Spanish Macro Meal
Macro Flavor
by Michael Bauce
3M ago
Sopa de Crema de Coliflor  (Cream of Cauliflower Soup) Arroz Con Setas (Rice & Mushrooms) *pictured Tempeh Estofado (Braised Tempeh & Onions) Acelgas y Zanahoria (Swiss Chard & Carrots with Lemon-Almond Butter) Cortido De Col Con Rabanos (Pickled Cabbage with Red Radish ..read more
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Sweet Miso-Onions
Macro Flavor
by Michael Bauce
6M ago
Sometimes the simplest things in life are the sweetest! This simple recipe is bursting with flavor! Cut Onions in half and score several times in each half. Smear a thin layer (about 1 tbs) of chickpea or white Miso all over Onion, Place in a covered casserole dish and bake for 1 hour at 350 degrees F ..read more
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Jamaican Patties
Macro Flavor
by Michael Bauce
7M ago
                      JAMAICAN PATTIES 2 tbs  olive oil 1 medium carrot, chopped into small cubes 1 green onion, finely chopped 1 garlic clove, minced 1 cup dried lentils 2 tsp fresh thyme 1 tbsp mild curry powder 1 tsp allspice 2 tsp sea salt or more to taste 1 tsp turmeric 4 cups water Sauté carrot in olive oil until softened and then add spices. Cook another minute. Add water, bring to a boil and then stir in lentils. Cover and simmer gently, checking periodically and adding more water to cook, if necessary. When beans are fully co ..read more
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Marinated Mushrooms
Macro Flavor
by Michael Bauce
7M ago
Just about everyone loves mushrooms and marinating them is another way to enjoy their unique taste and texture. Marinating mushrooms is similar to pickling, but marinating relies on vinegar (acid), whereas pickling relies on salt-brine. Use fresh Shiitake, Maitake, Oyster, Crimini, Trumpet, Enoki, etc…Use as many as you can to enhance flavor! Pick a variety of mushrooms (about 3 cups) and wash them thoroughly to remove any debris Add Mushrooms to boiling water and boil for 5 minutes Drain and pack them tightly in a sterilized or clean jar with a tight fitting lid In a saucepan, bring 1/2 cup ..read more
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Lentil Loaf with Mushroom Gravy
Macro Flavor
by Michael Bauce
8M ago
Just perfect for the season. We placed Lentils in a cooking pot and covered with water. Bring to a boil and then lower flame and simmer for 1 hour. Make sure to check lentils as they cook adding more water if necessary. Cook until soft. Set aside until firm (we let sit overnight). If too firm, add a bit of water and stir. Consistency should still be firm, not mushy. Add parsley, sage, mustard and sea salt. Sauté celery, onion and carrot in olive oil and sprinkle in some salt. When softened, add to lentil mixture. Taste and adjust salt level if desired. Place in oiled casserole dish and bake at ..read more
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Marta’s Marvelous Blueberry Cake
Macro Flavor
by Michael Bauce
9M ago
1 pint blueberries 3 cups water 1/2 cup olive oil 1/2 cup maple syrup 2 cups whole wheat pastry or spelt flour 1/2 tsp sea salt 1 tsp baking powder 1 tsp baking soda Preheat oven to 350 degrees. Mix wet and dry ingredients separately. Add wet to dry and mix thoroughly (batter will be loose). Place batter in an oiled round cake pan. Bake for 55 minutes ..read more
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Chocolate-Cranberry-Walnut Loaf
Macro Flavor
by Michael Bauce
11M ago
1 1/2 cups whole wheat flour 1/2 cup cocoa powder 1 cup dried cranberries 1/2 cup roasted walnuts ¼ teaspoon salt ½ cup olive oil ½ cup maple syrup 1 teaspoon baking soda 1 teaspoon baking powder Mix wet and dry ingredients separately and mix thoroughly. Pour wet into dry and stir with a wooden spoon until blended.  Pour batter into oiled Loaf pan. Preheat oven to 350 degrees (F) and bake for 45 minutes. Remove from Oven and allow to cool. Gently cut into slices ..read more
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Homemade Amasake
Macro Flavor
by Michael Bauce
1y ago
Just made a fresh batch of Amasake. Now we store in the frig and use as a sweetener for desserts. How To Make Amasake At Home: Measure 3 cups sweet brown rice, place in a bowl and rinse thoroughly. Add rice to pressure cooker or pot with 6 cups water (no salt). Cook on low flame until done and then stir rice from top to bottom. Let cool a bit. Remove 4 cups cooked rice into a bowl and add 1 1/2 cups dry Rice Koji and mix. The mixture will be thick. Place mixture into small glass jars (provided with yogurt maker) and set temperature at about 130 degrees. Let mixture ferment for 8 hours or so. R ..read more
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Brown Rice Sushi with Natto
Macro Flavor
by Michael Bauce
1y ago
Today’s plate included Brown Rice Sushi! We included Homemade Natto, Garden-grown Avocado, Cucumber and Wasabi ..read more
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Roasted Rutabaga
Macro Flavor
by Michael Bauce
1y ago
Rutabagas are bursting with flavor and enhanced by long and slow cooking. Cut a Rutabaga in half (do not peel), lengthwise and then score with a knife or fork. Place 2 tsp oil in frying pan along with Rutabagas (flat-side down) and gently brown, then flip over. Add 1/4 cup of water and cover again. Cook on a very low flame slowly until softened, but not soggy (check it’s progression as it cooks). Remove cover ..read more
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