garlic, and turmeric </span></span></div>
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<span style="text-align: left;"><span style="color: #0a0a0a;">Tempeh,</span></span></div>
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<span style="text-align: left;"><span style="color: #0a0a0a;"> pan fried then cooked down in a shoyu kombu broth with wakame </span></span></div>
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(<a href="https://www.youtube.com/watch?v=DH-wpYqSUgc&t=10s" target="_blank">watch and learn how to make tempeh here!</a>) </div>
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Blanched Kale<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_w7NxZGtcksC59wxGbM4n7AtCiXQi9geEmUXNratXlQOwmJMtT0-4dVPt80jgTfcPuNwX1E4Oz7DNeUDwpU1iwKrykR249ZtMs1JNVxMwSV7oQxIFYpx8cuoiReH6LZB6zy-QOQ2esidr/s1600/IMG_4478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_w7NxZGtcksC59wxGbM4n7AtCiXQi9geEmUXNratXlQOwmJMtT0-4dVPt80jgTfcPuNwX1E4Oz7DNeUDwpU1iwKrykR249ZtMs1JNVxMwSV7oQxIFYpx8cuoiReH6LZB6zy-QOQ2esidr/s640/IMG_4478.jpg" width="426" /></a></div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-60283353094027075822017-08-08T08:30:00.004-07:002017-08-08T08:30:40.085-07:00Okara Pasta Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Since I have been experimenting with making my own tofu (read more about that here) I have been left with bunch of okara (which is the by product in the making of tofu) that I don't feel great about throwing away. so I have been playing around with different ways to use it. Okara is very dry by having all the soy milk squeezed out of it. So I have been searching for more hydrating ways of cooking with it, Hence Pasta Sauce! </div>
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I found that Okara soaks up any flavors you cook with it, and creates a appealing creaminess when you add liquid to it. </div>
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I started off with sautéed onions and garlic added two cups of Okara and enough water to make it creamy. I added Zucchini for crunchiness and seasoning and let it cook. </div>
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I had to keep adding little bits of water to keep it at the consistency I wanted. when it tasted good to me I mixed in my pasta and served! </div>
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I think it came out great! I love creamy pasta and the Okara lended it self so well to becoming a sauce and was quite filling by being a bean product. </div>
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Whatv do you think? Ever cook with Okara? what are your favorite okara recipes?</div>
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For Lunch</div>
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Pasta with Okara, Onion, Garlic Sauce</div>
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(Learn how to make <a href="https://www.youtube.com/watch?v=V7gQ97nDtks&t=248s" target="_blank">Tofu and Okara here)</a></div>
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Blanched Kale with Lemon </div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-28186049762496890552017-07-27T17:17:00.000-07:002017-07-27T17:28:47.324-07:00Cooking with Fresh Tofu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #494144; font-family: "source sans pro" , "helvetica neue" , sans-serif; font-size: 15px; letter-spacing: 0.30000001192092896px;">I have a weakness for all things tofu. I grew up eating bean curd in all shapes and forms and can tell you that when prepared the right way, tofu can be a feast for the eyes and the stomach. From silken to firm, chilled to deep fried, I can eat tofu all day long!</span></div>
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<span style="background-color: white; text-align: start;"><span style="color: #494144; font-family: "source sans pro" , "helvetica neue" , sans-serif;"><span style="font-size: 15px; letter-spacing: 0.30000001192092896px;">Tofu, or bean curd, is a food derived from soy beans. <a href="https://www.youtube.com/watch?v=V7gQ97nDtks&t=248s" target="_blank">(watch my video on how to make Tofu here</a>) It is made by curdling soy milk with a coagulant and pressing the curds into soft white blocks. There are different levels of firmness: silken, which is the softest, medium firm and firm tofu. On its own, tofu can be pretty bland which is why it has a reputation for being a boring food. It is naturally gluten-free and low in calories. It has high nutritional values and the health benefits of tofu are countless. Fresh tofu is a whole different thing to store bought tofu (like most things) </span></span></span></div>
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<span style="background-color: white; text-align: start;"><span style="color: #494144; font-family: "source sans pro" , "helvetica neue" , sans-serif;"><span style="font-size: 15px; letter-spacing: 0.30000001192092896px;"><br /></span></span></span></div>
