Favorite meal paring to have with pan fried Tempeh!
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!
I don't feel like I am eating enough Sea-vegtables lately so this was a pretty satisfying meal.

For Lunch
Brown Rice
(watch and learn how to cook Brown Rice here)
with Umeboshi Plum
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Tempeh panfried baked in a shoyu sauce
(watch and learn how to make Tempeh here)
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Hijiki with caramelized Onions and Corn
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Blanched Kale

 Soft creamy sweet delicious puree squash soup is just what I have been loving lately!

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. 

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:

Butternut Squash (you can use Kobocha squash as well)

Onion

Salt 

Scallion for garnish

1:Chop vegetables 

Start by chopping up your squash, it doesn't really matter what shape. 

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.

Other squashes of more green color skin might effect the color of the soup at the end. 

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Chop onion to the same size as your squash

2: Cooking

I like to sauté or sweat the onions with a pinch of salt to bring our the sweetness

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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 

3: Blending and seasoning

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. 

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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.  

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 Macrofoodeveryday on Instagram I would love to see how it came out! 

For Lunch

Puree Squash Soup

garnished with scallions 

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Brown Rice with toasted Sesame Seeds

(watch and learn how to cook Brown Rice here) 

-

Blanched Kale

-

Tempeh cooked with Kimchi 

(watch and learn how to make Tempeh here)

Light lunch that is quick to make!

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.

I like to make mine on the wetter side, cause I rarely enjoy dry millet. 

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!

For Lunch

Millet

with caramelized Onions and Sweet Potato

-

Onion Dill Pickles 

and Olives

-

Simple Raw Salad 

with Iceberg Lettuce , Tomato, Apple, 

and a Lemon Tahini dressing 

-

Blanched Kale

Natto Sushi! If you follow this blog you probably already know how much I love Natto. From posting pictures of Natto meal inspirations all the time. To creating a how to make Natto Video . It's pretty clear how much I love eating Natto. 

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!

For Lunch

Brown Rice Natto Maki Rolls

(Learn how to make Natto here)

(Learn how to make Brown Rice here)

-

Shoyu Wasabi Dipping Sauce

-

Shredding Daikon Salad with a squeeze of Lemon

-

Blanched Kale and Cauliflower

-

Olives

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. 

For Lunch

Brown Rice 

(watch and learn how to make Brown Rice here)

With some Umeboshi Plum

-

Blanched Kale and Carrots

-

Pan fried Tofu cooked down in a Okara, Shoyu and Ginger sauce.

(watch and learn how to make Tofu and Okara here)

Meal Basics.

 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.

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

There are so many combinations of these dishes and it never really gets old for me. its a great meal.

What are your meal basics?

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Blanched Kale

-

Baked Yams

-

Garlic Fried Black Beans

garnished with Avocado

-

Dill Sauerkraut

 

 

 For Lunch

Soft cooked Polenta

-

Nishime Squash,Daikon and Sweet Yam

(watch and learn how to make 

Nishime here)

-

Carrots and Tops

-

Leftover Blanched Collard and Carrots

-

Garlic Fried Beans

~~~~~~~~~~~~~~~~`

For Dinner

Barley

-

Baked Sweet Yam

-

Sautéed Kale with crumbled Tofu

(watch and learn how to make Tofu here)

-

Vegetable broth, 

with Brown Rice Pasta, Squash, Carrots, Cabbage,Daikon,Shoyu,Salt,Vinegar 

Traveling, Traveling, Traveling....It got a little crazy there for me for a while. but I am happy to say I get to settle down a little bit. in Asheville North Carolina!

 I am going to be focusing on making the best content I can for this Blog and also more cooking videos! 

The holidays are just getting me excited. 

I am going to get some stuff done!! 

Most of the cooking of the food on this blog will probobly be my cooking this winter. 

I am always looking to collaborate with people who love good food! 

For Lunch

Brown Rice

(watch learn how to make Brown Rice here)

with roasted Sesame Seeds

-

Black Bean Vegetable Soup

-

Soba Salad with Baked Sweet Potato, Argula, Cucumber, and a Mustard dressing

-

Sautéed Cabbage

~~~~~~~~~~~~~~~~~~~~~

For Dinner

Veggie Stirfry Rice with the leftover Rice

-

Bllanched Kale

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Cucumber Dill Pickles

-

Sautéed Kale with Tofu

(watch and learn how to make Tofu here)

-

Onions,Squash,Beets,and Carrots Sautéed together for a long slow sweet time

pretty much becoming my favorite way to have root vegetables.

