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Go Back   Dirk's Works > Macrobiotics > Recipes

Recipes If you have a great macrobiotic recipe you would like to share or are looking for new ideas to spice up your meal plan share them here.

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Old 12-31-2013, 08:27 PM   #1
ojai22
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Default Sauces and Spreads

TAMARI SAUCE

1/4 cup plus 1 Tablespoon Tamari soy sauce
2 1/2 Tablespoons roasted (dark) sesame oil
1/4 cup vegetable stock or water
1 Tablespoon Kudzu, dissolved in 1/4 cup cold water

In a small saucepan, combine the Tamari and oil and bring to a boil. Add the stock and boil for 3 minutes.
Add the dissolved Kudzu to the boiling liquid, and stir constantly until the sauce thickens.

You can substitute Shoyu or other soy sauce for Tamari in this recipe. This sauce goes particularly well with green vegetables.

(Double it, you'll be glad you did. Ojai22)

This is posted in the Greens thread but I thought it should go here, too.
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Old 12-31-2013, 08:40 PM   #2
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Default Re: Sauces and Spreads

TAHINI-TAMARI SPREAD

2 Tablespoons Tahini
2 Tablespoons Tamari
2 Tablespoons water

Place all ingredients together in a pan and cook, stirring constantly until they have blended and have the consistency of cream. Use over rice, flakes, vegetables.

From: Zen Cookery


I use this differently. The only way I ever used rice cakes was in Miso Soup. After it was cooked, as it cooled, I would drop in a rice cake. It would soften and break up. Not any more. One day I spread this on the rice cake instead.
It was unbelievably good. I had two with the soup before I could stop.

Try it on sliced polenta, on millet croquettes, on bread. Drizzle it on most veggies. Just try it - I promise you will like it.
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Old 09-07-2016, 05:39 PM   #3
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Default Re: Sauces and Spreads

Quote:
Originally Posted by ojai22 View Post
TAHINI-TAMARI SPREAD

2 Tablespoons Tahini
2 Tablespoons Tamari
2 Tablespoons water

Place all ingredients together in a pan and cook, stirring constantly until they have blended and have the consistency of cream. Use over rice, flakes, vegetables.

From: Zen Cookery


I use this differently. The only way I ever used rice cakes was in Miso Soup. After it was cooked, as it cooled, I would drop in a rice cake. It would soften and break up. Not any more. One day I spread this on the rice cake instead.
It was unbelievably good. I had two with the soup before I could stop.

Try it on sliced polenta, on millet croquettes, on bread. Drizzle it on most veggies. Just try it - I promise you will like it.

This sauce and the one above are so great but I want to add one thing to the second one, the Tahini-Tamari spread. All the ingredients are equal amounts, but as they heat the water evaporates and the sauce becomes very, very thick so I add one to two extra tablespoons of water. Helps if you're putting it on rice, but extra thick is okay if you're spreading it on a rice cake. Suit yourself....

Geez, I love tahini!
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Old 09-19-2017, 07:28 PM   #4
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Default Re: Sauces and Spreads

SWEET and SOUR SAUCE

Yield: 4 servings

This sauce is good when you serve brown rice with fried foods such as tempura or satay-style kebobs of tofu or tempeh.


1 Tbs sesame oil
1 onion, thinly sliced
1 carrot, finely diced
1 cup vegetable stock or water
2 Tbs soy sauce
3 Tbs apple juice concentrate
1 Tbs brown rice vinegar
Sea salt
2 tsp kudzu, dissolved in 1/4 cup cold water


Heat the oil in a wok or skillet and saute the onion and carrot over low heat for 5 minutes.

Add the stock, soy sauce, apple juice, and vinegar and bring to a boil. Reduce the heat and simmer gently for 3 minutes.

Taste and adjust the balance of apple juice and vinegar to taste. Add salt, if needed. Stir in the dissolved kudzu and stir until the sauce thickens.


Variation: Add sweet corn kernels.


From The Macrobiotic Brown Rice Cookbook
By Craig Sams
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Old 09-19-2017, 09:53 PM   #5
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Default Re: Sauces and Spreads

These sound good.
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Old 09-19-2017, 11:15 PM   #6
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Default Re: Sauces and Spreads

I agree.
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Old 06-26-2019, 01:07 AM   #7
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Default Re: Sauces and Spreads







TARTAR SAUCE


INGREDIENTS:

• 1 cup Mayonnaise (I use Vegenaise)
• 1/4 cup pickle relish or 1/2 cup finely chopped dill pickles
• 1 tablespoon fresh minced dill or 1 teaspoon dried dill
• 1 tablespoon lemon juice
• 1/4 tsp freshly ground black pepper



INSTRUCTIONS:
• Combine ingredients in a small bowl.

• Serve with all kinds of seafood recipes, like salmon patties, fish sticks or fish tacos.




• • Store in the refrigerator in a tightly sealed container - lasts for quite a while in the fridge.






• NUTRITION:
• Serving: 2tablespoons | Calories: 125kcal
• 

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Old 06-26-2019, 01:09 AM   #8
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3-Ingredient Tahini Sauce For Everything



This recipe couldn’t get any easier.

Sprinkle a little salt and garlic powder on tahini and whisk.

Then add water and whisk.

THAT’S IT.

It’s hardly a recipe but it’s too good and simple not to share.
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