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Macrobiotics: 50 Essential Recipes for Today's Busy Cook
By Adams Media
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About this ebook
Everything® cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you’ve spent all day in the kitchen. But now we’ve collected fifty of our healthy, macrobiotic recipes to help you lose weight and boost your energy levels. Here’s all you need to get started making easy, satisfying recipes from Mochi Waffles with Berry Lemon Sauce to Garbanzo Beans in Mushroom Gravy.
Author
Adams Media
At Adams Media, we don’t just publish books—we craft experiences that matter to you. Whether you’re diving deep into spirituality, whipping up delights in the kitchen, or planning your personal finances, our diverse range of lifestyle books, decks, journals, and more is designed to feed your curiosity. The Adams team strives to publish content that celebrates readers where they are—and where they’re going.
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Book preview
Macrobiotics - Adams Media
Mushroom and Arugula Phyllo Triangles
Phyllo dough is thin sheets of unleavened flour dough used for making Greek pastries, like baklava, and appetizers. While traditional phyllo triangles use cheese as filling, this vegan version uses firm tofu.
Serves 24
Ingredients
8 ounces shiitake mushrooms, sliced
1 cup red onion, chopped
¹⁄2 teaspoon dried tarragon
2 cloves garlic, minced
1 tablespoon plus ³⁄4 cup safflower oil
12 ounces firm tofu
1 tablespoon sweet white miso
1 tablespoon lemon juice
¹⁄8 teaspoon salt
3 bunches arugula, chopped
36 sheets phyllo dough, thawed in refrigerator
In a skillet, sauté mushrooms, red onion, tarragon, and garlic in 1 tablespoon safflower oil. Sauté 10 minutes or until tender. Remove from heat.
Mix together tofu, miso, lemon juice, and salt. Add mushroom mixture to tofu mixture in bowl, and stir until combined.
Heat a large skillet over medium heat. Add 1 bunch arugula to pan; cook until wilted (about 7 minutes), stirring frequently. Drain. Repeat procedure with remaining arugula. Add arugula to mushroom tofu mixture in bowl. Stir until well combined.
Preheat oven to 400°F. Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to keep from drying). Lightly brush phyllo with safflower oil. Layer a sheet on top. Brush phyllo with more safflower oil. Layer one more sheet on top. Brush with more safflower oil. Cut stack lengthwise into four 3¹⁄2"-wide
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