I had no intention, but Wednesday meal turned out to be very Macrobiotic.
Brown rice congee came out so sweet and creamy - I think olive oil did the job.
Cook brown rice with olive oil. Then blend the cooked rice (1 cup) with veggie stock (6 cups) to smooth. Transfer it to a large pot, add salt and soy sauce as you wish, then simmer for 30 min. Serve with chopped green onion, ginger, white pepper... garlic chip, Japanese umeboshi plum, ... whatever you wish.
Tofu Mediterranean (???)
Enjoy flavor of olive oil, garlic, and a bit of spiciness soaked up nicely in Tofu.
Place cubes of Tofu, drained (200g) in a bin. Cover Tofu with extra virgin olive oil. Add caper, oregano, and red pepper, sliced garlic (2 cloves), salt and black pepper. Leave it in fridge for a few days.
Even a Tofu hater said that it has a nice"savory" flavor. So simple. So Macrobiotic. Just cover drained Tofu with miso of your choice. Leave it in a fridge for a few days. I imagine it would be great with light red wine.
|Steamed bok choy with home made umami ponzu - a formula is still in progress.|
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|A gigantic green onion at Union Square Farmer's market.|
Have a nice day!!