I thought of a Macrobiotic based savory dish full of nutritional properties you can have as a pasta garnish, lasagna, or simply with bread as a tapa.
It’s tofu based. From a Macrobiotic point of view, I always advise using organic soy and preferentially fermented versions of tofu, or tempeh or natto.
Tofu scramble (4 pax)
1 medium onion
2 (aprox 10cm) carrots
2 fresh burdock roots (aprox same amount as the carrots)
5 tablespoons Sesame oil
4 tablespoons olive oil
4 pinches ground whole sea salt
4 tablespoons Umeboshi vinegar
30g Parsley (1/2chopped+1/2blended with fresh cannabis bud as a pesto to serve on the dish)
5 pinches Black pepper (ground)
10 pinches Turmeric (ground)
4 pinches Nutritional yeast
Julienne the veggies finely and saute them on high with sesame oil for a couple of minutes, add the turmeric and grate the tofu over the mixture. Toss the ingredients on the fire for a couple more minutes till the veggies soften.
Season with umeboshi vinegar and finish with black pepper. Mix and reserve from the heat. Add chopped parsley and stir to mix flavors.
Depending on what goes with it, be it pasta, lasagna, quiche, or simple with vegetables or bread, I’d blend around 20g of fresh cannabis bud with 1/2 of the parsley left and the olive oil and salt. Add garlic and nuts if you wish and purée adding a little water if needed. Fresh Basil or oregano are fine here too. Top the tofu stir with this sauce when
I’d also add vegan cream if I want a creamier mixture or just simply purée an extra portion of tofu and add it with the grated one to finish cooking.