When I asked Thomas yesterday what he’d like to eat in the next few days, he asked me to make the yummy sandwiches I accidentally came up with a while back trying to recreate the Sam or I sandwich from Angelica Kitchen in New York. Instead of the kraut and seaweed that appear on said sandwich, I use oven roasted carrots and onions, and some steamed greens. For variety, any of their sandwiches can easily be made into a bowl, by serving over a grain instead of bread. All of the recipes come from their cookbook, Angelica Home Kitchen (available cheapest on their website). I was happy that at least if we were eating cooked food, we’re eating some quality macrobiotic deliciousness! Regardless, after eating some of the leftovers for lunch today, I couldn’t help but notice the difference in how I felt eating cooked food again. I missed the lighter feeling of eating raw, and am thinking lunch is probably a great time to continue to do so.
The recipe for Soba Sensation sauce makes a lot (a whole spaghetti jar’s worth) but I’m going to use the rest of it over a package of soba noodles later in the week as a bed for some [made from their cookbook] Candle 79 crusted seitan. Oh and P.S., Thomas is making seitan this week, the long way, from actual bread flour using Candle’s recipe. So wish him luck! ; )
Baked Tofu with Lemon-Rosemary Marinade, pg. 105
I made a double batch because there is a tofu eating monster that lives in my house, and also because the other recipes make so much!
Oven-Roasted Onions and Carrots, pg. 168
Steamed Greens, pg. 99 (Just steam them for 5 minutes. That’s it.)
Soba Sensation Sauce, pg. 209
That’s a tasty sandwich! Served on sprouted grain bread.