Macrobiotic Kitchen: Vegan Kielbasa, Pressed Salad and Roasted Potatoes.

Photo copyright Gabriele Kushi 

This is one of my favorite pressed salads done in 30 minutes: Pickled Chinese Cabbage with Black Sea Salt. Meanwhile I roasted Sweet Potatoes with Carrots and Onions with olive oil and white sea salt in a 340 F oven for about 25 minutes and then sauteed a Vegan Kielbasa (high plant protein) till browned. This is an easy tasty meal.

Pickled Chinese cabbage

2 cups of Chinese cabbage

1/2-teaspoon sea salt – I like this black sea salt

1 tablespoon Tamari- I like this
Dash of Umeboshi Vinegar

Preparation: Wash, dry and slice cabbage in 1/2 inch pieces. Mix with sea salt and press by hand. Then add into a pickle press or press with a rock from 30 minutes to one hour.  Keep in a cool place. Pickles last for up to one week.

For further ideas on how to pickle food click to see this video 

Animal production has a big impact on Climate change.

Plant proteins have different combinations of amino acids as animal proteins, which, when combined (i.e. grains, beans, vegetables), complement each other and are considered 'complete' proteins. These complementary plant proteins do not necessarily have to be combined at the same meal because the body stores amino acids and then draws upon these reserves/pools to make the protein complete. In excess, plant or animal proteins can make the body over-acidic so they also need to be eaten in balance with alkaline-producing foods. 

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Lentil Macro Burger

Kushi's Kitchen lentil Burger

Ingredients serve 5-6 

1 cup brown (or green) lentils, washed and soaked ~ 4 hours

1 small piece kombu, soaked 10 minutes

2-3 cups of filtered water, add more if needed

3 tablespoons mixed parsley, minced

1+ tablespoons hemp seed or sunflower seeds, crushed

1+ tablespoons sesame seeds, roasted and crushed

1 tsp. dulse flakes

 1 tablespoons tamari, or to taste

Grated ginger - Lots of it or to taste

Garlic powder (optional), to taste 

Sesame or grape seed oil

Preparation: 

1. Wash and soak lentils between 4-8 hours, or shock boil them. Soak kombu for 10 minutes. If you have leftover lentils, then this burger is quickly done and can be enjoyed in just a few minutes.
2. Bring lentils and kombu to a boil and simmer in stainless steal pot until soft, about 40 minutes, depending on the lentils (or pressure-cook). 
3. When beans are done, stir in the tamari, ginger and garlic, if using. Adjust the seasoning to your taste. Mix in the dulse flakes, minced parsley, crushed hemp or sunflower seeds, and sesame seed. 
4. Simmer until all the liquid is absorbed and stir frequently to avoid burning. 
5. Place into a suribachi or mortar and pound until mashed. 
6. Let sit to cool to the touch before forming them into a burger or other desired shape. 
7. Frey both side in hot oil of your choice, either sesame, grape seed or occasional avocado or coconut oil in summer or for change of taste. 
8. Serve between whole grain sourdough bread. (I use gluten free bread in the photo.) Or serve

   with rice and vegetables, or form lentil mix into a log shape and place into Belgian endive leaves and arrange on a platter to serve as a snack. 

    

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