Macro Magick Menu Ideas & Recipes Pt. 1

By Claudette Vaughan

  Macro Magick Menu Ideas and Recipes Part 2
  Macro Magick Menu Ideas and Recipes Part 3

• Festive Rice
• Vege Tempura
• Tempura Sauce
• Marinated Cucumber
• Carrot Nishime
• Quick Fruit Crumble and Tofu Cream

Festive Rice

You'll Need:

1C Brown Rice – washed

¼ C Aduki Beans – picked through and washed

Pinch of Sea Salt

Method:

Place rice and beans in a pressure cooker, 1¾ to 2 cups of water and salt, place lid securely on the cooker.

Bring to pressure and lower flame. Set timer for 60 minutes. Let pressure come down naturally, then remove from the pot. Allow 5 minutes before serving for rice to “dry” and “fluff”.

Vege Tempura

You'll Need:

A variety of vegetables, washed and dried. E.g., Lotus Root, Pumpkin and Onion Rings. Veges should be sliced thinly for obvious reasons.

Tempura Batter

1 ½ C Flour – 50% wholewheat pastry flour and 50% rice or corn flour.

1Tsp. Kuzu – diluted in a little cold water

Method:

Add water to the flours, mixing gently until lumps have all gone. You can add the kuzu water now. What you are looking for is a fairly fluid consistency, as kuzu will thicken the flour water when the batter is refrigerated. Now, heat sufficient oil in a good deep iron pot or other suitable cookware. Heat it on a low flame. You can turn the heat up when cooking. Have ready a draining tray. Veges will keep crisp for about 1 hour in warm oven. Put the first veges to be cooked into the cold batter and let soak for 1 to 2 minutes.

How do you test the oil to see if it's ready? Test with a little batter. If it hits the bottom of the pan then rises, then you know the oil is ready.

When cooking the vegetables, make sure all pieces are separate. Drain excess oil away before serving.

•  If you do not have a sauce with tempura then add a little salt to the batter.

•  Remember: Cold batter and hot oil make for a crispier batter.

Daikon Condiment

Grated Daikon, a few drips of ginger juice, shoyu. Mix all the ingredients and serve with tempura.

Tempura Sauce

Shoyu, a few drops of rice vinegar, ginger juice and enough rice milk to take away the very sour taste of rice vinegar. Thicken with a little kuzu dissolved in water. Add a few drops of mirin for extra flavour while the kuzu is thickening the sauce.

You'll Need:

½ C Shoyu

1 tsp. Rice Vinegar

½ tsp. Ginger Juice

1 tsp. Rice Malt

2 tsp. Kuzu dissolved in ½ cup of water

1tsp. Mirin

Green Rolls

Chinese cabbage – 2 leaves per person washed well.

Watercress – a small handful per person

Umeboshi Paste

Toasted Black Sesame Seeds

Method: Boil some water. Blanch the greens until very bright. Run under cook water until cool, then drain.

Lay the cabbage leaves end to end on a sushi mat, and place a small amount of watercress along the leaves, roll up. Cut into small rounds as for nori rolls. Lastly, roll in the toasted sesame seeds and put a small dot of umeboshi paste on top of each.

Marinated Cucumber

Wash cucumbers well, rub ends, slice in half, de-seed and cut into long thin strips. Make a marinade with one-third rice vinegar, one third Shoyu and one third purified water.

Marinate the cucumbers for a good hour. Drain before serving.

Carrot Nishime

You'll Need:

Carrots, cut, wedge style

Kombu, rinsed, soaked for 1 min. then cut into bite sized pieces.

Method: Place the kombu on the bottom of the pot (heavy bottom pot is best)

Place the carrots on top of the kombu. Add 2 Tbs. of purified water and then cover the pot. Put on to a medium to high flame. When you hear the water beginning to boil (do not lift the lid) but turn the flame to low and cook for 15 to 20 minutes. Season with a few drops of Shoyu and toss the pot up and down (while holding it) to mix. Garnished with chopped parsley.

Quick Fruit Crumble and Tofu Cream

You'll Need:

Apples, Pears, Peaches (depending on what is in season)

Approximately 1 ½ pieces of fruit per person and maybe some sultanas. Cook after cutting up, for about 10 minutes on a medium to low flame. Pour into an oiled dish. Add some cinnamon and lemon (optional).

If the mix is watery then thicken with Kuzu.

Crumble:

Rolled Oats – 1 cup

Nuts - 1 cup, roasted then chopped up

Seeds – ¼ cup, roasted

1 Tbs. Toasted Coconut

1 Tsp. Flour, toasted

¼ Tsp. Sea salt

3 Tbsp. Rice Malt or Maple Syrup

Method: Mix the dry ingredients well. If using maple syrup then simply mix. If using rice malt, heat to liquefy then mix in well.

Spread the crumble mixture on a fruit mix and bake for 15 to 20 minutes.

Cream – Blend a small block of prepared tofu with some syrup. Add a few drops of vanilla essence and just enough soy milk to make a thick cream.