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<span style="color: #494144; font-family: "source sans pro" , "helvetica neue" , sans-serif;"><span style="background-color: white;"><span style="font-size: 15px; letter-spacing: 0.30000001192092896px;">I have been so excited making my own tofu at home lately with my brand new Tofu press made by my good friend Aaron. it has inspired to make Tofu more often get better doing it.</span></span></span><br />
<span style="color: #494144; font-family: "source sans pro" , "helvetica neue" , sans-serif;"><span style="background-color: white;"><span style="font-size: 15px; letter-spacing: 0.30000001192092896px;"><br /></span></span></span>
<span style="color: #494144; font-family: "source sans pro" , "helvetica neue" , sans-serif;"><span style="background-color: white;"><span style="font-size: 15px; letter-spacing: 0.30000001192092896px;">Cooking with Fresh Tofu right out of the press I like to keep it really simple and let the Tofu shine. adding it at the end of vegetable sauté or just having it plain with a shoyu ginger sauce.</span></span></span></div>
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<span style="color: #494144; font-family: "source sans pro" , "helvetica neue" , sans-serif;"><span style="background-color: white;"><span style="font-size: 15px; letter-spacing: 0.30000001192092896px;"><a href="https://www.youtube.com/watch?v=V7gQ97nDtks&t=248s" target="_blank">Check out my video on how to make tofu from scratch here! </a></span></span></span></div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/V7gQ97nDtks/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/V7gQ97nDtks?feature=player_embedded" width="320"></iframe></div>
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For Lunch</div>
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Brown Rice with Umeboshi Plum </div>
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(<a href="https://www.youtube.com/watch?v=ZFYGLls3RsQ&t=52s" target="_blank">watch and learn how to make Brown Rice here</a>)</div>
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Garlic Sautéed Broccoli </div>
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Fresh Tofu</div>
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with Shoyu, Ginger, Scaillion Sauce</div>
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(<a href="https://www.youtube.com/watch?v=V7gQ97nDtks&t=248s" target="_blank">watch and learn how to make Tofu here</a>)</div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-90271003330619295982017-03-16T06:34:00.000-07:002017-03-16T06:45:58.801-07:00Soba and Broth<div dir="ltr" style="text-align: left;" trbidi="on">
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Soba vs. Udon. Soba is made using buckwheat flour, while udon is made with wheat flour. Buckwheat gives soba noodles a slightly nutty flavor, and, although pure buckwheat noodles are available, many varieties include wheat as well</div>
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I also find they effect my body differently. I love Udon Noodles. (Check out my video on how to make <a href="https://www.youtube.com/watch?v=CDpwdlt4khk&t=2s" target="_blank">Udon Noodles</a> from scratch!) especially stir fried yum!</div>
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But Soba is a little easier for me to digest sometimes I have found over the years. </div>
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Soba and Broth with a little fried thing like Tofu has become a go to meal when I need a dinner done quick!</div>
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Soba </div>
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Shoyu Kombu Broth</div>
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Fried Tofu</div>
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(watch and learn how to make <a href="https://www.youtube.com/watch?v=V7gQ97nDtks" target="_blank">Tofu here</a>)</div>
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Garnish with Fresh Scallions</div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-59798516026739139672017-02-20T18:13:00.000-08:002017-02-20T18:25:45.219-08:00Solid Meal Basics<div dir="ltr" style="text-align: left;" trbidi="on">
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Meal Basics.</div>
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When you start cooking consistently enough you will start finding your meal basics. The combinations of ingredients you learn to depend on when you need a good solid meal that makes you feel healthy and ready for everyday. </div>
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My basics are a Whole Grain, Bean or bean product such as Tofu or Tempeh, long cooked Root Vegetable, Blanched Green Vegetable and something acidic or fermented, fresh Salad with a lemon dressing, or some kind of Pickles</div>
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There are so many combinations of these dishes and it never really gets old for me. its a great meal.</div>
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What are your meal basics?</div>
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For Lunch</div>
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Brown Rice</div>