-

Raw Arugula,Carrot,Cucumber Salad with a Lemon Tahini Dressing garnished with toasted Sesame Seeds.

~~~~~~~~~~~~~~~~~~~~~~~

For Dessert 

I recently received a cookbook written by my friend Eric named

Love, Eric: Delicious Vegan Macrobiotic Desserts

 it is a vegan, macrobiotic dessert book. and I am so excited to make every single thing in it. 

"This is the first vegan macrobiotic self-published cookbook by world renowned chef, Eric Lechasseur. This book contains stunning full-color photographs, taken in Eric and his wife Sanae Suzuki's garden by photographer Yoshi Ueda. "Love, Eric" contains recipes that were created by Chef Eric Lechasseur as he studied vegan and macrobiotic cooking to help his wife overcome serious medical problems. In the cookbook, Eric tells the story of his love-inspired pastry recipes, and how his pursuit of macrobiotics eventually healed his own crippling allergies. As a bonus, Eric has also included five macrobiotic beverage recipes and helpful tips for making your own macrobiotic masterpieces."

Sounds pretty good right? 

So I started my journey through this book with making the 

Peach Cobbler 

with Coconut Milk,Apple Juice, Rice Syrup Ice-cream 

I didn't have an Ice-cream maker so I had to make do with freezing it then taking the egg beater to it a couple of times. But it came  out amazing! 

 For Lunch

Boiled Millet with a Tahini Sauce

-

Blanched Kale

-

Heirloom Tomato Salad with Argula, Avocado and Salt, Lemon and Olive Oil Dressing

-

Gyoza Dumpling with a Seitan, Onion, Garlic filling

with a Shoyu dipping sauce

(watch and learn how to make Seitan here)

~~~~~~~~~~~~~~~~~ 

For Dinner

Soba mixed with a little bit of strong Basil Pesto 

-

Chickpeas cooked with Sweet Vegetables, Onions,and Carrots

-

Blanched Bok-Choy

-

Baked Squash

For Lunch

Brown Rice cooked with Yams 

-

Yellow lentil Dal 

with Onions, Garlic, Potatos,Corn, Cumin, Coriandar, 

-

Blanched Kale

-

Beet Salad

~~~~~~~~~~

For Dinner

Millet 

with 

Gravy made out of carmalised Onions,Flour, Olive oil, Garlic, and Vegetable stock, Shoyu.

-

Boiled Broccoli and Caulifower with a Lemon Dressing

-

Baked Yams

-

Leftover Dal made into a Soup

Taco Tuesday!....ok it wasnt' tuesday. but I wanted tacos with Pico De Gallo. and thanks to Eric Lechasseur and the Taco video he graciously agreed to make with me a year ago. I can now make Tacos by myself! 

For Lunch 

Brown with toasted Almonds 

(learn how to make Brown Rice here)

-

Fried Black Beans with Onions and Garlic

-

Blanched Kale with Pumpkin Seed Sauce 

-

Olives

~~~~~~~~~~~~~~~~~

For Dinner

Tacos! 

Tofu Taco 

with 

Steamed Corn Tortillas 

Iceberg Lettuce

Mirin Pan Fried Tofu 

Pico de Gallo made out of Tomato, Red Onion, Cilantro, Lime, Salt

(watch and learn how to make Pico De Gallo here)

Tahini Sauce made with Olive Oil, Salt, Lemon juice,

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Steamed Corn Toritillas 

Lettuce

Quinoa 

Black Beans

Sautéed Onion and Bell Peppers 

Picco De Gallo