Bob Ligon, who practices traditional Chinese medicine as well as macrobiotics, unlikely as that may seem to those that have studied the theories of yin and yang, would be happy to know that I am favoring cooked vegetables slightly ahead of salads this week.
In honor of Bob Ligon and well cooked vegetables I would like to dedicate this post to my favorite vegetable dish of the week. If necessity is the mother of invention - then last nights nearly empty vegetable bin inspired a delicious dish of slow cooked onions, grated carrot, and bitter greens flavored with red wine and tamari sauce. I ate the veggies with a side of black forbidden rice topped with homemade burdock root pickle - which, incidentally, had been ripening in a dark cupboard for the past 4 - 5 months.
It was perfection in a bowl - and somewhat reminiscent of my macrobiotic days.
Now I am on my way to re-supply the veggie bins.
Subscribe to:
Post Comments (Atom)
The food sounds delish! What did the burdock root pickle taste like? sounds really interesting~
ReplyDeleteI have not eaten the whole batch of pickles - so I will bring the burdock pickle with me when I come to visit next month - and you can try some.
ReplyDeleteIf you like them I will teach you how to make them.
Incidentally - I have discovered that the miso that is left-over in the jar is pretty tasty. I made a miso, mirin, tamari sauce for shredded chicken the other night and the burdock infused miso was outstanding.