Kid Friendly

Tofu Mohci Wrap
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Ingredients
  1. Cut 2" square, 1/4 inch thick pieces of firm to super firm tofu
  2. cut similar size Kendall mochi pieces, and slice halfway through so less thick
  3. 1-2 Tablespoon Sesame or Grape seed oil for pan
  4. Shoyu or Tamari for flavor
  5. Nori Sheet cut in 1" strip along crease
  6. Iron Skillet preferred
Instructions
  1. Heat skillet, add oil to cover bottom of pan. Add tofu, and watch til sizzling,, flip to second side.
  2. Sprinkle lightly with shoyu, cook about 3 minutes, then flip over, sprinkle shoyu, and flip one more time.
  3. In separate iron skillet, heat skillet, add oil if you wish, and place mochi pieces 1/2 inch apart.
  4. Mochi will spread, melt, puff and now flip to second side.
  5. Moisten mochi in diluted shoyu water, and place tofu on top of mochi.
  6. Wrap nori strip around each sandwich, and enjoy a wonderfully nutritious snack or hors d'oeuvres!
Atlanta Macrobiotics http://www.atlantamacrobiotics.com/
Blueberry Pancakes & Blueberry Sauce
Benefits: Relaxes, lovely memory-food from childhood celebrations and gatherings The Sauce actually has kanten flakes ~ a sea veggie ~ adding minerals to our sweeteners. Great for a lazy weekend morning!
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Ingredients
  1. 3/4-1 cup whole-wheat pastry flour
  2. 2 teaspoons baking powder
  3. 1 cup blueberries
  4. 1 cup Rhapsody, Amasake or EdenSoy Vanilla Soymilk
  5. 1 teaspoon umeboshi vinegar
  6. 1 Tablespoon corn oil
  7. 1/4 teaspoon Si salt sea salt
  8. 1 teaspoon vanilla
  9. Extra oil for cooking
Instructions
  1. Combine dry ingredients in a large bowl.
  2. Combine Amasake or EdenSoy with 1 teaspoon umeboshi vinegar.
  3. Heat oil quickly in small sauce pan over medium heat
  4. Transfer to a heatproof bowl and quickly whisk in the amasake /umeboshi vinegar combination
  5. Stir wet ingredients into dry and mix until batter is just moistened and a bit lumpy
  6. Heat skillet or griddle over medium heat, coat with a little oil.
  7. Spoon 1/4 cupfuls of batter onto hot griddle for each pancake
  8. Cook ‘til bubbles pop through top of the pancakes, 2-3 minutes.
  9. Flip & cook ‘til lightly browned & cooked through, 1 minute
  10. •variations: amasake makes a lighter pancake in place of rice milk . You can even mix the batter the night before, allowing it to stand, loosely covered,in a draft-free place ‘til morning. Amasake’s fermentation nature introduces
  11. a bit more leavening to the batter.
  12. sliced or grated apple, strawberries or raspberries.
  13. Corn cakes: substitute 1/4 cup corn masa for 1/4 cup pastry flour
Notes
  1. Blueberry Sauce
  2. My parents discovered this in New Orleans ~ I was 8
  3. Benefits: Just about the yummiest pancake topping on the planet!
  4. 2 cup apple juice, Whole Foods, 365 Organic, not Gravenstein or Organic Blueberry Juice
  5. 1 Tablespoon Kuzu, dilute in 3 teaspoons cold water
  6. 1 teaspoon vanilla
  7. 1 teaspoon Suzanne’s Brown Rice Syrup, or to taste
  8. 2 Tablespoons Kanten Flakes
  9. teeny pinch Si salt, sea salt
  10. 1-2 cup blueberries
  11. Bring apple juice, kanten flakes & salt to boil, & simmer ‘til flakes dissolve, 10-15 minutes, stirring often.
  12. Add Blueberries ‘til they pop.
  13. Add kuzu to slightly thicken sauce.
  14. Remove from heat, add vanilla.
  15. Taste, add Suzanne’s Brown Rice Syrup if you wish, to taste.
Adapted from Inspired by Cooking the Whole Foods Way, Christina Pirello
Adapted from Inspired by Cooking the Whole Foods Way, Christina Pirello
Atlanta Macrobiotics http://www.atlantamacrobiotics.com/