Happy Sunday everybody! How are you? The past two weeks have been really busy: 3 events in 3 weeks and I’ve been needing a bit of time to recover. I didn’t want to risk burnout and feeling overwhelmed like it happened last year, so I took some much-needed rest this time. Also, this month started with a “Macrobiotic Detox” – it was supposed to be only a week, but decided to extend it to a month. I am preparing a post to explain what can be eaten when following a vegan and macrobiotic diet. In a way, it has some similarities with the Spring detox that I’ve been doing for the past 2 years (“Limpia”), but the main difference is that the Macro lifestyle has a very interesting principle of balance between Yin and Yang. Anyhow – will explain all this in my next post, so stay tuned! As we are definitely into Autumn, pumpkins are everywhere and they are also a beloved ingredient in the Macro diet. So here is a recipe that I have been enjoying without getting bored – Happy Holiday Salad by The Macrobiotic Association.
Ingredients
- 2 cups Winter Squash Cut into chunks
- 2 tablespoons Basil Finely chopped
- Olive oil
- Sea salt
- Black Pepper Freshly ground
- 2 cups Mushrooms Thickly sliced
- 4 cups Arugula
- ½ block Firm Tofu Crumbled
- ½ cup Pomegranate seeds
- 1 tbsp Umeboshi vinegar
- Balsamic vinegar
Method
- Heat the oven to 375 degrees. Put the squash in a roasting tin with 1-2 tablespoons of oil, and season well. Roast for about 40 minutes, stirring once, until the squash is soft and colored round the edges.
- Add the umeboshi vinegar to the crumbled tofu and mix well.
- Place a tablespoon of oil into a skillet over a medium heat. Add the mushrooms and a little salt and pepper, and sauté for a few minutes, until any liquid they release has evaporated, and set aside.
- In a bowl, combine the squash and the just-warm mushrooms with the arugula and tofu. Add the basil and a generous dash of balsamic vinegar.
I hope you’ll enjoy this!
Love,
TVCL xx
The Vegan Cat Librarian 