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(watch and learn how to make <a href="https://www.youtube.com/watch?v=ZFYGLls3RsQ&t=29s" target="_blank">Brown Rice here</a>)</div>
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Blanched Kale</div>
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Baked Yams</div>
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Garlic Fried Black Beans</div>
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garnished with Avocado </div>
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Dill Sauerkraut </div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-44929828992049278132016-12-13T11:45:00.000-08:002016-12-13T11:45:29.440-08:00Trying to a Make Paella <div dir="ltr" style="text-align: left;" trbidi="on">
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After watching Venu Sanz (check out her amaizing <a href="http://www.venusanzchef.com/" target="_blank">website here</a>) live instafeed where she was making vegetarian paella with Brown Rice it gave me enough courage to try to make it on my own! </div>
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I know Paella is one of those dishes that is so special to so many that there is a lot of opinion on the right and wrong way of making it. But I really wanted to give it a shot. and make it delicous for me. (cause I was going to be eating it)</div>
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I started of with a very wide pan. I do not own a paella pan, but I was told it is fine if you use what you have. I started sautéeing my diced Oninos with Garlic and Salt. </div>
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Then I added a pinch of Tumeric powder for the Color. and the rest of my vegetables. Carrots, Rutugbaga, Cellery, and Parsley. Sautéed untill all the vegetables were wilted. Added my Half cooked Brown Rice. Safron,leftover Fried Tempeh, and enough water to just cover the Rice and added a little more Salt and Pepper. </div>
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I let it all simmer untill the Rice was done. </div>
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I think it came out pretty damn delicous. I definetly want to practice more and play aorund with it. but I enjoy making grain this way for sure!</div>
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Have you ever Paella? how do you do it?</div>
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Thank you to Venu for showing me how this can be made!</div>
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For Lunch</div>
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Paella with Vegetables and Tempeh </div>
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Baked Potato with Olive, Salt and Pepper.</div>
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Blanched Veggie Salad </div>
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Kale, Napa Cabbage, Radishes</div>
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For Dinner</div>
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Millet with Sweet Corn</div>
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Pinto Beans</div>
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Blanched Vegetable Salad with a Pumkpin Seed Dressing</div>
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Cabbage, Carrots</div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0tag:blogger.com,1999:blog-7217821213606418544.post-89803472420714397662016-12-12T18:53:00.000-08:002016-12-12T18:54:34.965-08:00Creamy Squash Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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For Lunch</div>
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Cous-Cous</div>
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with Quick Ume pickled Cucumbers</div>
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Blanched Bok-Choy</div>
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Lentils fried with Onions and Garlic</div>
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Squash Soup with Caramalized Onions</div>
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with Toasted Pumpkin Seeds</div>
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~~~~~~~~~~~~~~~~~~~~~~~</div>
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Leftover Grain Patties, White Rice, Barley, and Millet, Seitan Sausage. </div>
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(of as my brother calls them "All the junk in the kitchen Patties")</div>
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whatever they were delicous.</div>
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Blanched Broccoli and Carrots</div>
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Kidney Beans</div>
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Sautéed Bok-choy and Tofu</div>
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(watch and learn how to make <a href="https://www.youtube.com/watch?v=V7gQ97nDtks&t=63s" target="_blank">Tofu here</a>)</div>
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Claire Johnsonhttp://www.blogger.com/profile/02242988694645438177noreply@blogger.com0