Any macrobiotic recipe?

Answer 1

Come-on Cis you can do better then that:
CREAMY BANANA PUDDING

3 bananas, sliced
4 cups vanilla soy milk
1/2 cup maple syrup
1 T. kuzu<<<< this is Arrowroot
1 T. canola oil
2 tsp. vanilla extract
2 tsp. cinnamon
Pinch of sea salt
Set aside 3/4 cup of the soymilk and dissolve the Kuzu in it. Heat oil in a pot. Add the fresh bananas and sauté for 2-3 minutes until they just start to get soft. Sprinkle them with the cinnamon and pour the maple syrup into the pot and continue to cook until the syrup starts to bubble. Then pour in the soymilk and vanilla. Stir well and as the mixture starts to simmer, add in the dissolved kuzu mixture. Keep on stirring well!!!

The pudding will start to thicken. Once it has, remove pot from stove, let cool for 5 minutes and then pour the contents of pot into a glass dish to cool and set in the refrigerator. Let it firm up for about 1 hour in the fridge, then take it out and let stand at room temp for a few minutes before serving.

Answer 2

Steamed Fish with Sautéed Vegetables

1 pound white fish
1 carrot cut in matchsticks
2 cups Chinese cabbage washed and finely sliced
10 snap peas washed and sliced
1 tablespoon natto miso chutney
1 tablespoon sesame oil
1 tablespoon shoyu

Steamer, medium pot with lid, large skillet

Lightly sprinkle the fish with salt
Place the fish in the steamer and steam for
10 minutes or until tender.
Place in a serving dish.

Wild rice with Pecans & Shitake Onion Topping

1 cup wild rice
2 - 2 1/2 cups filtered or spring water
1 Tbs. sesame oil
1/4 - 1/3 tsp. sea-salt
1/2 cup roasted pecans

Sauce
1 cup minced onion
1 cup fresh shiitake, diced
1 1/2 cups water (approximately)
2 tsp. tamari
Dice an onion and water fry in approximately 1 1/2 cups water until onion becomes clear.
Add diced shiitake and stir. Make sure there is at least 1 cup of water remaining to cook the mushrooms. Cook for 3 to 5 minutes.
Add in 2 tsp. tamari and remove from heat. Put aside

Wild Rice with Pecans
Oven roast or dry pan-roast chopped pecans until browned and fragrant. Put aside.
Rinse wild rice in a colander under cold running water. Allow to drain.
Place water and salt in a heavy saucepan over high heat and bring to a boil.
Add rice when the water boils and lower to a simmer.
Simmer rice for approximately 40 minutes. The kernels will usually split open.
Add the roasted pecans and allow to steam with the cover on for another 10 minutes.
Add shiitake-onion topping and mix.
Optional: Add fine chopped parsley as a garnish.