Macrobiotic Recipes

In this article we present a special selection of recipes for macrobiotic cuisine. We hope that they are of your interest.

Macrobiotic Recipes

Stuffed Pumpkin

Ingredients:

• Pumpkin
• Onions
• Kale
• Azukis

Preparation:

1. Cook the whole pumpkin about 15 minutes covered with water and salt.
2. Cook the azukis 45 minutes in the pan.  Sauté onion and cabbage and mix with azukis. Drain the pumpkin and fill with the mixture above.

Polenta soup

Ingredients:

• 4 tablespoons of polenta
• 1 liter of water
• 1 onion
• garlic
• parsley

Preparation:

1. Sauté onion 3 or 4 minutes. Add water and a little salt, when hot add the whole polenta. Whisk vigorously to avoid lumps with a wooden spoon and cook 30 minutes more.
2. Over the last 5 minutes add celery and off.
3. Then add the parsley and salt to taste.

Broccoli soup

Ingredients:

• One quarter of broccoli
• 1 liter of water and salt
• Tamari

Preparation:

1. Cut broccoli into small bunches and reserve. Bring to boil the water along with salt. When it starts to boil, scald broccoli2 minutes.
2. Pour cold water for cooking and then cut a dash of Tamari.

Vegetable Hamburgers

Ingredients:

• 1 cup of flour
• 2 cups of chickpeas
• rice flakes, oats
• 1 onion
• 1 carrot
• half garlic

Preparation:

1. Mix the flour with water until it is as a fatty cream and let stand for one hour or more. Cut onion into thirds moon and grate the carrot.
2. Sauté onion about 7 minutes and then the carrots, salt and mix. Cook the rice for 2 minutes and a half cup of water in the pan 20 minutes, remove and let cool. Mix the cream of chick peas, rice, onion and carrot, grated garlic and rolled oats.
3. Brush a source of oil to make hamburgers once they have taken shape.
4. Place a skillet with a little oil and fry slowly.

Amazake

Ingredients:

• 4 tablespoons of Amazake
• a pint of rice milk
• ginger

Preparation:  

1. Put boil the rice milk and pour amazake passing in a colander, the final remaining shells and return to pour water for only the shells.
2. Let start to boil and pour a bit of cornstarch to a little bit fattening.
3. Grate the ginger in a sieve and drop the liquid into the cream.
4. Boil 3 minutes and put it in cups with a hazelnut and a little cinnamon sprinkled.

Buckwheat soup

Ingredients:

• Buckwheat
• Carrot
• Onion
• cabbage

Preparation:

1. Sauté onion with a little oil about 5 minutes. Pour a little water and stand for 5 minutes. Then add the previously cleaned buckwheat and fill the pot of water until half.
2. Allow 20 minutes to fire. Put the cabbage and cover the pan of water up until it starts to boil add the carrot and leave 8 minutes more.
3. And finally cross the ginger and squeeze it into a spoon to the pot and mix everything.

Ravioli filled with squash and onion sauce with broccoli

Ingredients:

For the sauce: 1 Broccoli, kuzu or cornstarch and tahini sauce.
For the ravioli: Flour, pumpkin and onion.

Preparation:

1. Wash broccoli, remove the trunk which can be reserved for the soup, cut into small trees.
2. Put the pieces to cook with salt water and 15 minutes. After grinding everything, thicken with cornstarch or kuzu.
3. Mix a teaspoon of tahini and allow the fire to that thickens well. Cut the onion and squash in small boxes, sautéing first and then the onion and squash. Pour a little salt and leave Tamari and made putting the lid about 20 minutes.
4. When this is cool, put in a tray and then fill the ravioli. Make the dough and spread well, make circles with a bowl and fill with the squash and onion. Make the ravioli in a pot with water.

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